What are the wild vegetables in the countryside that are suitable for drying and preservation?

In the countryside, many vegetables are grown by themselves, if you plant too much and can't eat it, it is easy to waste, so some farmers will choose to dry and preserve some vegetables, so today I will introduce you to eight kinds of dried vegetables suitable for drying and preservation.

1. Eight kinds of vegetables suitable for sun-drying and preservation in rural areas:

1. Dried cowpeas.

Take fresh cowpeas and blanch them, then dry them, and when they eat, add boiling water to soak them and stir-fry them, which is very chewy.

2. Dried beans.

Beans must be selected fresh, blanched in boiling water before drying, put a little cooking oil when blanching, it will become more emerald green, pay attention to the time should not be too long, take it out and dry it, put it in the sun to dry, and when the beans turn from green to cyan, turn it once until it dries.

3. Dried toon.

Take fresh toon buds, wash them, turn them over in boiling water, quickly take them out, and then tie them up and hang them up, dry them in the sun, and put them in boiling water to eat when they are blanched, and fry them directly.

4. Dried radish.

Take fresh radish, slice or shred and dry it.

5. Dried locust flowers.

Clean and dry the locust flowers that are picked from the black locust, and be sure to choose the locust flowers that are not completely open, all of them are in the form of small bags, so that the dried locust cauliflower can retain the fragrance of the locust flowers to the greatest extent.

Production method: Blanch the boiling water quickly, and remove it when it changes color. It must be noted here that the boiling water should not be blanched for a long time, and it can be put in to change color.

Then remove and place on a sieve to control the moisture. Put it in the sun for two or three days, and generally it will be very dry after three days, and you can put it away. The dried locust flowers are stored separately in separate fresh-keeping bags, and you can take them out and eat them at any time when you want to.

6. Dried eggplant.

Eggplants grown in the vegetable garden are generally sliced, then steamed for medium-cooked or under the water, drained and dried.

7. Dried cabbage (dried cabbage).

Fresh cabbage remove the yellow leaves and old leaves, wrap them clean, cut them into similar strips with a knife, and dry them directly on the clothesline or air dry.

8. Dried pumpkin slices.

The pumpkin should also be sliced first, without watering. The most common method is to put the cut pumpkin slices in the plant ash, first put half angel pumpkin slices, lose some water, and then dry and store them in the sun.

2. Precautions for the storage of dried vegetables:

After these types of vegetables are dried, the following points should be paid attention to during storage: first, the dried vegetables should be stored in a ventilated place to avoid moisture and mold; the second is to classify and store dried vegetables to avoid cross-flavoring; The third is to remove the damp and moldy dried vegetables in time to avoid discomfort after eating.

Dried radish, a lot of uneaten radish everyone will cut into strips and dried radish, cold mix is crispy, can also be used to stir-fry vegetables very fragrant, green vegetables can also be dried and salted into pickles, can be made into bun filling.

The wild vegetables that I have learned that are suitable for drying and preserving are: spicy flowers, wild bamboo shoots, wild chestnuts, wild rice noodles (also called gray gray cabbage and sweat cabbage), purslane, bitter herbs, locust flowers, toon, bitter herbs, bracken, yellow flowers, and so on. One of the most famous and delicious is:

Purslane, chestnut, wild rice noodles, spicy flowers, wild bamboo shoots, and toon are delicious on people's tables.

I think the wild vegetables that are suitable for drying and preserving are spicy flowers, wild bamboo shoots, wild chestnuts, purslane, bitter herbs, locust flowers, and toons.

The shade drying preservation method removes the inedible part of the collected wild vegetables, washes them with water, spreads them flat on a grid made of yarn or fine wire, 30 40cm above the ground, and places them in a cool place to dry naturally. This method has a wide range of applications, such as fungus, daylily, etc. If you use the method of drying wild vegetables in the sun, it is also possible, but the color of some green wild vegetables becomes lighter, and the visual effect is not good.

The blanching preservation method controls the moisture of the selected and washed wild vegetables, blanches them in water or steam them in the cage drawer until they change color, similar to the shade drying method, and leaves them dry until they are dry. Although this method is more troublesome, it has a long storage time and is pure in taste and color. For example, this method is used for the preservation of Artemisia sprouts.

The quick-freezing preservation method puts the washed and dried wild vegetables into a standard food bag, puts them in a 40-year environment, freezes them for 30min, and then transfers them to 18 for storage.

Frozen wild vegetables are also particular: first, the method is improper, which also affects the taste. If the wild vegetables are boiled in boiling water and dried and frozen directly, the taste of the wild vegetables is quite "firewood" and has a dry feeling.

If you quickly soak the boiled wild vegetables in cold water, put them in a square container such as a lunch box (the square container space is regular, save space when saving), put it in cold water, and put it in the freezer to freeze.

Some varieties of wild vegetables are not suitable for freezing, especially hollow wild vegetables, such as "large-leaved celery", when they are melted and eaten after freezing, they are found to be quite "skin tone" and can not be chewed, so when selecting frozen wild vegetable varieties, they should choose hard vegetable stalks, such as "thorny shoots" and so on. When eating, the frozen wild vegetables are melted in cold water, and the moisture is controlled to dry, and they are ready to eat.

The usual preservation methods are: one is salting, the other is drying, the third is vacuum packaging, and the fourth is freezing. The taste of salted preservation is okay, but the salt content is high, which is not good for health; The taste of sun-dried is inferior, and the advantage is that the storage method is simple; Vacuum storage is not easy to operate in the home.

Many people like to eat dried vegetables in life, there are many types of vegetables, there are a lot of vegetables that can be dried into dried vegetables to eat, different dried vegetables are also different, dried vegetables can be eaten with a lot of ingredients, it is very delicious, in fact, there are tricks when drying vegetables, if you do not master these tips, it is easy to lead to mold and deterioration when drying vegetables.

Tips for drying vegetables.

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.

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.

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.

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 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.

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. Water in the pot.

Once 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.

Dig it up and eat it in time, and then give it to relatives and friends to share the fragrance of wild vegetables in spring. Every spring, I also go out to dig wild vegetables and pick locust flowers, except for one or two meals at home, I almost share the rest with my good friends, and wild vegetables are only delicious when they are fresh. Before freezing, it needs to be blanched, boil water, put the washed wild vegetables in water and fry them, and pack them in a crisper or plastic bag and put them in the freezer compartment of the refrigerator.

Basically, it can be stored for half a year or even about a year.

The most common wild vegetables in <> are mustard, alfalfa and endive, which are found in most parts of the country, especially in the northwest, north and northeast, which can occur in an idle field at the same time. The most common ones are raw preservation and cooked preservation, but raw preservation is not as long as cooked preservation. The shepherd's cabbage, bitter herbs, dandelions, and curly sprouts in the fields are all secretly turning green, waiting for people to come and dig them.

Around May Day, there are still trees full of locust flowers waiting for people to pick. On weekends, many people are willing to go to the countryside to dig wild vegetables, and most of them are very interested, and often dig a lot of home, and they can't eat it for a while.

When it comes to the wild vegetables dug up in the countryside, I have endless topics to talk about. This is mainly due to the diligent mother-in-law, every year when the wild vegetables germinate in the mountains, they begin to dig, until late autumn, before the frost falls, they will also dig a stubble, wash and blanch and put them in the refrigerator, so as to ensure that there are wild vegetables to eat in winter. You can use the refrigerator's refrigeration function for a short period of time, and if you need to store it for a longer time, you can put it in the freezer.

In March, whether it is a city or a rural person, they like to go to the mountains to take a look, enjoy the spring light, and dig some wild vegetables that they like to eat, which is the best thing.

In the spring, all kinds of wild vegetables are on the market, such as dandelion, bitter herbs, shepherd's cabbage, wheat artemi, etc., dug back to remove impurities, blanched in water. Then remove the water by hand, put it in a pocket, and put it in the refrigerator.

Try not to rinse them with clean water, but keep them in their original state and place them in a ventilated and dry place, which is better preserved.

Keep refrigerated or frozen. After digging up the wild vegetables, it is best to clean them and eat them on the same day, if they have to be stored for a period of time, put them in a plastic bag and put them in the refrigerator to refrigerate or freeze.

Generally use refrigeration, drying and salting and other methods of storage, for fresh leafy vegetables and root wild vegetables, after digging back to eat, the wild vegetables are cleaned, slightly dried, and then packed in plastic bags and put in the refrigerator for refrigeration, which can be kept fresh for about a week.

Picking wild vegetables in the countryside, we can wash them and put them on the upper level of the refrigerator to keep them fresh, so that they can be stored for a longer time, which is good.

You can keep these wild vegetables in a cool place and splash some water on them, so that they can be stored for a longer time and better.

At this time, you can blanch the wild vegetables with water, wring out the water, and put them in the freezer compartment of the refrigerator.

If you want to preserve the wild vegetables collected in the countryside for a long time, you can boil the wild vegetables into semi-finished products, and then squeeze out the water and dry them in the sun before preservation. You can also boil the wild vegetables and knead them into vegetable balls, wrap them in plastic wrap and store them in the freezer of the refrigerator.

After picking it back, wash it first, then put it in boiling water, and wait for it to cool before putting it in the refrigerator. This does not affect its taste. Or wrap it in plastic wrap and freeze it.

Or you can put it in your eyes and soak it for a while, and it won't be too salty when you want to eat it. Be sure to keep them in a cool place so that you don't lose your taste.

Wild vegetables harvested in the countryside only need to be kept dry. There's no need to do anything to keep this wild vegetable fresh. Because if you want to keep it fresh, you need to keep the environment dry.

If you have a refrigerator at home, you may wish to wash the wild vegetables you have dug up and blanch them with boiling water, and then put them in the refrigerator to refrigerate, which can generally be used for a long time.

You can put these wild vegetables in a crisper bag and then store them in the refrigerator.

1. Dried potatoes.

As a vegetable, potatoes are almost inseparable from people's daily diets, fresh potatoes are delicious, but sun-dried dried potatoes have a different flavor. Dried potatoes are also known as dried potato chips in the Northeast, which is the favorite of the Northeast people, which is to take the newly harvested potatoes in autumn, cook them, slice them after cooling, and then expose them to the sun, and the color is yellow. Dried potatoes can be used to make all kinds of stews, and the stewed meat is the most delicious, with a bit of toughness, chewiness, and a very good taste.

2. Dried eggplant.

Soak the eggplant in water when you eat it, stew it in soup or stir-fry it, the taste is more crispy and firm, and it has a unique flavor, if you fry it with the meat, you may not be able to distinguish the meat from the eggplant. The production method is to clean the fresh eggplant, then cut it into strips and put it in a pot to steam for 2 minutes, spread it out in the sun to evaporate the water, and the dried eggplant is sealed with a bag and will not be bad for half a year.

3. Dried radish.

Dried radish is the most common dried vegetable in the north, in the radish harvest season, buy some white radish, cut into strips and soak it in salt water, and then dry it, tie it tightly with a fresh-keeping bag, it can be put at room temperature for a few months without being bad, and it will be stored longer in the refrigerator. When the dried radish is eaten, it can also be soaked in water to soften, it is crispy and delicious, and it can be used for stir-frying, stewing, and cold dressing, especially for stewing pork ribs, which is very fragrant.

4. Dried sweet potatoes.

Autumn and winter is the season of a large number of sweet potatoes on the market, there are many ways to dry sweet potatoes, but the process is similar, the sweet potatoes are washed and peeled off, put in the pot and steamed through water, cut into thick strips and then put in the sun to dry, steamed again and then dried, the dried sweet potatoes that come out of this can be eaten directly as snacks, soft and glutinous sweet and with a little chewy, it is the healthiest snack in winter.

5. Dried cabbage.

Dried cabbage is made from dried cabbage, which can be used to make porridge, soup, and stewed meat. The preparation method is to boil a pot of boiling water in an oil-free pot, then blanch the washed cabbage in boiling water until soft (blanch on high heat for about 90 seconds), and immediately remove and drain. Hang the cabbage on a rope and dry it in a sunny and well-ventilated place, and it will become a black and white dried cabbage in 3 to 5 days.

6. Dried cowpeas.

Dried cowpeas, also called dried beans, are also a common dried vegetable. The production method is to boil a little salt and a little oil, put in the cleaned beans, boil the water and immediately take out the control dry, when the weather is good, it will be dried in two days, and it can be stored until it is dry, we stew braised pork and pork ribs vermicelli on weekdays are good choices, which can make a unique flavor.