One of the eight major dried radish in western Fujian - Longyan Shanghang dried radish - one of the products of Fujian Geographical Indication Shanghang dried radish is a traditional famous dish in Shanghang County, Fujian Province, which belongs to the Fujian cuisine family. One of the eight major cadres of Fujian's famous specialties in western Fujian. Shanghang dried radish has its unique flavor, its production process is a key history, Shanghang dried radish annual output of up to more than 400,000 catties, not only best-selling Changting, Yongding, Meixian and other neighboring counties, but also through the Tingjiang waterway, sales Chaozhou, Shantou and other places, quite popular and popular.

The eight major dried radish in western Fujian, Shanghang dried radish, was famous as early as the early Ming Dynasty, and has a history of five or six hundred years

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.

1. Production time:

Within five or six days before and after the winter solstice, choose a sunny day with a north wind. 500 kg of radish with 30 to 35 kg of salt can be made into 100 kg of dried radish

2. Production process

Freshly dug up the radish, remove the soil (do not wash with water) with a large wooden barrel, according to the ratio of the above radish to salt, put 20% of the salt on the bottom of the barrel, and then place a layer of radish salt, press stones or other heavy objects on the top layer,

Leave on hold for 7 days, the radish is pickled to become light yellow, take out the sun-dried (with a special bamboo mat to dry), do not rain, after collecting at night, to rub, one squeezes out the water, the other to promote even cooking,

About 3 days of sunning (depending on the turnip can not press the water is appropriate), the dipped brine in the barrel filter boiled, poured into the dried radish rinse, and then rinsed the dried radish with boiling water once, kneaded while hot, squeezed out the brine, taken out and dried, at this time it is golden brown,

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 at the mouth, and then seal it with yellow mud (do not place it in the same room with the wine).

　

--------------- Longyan Shanghang - Dried Radish welcomes you to taste--------------

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