How many tons of fresh radish does a ton of dried radish need?

Dried radish, its color Huang Liang, seduce appetite; Its fragrance is pure and thick, and it surrounds the beam for three days; Its taste is salty and sweet, with endless aftertaste; Its shape is uniform, like ginseng; Its price is reasonable, and the poor and the rich share happiness. In the past, the poor were in charge, but now the rich are tired of eating big dishes and love to eat them. Originally, the price was very cheap, and now it is worth more than 100 yuan per kilogram, which is equivalent to the price of soft-shelled turtle. According to "China Local Products Shop", Xiaoshan dried radish "has the functions of anti-inflammation, heatstroke prevention and appetizing, and is delicious for breakfast". The main producing areas are located in Guali and Peng Yi in the northeast sandy land of Xiaoshan, with a history of more than 800 years.

Xiaoshan dried radish takes "one knife" radish as raw material. Because its length is similar to that of a kitchen knife, it is named because a knife can be divided into two halves during processing. The basic modes of folk production are as follows:

1. Material taking: the one with a diameter of 4~5 cm and a weight of about 3 Liang, thick and white skin, no roots and spots, and less water content is preferred.

2. Knife work: a knife is divided into two halves, and each half is cut into 3~4 straight pieces, each with a dough.

3. Dehydration: Dehydrate with natural wind, spread out in the sun with reed rafts for 2-3 days, and turn frequently. It is not allowed to be placed in the open air at night. It should be moved under the porch or covered to prevent rain and dew.

4. Pickling: Put the radish strips into a big pot (wooden pot is the best, and now most of them are plastic pots), add a proper amount of salt (this amount is top secret, patented, and can only be based on personal preference), stir evenly, and put them into a jar in batches (ceramic, existing cement pool, bad taste), which is practical layer by layer. After about 2 days, take it out of the jar, then spread it out in the sun and turn it over frequently. After about 3~4 days, add appropriate amount of salt and mix well. Put into a ceramic cylinder in batches, covering with salt, and sealing. You can eat it in about 7 days.

5. How to eat: There are four basic ways to eat. One is packaged, ready-to-eat, with meals and snacks. Second, in bulk, it is best to cook soup in summer, which can relieve summer heat and stimulate appetite. The third is oil steaming, which is cooked with diced oil (rapeseed oil is preferred). When the pot is cooked, the smell is fragrant, and the darker the steam, the more fragrant and attractive it is. Fourth, stir-fry, dice diced meat, peanuts, etc.

Xiaoshan radish is well-prepared, geographical and human, which is hard to compare with other places. When the weather is good, radish raw materials must be planted with one knife, and the first frost is the best. In the drying process, the weather is very important. Geography, besides latitude and longitude, also needs the soil quality of sand. Harmony between people and the production process is troublesome, which requires not only frequent turning and more drying, but also different pots and pans. Without patience and perseverance, it is impossible.