Is there any way to dry vegetables?

How to dry cowpea:

Step 1: Cut off the head and tail of fresh cowpeas with a knife (this is more convenient), put them in water to rinse off the attached sediment, and then put them in a pot to blanch! Cowpea takes longer to cook than cauliflower, and it is generally enough to cook it for about 4 minutes on high heat.

Step 2: The boiled cowpea should be cold water first, otherwise it will be sticky and easy to break, and then take it to the sun after the cold water, hang it up and dry it!

Carrot. Carrots are nutritious and have the reputation of "little ginseng"! The dried carrots are more chewy in taste, and the taste is different from the usual taste, which is unique!

How to make carrots:

Step 1: Cut off the heads and tails of the carrots, rinse them, and then cut them into finger-thick strips or slices 1 cm thick. Then put the chopped carrots in a pot, sprinkle with an appropriate amount of salt, knead slightly, and marinate for a day.

Step 2: Take the pickled carrots to the sun to dry! Pay attention when drying, turn the carrots for half a day, and secondly, salting them for a day is mainly to analyze the water of the carrots, so that they can be dried thoroughly and drier!

1. Radish.

The production of dried radish is generally carried out around the winter solstice, and it has to go through three processes: "drying, pickling, and hiding". Pull out the radish and wash it, put it in the sun and expose it to the sun and wrap it with salt, cover it with a layer of radish and a layer of salt, fill it with a large stone, and then press it on a large stone and take it back at night.

Take out the radish to dry, rub off the water, and then expose it to the sun until the water can not be squeezed out. Then filter and boil the salt water in the bamboo root, pour in the dried radish and soak it, rub it again while it is hot, squeeze off the salt water and dry it again, wait until it becomes golden brown, then put the dried radish into a clean urn and compact, seal it with yellow mud, and take it out after half a year.

Second, beans. Cowpea and wide green beans are usually used as raw materials, and after being cooked at high temperatures, they are dried or dried, and the finished product is black and fragile after drying. After drying, bundle them one by one and put them in a woven bag with an inner membrane, put them in a dry place and seal them, pay attention to moisture, and dry them every once in a while.

3. Dried plum vegetables.

After the harvest, the fresh vegetables are sorted out and cleaned and dried for about 5 days, and stacked in a cool and ventilated place for 4-5 days. Put the shredded dried vegetables in a pot, sprinkle them with salt, rub them with your hands, and when some of the juice oozes out, put them into a clay pot.

Seal the clay pot filled with shredded vegetables tightly and store it in a cool place. After pickling for half a month, you can find the lid of the clay pot and take out the finished plum vegetables to eat, and then the vegetable line will become a plum vegetable with golden color, salty and sour taste.

Fourth, dried bamboo shoots. Dried bamboo shoots are made of bamboo shoots as raw materials, through shelling, root cutting, trimming, high-temperature cooking, water immersion, manual slicing, pressing and molding, natural drying, shaping and packaging, and other processes.

5. Daylily.

After the yellow flowers are picked, they must be steamed in a steamer until they are semi-ripe, which will affect the yield, and the quality and color will be poor if they are overripe. Generally, the sun-dried ones can be slightly steamed, and the dried ones can be slightly raw. When baking, turn it all the time.

The color of the dried is yellow and the quality is better, while the baked one is generally glossy and the quality is graded.

Fresh daylily contains colchicine, which can cause gastrointestinal poisoning symptoms, so it can not be eaten raw, it must be processed and dried, blanched with boiling water before eating, and then soaked in cold water for more than 2 hours.

In the past, there were relatively few vegetarian vegetables that could be eaten in winter in the north, so they were all stored in autumn for winter consumption, such as cabbage, dried radish, radish tassels, beans, cowpeas, cabbage, etc., and there are many ways to eat sun-dried green vegetables, such as noisy eating, stewed meat, steamed buns, dumplings, mixed noodles and steamed noodles and so on.

You can soak it, then fry bacon, make soup noodles, make soup, you can make soup. Just like dried beans, they can be stored for a long time after drying, and they can be fried and eaten after soaking in water.

Sun-dried vegetables need to be soaked in water before eating, then washed, and then stewed or stir-fried.

First of all, the vegetables have to be washed and dried, then cut into small pieces, then put salt on them, and then rub them vigorously, and then they are compacted for a week, and then they can be dried and eaten.

Sun-dried greens are first eaten by soaking, and then they can be fried with meat or eaten as pickles.

1 Wash the greens, remove the bad leaves, and cut them into 2 sections.

3Prepare the garlic, pat it with a knife and cut it into slices.

4Sit in the pot, pour oil after the pot is hot, and when the oil is hot, add the chopped garlic.

You can soak it in water and then stir-fry.

Bone broth with dried greens.

Dried vegetables are the kind of vegetables that are blanched and then dried in the sun, and Chongqing people should all know them! Personally, I think it's better than fresh I used to live with my mother, my mother did it, and I was only responsible for eating Now that I'm married, I can only make it myself.

Ingredients: A small handful of dried greens.

1 large bone.

Ginger A small piece.

6 cloves of garlic. 1 tablespoon of cooking wine.

Grams of salt. Preparation of chicken lean dried greens bone broth.

Put a small handful of dried vegetables I bought in advance (see that there are fewer people, I use this little bit is enough for three or four people), soak it in cold water for two hours (so that the cooking time is shorter), soak it well, wash it directly, drain it, cut it into small pieces, cut it into small pieces, cut it smaller!!

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Blanch the pork bones in cooking wine After that, add water directly to the bones and cook for 20 minutes (this step is the same as the usual stewed soup) After 20 minutes, add the chopped greens! Continue to cook for 20 minutes.

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Finely chop the ginger and garlic and set aside.

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Heat the pan with cold oil and add the chopped ginger and garlic (a little more oil is more delicious for green vegetables).

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Stir-fry over medium-low heat until it is such a color, don't fry the paste.

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Pick up the previous step and add it to the soup and cook for another 10 minutes.

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After cooking, add an appropriate amount of salt and chicken essence (depending on personal taste).

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It's ready to eat.

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Tips: Ginger and garlic don't have a particularly big taste at the end, just add to the fragrance, and you can leave it alone!

You can make steamed buns, such as plum vegetables and meat buns. You can make yakiniku, such as umeboshi pancakes.

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.

Attention to foodies who like to eat dried vegetables, the following is an introduction to 5 kinds of drying methods:

The first type: dried lettuce.

Dried lettuce making process:

1.Prepare the lettuce, remove the roots, remove the leaves, peel the skin.

2.Cut the clean lettuce into slices about 2 mm thick.

3.Add an appropriate amount of salt to the lettuce, mix thoroughly, and marinate overnight.

4.The next day, it should be placed in the sun for three or four days.

5.After drying, put it in a sealed bag and put it in the freezer of the refrigerator, and soak it in water when eating.

Stir-fried dried lettuce.

The second: dried cucumbers.

Dried cucumber production process:

1. Don't peel the cucumber, only remove the thorns, wash and drain.

2. Cut the clean cucumber in half, dig out the cucumber pulp, 3. Then cut the finished cucumber in half into small pieces, sprinkle with an appropriate amount of salt, and rub well.

4. Let it sit overnight to make the cucumber pickled in water.

5. Take out the water-soaked cucumber the next day and let it dry in the sun for two days.

6. Put the dried cucumbers that have been dried for two days into a plastic bag and put them in the refrigerator. If you want to eat, take the right amount and eat it.

Scrambled eggs with dried cucumbers.

The third type: dried water spinach.

Dried water spinach making process:

1.Wash and drain the water spinach.

2.Blanch in boiling water, the time is not too long.

3.Remove cold water and let cool.

4.Squeeze out water.

5.Spend a day or two in the sun.

6.After drying, seal and store in a plastic bag.

Dried water spinach and roasted pork.

Fourth: dried eggplant.

Dried eggplant production process:

1.Eggplant, wash and remove the stems.

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

3.Put two-thirds of the water in the pot, bring to a boil, and put it in the pot to boil.

4.Drain and drain.

5.Left in the sun for about 3 days and must be completely dry.

6.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.

Shredded meat and dried eggplant.

Fifth: dried spinach.

Dried spinach making process:

1. Pick the spinach clean, the red root can be removed or left, wash and drain the water.

2. After the water in the pot is boiling, add the spinach.

3. After the water in the pot boils again, blanch for another 1 minute to remove the spinach.

4. Control the moisture, let it cool slightly, and hang the spinach on the shelf.

5. The shelf is placed in a sunny and ventilated and dry place for three or four days.

6. After the spinach is thoroughly dried, take it off and put it in a sealed bag to prevent moisture.

1.Clean the surface of the radish from the sediment, then drain and cut it into thicker strips.

2.Then spread the cut radish strips in the sun and let them dry for about 3 days.

4.If you want to store it for a longer time, dry the radish directly and soak it in water for 2 hours before eating, and then cook it.

2.Dried eggplant.

Dried eggplant is one of my favorite dried products. When I was a child, the eggplants that I couldn't eat at home would be made into dried eggplants, and they would not spoil if they were stored for a year. Now, I still love it and do it every year.

Dried eggplant tastes more chewy and flavors more delicious than fresh eggplant. Stir-fried bacon is really appetizing.

1.Wash the eggplant, then remove the handle of the eggplant and cut it into long strips with a knife. The eggplant shrinks heavily after drying, so try to cut it into large pieces.

2.Bring the water in a pot to a boil, boil the water into white vinegar, put the eggplant in the water for 1 minute and take it out. Cool immediately with cold water to prevent discoloration.

3.Then expose to the sun for 3 days, at which point the eggplant is dry.

4.Soak the eggplant in water for 2 hours before serving to allow it to absorb water and soften.

1. Dried okra, rich in a variety of proteins, fats, carbohydrates, fresh okra can be made into cumin oil scissors flavor, crispy and refreshing.

2. Dried celery, cut into small pieces, air dried, and stir-fry with green onions, ginger, garlic and bacon.

3. Dried cucumbers, choose fresh cucumbers with small yellow flowers, wash them with water, then cut them into thin slices, air dry them naturally, and then store them.

4. Dried bitter gourd, which can be used to make tea and soup.

5. Dried chrysanthemum, dried can be used in medicine, although there is no fresh chrysanthemum under the hot pot to refresh the taste, but dried chrysanthemum can be **spleen and stomach disharmony, cough phlegm, irritability and other symptoms.

6. Dried radish, mixed with vermicelli and big meat in the blind omen, wrap the buns.

7. Dried chili peppers, red dried chili peppers.

8. Dried sweet potatoes, or dried sweet potato chips, you can put a few slices of dried sweet potatoes while steaming rice.

9. Dried locust flowers, locust flowers with buds are the best to be released, after picking, blanch them with hot water, then spread them out to dry, and put them in sacks.