"Hakka cuisine" on the taste of dried radish in Hangzhou

Video loading...

Radish is known as "little ginseng" in China's folk, and there is also a saying that "eat radish in winter and eat ginger in summer, do not ask the doctor to prescribe medicine". Li Shizhen, a famous medical scientist in China's Ming Dynasty, also strongly admired radishes, advocating that every meal must be eaten, and he mentioned in the "Compendium of Materia Medica": Radish can "greatly lower the qi, eliminate the valley and neutralize, and remove the evil heat". It can be seen that radish is not only a nutritious, but also a healthy ingredient for digestion. In the past, in order to preserve food, people also made radish into dried radish so that they could be eaten at any time. Dried radish is the most famous for the dried radish, today's program, let's go to Shanghang together to understand how dried radish is made. It's the time of the radish harvest again, and 45-year-old Liu Juxiang is busy in her family's radish field these days. People often say: "Relying on the mountains to eat the mountains, relying on the sea to eat the sea." "This is not only a way to survive in accordance with nature, but also a kind of adaptation to local conditions, Liu Juxiang, who makes full use of every inch of land in the field to grow turnips. The freshly dug up radishes, after some soil, are placed in a large vat, layered with radish and salt, filled with wooden planks and large stones. The preparation of ingredients requires patience, and over the next 7 days, a large amount of salt will slowly penetrate into the radish, forming a unique flavor of dried radish. After seven days, the radish in the vat is removed and placed on a bamboo rack to dry for three days, at which time the dried radish skin is wrinkled and has a seductive yellowish color. Filter the brine in the vat and boil it, put in the dried radish, rinse, disinfect, and then after several drying, dehydration, disinfection can be put into the altar to pickle. In Tai Po Village, Shanghang County, almost every household makes dried radish. Due to the large amount this year, Liu Juxiang also found helpers. Cousin Mo Meiling has more than ten years of experience in making dried radish, and dried radish is not only a kind of food for the two sisters, but also a life and memory that has been preserved in the years, and will never be forgotten. Time is the enemy of food, time is also the best friend of food, into the altar of pickled dried radish, need to wait quietly for more than 6 months of fermentation, half a year later, the golden color, flexible and fragrant dried radish can be eaten. The golden color, flexible and fragrant dried radish is not only the next meal for farmers, but also out of the mountains and into the big city. Shanghang dried radish has the taste of the mountains, the taste of the wind, the taste of the sun, but also the taste of time, the taste of human feelings. These tastes are closely mixed with feelings such as hometown, relatives, thriftiness, and nostalgia in a long time, before they lower their tongues and go to the heart field, making people unable to distinguish which is the taste and which is the feeling.