Dried turnip: Difference between revisions
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'''Dried turnip''' ({{zh|s=萝卜干|t=蘿蔔乾|p=luó bō gān|c2=菜頭乾|poj2=tshài-thâu-khiân}}) is one kind of pickles in China, also a kind of vegetables with unique flavor. It is rich in both [[Vitamin B]] and [[Dietary mineral|iron]]. |
'''Dried turnip''' ({{zh|s=萝卜干|t=蘿蔔乾|p=luó bō gān|c2=菜頭乾|poj2=tshài-thâu-khiân}}) is one kind of pickles in China, also a kind of vegetables with unique flavor. It is rich in both [[Vitamin B]] and [[Dietary mineral|iron]]. |
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Revision as of 02:11, 18 December 2014
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Dried turnip (simplified Chinese: 萝卜干; traditional Chinese: 蘿蔔乾; pinyin: luó bō gān) is one kind of pickles in China, also a kind of vegetables with unique flavor. It is rich in both Vitamin B and iron.
Dried turnip is usually made around winter solstice. First, clean turnips before solarization. Then mix turnips with salt and put them into a jar with a big rock upon them. One week later, take turnips out and dry them in the sun again. Then, squeeze turnips until no water can be squeezed. Next, turnips should be soaked by boiling brine. Squeeze the turnips again and dry them in the sun until they become golden yellow. The last procedure is to put turnips into a clean jar. Half a year later, they can be tasted.
In China, people eat dried turnips when they are having porridge or noddles. It is regarded as an appetizer. The quality guarantee period of the dried turnip is about months or even years. Pay attention to the amount of the dried turnip you eat because too much pickle is not good for health.