What are the dried vegetables that can be put for a long time, and can the sun dried dried vegetable

1. Dried bean chips.

Take fresh beans and slice them and peel them, cut them, and then dry them, and when they eat, add boiling water to soak them and 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 commonly used method is to put the cut pumpkin slices in the ashes of the grass and trees, first put half angel pumpkin slices to lose some of the water, and then dry them in the sun for storage.

Dried plum vegetables are also called plum vegetables, or dried vegetables, dried plum vegetables, which are made of green vegetables such as mustard greens, snow ferns, rape, cabbage, etc., with a special rich fragrance, the color is oily, yellow and black, can be fried, can be steamed, and the taste is particularly fragrant.

The best way to eat plum vegetables is to buckle the meat with plum vegetables, plum vegetables are oily and fragrant, and the pork belly melts in your mouth.

Scrape the skin of the pork belly with a knife, cook in a pot under cold water for 20 minutes, remove and wash, drain and smear with soy sauce while hot. Heat the oil, add the pork belly after heating, cover the pot and fry for a while, remove it after coloring, and soak it in ice water.

Remove the pork belly, cut it into thick slices, and place it in a steaming bowl with the skin side down. Soak the dried plum vegetables in advance and wash them softly, chop them and fry them with oil and oil until fragrant, pour them on the meat slices, pour in some soy sauce, steam them in the pot for 1 hour, and put them upside down on the plate after taking them out.

Dried vegetables made of mustard greens, as long as you can put it better, if there is no moisture, it will not be moldy, it will be put for a longer time, it is best to put it in a kimchi jar, it is best to use it in Putan, it will change the taste.

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. Conventional dried vegetables are dehydrated with salt and can be stored at room temperature for about 2 years. If the prune dish.

The salt content is relatively low, and if you put it in the refrigerator, you can store it for a long time.

Benefits: 1. Antiseptic, deodorizing dried vegetables have the effect of replenishing blood and preserving, and have the effect of removing fishy smell, suitable for cooking with fish and clams, or used to pickle vegetables and fruits.

2. Appetizers can relieve heat in summer, clean up viscera, eliminate food accumulation, and have a good effect on cough and appetizers.

3. The nutritional value of dried vegetables is high, and its content of carotene and magnesium is particularly prominent. Its taste is sweet, it can be appetizing, beneficial to blood and rejuvenating, and replenishing fatigue.

Disadvantage: Vegetables are made dry, and some sensitive nutrients such as vitamin C and some polyphenols are indeed lost, but with the evaporation of water, dietary fiber, minerals, antioxidants and vitamins that are not afraid of heat in vegetables will be concentrated.

Notes:

1. Dried vegetables may be contaminated during processing and preservation. Therefore, dried vegetables should be eaten as little as possible, and dried vegetables should not be used as a substitute for fresh vegetables.

2. Dried vegetables are rich in dietary fiber and minerals. Eating dried vegetables can eliminate internal fire, clear heat and benefit the intestines, and also have the effect of preventing and treating diseases. However, during the drying process, the water and water-soluble vitamins in vegetables, especially vitamin C, will be lost in large quantities, and sensitive polyphenolic phytonutrients will also be destroyed, insect bites, dust, and may also contaminate dried vegetables.

3. Vegetables with more dietary fiber, such as dried bamboo shoots, cowpeas, seasonal or regional wild vegetables, as well as mushrooms, fungus and other mushrooms, are suitable for drying. And radishes, sweet potatoes, etc., have a large loss of nutrients after they are dried in the sun, so it is best to eat them fresh.

The above content reference: Encyclopedia - dried vegetables.

There are three main types of dried vegetables that can be stored for a long time, the first is dried cowpeas. Cowpea is a very common vegetable, and it is found in the vegetable fields of rural people.

To make dried cowpeas, you should first choose fresh, delicate, slender cowpeas, pick them and dry them in the open air in a dustpan until they are dry. In winter, a large handful of dried cowpeas will be soaked in water, cut into strips and used to fry bacon, the taste is very good, and the aftertaste is endless.

The second: dried bracken. Bracken is a very common wild vegetable that can be found all over the countryside and mountains.

When picking, be sure to select young seedlings that have not yet opened their leaves, clean them after picking, blanch them with boiling water to remove bitterness, and then dry the bracken until the water is removed, and store them in a dry place. Bracken can be served cold, stir-fried meat, or made in soup, and the taste is very delicious. The most important thing is not to have money, the countryside is everywhere, this is a gift from nature to us.

The third type: dried radish. As we all know, radishes are divided into two types: white radish and carrot, and it is white radish that makes dried radish.

Wash the white radish, first cut it into slices, and then cut it into strips one by one, this is the dried radish. Be careful when you cut it and do not cut it. Because it is skewered with bamboo slices, put them to dry under the sun, wait until about 80% of the moisture is removed, and then dry them on the stove, and the delicious dried radish is ready.

There are also many dried mushrooms, such as dried sweet potatoes, dried potatoes, and all kinds of sun-dried mushrooms that can be stored for a long time.

Types of dried vegetables.

Dried cabbage is also one of the important ingredients in Cantonese soup, and it also belongs to the "wild" ingredients, which are generally made of Chinese cabbage leaves one by one. A small bundle of dried vegetables sold in the market can be eaten twice.

Dried cowpea Dried products of cowpeas.

Nutritive value. 1.Cowpea provides high-quality protein that is easy to digest and absorb, and a moderate amount of carbohydrates, vitamins, trace elements, etc., can supplement the body's signature nutrients.

2.The B vitamins contained in cowpea can maintain normal digestive gland secretion and gastrointestinal peristalsis, inhibit cholinease activity, help digestion, and increase appetite.

3.Vitamin C contained in cowpea can promote the synthesis of antibodies and improve the body's antiviral effect.

4.The phospholipids of cowpea have the effect of promoting insulin secretion and participating in glucose metabolism, which is an ideal food for diabetics.

Edible effect. Appetizing and strengthening the spleen, invigorating qi, dissipating blood and reducing swelling, clearing away heat and detoxifying.

Lily dried 1Moistens the lungs and relieves cough:

Lily fresh products contain mucus, which has the effect of moisturizing dryness and clearing heat, and can often be effective in Chinese medicine for symptoms such as lung dryness or lung fever cough.

2.Peace of mind:

Lily into the heart meridian, slightly cold, can clear the heart and remove troubles, calm the heart and calm the nerves, used for fever after the residual heat is not gone, trance, insomnia and dreams, depression, joy and sadness crying and other diseases.

3.Beauty & Beauty:

Lily is white and delicate, fresh products are rich in mucus and vitamins, which are beneficial to the metabolism of ** cells.

4.Anti-cancer anti-cancer:

Lily contains a variety of alkaloids, which have a preventive effect on leukopenia, can increase blood cells, and have a positive effect on cytopenia after chemotherapy and radioactivity. Lily can also promote and enhance the monocyte system and phagocytosis in the body, and improve the humoral immunity of the body, so lily has a good anti-metallurgical effect on a variety of cancers.

5.This product is sweet and cool, mainly into the lungs and heart, long in clearing the lungs and moistening and relieving cough, clearing the heart and calming the nerves, and is commonly used for dry cough and anxiety.

Beauty and beauty, clear heat and cool blood. It is mainly used for the treatment of lung dryness, lung fever or pulmonary fever cough, residual heat after fever, irritation and thirst. It is especially good for people with oily ** to eat more lilies**.

Cantonese plum vegetables. Guangdong plum vegetables generally refer to plum vegetables and their pickled products. Dried plum cabbage is a traditional famous dish of the Hakka people, using fresh and tender vegetables as the main raw material, refined by traditional technology. Good plum cabbage is fragrant, yellow with green, soft to the touch, crisp and refreshing to eat.

Plum vegetables are rich in dietary fiber, and when they are steamed with fish and meat, they taste particularly delicious and delicious, greasy and appetizing. The color of the plum cabbage button meat that has been passed down for hundreds of years is red and oily, the soup is sticky and delicious, the button meat is slippery and mellow, fat but not greasy, and the food is soft and mellow, and has become a famous Cantonese dish, which is still favored by consumers. Steamed pork with plum vegetables, stewed fish with plum vegetables, chicken with plum vegetables, and meat cakes with plum vegetables are all delicacies in Guangdong.

Bracken dried dehydrated bracken dried products, bracken is the young leaves of the anchovy family plant bracken, distributed in the Daxing'an area of Heilongjiang and is a specialty of Wudalianchi, known as the "king of mountain vegetables", bracken is delicious, there are wild vegetables.

1. Celery chrysanthemum.

Celery chrysanthemum is tied into small bundles, and the roots are soaked in water downwards to keep it fresh for 3 to 4 days.

2. Coriander. Tie the coriander into small bundles, put it in a plastic bag after wrapping it with paper, tie it loosely around the mouth of the bag, and place it in a cool place to keep the coriander fresh for 7 to 10 days.

3. Tomatoes.

Tomatoes are not washed with water, put in a plastic bag, and then put in the refrigerator, and can be stored for about 10 days. If the tomatoes have rot on them, it is best not to eat them.

4. Pumpkin. The whole pumpkin is kept in a ventilated and cool place and can be stored for about two months. Cut the pumpkin and dig it out, then put it in a plastic bag and store it in the refrigerator, preferably within 1 or 2 days. Pumpkin sprouts are edible, but should not be eaten if the skin and interior are rotten.

5. Onions. Dry the onion you bought and put it in a cool, dry and ventilated place to store it for a long time. If you wrap it in a plastic bag or put it in the refrigerator, it is easy to be stuffy, deteriorate and sprout.

6. Carrots.

Place the carrots directly in a ventilated place, or cut off the "head" of the carrot and refrigerate it. Carrots are a very shelf-stable vegetable with a long shelf life.

7. Potatoes. As long as the potatoes do not sprout and do not mildew, they can be stored for a long time. Potatoes are afraid of freezing, so they should be placed in a cardboard box and kept away from cold places; Immature green-skinned potatoes are not edible.

8. Sweet potatoes. To store sweet potatoes, choose a well-ventilated and non-seepage place, which can be stored for a long time.

9. Winter melon. Store in a cool and ventilated place for several months. Suitable conditions for winter melon storage: storage temperature is 10 15, relative humidity is 70% 75%, and good ventilation, can be stored for several months. If you store it directly in the refrigerator, it can only be stored for about 3 days.

Sun-dried dried vegetables can not be eaten for a few years, generally speaking, plum dried vegetables can be stored for a year before the base. Dried plum vegetables are a famous specialty of Cixi, Yuyao and Shaoxing, and have a long history of production. Cixi, Yuyao, and Shaoxing people generally pickle themselves and make their own home, as a standing vegetable, and are also often used as gifts for relatives and friends.

Dried plum dish is a kind of Hakka native cuisine that is well-known at home and abroad. The village woman picks the choy sum (about 5 inches long) and hangs it for a few days. When the leaves become soft, put them into the basin, sprinkle with salt, rub them by hand, and when some juice oozes out, they are put into the pottery urn, stack a layer and sprinkle a layer of salt, and seal the urn tightly with mustard leaves or bamboo shoot shells after it is filled.

After half a month and 20 days, take it out and dry it, and it becomes a plum dried vegetable with golden color, salty and sour, sweet taste, and special fragrance.