How to dry cabbage, how to dry cabbage

Make your own dried cabbage.

My family likes to drink soup very much, more than twice a week in winter, almost every day in summer, because the herbs are very expensive and inconvenient to use, so I always dry my own dried cabbage to make soup, my own dried cabbage not only signal the soup is particularly sweet, and there is no sand, and the cost is also very low, the following will share my method of making dried cabbage.

Ingredients Recipe Calories: 65 (kcal.)

Ingredients: Cabbage to taste.

Method steps.

1. If you have a place to plant at home, it is better to plant the short-legged ones than the tall ones, that is, the thicker stems are better than the thinner. Milk cabbage.

It's better than baby cabbage, because the soup made in the milk cabbage pot is more flavorful after drying, and it's easy to grasp the amount of it.

2After choosing the cabbage, wash all the sediment on the cabbage with water, so that you don't have to worry about the sediment when you make the soup.

3. Then boil a large pot of boiling water over high heat (if you don't have a large pot at home, you can use a slightly larger pot). Put the cabbage in it and simmer it, be careful not to put too much at once, if you put too much, you won't have time to pick up the dish when you get out of the pot, and the vegetables will be scalded, and the leaves will break as soon as they are dried.

4. After scalding (from putting it in to coming out for a maximum of 90 seconds, you can observe and see the wrinkles of the cabbage), clamp him to a rope or bamboo pole, and line up one by one to dry, do not overlap each other, and do not spread it directly on the ground, the effect is better.

5. Dry it directly outdoors in this way, let the autumn breeze or strong sunlight shine directly, and dry it until the cabbage is completely dry. The way to judge the dried cabbage is: pinch the vegetable leaves with your hands, and it is good to hear the rustling sound, and you don't need to dry it to the extent that it will break when you pinch it. Leave a little bit of water.

Salt and sun-drying will be a little faster.

The practice of boiling cabbage (made to dry vegetables).

Step 1

Haha, my uncle is a professional cooker!

Step 1

Burn wood and boil water!

Step 1

The water is boiling and the fresh cabbage has just returned from the vegetable field!

Step 1

In the process of boiling cabbage, you need to turn the cabbage with a spatula, which can cook evenly on both sides, and probably cook until the vegetables become cooked and transparent! Scoop it up now!

Step 1

Use a spatula and two bamboo tongs to pick up the cabbage and prepare it for cooling!

Step 1

Blanch cooked cabbage!

Step 1

Rinse the cabbage with cold water to wash away the sediment and lower the temperature of the cabbage! Easy to dry!

Step 1

Break it with this basket to dry, dry the water, and dry it for 2-3 days, if there is a north wind, if there is no situation, it will be dried for 4-7 days!

Step 1

Dry the bamboo one by one, hang it on the bamboo and drain it! Wait for time to dry!

Picture of the finished product of boiled cabbage (dried cabbage).

Cooking techniques for boiling cabbage (doing dried vegetables).

Tips:

Own crops, with traditional methods, do not need too much technology, use home, use firewood is the most primitive, more flavorful, only the flavor food made with heart is delicious! My uncle's drying method!

The cabbage should be spread out and dried in the sun, and it should be scalded in boiling water, and then it can be taken to dry, and then it should be put in a jar and salted after drying.

The cabbage is first salted and then left outside to dry to make a dried vegetable.

Hello, the cabbage is first dried in the sun, and it must be a good day when the sun is sufficient, and it must be kept ventilated and dry.

The method of drying vegetables is as follows: remove the yellow leaves of the vegetables, cut off the old roots, soak the cabbage and clean it, the water should be boiled small when cleaning, each of them should be washed on the surface of the vegetables and the inside of the vegetable core, the impurities of the vegetables are cleaned clean, and then a pot of water is boiled, and the washed cabbage is put into the scalding soft, the degree is that the chopsticks can be pierced into the vegetable stem, do not scald for a long time, the cabbage leaves are yellow, and then the cabbage is flushed with cold water or put into the cold water to pull out the cool, and the drained water can be dried. Generally, it will be dried in three to five days to become black and white, and after it is completely dry, carefully take it off, bundle it up, put it in a sealed iron box, and take it out from time to time to dry, and it is completed.

After the cabbage is dried, it is dried in a ventilated place, so that the cabbage is very flavorful.

Hello friend how to dry cabbage, cabbage is more loved in the Northeast in the autumn. It's dry, so it's okay in the fall.

How do you dry cabbage? The cabbage can come in and wash it, and then let the sun shine on it, which is called stepping on the house.

Chinese cabbage is directly dried in the sun, in order to have an effect, it is best to dry it for about a week, be careful not to eat it immediately, and put the cabbage in the jar and seal it for a month before eating, because the cabbage tastes better after sealing and pickling. Pay attention to the sealed jar, and be sure to ensure that it is water-free and oil-free.

Before drying the cabbage, wash the cabbage and cut the head of the cabbage, otherwise it will be difficult to dry. After that, blanch it in a pot for a few minutes, and after cooking, you can rinse it in cold water, and then take it to the sun to dry. When drying, the cabbage should be spread flat, and after drying, it can be tied up and put into a jar to seal and pickle.

Chinese cabbage is a kind of inexpensive vegetable, the taste is good, its calories are not high, eat some Chinese cabbage in moderation, can allow the body to obtain sufficient nutrients. The taste of pickled Chinese cabbage is very good. Before marinating, wash it and add an appropriate amount of sugar.

Salt, vinegar and other seasonings, stir well.

Pickled Chinese cabbage can be stored at room temperature, but it should be noted that the temperature should not be too high, and it can be stored at room temperature in winter, and in summer, it should be stored in the refrigerator. If the cabbage has been cut, use plastic wrap first.

Wrap it up and put it in the refrigerator to keep it for a week or so.

The practice of drying dried cabbage

1. Choose to wash. Put the milk cabbage.

Remove the yellow leaves, cut off the old roots, and put the whole tree in clean water to wash the sediment. This step ensures that the heart of each cabbage is rinsed well, which is a key detail to keep the cabbage dry without sediment. When washing cabbage, be careful not to break it open and wash, because the dried cabbage is dried whole and easy to take care of.

2. Blanch. Boil a pot of boiling water, then blanch the washed cabbage in boiling water until soft, and immediately remove and drain. Don't put too much milk cabbage in each blanching, to prevent some milk cabbage from being scalded before it can be out of the pot, and it will break as soon as it is blanched.

Remember not to get oil and water in this step, otherwise the cabbage will rot during the drying process, and the cabbage will not dry at all. In addition, the degree of blanching the cabbage should also be mastered, not blanched for too long, see the cabbage slightly soft, the leaf stalk just wrinkled immediately take out and drain. When blanching milk cabbage, you can also add a small amount of baking soda to the boiling water.

Let the boiling water be slightly alkaline, and the blanching effect is better.

3. Drying. Hang the drained milk cabbage on a bamboo pole, a rope, a drying rack or a special drying rack, put it in a sunny and well-ventilated place to start drying, and in good weather, it will become a black and white vegetable after 3 to 5 days, and sometimes it will be dried for about seven days. The method of judging is to pinch the vegetable leaves by hand, and you can hear the rustling sound just right, and you don't need to dry to the extent that you can pinch it, and it is convenient to clean up with a little water, otherwise it will be broken when you touch it.

4. Save. Wait until the milk cabbage is completely dry, carefully remove them, first place them at room temperature for 2 to 3 days, wait for the milk cabbage to soften, and then tie them tightly one by one, put them in a plastic bag that does not leak, compact them layer by layer and tie the bag tightly, and store them in a cool and dark dry place for about a month, and wait until the fragrance of the dried vegetables comes out before eating.

Cucumber. Cucumber, as a seasonal vegetable in summer, has the effect of clearing heat and detoxifying, so it is deeply loved by everyone. As everyone knows, the food made with dried cucumbers is even more delicious.

For example, pickling, stir-frying, as a filling, and so on. Here is to share with you the production method of dried cucumbers: clean the cucumbers, cut them into long strips or slices, add salt and marinate for more than 2 hours, and then put them in a ventilated place to dry until all the cucumber water evaporates, and then seal and store them dry.

Soak in warm water to soften before serving.

Daylily. Fresh daylily contains colchicine, raw food can cause stomach discomfort, serious cases will also endanger life, so it must be processed and dried, blanched with boiling water before eating, and then soaked in cold water for more than 2 hours. Whether it is stir-fried or boiled in soup, it needs to be heated thoroughly with high heat.

Cabbage. In the Northeast, dried cabbage is very useful, every year near the end of the year, every household will kill pigs, at this time dried cabbage comes in handy. Cut the dried cabbage into small pieces, then blanch until soft, then wash several times until the dust is washed off, and the moisture is controlled for later use.

Then the cabbage is stewed together with pig blood sausage and pork, which is the authentic "Northeast pig killing dish". Drying dried cabbage is relatively the easiest, you only need to dry the cabbage in the sun.

Although in the era of material abundance, we basically do not encounter a shortage of vegetables, so why do we still have dried vegetables? In addition to shelf-shelf, it's more about adding different flavors and textures to our dishes. In addition to the 5 kinds of vegetables mentioned above, there are also dried bamboo shoots, dried plum vegetables, shiitake mushrooms and other vegetables with a strong taste, which have a better flavor after being dried and eaten, so friends who have time may wish to try it at home!

Sun-dried cabbage is delicious:

Blanch the dried cabbage in boiling water for about 5-10 minutes, take it out and soak it in cold water for a while, control the moisture, and eat it in the stir-fry or stew (you can put water and tofu to stew together) are very delicious, and the most important point is to put some pork, the taste is more delicious!

Stir-fried vermicelli with Chinese cabbage.

Ingredients: 4 5 slices of Chinese cabbage, 1 handful of longkou vermicelli, 1 large or 2 small ingredients (star anise), appropriate amount of minced green onion and ginger, 1 tablespoon of soy sauce, 2 grams of salt.

Method 1: First of all, wash the Chinese cabbage and cut it into half a centimeter, which must be cut horizontally.

2. Soak the vermicelli until soft, then cut into 3 sections.

3. Pour an appropriate amount of oil into the pot, put the star anise in, and slowly fry the star anise.

4. Don't put too little base oil in the stir-fried vegetarian dishes, and put the green onion and ginger into the pot.

5. Then put the cabbage in, stir-fry it over high heat, and fry until the seedlings collapse.

6. Push the cabbage around, pour the soy sauce to the middle, burst the fragrance, you must not pour the soy sauce on the cabbage, in the middle of the bottom of the pot, and do not use light soy sauce and dark soy sauce, use ordinary soybean soy sauce.

7. Then put the vermicelli in the middle to absorb the soup.

8. Add an appropriate amount of salt and fry evenly.

9. We should not let too much soup seep out when we come out of the pot.

Chinese cabbage stewed with tomatoes.

Ingredients: Chinese cabbage, tomato, fresh shiitake mushrooms, minced ginger, salt.

Method 1: Wash the fresh shiitake mushrooms, cut them into slices, and set aside.

2. Wash the cabbage, cut it into pieces and set aside.

3. Wash the tomatoes, cut them into pieces and set aside.

4. Remove from the pot, pour an appropriate amount of cooking oil into it, and stir-fry the minced ginger until fragrant.

5. Then put the tomato pieces into the stir-fry, add an appropriate amount of salt and water when stir-frying, and fry until it is slightly into sauce.

6. In another pot, pour in an appropriate amount of cooking oil, put the cabbage and mushroom slices into the stir-fry, fry until soft, pour in an appropriate amount of water, and the water should be slightly more.

7. Then simmer for a while, add salt to taste, then add mushroom essence, and you can serve on a plate.

Sun-dried cabbage can be used to fry the back pot meat, so that the fried back pot meat is fragrant and delicious, and the flavor of the cabbage is also very different.

Although the production process of dried cabbage is not complicated, every step should not be sloppy, only the dried cabbage made with heart is beautiful and delicious enough. The dried cabbage made with heart is hard and firm, the head of the cabbage is milky white, the leaves are dark green, tender and crisp, and there is a sweet taste, which is a good material for making soup.