The first method: the production process of dried lettuce:

Prepare lettuce, remove roots, leaves and skins. Cut the clean lettuce into pieces about 2 mm thick. Add some salt to lettuce, mix well and marinate overnight. It will take three or four days to bask in the sun the next day. Dry, put in a sealed bag, and put in the freezer. When eating, soak in water.

The second type: the production process of dried cucumber:

Cucumber need not be peeled, just prick, wash and drain. Cut the clean cucumber in half, dig out the flesh of the cucumber, then cut the prepared cucumber in half into small pieces, sprinkle with appropriate amount of salt and rub evenly.

Soak the cucumber overnight. The next day, take out the soaked cucumber and put it in the sun for two days. Dry cucumbers that have been dried for two days are put into fresh-keeping bags and put in the refrigerator for refrigeration. Eat as much as you wish.

The third type: the production process of dried water spinach:

Wash and drain the water spinach. Blanch in boiling water for a long time. It's too cold to remove the cold water. Squeeze out water. Get some sunshine for a day or two. Sun-dried and sealed in a plastic bag.

Fourth, the production process of dried eggplant:

Eggplant, washed and pedicled. Eggplant slices, about 6 ~ 10 mm thick. After cutting, sprinkle with appropriate amount of fine salt, mix well and kill water. Put two-thirds of the water in the pot, boil it, and put it in the pot to cook. Take out and drain the water. Leave it in the sun for about 3 days and be sure to be completely dry. Sun-dried eggplant can be packed in plastic bags, sealed and frozen in the refrigerator. It can also be packed in breathable cloth bags, hung in a dry and ventilated place indoors, and taken out to dry at regular intervals to prevent eggplant from getting wet and deteriorating.

5. Processing technology of dried spinach:

Pick the spinach clean, the red roots can go and stay, wash and drain. After the water in the pot is boiled, add the spinach. After the water in the pot is boiled again, simmer for 1 minute, and take out the spinach. Control the water, let it cool, and hang the spinach on the shelf. Put the shelf in a sunny, ventilated and dry place and dry it for three or four days. After the spinach is completely dried, pick it and put it in a sealed bag to prevent it from getting wet.

Extended data:

Yellow vegetables What we call "yellow vegetables" locally is actually radish seedlings. After the light snow, when the radish is harvested, the radish tassels can't be eaten, so they are thrown on the roof or hung on the rope to dry, then stored and "cut short" when there are no vegetables in spring. At that time, there were no greenhouse vegetables, and the radish and Chinese cabbage stored in winter were eaten up, so we relied on the main vegetable "yellow vegetables" to spend the days of green and yellow.

Eggplant dries up in autumn, and when the autumn wind cools, the eggplant in the garden grows vigorously. At this time, every household will cut the inedible eggplant with a cross knife, hang it on the rope in the yard, dry it and store it. In winter, you can use eggplant to make soy sauce dishes or stew vermicelli with eggplant.

Kidney beans, lentils, kidney beans, lentils and kidney beans are also dried in the peak season. But these three kinds of dried vegetables need to be steamed in the pot before they can be dried. Sun-dried kidney beans, lentils and kidney beans are stored, slaughtered in winter and stewed with pork or pig bones. That's a scent.

Dried Chinese cabbage is made by blanching Chinese cabbage in boiling water at 100℃ for 2~3 minutes and then drying in the sun. Dried cabbage is called "sweet", "soaked", "soft" and "sweet" and should be used to make porridge and soup, especially stewed bamboo shoots and bacon, on the sultry day of Mid-Autumn Festival. Dried cabbage can nourish the heart and blood, quench thirst, dispel dryness and heat, dredge the stomach and intestines, reduce qi and promote digestion.

"Red pickles" Radishes grown in rural areas are washed and pickled after harvest, and you can eat "one-halogen fresh" shredded radish. In spring, you can take out the pickled shredded radish that has been pickled all winter, cut it into small pickles the thickness of your thumb, steam it in a pot after half-drying, and then turn red after drying. You can add onion, ginger and peanut oil when eating, which is definitely the seasoning for the next meal. Of course, there are also people who "drag" pickles, depending on the "knife workers" of rural women.