There is a folk proverb that goes, "Eat radish in winter and ginger in summer, and you will be healthy all year round." "Eat radish in winter and ginger in summer, so you don't need a prescription from a doctor."
There was also a dialect saying in my hometown in the old days: "When the radish comes out, the doctor cries." It means that the doctor has no income. It can be seen that the radish is a good vegetable.
There are many ways to cook radish, and they can all be cooked deliciously. If you want to eat it immediately, " sweet and sour radish " is the most delicious. The method is also very simple: wash an appropriate amount of radish, peel it, cut into thin slices, put it in a bowl, add a little salt and rub it, remove the juice, then add an appropriate amount of sugar and rice vinegar, mix well and serve.
As a home-cooked dish, radish can be cooked with meat, seafood or fresh mushrooms, and the taste is particularly unique. For example, radish and pork ribs soup, radish and scallop soup, stir-fried shredded pork with radish, stir-fried clams with radish, stir-fried mushroom with radish, etc. are all delicious and can make people salivate.
The only thing that left a deep impression on me was Luoboji from my hometown. I remember the first thing I tasted was my mother-in-law’s homemade radish cake. She washed a radish, removed the head and roots, cut it into strips about 5 cm long and 2 cm wide (thick), placed them in a clean basin, added a little salt, kneaded them, compacted them, and pressed clean stones on top. Three days later, remove the stones, drain off the oozing radish juice, then soak it in water, then take an appropriate amount for stir-frying: heat the pot, add sesame oil, then green onion, add radish, stir-fry for a while, reduce the heat to low, add appropriate amount of sugar, stir-fry again, until the color turns yellow, add a little chicken essence, mix well and put it in the pot. A plate of "delicious food" was brought to the dinner table. This was the crispy and fragrant radish I ate.
My neighbor, Master Yu, is a "master" in making radish cake. It is said that he started making radish cakes when he was sixteen or seventeen years old. Now that he is over seventy years old, he still makes them on time every year. This has become a profession for him. The radish jelly he makes is sold in the market all year round and has many "repeat customers". He said that some of the radishes were grown by himself and some were wholesaled from the vegetable market. During processing, his wife is responsible for washing and cutting the radishes; he is responsible for cooling (drying) the radishes and pickling the radishes. The key to pickling radishes is to put the cooled radishes into special ceramic urns with a small mouth, a big belly and a small bottom. Install one layer, compact it, then sprinkle an appropriate amount of salt evenly, then install the second layer, up to the mouth of the urn, compact it and seal it. On the seventh day, the seal is unsealed, and the urn is turned upside down to allow the oozing radish juice to drain away. After another three days, the urn is turned over and the aroma is released, and it is ready for sale.
In the 1980s, at the beginning of reform and opening up, Master Yu was also young and strong. Knowing that , Luoyuan, and other local markets were short of radish jars, I specially contacted a freight truck and transported 20 jars at a time to the local market for wholesale sales. They were quickly sold out and the price was much higher than the local retail price. He smiled and said that it was because of the reform and opening up that he made more money.
radish jelly, crispy radish jelly, radish jelly that makes people miss you.
