Which of the most common vegetables in the countryside taste better when dried?

The sun-dried eggplant slices do not need to be sealed in a pocket, but they are skewered with a thread like a copper coin, then hung in a suitable place, washed with water when eating, and stewed with fresh meat. Put the beans in a pot and boil them, put them on a rope, or put them on a grate and dry them in a basket. In winter, stir-fried meat and stewed soup taste much better than fresh beans.

The best thing to eat is to dry it, and when you eat it, blanch it with hot water, hook it with batter or powder, and fry it in an oil pan. and other side dishes or stir-fried or stewed or steamed separately.

Cucumber money, cucumber cut into slices of coin thickness, mixed with grass ash to dry, shake off the grass ash when eating, soak it in water for two hours, fry it with meat to eat, and dried potatoes are also a perfect match, sweet potato chips, at that time there were a lot of sweet potatoes in the north, except for some fresh food, the rest were cut into slices and dried. After autumn, there are sweet potato chips everywhere in the house, in the courtyard, and in the wheat field. Most of the dried sweet potato chips are ground into flour and used as a staple food, and a small amount is placed in porridge.

In summer, there is a lot of rain, and purslane grows vigorously and most of them are relatively brittle, so many people take advantage of this time to pick more sun-dried vegetables. Purslane is not easy to dry, so it is usually boiled in boiling water and then dried again, which is easier.

<> dried carrots are not as rotten as we imagined, and dried carrots are also very resilient when cooked, not as soft and rotten as our steamed carrots; Dried bamboo shoots, divided into spring bamboo shoots, winter bamboo shoots, personal feelings have their own characteristics, dried can be stewed pig's trotters, dried bamboo shoots fried meat, are particularly delicious, according to personal taste. Daylily is also called golden needle, which is a perennial vegetable that produces yellow flowers on the stem, and farmers eat yellow flowers. You can eat it fresh, but the best way to eat daylily is to eat it after it has been dried.

Fresh vegetables have the delicacy of fresh vegetables, and dried vegetables have the benefits of dried vegetables. Some people think that dried vegetables are not as good as fresh vegetables, and some people always think that domestic vegetables are not as good as wild vegetables.

What is the best dish to be dried, I think these three are delicious.

1.Dried beans, dried beans can be eaten, dried beans, also known as dehydrated beans after being cooked at high temperature, dried or dried, and the finished product is black and fragile after drying.

2.Radish, dried radish after drying is edible. Dried radish refers to sun-dried radish, which is a unique flavor of easy-to-preserve dried vegetables loved by the domestic public. It is rich in vitamin B and has a higher iron content than other foods except enoki.

3.Bamboo shoots, using fresh spring shoots as raw materials, are refined into dried bamboo shoots through multiple processes such as shelling, root cutting, trimming, high-temperature cooking, water immersion, pressing and molding, drying, shaping and packaging. Dried bamboo shoots are edible.

I know that the vegetables that taste more delicious after drying in the countryside are cowpeas and dried radish, these two vegetables are stored for a long time after drying, and the taste is very delicious.

Dry the eggplant into dried eggplant, then wrap it in dough and steam it again. Dry it when you're done. Or if you dry daylily directly, it can be used as a winter delicacy, and it tastes great.

<> there are many common vegetables in the countryside that taste better after drying, and there are many of them. Then find a pocket and seal it, and when you eat it in winter, wash it with water first, and then you can directly put it in the pot and cook it with bacon, because it is dry, the cooking time will be slightly longer, but the taste is very good, especially the shell of cowpea is particularly soft to eat. A staple of spring.

At that time, there was little food, and in the morning and evening, when boiling polenta, put some radish slices, sweet potatoes, or boil some corn gnocchi. In those days, radish slices fed the post-50s, post-60s, and even post-70s. That deep memory is probably difficult for anyone to erase.

Home-grown cabbage has a high yield and is not polluted, and it is the main vegetable in the countryside. Grow a little better in the cellar and store it in the winter. If you almost have to dry it, eat it in early spring.

Dried cabbage can be fried, can be made into stuffing, the best taste is still dried cabbage, pork stewed vermicelli. As long as you can't eat the loofah, then take the loofah back, peel and cut into sections, and then put it in the sun to expose it, it must be dried, it is dry, the color is a little gray, and then it is bagged and sealed for preservation, and when you want to eat, take it out and soak it in warm water, and you can fry it in soup.

The vegetables in the small vegetable garden of the farmhouse are basically in the peak of picking, and they can't eat too much, so they take advantage of the high temperature and good sun, and dry them into dried vegetables, and reserve them for winter to eat. In addition, some wild vegetables in rural fields are also in the peak growing season, so it is just right to pick more dried vegetables. In the past, people didn't feel how delicious dried vegetables were, but now, if you eat a meal of dried vegetables once in a while, you will feel a different flavor, and many people like the taste of that kind of dried vegetables.

So, there are also dried vegetables in supermarkets at the moment**.

Autumn rice beans that they buy or grow by themselves, clean them and cook them with water first, and then dry them, and the dried autumn rice beans are usually used for stewed meat in winter, and the taste is very strong and fragrant. This kind of dried rice bean skin is often seen in the market now. In winter, beans can reach six or seven yuan and 1 catty, so they all dry beans, there are cowpeas, we call them long beans here, you can also dry green beans, carrots, white radish, you can dry some cabbage, you can also dry purple eggplant, and peppers, and so on.

The delicious dried vegetables in our local Wei County are: dried beans, dried gourd strips, dried eggplant, dried mushrooms, dried radish slices, etc.

One: dried beans

In summer, cut the beans into thin strips, put them in the yard to dry, and put them away after drying them and store them in the shade or refrigerator until winter.

The way to eat dried beans is: dried beans stew

Take an appropriate amount of dried beans and blanch them in boiling water, put a little alkaline noodles in the water, the color of the fried dried beans is more tender, wait until the beans become slightly soft, take them out and soak them in cold water, and then wash them several times to stew the meat and eat, the stewed dried beans are chewy and have a good taste, very delicious.

Two: dried gourd strips

The zucchini of the dried gourd strips should be dried in autumn to be delicious, the pedicle of the old gourd should be removed, the gourd should be removed, and then the gourd strips should be rotated with a knife, and the strength should be mastered well and can not be broken, a gourd can be cut into a long gourd strip, and then hung on a bamboo pole to dry, and then put away and store after drying.

Dried gourd strip stew is also a good delicacy in winter, and the recipe is the same as dried beans.

Three: dried eggplant

Slightly tender eggplants should be used for sun-dried eggplants, which have thin skin and good taste. Cut the eggplant into large pieces to dry, dry and store.

Eggplant stew or eggplant stew with potatoes is also very delicious, both meat and vegetarian are delicious, and dried eggplant has a meaty texture and tastes good.

Four: dried mushrooms

Pick or buy fresh mushrooms, remove the roots of the mushrooms, clean up the debris, can not be washed and dried directly, and stored after drying. Dried mushrooms have a stronger flavor than fresh mushrooms and taste good.

Dried mushrooms can be used to stew meat, make soups, etc., and are delicious.

Five: Dried radish slices

We use white radish to dry the radish slices locally, clean the radish, dry it slightly, and after there is no water on the skin, you can slice it and dry it, and store it after drying.

Dried radish slices and meat and vegetables are delicious, you can stew meat or potatoes, stew tofu and eat, are all good dishes.

In the past, the family was poor, and they were reluctant to buy fresh vegetables in winter, so they dried a lot of dried vegetables in summer and autumn, and the vegetables in summer were cheap, and they also saved a lot of money in a year, which was also a way of life for people. And nowadays people dry their vegetables just for that delicacy and to reminisce about the taste of their childhood.

There are still many dried vegetables that can be dried, and the eating habits and practices are different in each place.

The above is how to dry vegetables and how to eat them in our local area, I hope it can help you.

Dried beans, dried gourd strips, dried eggplant, dried mushrooms, dried radish slices, dried daylily, dried cucumbers, dried peppers, dried bamboo shoots, these vegetables are very delicious after drying, and the nutritional value is also very rich.

Dried plum vegetables, cowpeas, pumpkin, sesame leaves, lettuce, I feel that they will be more delicious when dried, and have a unique flavor.

Okra, potato chips, radish slices, cucumber slices, tomato slices, dried eggplant, dried gourds, dried beans, etc. are all very good, and the taste is a little better.

Dried radish, dried beans, dried gourds, dried eggplants, these are delicious.

The radish tastes better when it is dried.

It can be eaten stir-fried, stewed, or mixed with pickles.

When the radish is dried, it tastes special and chewy, and I like to eat it with pickles.

After the delicious radish is dried, there is no moisture, although it is not brittle to eat, but there is no loss of nutrients, which is more conducive to storage.

In the late autumn season, every household likes to dry the dried radish, cut the radish into various shapes, dry it in the sun, and put away the dried radish after drying it and store it in a clean bag.

Some people don't like to eat fresh beans, but they like to eat dried beans, and dried beans stewed meat with dried water will be more flavorful.

The production of dried beans is also very simple, I like to use long beans, which are also called cowpeas by the locals, and white beans, which are steamed in a pot and taken out to dry.

Dried beans are used for stewed meat, preferably braised pork, and you can put a little potato, the taste is superb.

A few friends sat in a small restaurant, asking for a stew of dried beans, some potstickers, and some wine, and the meal was really lively.

Fresh gourd, scrape it in a circle with a homemade tool, scrape it into long gourd strips, and place it on a clean gauze net to dry.

Wait until the gourd strips are dry, then put them in a clean cloth bag.

When it comes to winter, soak the dried gourd, dry it, you can fry it in oil, add light soy sauce, dark soy sauce and other seasonings to make delicious small pickles.

I like the taste of dried gourds very much and eat a lot of them every time.

It can also be eaten with gourd dried stew, which is everyone's favorite taste.

Dried eggplantCut the eggplant into slices, dry it on a clean gauze and expose it to the sun.

Just wait a few days for the eggplant to dry out.

Put away the dried eggplant and store well.

Northeast people are ingenious and know how to be diligent and thrifty, so I want to praise them!

Some of the above vegetables are still very delicious after drying, if you are interested, you can also try it at home, I hope it will help you, and dried vegetables are very practical and practical, when there is no vegetable at home, it is very necessary to prepare some dried vegetables.

Although there are only a few types of dried vegetables in my hometown, they are all very delicious. When it comes to plum beans, everyone must be unfamiliar. After all, it's our vernacular.

Actually, it's also called lentils. The preparation of this dish is not complicated. First of all, the ripe plum beans should be picked off, washed and cleaned, then they should be picked up in hot water, and finally dried outside.

It's okay to eat it when you want to take it out. Daylily is familiar to everyone, but this dish is not easy to handle. If it is not handled well, it will be very bitter.

But sun-dried daylily is one of the most common dishes at our winter feasts. Wild cabbage is also called snow red, which is a dish that we often use in our homes. Every year in autumn or winter, its leaves turn purple-red, hence the name Snow Red.

Normally, we dry this wild cabbage, then store it, and when it comes down, soak some in hot water first, and then put it in the noodle pot, which is very delicious.

Radish root, dried and then served cold. Dried cowpeas, this stir-fried meat is more chewy. Dried bracken, which can be stir-fried, can be served cold. Dried sauerkraut, used to cook bamboo shoots. The potato chips were dried and fried in oil, crispy, fragrant and crispy.

Vegetables taste better when dried, and I know there are these:1Dried plum vegetables, there are many vegetables can be used to make dried plum vegetables, dried mustard greens, dried rape, dried cabbage, dried winter vegetables, snow mushrooms, etc., plum vegetables are more distinctive in color and taste, very suitable for stewed meat, steamed button meat and so on; 2.

Dried cowpeas, sun-dried cowpeas have a more chewy taste and a more fragrant taste; 3.Dried bracken, sun-dried bracken has a crispier texture, more toughness, chewiness, and tastes better.

Many people love to eat dried radish strips, and in the past, the conditions were not good, and every household in the countryside would dry dried radish strips. Because sun-dried radish strips are very shelf-stable, you can eat them all year round.

In life, there are some vegetables that taste better when they are dried, such as dried beans, dried radish, dried daylily, dried cabbage, dried bamboo shoots, etc., how they are made, let's talk about the production methods of several common dried vegetables, let's take a look.

1. Dried white radish.

White radish is an ingredient that most people like to eat, and it is crunchy and sweet when eaten raw. After autumn, when the radish harvest is abundant, every household will dry a lot of "dried radish". Wash the radish first, dry it, cut it into radish strips and put it in salt, put it in the blue or plastic sheet to dry, or hang it up to dry, generally it can be dried in 2-3 days.

Then go through the water with warm water, drain the water, and then add pepper, soy sauce, edible oil, chili noodles, etc. into the jar jar, seal and store, marinate for about 3-5 days to eat, crisp and refreshing, very good for rice.

2. Dried beans.

Blanch the fresh beans in boiling water, and when they turn green, you can scoop them up and pass them through cold water again. Hang all the beans on the rope to dry, and on a sunny day, the beans will become crisp and dry for three days in a row. At this time, collect the beans and put them in a plastic bag for preservation.

3. Dried cabbage.

Rinse the cabbage with water once or twice, brush the pot, do not leave oil stars, and then boil a pot of water After the water boils, put the cabbage into the pot until the leaves become soft, and then the cabbage is scalded until it is medium-cooked. Then put the blanched cabbage under cold water. Put the cabbage one by one on a sieve or drying rack and let it dry, usually for 4 to 6 days, or for a week, until it is dry.

Pay attention when drying, turn it over from time to time, pack it in a sealed bag, and take it out to fry and cook soup when eating, the taste is fragrant.

4. Dried daylily.

The edible part of daylily is the flower bud, it is a slender strip, its petals are thick, the color is golden, the fragrance is rich, the food is fragrant, fresh and tender, and the nutritional value is high. The growth is very gratifying. It is said to be toxic when eaten raw.

After the buds of the ripe daylily are removed, they can be dried and stored directly on the roof in the sun. When it is time to eat, the dried daylily is mostly used to cook soup, which is very delicious.