Hakka is a Han ethnic group with distinctive characteristics, and it is also one of the most widely distributed and far-reaching ethnic groups of the Han nationality in the world.
Hakka drinking and eating, due to the development of the native ethnic system has its own unique geographical conditions, historical background, etc., food culture is also unique, forming a unique Hakka cuisine. The formation of Hakka cuisine characteristics has a lot to do with the living environment and living standards of Hakka people. In the early days, the Hakka people lived in the mountains and high water cold areas, the ground was wet and foggy, the food should be warm and warm, and the cold should be avoided, so it was more fried, less raw and cold, and it was more prominent in the use of spicy, and the dishes had the characteristics of "fresh, fragrant and mellow". Go out to climb the mountain, production conditions are difficult, long working time, high intensity, the need for more fat and salt to supplement a large amount of heat energy consumed, diet to cook mountain rare game is known, slightly "salty, oily". Long-term migration and economic development lags behind in the settlement areas, the Hakka people live hard, local materials, prepare pickles, dried vegetables, dried radish and other food that is resistant to food, home can be accompanied by sweet potato rice and suppress flatulence, go out can be accompanied by wild vegetables to fill the hunger, which has formed the characteristics of "salty, cooked, aged". From the formation of the above characteristics, it can also be seen that the Hakka people have a strong ability to adapt to the environment and create a distinctive food culture. On the other hand, the Hakka people not only inherit the traditions of their ancestral homelands, but also absorb the many food characteristics of the places they migrate through, and are more adept at integrating with the indigenous peoples of the settlements, which forms the richness of the Hakka diet. Hakka recipes include sweet and sour dishes from the Wuyue region, spicy foods from the Bashu Lake and Guangzhou regions, and pickled dishes from the Fujian and Guangdong regions. And because the Hakka people are very hospitable although they usually have coarse tea and light rice, they are very hospitable, advocating ancestor worship and attaching importance to seasonal and festive diets, and there are different ways of eating and different eating customs according to people, events and times, and the food culture is more colorful.
In order to escape the war, the Hakka people migrated many times to avoid the chaos of war, creating the Hakka ancestral land in western Fujian, and also taking root in the Hakka spirit, and also imprinting the Hakka food system in the long river of history, creating the Hakka special flavor of the eight major gan in western Fujian.
Today I will introduce you to the dried turnips in Shanghang among the eight dried ones in western Fujian
Dried radish on the hang
Shanghang County is under the administration of Longyan City, Fujian Province. Established in the fifth year of Song Chunhua (994 AD), it has a history of more than 1,000 years and is one of the important birthplaces of Hakka culture. The dried radish in Shanghang, as early as the early Ming Dynasty, has a reputation, and has a history of five or six hundred years. Shanghang radish is crispy and delicious, has the effect of tonifying the spleen and strengthening the qi, and is a food that people love very much, and its name has spread at home and abroad. It is said that there is also a beautiful legend. There is a god in the sky, called Huang Maoxian, who one day traveled to the shanghang land boundary and came to a mountain village, called Taiba Township Yuantian Village. At this time, Huang Maoxian felt hungry and asked the villagers for food. The villagers brought him white rice, but no vegetables. Huang Maoxian asked the owner why there was no vegetable, and the master said: It is the green and yellow that does not pick up, there is no dish, if there is, there is also a radish seed. Huang Maoxian said: "It is good to plant radishes, so let's make a dish!" "The master said; "The radish seeds have been planted, and next year they will..." said huang Maoxian; "It doesn't matter, the first half is left to make seeds, and the lower half is taken to cook." I asked you if you still have a turnip plant? The owner said, "Last year there were more seeds left, and now there are still some left." Huang Maoxian said, "Well, you radish seeds can still be sown now." The master said, "I've never heard of it." Huang Maoxian: "It's true, I don't believe you can try it now!" You can sow here three hundred and sixty days a year, and you will have turnips three hundred and sixty days a year. The host listened to nature and half-believed, smiled and said: "If it is true, it is great, I will go to the audition today." But three hundred and sixty days a year there will be turnips. Where do you eat so much? What should I do if I can't eat it and break it? After huang maoxian listened, he touched huang mao's head and said, "You will make dried radish according to our heavenly method." "How?" Huang Maoxian said: "It is very simple, brine with white salt, then dry, and then into the urn, clay paper sealed, after nine or nine, you can open the urn for food." After the Yellow Hair Fairy left, the master followed this method. Strangely enough, the original radish seeds here can only grow turnips after autumn to "xiaoxue", and now this lake can grow turnips three hundred and sixty days a year. Every hour of the day, you can eat fresh radish, and if you can't finish eating it, you can use it to make dried radish. There is a folk song as evidence: "The yellow hair immortal in the sky, who goes down to the earth, only because of a meal, the radish is fresh for a year, and the leftovers are made dry, crisp and sweet." ”
Shanghang dried radish is known for its unique flavor and quality. It has the advantages of golden color, tender skin and crispy meat, mellow and sweet, open taste consumption, ice detoxification, etc., can be fried, stewed, stewed in oil, if it is soaked and lightened, plus sugar, vinegar and so on are superior cold dishes. Dried radish also contains a certain amount of sugar, protein, carotene, ascorbic acid and other nutrients, as well as calcium, phosphorus and other indispensable minerals for the human body.
The reason why Shanghang dried radish has its unique flavor is inseparable from its production method. The following is to introduce the production method.
Ingredients: fresh and tender radish Seasoning: salt
1, just dug up the radish, remove the soil (avoid washing with water) with a large wooden barrel, according to the ratio of the above radish and salt, put 20% of the salt at the bottom of the barrel, and then place a layer of radish and a layer of salt.
2: Press stones or other heavy objects on the top layer, set aside for 7 days, and the radish will become light yellow when pickled.
3, take out the sun-dried (with a special bamboo to dry), do not rain, after the evening collection, to rub, one squeeze out the water, the other to promote even cooking, about 3 days (depending on the radish two ends can not press the water is appropriate)
4, the soaking brine in the barrel filter boiling, poured into the dried radish rinse, and then use boiling water to rinse the dried radish once, rub while hot, squeeze out the brine, take out the sun-dried, at this time it is golden brown.
5, after the dried radish has cooled, put it into the pot and pound it (the pot needs to be washed and dried, avoid odor and water, especially not suitable for wine), put a layer of fried salt in the mouth, and then seal it with yellow mud (do not place it in the same room with the wine). After half a year, it is taken out, which is a unique flavor of dried shanghang radish."
There is a poetry cloud: dried radish vegetables are quite ordinary, and the most is not ordinary in Shanghang. Landscape bell spirit splendid embroidery, cold meat fried wanjiahuan.
Kneading salt pickles, half a year of enlightened dried radish, sweet and crisp and fragrant, chewing to clatter, blisters wash out the lead, is a cold dish, vegetarian scrambled eggs are a must for vegetarian dishes, meat fried pork is a must for meat dishes, is to make Shanghang dried radish famous all over the world.