How to cook with dried vegetables, how to make dried vegetables delicious

Step 1: The dried vegetables must be soaked for a few hours in advance, you can soak them one night in advance, and then clean the dried vegetables, and tear the leaves one by one to rinse, the leaves will be wrapped with sand or soil, and they must be torn apart to wash clean.

Step 2: After the vegetables are cleaned, I usually like to remove the roots of the dried vegetables (because this part is harder and not soft) and then cut the dried vegetables into sections.

Step 3: Prepare a pork, wash the pork, choose a little fatter pork, then cut it into thin slices for later use, and then cut a piece of lard, this lard is not yet fried, if there is ready-made lard, you can use it directly.

Step 4: Put the lard into the pot, turn on low heat to fry the oil, and after all the meat is fried, remove part of the lard residue, put the fat in and fry it together, and fry it out of sesame oil, because the dried vegetables are more absorbent, so we have to prepare a little more lard.

Step 5: Then add an appropriate amount of salt, put the prepared ginger slices and garlic in it, and two dried millet spicy to burst it out fragrant.

Step 6: After the fragrance bursts, put the dried vegetables in it and stir-fry it, the dried vegetables are very absorbent, so the lard is sucked dry at once.

Step 7: Add an appropriate amount of salt, stir-fry, then transfer the dried vegetables to a casserole and add an appropriate amount of water.

Step 8:Cover the pot, bring to a boil over high heat, then turn to medium-low heat and simmer for half an hour.

Step 9: It's almost done, add a little sugar, a little pepper, stir it, at this time the strong aroma of dried vegetables makes people smell super hungry, and finally add a little water starch to thicken, you can start the pot.

If you want to cook with dried vegetables, you must soak the dried vegetables in advance, for example, the shredded beans must be soaked in boiling water, and the stew with button meat or pork ribs is very delicious.

Herb cooking is really an indescribable unique fragrance, and I like to eat beef made for me by my husband with herbs.

The practice of dried vegetables is:Roasted pork with umeboshi vegetables.

Ingredients: 100 grams of dried plum cabbage, 400 grams of pork belly.

Excipients: appropriate amount of light soy sauce, a spoonful of dark soy sauce, a spoonful of sugar, an appropriate amount of ginger, an appropriate amount of green onion (for garnishing), an appropriate amount of salt.

1. Prepare the required materials, soak the plum vegetables in water, and soak the pork belly in water to clean them.

2. Blanch the pork belly in a pot and boil until it boils.

3. Remove the pork belly, clean it and cut it into small pieces, heat the oil in the pan and fry the pork belly until golden brown.

4. Add the dried plum vegetables and stir-fry together, add an appropriate amount of salt to taste, and add an appropriate amount of light soy sauce to extract freshness. Add a spoonful of dark soy sauce to color the bearded scarlet, add an appropriate amount of water and start to simmer.

5. Simmer until the soup is slightly dry, add a spoonful of sugar, and cook until the juice is dry and flavorful, and the pork belly is soft and rotten, and then it can be put on a plate and sprinkled with chopped green onions.

Here's how:Ingredients: 237 grams of pork, 1 bag of dried vegetables, 10 grams of dark soy sauce, 25 grams of rock sugar, 2 teaspoons of soy sauce, 3 grams of chicken broth mix, 4 grams of ginger, 1 gram of Sichuan pepper, 1 green onion.

1. Prepare the ingredients, pork, plum vegetables, chicken powder.

2. Put the pork in the pot and cook until cooked.

3. After scooping up, rub a layer of dark soy sauce on the meat skin while it is hot and let it dry.

4. Heat the oil in the pan and fry the pork in the pan until the skin is slightly wrinkled.

5. Bring the fried pork to a boil in a pot under cold water, turn off the heat and soak.

6. Remove the soaked pork and slice it.

7. Leave a little base oil in the pot, add rock sugar, and boil the rock sugar.

8. Add the sliced meat and add a little soy sauce.

9. Add the chicken broth and mix well.

10. Place the meat skin in the bowl evenly towards the bottom of the bowl.

11. Put the dried plum vegetables and sprinkle with minced ginger and peppercorns.

12. Bring to a boil over high heat, turn to medium heat, and steam for 1 hour.

13. Take out the steamed salted roasted white, buckle a ** on it, and flip it.

14. Remove the steaming bowl on top, sprinkle with chopped green onions and serve.

Pickled dried vegetables are more delicious, and the specific methods are as follows:

1. Finish and clean the fresh vegetables after harvesting and dry them for about five days, and put them in a cool and ventilated place for four to five days;

2. When the leaves turn yellow-green and the leaves become soft, cut the dried vegetable leaves into shreds;

3. Put the dried vegetable shreds into the basin, sprinkle with salt, rub them with your hands, and when some vegetable juice oozes out, put them into the clay pot;

4. Seal the clay pot filled with shredded vegetables tightly and store it in a cool place;

5. After pickling for half a month, you can find the lid of the clay pot and take out the finished dried vegetables to eat.

How to make dried vegetables delicious.

1. Raw material selection.

Choose vegetable varieties with rich fleshy quality, and strictly select the best and the inferior before dehydration, and remove the parts with diseases and insects, rot and shriveled parts. In addition to melons to remove seeds, other types of vegetables can be rinsed with water, and then placed in a cool place to dry, but should not be exposed to the sun.

2. Cutting and bleaching.

The washed raw materials are cut into slices, shreds, strips and other shapes according to the requirements of the product. When pre-cooking, depending on the raw materials, it is easy to boil in boiling water, and it is not easy to boil in boiling water for a while, and the general blanching time is 2 4 minutes. Leafy vegetables are best not blanched.

3. Cool and drain.

Pre-cooked vegetables should be cooled immediately (usually with cold water) to allow them to quickly drop to room temperature. After cooling, in order to shorten the drying time, you can use a centrifuge to shake the water, or you can use a simple manual method to drain it, and after the water is drained, you can spread it out and cool it a little to prepare for baking.

4. Drying. Different temperature, time, color and moisture content during drying should be determined according to different varieties. Drying is generally carried out in the drying room.

There are roughly three kinds of drying rooms: the first simple drying room, which uses countercurrent blast drying; the second is a drying room that combines two-story double tunnels and downstream and reverse flow; The third is a box-type stainless steel hot air dryer, with a drying temperature range of 65 -85, which is dried at different temperatures and gradually cooled down. Adopt the first.

First, the second kind of drying room, the vegetables are evenly spread on the plate, and then put on the pre-set drying rack, keep the room temperature about 50, and at the same time keep turning to speed up the drying, the general drying time is about 5 hours.