Qianjiang Evening News hourly news reporter Shi Wen
Recently, Lao Yin's vegetable field has been a little busy.
After harvesting the long-stemmed cabbage and the snow, he crunched and just finished stepping on the pickles, and a large piece of turnip field was about to be pulled.
Provincial agricultural vegetable institute turnip field
Two days ago, we just finished popularizing the provincial academy of agricultural sciences old Yin brand private house pickles. This week, the sweet and sour old Yin private room vinegar radish has been new.
Other people's vinegar radishes are made of white radish, and the radishes in the old Yin field are various varieties. Experts choose lavender fruit radish "Heart Beauty No. 1", full of water, large, radish meat or slightly drunk lavender purple, especially suitable for large-scale brewing vinegar radish.
Aliquot pickled vinegar radish, Lao Yin likes to use a small glass jar, lavender radish in the anthocyanin overflow, the juice of the pickled radish is dyed purple red, open the jar, a sweet and sour radish smell comes to the nose, radish sour sweet and refreshing, crunchy, the more you eat more and more vigorously, sure enough with a good partner for the meal.
Lavender purple radish is a new variety launched last year, and there are not many farmers in Zhejiang, but to make pickled vinegar radish, everyone uses ordinary white radish is also delicious, and the vegetable market is sold.
Every year I heard that Lao Yin wants to make vinegar radish, the teachers of the Vegetable Institute of the Provincial Academy of Agricultural Sciences will buy glass bottles online in advance, as well as sealing stickers, bring Lao Yin to let him help make a copy, eat it at home or give it to relatives and friends, which is a warm and stomach-warming gift.
If you are a "little white" foodie who can't make pickles, Lao Yin's quick-hand vinegar radish cheats are simple and easy to use, and you will learn it as soon as you keep it.
Radish is sliced or cut into strips, marinated with 3% salt, and 5 hours in winter. After the pickled radish, pour out the excess juice, rinse with water, drain, and then add white vinegar, but the radish is not passed.
Put sugar, according to personal taste, generally light sweet taste, 10 pounds of radish put half a pound of white sugar; like sweet, you can put a pound of sugar, cover brewing for 2-3 days, you can eat.
In the experimental field of the Vegetable Institute of the Provincial Academy of Agricultural Sciences, there are no less than 800 varieties of radish, white, red, green, long, round, long barrel, short cylindrical, oval... Available in a variety of colors and looks.
However, a bowl of roasted radish in winter is almost the exclusive food of orientals, because people in Europe and the United States only eat cherry turnips in salad dishes raw, and there is no tradition of cultivating large turnips.
The minimum temperature on that day is below 4 °C, and the turnips in the field will be afraid of cold. Entering December, turnips are the best time of the year.
Why are turnips tastier in winter? Mainly to ward off the cold, the radish inclusions are transformed, producing more sugar, weakening the spicy taste from mustard oil, and the fleshy roots thus become sweeter and tastier.
Lavender fruit radish
In the cold december, Lao Yin felt that the best taste of radish was to work early in the morning, pluck the turnip from the ground for a night, and take a bite.
It feels like cola with ice doesn't dilute the sweetness of the drink, but is sweeter. The crisp and sweet taste of eating frozen radish in winter is estimated to make people who have eaten it taste for a while.
In the turnip territory of Zhejiang people, from south to north, from east to west, there is never a shortage of big coffee.
Pickled radish, the most famous are Xiaoshan and Lanxi. The thumb-sized Lanxi radish is famous throughout the country, and the whole is pickled and eaten; the length is the same as the kitchen knife, and the Xiaoshan knife that can be pickled by cutting a knife is a legendary story of Xiaoshan dried radish.
Raw variety, in tongxiang area tradition, the local red and white skin color of the short stick radish, the name is "snow seed", although the moisture is not as much as lavender radish, the taste is sweeter.
In the 1970s, Zhejiang's self-bred "Zhejiang Dachang" radish is still active in the field. It has large leaves, long bodies, and high yields, which farmers can not only eat, but also can be used as fodder, so it is widely planted and enduring.
Starting in September every year, the local radish that Zhejiang people eat more is a little carrot, followed by round white radish, hook white radish, round carrot, full of carrots and so on.
Entering the middle and late November, the local long white radish on the market will continue to sing the protagonist until the beginning of March, and the main varieties in Zhejiang are "Bai Xuechun No. 2" and "Zhejiang Luo No. 6" selected and bred by the Provincial Academy of Agricultural Sciences. Their classic long-white straight barrel shape has become the image endorsement of winter radish.
Finally, about turnips, let's talk about a somewhat secret topic: eat too many turnips, why do you always fart?
Dr. Xin Wang
On this issue, the hourly reporter consulted the female doctor of the Provincial Academy of Agricultural Sciences specializing in intestinal health, wang Xin, who graduated from Darwin College of the University of Cambridge in the United Kingdom.
Teacher Wang Xin joked that others are "struggling" and their own work is "dung" fighting. She said that there is a substance called sulforaphane in radish, which is basically contained in the cruciferous vegetables we often eat, such as broccoli.
Sometimes, we think that there will be a bad smell in broccoli and radish, and this odor comes from sulforaphane. It enters our stomach and intestines and can cause more gas to be produced, so there is such a thing as eating turnips and farting.
This article is the original work of Qianjiang Evening News, without permission, it is forbidden to reprint, copy, excerpt, rewrite and carry out network dissemination of all works of copyright use, otherwise this newspaper will follow judicial channels to pursue the legal responsibility of the infringer.