How to store dried vegetables after soaking, and how to store dried vegetables

Umeboshi vegetables. The method of soaking is very simple, as long as we soak the plum vegetables in clean water for about 15 minutes, and then clean the plum vegetables, mainly the plum vegetables have a lot of sand and salt and salt, soaking can make the plum vegetables not salty, easier to eat. However, umeboshi is mainly used to make umeboshi pork belly, and you can learn how to make umeboshi pork belly.

Wash the dried plum cabbage, wash it several times, and soak it in hot water for 15 minutes.

If you soak it in cold water, it will take about 2 hours, and warm water will take about 40 minutes.

Soak the dried plum vegetables in warm water.

The soaking of plum vegetables is generally directly soaked with warm water, which can not only reduce the soaking time but also remove the stains of the plum vegetables themselves. First of all, rinse the plum vegetables well, then put warm water in the pot, soak the cleaned plum vegetables in warm water for about 20 minutes, the water is too long and the water is not much use, soak the plum vegetables in warm water.

It can shorten the soaking time, and the harmful substances contained in the prune vegetables will also fall, which is not to say that it is not possible to use cold water or hot water directly, but if the soaking time is relatively long with cold water, and it is necessary to soak at least twice to completely soak the prune, with hot water, the water temperature is too high will destroy the nutrients of the prune vegetables themselves, so that the taste of the cooked prune vegetables is not very good.

Nutritional value of umeboshi vegetables.

1. Dried plum vegetables can be appetizing after eating, enhance appetite, and can overflow blood, because plum vegetables contain a certain amount of magnesium and vitamins, which can help the human body obtain nutrients.

2. Dried plum vegetables can eliminate swelling and improve the anti-infection of the human body.

3. Dried plum vegetables can play a role in relieving pain and helping individual cells in the human body to regenerate, and it is also a good appetizer for people with poor appetite, because of the vitamin A in dried plum vegetables

And vitamin D is a nutrient that is easy for the human body and can also be named.

4. Plant fiber in prune vegetables.

It can improve the stomach and intestines of the human body.

Peristaltics, promotes the digestive system.

function, and can enhance the taste, improve the appetite.

Dried shiitake mushrooms, dried fungus and other dried goods that are commonly prepared at home are delicious and nutritious, but every time I think of waiting for hours to soak them, many people are discouraged. In fact, you only need to shake it, and you can soak these dry goods in two minutes!

1.Dried shiitake mushrooms.

Dried shiitake mushrooms are a good choice for stewing chicken soup or making dumpling filling.

Place the dried shiitake mushrooms in a crisper and add two spoonfuls of sugar.

Then add a small amount of water and cover the shiitake mushrooms.

Finally, close the lid of the crisper box and shake the box for about 1 minute.

2.Dried fungus.

Also put the fungus that needs to be soaked into the crisper and pour water to cover the fungus.

Add 1 tablespoon of sugar and close the lid.

Shake vigorously for 1 minute.

3.Kelp.

Start by cutting the dried kelp into small sheets.

Soak the cut kelp in water, add 1 tablespoon of white vinegar and let it sit for 5 minutes.

Source: Super Pips.

Dried kelp is transformed into fresh kelp, which saves time and effort.

4.Tremella.

Place the dried white fungus in warm water and allow it to absorb the moisture well.

Wait until the dried white fungus is slightly swollen and the volume becomes larger, put the white fungus in the microwave oven and microwave it over medium heat for 2 minutes to soak the white fungus.

**: Super pips.

5.Dried yuba.

First, tear the long strips of yuba into short pieces and soak them in warm water.

Add 1 tablespoon of salt to the warm water in which the bean curd is soaked and stir well.

Prepare a bowl with grooves and cover the yuba so that it can absorb the moisture well. Let stand for 20 minutes before opening.

1. General preservation: Dried vegetables can be stored in a crisper box or sealed jar, isolated from the air and stored in a cool place, which can be stored for about half a year.

2. Cryopreservation: If there is no ready-made fresh-keeping box or sealed jar at home, you can also put the dried vegetables in a plastic bag and tie them tightly and put them in the freezer for about half a year.

3. Soak in cold water to remove salt: Because dried vegetables are placed outside to dry, it is inevitable that there will be dust, so they need to be washed before use, and then soaked in cold water for 30 to 60 minutes to remove excessive salt. If it is a dried vegetable without salt, just soak it.

Remember to use cold water so that the dried vegetables will not mature and lose their original sweet taste.

The secret to the deliciousness of dried vegetable dishes.

Soak in cold water to remove salt:

Because the dried vegetables are placed outside to dry, it is inevitable that there will be dust, so they need to be washed before use, and then soaked in cold water for 30 to 60 minutes to remove excessive salt. If it is a dried vegetable without salt, just soak it. Remember to use cold water so that the dried vegetables will not mature and lose their original sweet taste.

The stew is so delicious:

Korea. Dried vegetables, fukucho, sauerkraut vegetables, dried coconut vegetables and dried cowpeas are all suitable for stewing soups, and the pork ribs are boiled first.

After that, dried vegetables are added to increase the flavor of the soup, and the soup made with dried cowpea will also have an amber color, which is a classic Hakka delicacy.

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.