How to make radish delicious?

In the practice of soaking radish, after the Chinese cabbage is washed, all the four largest leaves outside are peeled off for use. Then cut it into four equal parts, soak it in salt water for about 3 minutes, drain the water slightly after taking it out, smear a proper amount of salt on the surface and leaves, put it in a container and press it with a heavy object, let it stand for 4 hours until the leaves become soft, then wash it with clear water twice, and squeeze out radish, apple and leek. Add a proper amount of water to glutinous rice flour, stir it evenly, put it in a microwave oven for 30 seconds to become a paste, and let it cool. Peel garlic and ginger, grind them into paste with a garlic masher, put shredded radish, shredded apple, shredded leek, glutinous rice paste, minced garlic, Jiang Mo and all seasonings into a container, mix well, fill the mixed seasonings and ingredients into Chinese cabbage leaves, spread them evenly, wrap them from root to leaf tail, wrap them with the earliest big leaves, put them in a container, cover them, marinate them at room temperature for half a day until they ferment, and then refrigerate.

First, food is the most important thing for the people. Radish has been an indispensable ingredient in human basic diet since ancient times. However, the appearance of radish is not gorgeous. As mentioned above, the record of "radish" in the Book of Songs is full of other meanings. Jian Zheng said: "However, when its roots are beautiful and evil, the person picking it should not abandon its leaves when it is evil, which means that the couple get married with ceremony and color. Abandoning his wife uses fennel and Philippine as metaphors, accusing her husband of not "abandoning the goodness of virtue and sound because of his color decline." It seems that fennel and phenanthrene were basically wild in the pre-Qin period, so picking them and eating them may not be delicious.

Second, The Biography of Liu Penzi in the Later Han Dynasty records that in the late Western Han Dynasty, the ladies in Chang 'an Palace were trapped and starved to death with reed roots and pond fish. It can be seen that the effect of wild radish on hunger is not good either. However, since radish was planted and cultivated artificially, the varieties have been improved and enriched, and a series of delicious dishes have been made with auxiliary materials.

Thirdly, in the Northern Song Dynasty, there were spicy radishes sold in the night market in Qiao Zhou, Beijing, Tokyo, or the common "pickled radishes" today, which were also famous. "Dream of Tokyo" records that there was a kind of small vendor in the hotel at that time, including "fruit radish and so on".

Fourthly, Su Shi, a great writer in the Northern Song Dynasty, once developed a kind of Dongpo soup. The method is as follows: it is natural and sweet without the five flavors of fish. The method is to simmer. If it's a vine, if it's a radish, if it's a scrub, it'll be washed to remove the juice. In vegetable soup, boil raw rice into glutinous rice and add ginger. Cover with an oil bowl and cook. Cooked rice is rotten and edible. Light and light, but "with the sweetness of nature", Dongpo also specially wrote a poem: there are reed roots in it, which is still clear. Don't talk to your son, get drunk from the canal. -"Song of Boiling Mustard and Reed in Dishaofu" has countless records about radish, from Qi Yaomin's Book in the Northern Wei Dynasty to Suiyuan Food List in the Qing Dynasty.

5. Nie wrote "Green Vegetable Essay, Radish Proverbs". After working for 20 years, he studied the literature, deeply explained radish, and covered all kinds of radish food, which made people drool. The most common radish has become a frequent visitor to China's dining table. The poor rely on it to satisfy their hunger and the rich rely on it to support themselves. Radish can "take the lead" among many similar vegetables, largely thanks to its medicinal value.