Eight kinds of vegetables suitable for drying and keeping fresh in rural areas;
1, gan
Blanch the fresh cowpea in water and dry it. Stir-fry with boiling water when eating, which is very chewy.
2. Dried bean curd
Beans must be fresh, blanched with boiling water before drying, and blanched with a little cooking oil will become greener. Be careful not to take too long. Take them out and dry them in the sun. When the beans change from turquoise to cyan, turn them over once until they are dry.
3. dried Toona sinensis
Take fresh Toona sinensis buds, wash them, turn them over in boiling water, take them out quickly, then tie them up and hang them up, dry them in the sun, and then fry them directly in boiling water.
4. Dried radish
Take fresh radish, slice or shred, and dry in the sun.
5. dried Sophora japonica
Clean and dry the picked Sophora japonica, and be sure to choose the Sophora japonica that is not completely open, all of which are packaged in small bags, so that the dried Sophora japonica can retain the fragrance of Sophora japonica to the maximum extent.
How to make it: blanch in boiling water quickly, and take it out after discoloration. We must pay attention here, don't leave the boiling water for too long, just put it in and change color. Then take it out and put it on a sieve to control the moisture. Leave it in the sun for two or three days, and it will be very dry after three days. You can put it away. Store the dried Sophora japonica in a fresh-keeping bag separately, and take it out and cook it if you want.
6. dried eggplant
Eggplants grown in vegetable gardens are usually sliced, then steamed for seven minutes or boiled in water, drained and dried.
7. Dried vegetables (dried cabbage)
Remove the yellow leaves and old leaves from the fresh Chinese cabbage, wrap it clean, cut it into almost strips with a knife, and air it directly on the clothesline or air-dry.
8. Dried pumpkin slices
Slice the pumpkin first, too, and don't drown it. The most common method is to put the cut pumpkin slices in plant ash for half a day, so that the pumpkin slices lose some water, and then dry them in the sun for preservation.
Second, the matters needing attention in the storage of dried vegetables:
Pay attention to the following points during the storage of these vegetables after drying: First, store the dried vegetables in a ventilated place to avoid being damp and moldy; The second is to classify dried vegetables to avoid cross-taste; The third is to remove damp and moldy dried vegetables in time to avoid discomfort after eating.