How to dry dried cabbage, how to dry cabbage

Wash the whole dish, put it in hot water to blanch it and change color, take it out to dry, put it on a stone and expose it to the sun, and dry it until it is very, very dry.

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!

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 specific drying of dried vegetables is as follows:

1. Dried lettuce: Prepare the lettuce and handle it cleanly. Then cut the clean lettuce into slices about 2 mm thick. Then add an appropriate amount of salt, mix well and marinate overnight. The next day, put it in the sun and dry it for three or four days.

2. Dried cucumber: remove the thorns of the cucumber, wash and drain. Cut it in half again, dig out the cucumber pulp, then cut the ruined cucumber into small pieces, sprinkle with an appropriate amount of salt, and rub it evenly overnight. The next day, you can put it in the sun for two days.

3. Dried water spinach: first wash and drain the water spinach, blanch it in boiling water, then remove the cold water to cool and squeeze out the water. A day or two in the sun is fine. Beam beating.

4. Dried eggplant: Wash the eggplant first, remove the stem, slice it, then sprinkle an appropriate amount of fine salt and mix well to kill the water. Then put two-thirds of the water in the pot, bring it to a boil, put it in the pot and boil an oak for more than an oak, drain the water, and finally put it in the sun for about 3 days.

5. Dried chili peppers: Red chili peppers are strung with fine hemp rope and hung under the eaves to dry directly.

1. Harvest the mustard greens, remove the old leaves and rotten leaves, do not need to clean, shake the mud, in fact, remove the old leaves.

Second, after the treatment, there is basically no mud, and then put it in the sun to dry for a day, and it is soft without drying.

3. Boil water in a pot, put the dried mustard greens into the pot, and blanch until it changes color (you don't need to add anything, just boil the water directly).

Fourth, don't blanch the mustard greens for too long, blanch until they turn green, take them out and use a bucket to pack the vegetables, after loading, seal the bucket, don't let it leak (the purpose is to make the vegetables yellow and the color look good), and then let it stand for a day and a night.

Fifth, when the vegetables turn yellow, you can take them to dry, but you should cut the cabbage, so that it is easier to dry, dry in the sun, and it can be dried in about two or three days.

6. Observe its appearance, become crisp, put it away and seal it with a bag.

Based on my grandmother and my mother's practice of making dried vegetables, I have summarized the following methods:

1. Add salt to the picked fresh vegetables and stir evenly, put them in a container for a day or two, and after the leaves come out of the water, press the water with a heavy object. This practice is generally used for making dried radish or radish leaves;

2. Put the picked fresh vegetables in a pot and boil, then dry! This practice is suitable for the preparation of moldy dried vegetables.

Put the dish out of the water and let the soup out, then dry.

How to dry vegetables, don't think that dried vegetables are the patent of rural people, in fact, dried vegetables are also popular in the city, now vegetables are also very cheap, more than 1 pound of vegetables in the market lot, even if the top floor of the elevator building has a spacious place to dry. So how do you dry vegetables?

Here are a few ways to dry vegetables:

The first is the process of making dried lettuce

Prepare the lettuce, remove the roots, remove the leaves, peel the skin. Cut the clean lettuce into slices about 2 mm thick. Add an appropriate amount of salt to the lettuce, mix thoroughly, and marinate overnight.

The next day, it should be placed in the sun for three or four days. After drying, put it in a sealed bag and put it in the freezer of the refrigerator, and soak it in water when eating.

The second type, the process of making dried cucumbers

Cucumbers do not need to be peeled, only the thorns are removed, washed and drained. Cut the clean cucumber in half, dig out the cucumber pulp, then cut the finished cucumber in half into small pieces, sprinkle with an appropriate amount of salt, and rub well.

Leave overnight to marinate the cucumbers. The next day, take out the water-soaked cucumber and let it dry in the sun for two days. Dried cucumbers that have been dried for two days are packed in a plastic bag and refrigerated. If you want to eat, take the right amount and eat it.

The third is the process of making dried water spinach

Wash and drain the water spinach. Blanch in boiling water, the time is not too long. Remove cold water and let cool. Squeeze out water. Spend a day or two in the sun. After drying, seal and store in a plastic bag.

Fourth, the process of making dried eggplant

Eggplant, wash and remove the stems. Eggplant slices, about 6 10 mm thick. After cutting, sprinkle an appropriate amount of fine salt and mix well to kill the water.

Put two-thirds of the water in the pot, bring to a boil, and put it in the pot to boil. Drain and drain. Left in the sun for about 3 days and must be completely dry.

Dried eggplants can be packed into plastic bags, sealed and frozen in the refrigerator. You can also use a breathable cloth bag to pack it up, hang it in a dry and ventilated place indoors, and take it out to dry it every once in a while to prevent the dried eggplant from getting wet and deteriorating.

Fifth, the process of making dried spinach

Pick the spinach clean, remove the red roots, wash and drain the water. When the water in the pot is boiling, add the spinach. When the water in the pot boils again, blanch for another 1 minute to remove the spinach.

Control the moisture, let it cool a little, and hang the spinach on a shelf. The shelves are placed in a sunny and ventilated and dry place for three or four days. After the spinach is thoroughly dried, remove it and put it in a sealed one.

bag, protected from moisture.