What color is good for dried bracken after soaking, it should be specific, about how much is a pound

Purple, more than 18 yuan a catty.

Bracken, also known as Ruyi cabbage, auspicious vegetables, etc., is a forest plant of the genus Fern of the family Anchovy fern, which is a forest vegetable with delicious taste, fragrant and delicious, high nutritional value and development value. The dried bracken processing technology is:

1. Picking: The collection of bracken is time-sensitive, not too late or too early. Too early, the bracken is tender; If it is too late, it will age and cannot be eaten.

In the north, generally in May and June every year, it is advisable to collect bracken when more than 20 cm is unearthed and the pinnate leaflets have not yet been gathered in the shape of a fist. It is necessary to choose plants with good growth, fresh and tender, unopened fern branch claws, and the color of fern leaves is green and purple, pick them from the fresh and tender parts of the ground, and put them neatly in the basket, cover them with cloth to prevent sun exposure, do not squeeze, touch, and press, so as to prevent friction and discoloration, aging and deterioration.

2. Finishing: After the bracken is picked back, it should be treated immediately to prevent aging. First, remove the curly fern flowers, wipe the fine hairs, soak them in plant ash water with a concentration of 1% for 3-5 hours, and then classify them according to size, length and color.

To maturity and heart, it is advisable to roll and continue. Immediately after finishing, rinse the bracken in running water. Drain, tumble dry or sun-dry.

3. Baking: Where conditions permit, it is best to bake in a smokeless oven, but not with an open flame. When baking, control the temperature well, starting low, middle high, and finally low.

Start at 30-35 and start warming up when the bracken moisture drops to 50%, keep the temperature at 50-60 and start cooling down when the bracken moisture drops to 10%. When the water content of bracken drops to 40%, start to knead, and the force should be light first and then heavy, and the direction of force should be the same, and the whole process should be kneaded 8-11 times, 20 minutes each time.

4. Screening: The dried bracken, which is dried and kneaded well with a moisture content of 3-5%, is removed from impurities, cut off the stem part, and then the qualified finished product of 5-15 cm is packaged in a food packaging bag and put on the market.

As the temperature slowly rises, many fresh spring seasonal wild vegetables grow like spring bamboos after rain, among which bracken is a delicious spring delicacy.

Fresh bracken is not conducive to storage, after harvesting a large number of bracken, the bracken will be dried and stored, and eaten at any time, which can retain the nutrients of bracken to the greatest extent, so how to soak dried bracken correctly? How to eat dried bracken is recommended!

1. Soak it in water for 7-8 hours, put the water together with the dried bracken in a pot and boil for 5 minutes, and continue to soak for 12 hours after turning off the fire, which can effectively remove the bitter taste in the bracken.

2. Soak in rice soup or rice water for 5-6 hours, or add a small amount of white sugar to clean water and soak for 5-6 hours, which can not only soak the dried bracken softly, but also effectively remove the bitter and astringent taste of the dried bracken.

After the dried bracken is fully soaked, it can be used for cold dressing, stir-frying, soup and other edible methods, the edible taste is fragrant and crisp, and the nutrients contained in it are also very conducive to the absorption and utilization of the body, with a good nourishing effect, after the dried bracken is soaked, it can also be stewed with pork, beef, etc., and it also has a good edible taste.

After soaking, try to eat dried bracken as soon as possible to avoid the loss of nutrients contained in it, which will affect the taste of eating.

If the amount of dried bracken soaked is too large, it needs to be wrapped in plastic wrap and then stored in the refrigerator, which can be stored for 1-2 days, and it is best to eat and soak it now.

Nowadays, most of the bracken we buy in the supermarket is dried bracken, although the dried bracken is easy to store and keeps for a long time, but it needs to be soaked in the process of eating.

Generally speaking, it is best to soak dried bracken in water for about 2 hours before eating, and the main function of soaking is to help detoxify the bracken, so as to avoid too many components in bracken that are not good for the body, thus causing physical discomfort.

1. Dried bracken contains a variety of vitamins and a variety of trace elements and minerals such as potassium, calcium, iron, etc., so it can provide essential nutrients for the body.

2. The substances contained in dried bracken can also inhibit bacteria, clear heat and detoxify, and have a good effect on blood pressure and diarrhea.

3. Dried bracken has a good effect on **** and delaying aging.

1. Dried bracken can be fried with some common ingredients, such as bacon, eggs, etc.

2. Dried bracken can also be boiled or eaten in soup.

Dried bracken is a dried product processed from fresh bracken, it has nutritional value and a long storage time, but it must be soaked in advance before eating dried bracken, otherwise it cannot be eaten. So how should dried bracken be soaked? What are the ways to eat it?

The method of soaking dried bracken is very simple, usually you can put the dried bracken into a pot, add rice water or rice soup to soak, soak for more than eight hours, and then take it out and wash it with water, you can cook it according to your own taste. In addition, adding some sugar to water to soak the dried bracken is also a good choice, it can remove the bitter and astringent taste in the dried bracken.

Dried bracken may be soaked in hot water, before soaking, you need to wash it twice with water to remove the sediment inside, and then remove the old part of it, put it in a basin, scald it with boiling water, take it out and soak it in water, only twenty hours later, take it out into the pot and add water to boil for ten minutes, then the dried bracken can be soaked well, and you can eat it as you want.

1. When making dried bracken, fresh bracken can not be directly dried in the sun, it should be cleaned up, boil water in a pot, put fresh bracken in a cool place to dry, and then blanch in boiling water, take them out after they become soft, remove the water and dry them in a ventilated place, and after drying, it is dried bracken.

2. There is another different way to make dried bracken with fresh bracken, it needs to tidy up the fresh bracken, put it in a pot and add edible salt to mix it well, and then remove the pickled water, and then put the pickled bracken in a cool and ventilated place to dry, and collect it after drying, so that the dried bracken is a little salty, but the shelf life is particularly long.

Dried bracken and bacon are fried together and taste particularly good, when stir-frying, you need to soak the dried bracken in advance to soften, wash and cut into sections, slice the bacon, put oil in the pot and heat it, fry the bacon into the pot to fry the fat, fry until it becomes transparent, add light soy sauce and then put in the bracken, stir-fry well, and then add a small amount of salt to taste, fry until the bracken is cooked thoroughly and directly out of the pot.

Bracken dry pot soup is also its common way to eat, usually you can put it together with pork ribs to make soup and drink, before making the bracken dried soaked soft, remove its bitter taste, blanch the ribs after the control dry, put oil in the pot and heat the white sugar after the fried flowers, the pork ribs into the pot to fry the sugar color, and then add light soy sauce and green onions, ginger and pork ribs and other ingredients to quickly stir-fry for a while, add water and then dry the bracken into the pot, boil together and then boil for two hours, add edible salt to taste, mix well and then go out of the pot directly to eat.

Blanch it with boiling water and soak it again, remove the old part after a few hours, and boil it in water for 15 minutes.

If it is a pure natural bracken, then it is generally dried naturally during processing, so it is inevitable that there will be some dust or small impurities, and it must be rinsed twice with warm water before soaking.

If it is to be prepared to fry to eat, it is best to soak it in water at about 50 degrees, and when soaking, you must let the water not go over the dried bracken, so that the bracken can be fully soaked, during this period, if the water is cold, it is recommended to change the water again, we people in Enshi, Hubei Province generally want to eat when they are soaked in the first night, change the hot water in the middle, eat at noon or afternoon the next day, the soaking time must be longer, otherwise the dried vegetables can not be well expanded.

If it is a stew or soup, wash it directly with warm water, cut it into small pieces and process it directly into the pot, the bracken will absorb a small amount of water when it swells, so put a little more water when cooking.