How to make dried vegetables and how to make dried vegetables delicious

The recipe for dried vegetables is as follows:Pork bone broth with dried vegetables. Cut the dried vegetables into sections.

Soak the chopped vegetables in warm water. Horseshoes peeled. Wash the corn and cut it into sections.

Peel the carrots, cut them into pieces, wash the pork bones, blanch them, rinse them with water, and drain them for later use. Fill the pot with an appropriate amount of water, add all the ingredients, cover and bring to a boil over high heat, then turn to low heat for 15 minutes. After degassing, add a pinch of salt to your taste and eat.

Dried vegetables and rice porridge. Wash the rice, add a little fine salt and marinate for a while; Rinse the dried vegetables, cut them into small pieces, soak them in clean water to soften, drain them and set them aside, sit in a pot and light the fire, add an appropriate amount of water, first put in the rice, boil the vegetables over a high fire, and then turn to low heat to boil until the rice porridge is viscous, and then you can put it in a bowl.

Braised pork belly with dried vegetables. Soak the vegetables overnight, wash them thoroughly, and squeeze out the water. Put a few drops of oil in the pot, stir-fry the whole garlic cloves, stir-fry the pork belly until the oil comes out, put in the dried vegetables and stir-fry again, stir-fry until the meat and vegetables are evenly mixed together, add a spoonful of light soy sauce, and stir-fry evenly.

Pour in water that is level with the ingredients, bring to a boil over high heat and reduce the heat to medium for 20 minutes. When there is still a little soup left, add an appropriate amount of salt to taste.

The dried vegetables are soaked in water first to soak and soak, then washed and drained to remove the water, stew the big bones, stew the pork ribs, make the buckle meat and braised pork are delicious, the main thing is that the seasoning is complete, the heat, the saltiness is good.

Hello Taigan, there are a lot of methods, everyone's way of eating is different, dried vegetables can be used to make porridge, soup can also be used as a side dish when levying the quota, if you say that the favorite is naturally dried vegetables and lean porridge.

Stewed pork with dried vegetables, dried vegetables and meat, or used to cook keel and dried vegetable soup are good, mainly with a little meat to be more delicious.

Personally, I think it will be better to eat dried vegetables mixed with pickles. We were ok too. Stir-fry and eat, this is also a very good practice.

Dried vegetables can be eaten with large bone savioli.

Vegetable dry pot. How-to steps:

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.

This Hakka traditional dish is ready, and friends who like it will try it! Out of the pot is full of fragrance, adults and children like to eat, it is so delicious, nutritious and delicious, and the method is very simple! To make this dish, the most critical step is to fry in lard, add some pork, and the dried pot of vegetables made in this way is more fragrant than eating big fish and meat!

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.