THE WORD "WINTER RADISH" IS A WELL-KNOWN WORD FROM THE PEOPLE OF THE NORTH, AS WELL AS A POPULAR SLOGAN OF NUTRITION, WHICH, WHEN THE RADISH IS COLLECTED EVERY WINTER, YOU HAVE TO PICK OUT SOME OF THE RADISH AND LEAVE SOME OF THEM TO EAT, AND THE REST YOU HAVE TO BURY IN THE KITCHEN AND PREPARE FOR THE WINTER. THESE CARROTS ARE ONE OF THE NECESSARY FOODS FOR WINTER IN THE COUNTRYSIDE, IN THE OLDEST WAY. CUT THE RADISH FROM ITS HEAD, BUT IT CANNOT BE CUT OFF FROM THE RADISH TAIL, SO IT IS A WHOLE RADISH. WHEN THE RADISH IS CUT, IT IS SALTED FOR ONE TO TWO DAYS AND THEN HANGS IT OUTSIDE THE HOUSE ON A BRANCH SO THAT IT'S SUNNED UNTIL IT SNOWS, THEN TAKES IT BACK AND PUTS IT ON THE ALTAR AND EATS IT. WHEN YOU WANT TO EAT, WASH THE CARROTS IN THE WATER, OR USE THE WATER FOR ABOUT ONE OR TWO HOURS, THEN CUT THEM INTO SMALL PIECES, IF YOU WANT TO EAT A LOT OF QS, WASH THEM A FEW TIMES AND MIX THEM DIRECTLY; IF YOU WANT TO TASTE A LITTLE LESS, THEN ADJUST THEM ACCORDING TO YOUR TASTE, SO THAT YOU CAN EAT THEM SO YOU CAN EAT THEM。
I DON'T KNOW IF YOU'RE LIKE ME WHEN YOU WANT TO COOK A BOWL OF CONGEE, A DISH LIKE A CASSEROLE, MADE THAT DAY WITH THE PEPSI CHICKEN PORRIDGE, BUT YOU CAN'T SIT BY THE COMPUTER FOR LONG, SO YOU'RE DRAGGING IT UP. IT'S A COMMON DISH, BUT IT'S VERY COMMON, EITHER WITH RICE OR WITH PORRIDGE, AND IT'S A GREAT APPETIZER. EVERY SATURDAY MORNING, THERE IS A SMALL SHOPKEEPER IN THE COUNTRY WHO CARRIES A BURDEN, INCLUDING HOME-MADE RADISH DRYING, DRYING, SMOKED FISH, BACON, SALAMI, DRIED FISH, SHRIMP, PRAWN, PRUNE, DRYING, AND HOME-MADE BEANS. IF I CATCH UP, I'LL BUY SOME RADISH, FUMIGATED, SOYBEANS, ESPECIALLY LIKE THE DRY AND DRY COUNTRY, THE DRY AND WET STATE OF THE RADISH, ESPECIALLY THE CHEWING OF THE HEAD, AND THE DRY TASTE IS MUCH BETTER THAN THE CITY'S KITCHEN, BUT IT'S A LITTLE BIT MORE EXPENSIVE, BUT IT'S TOO EXPENSIVE TO COOK A DISH IN TWO OR THREE PIECES, AND IT'S NOT EXPENSIVE TO COUNT
For people who like to eat fish, fish do what they like, and every winter when they're pickled, I pick up a couple of straw fish, dry it for a few days, chop it up and put it in the freezer room, take it out when they want to eat, wash it up, bubble it up for half an hour, or eat it with a soybeans, or eat it in a steam, either with a little culinary or I like it。
