First of all, the family simply made dried cabbage.
The quality of dried cabbage in the market is good or bad, and it is often ignored when picking. Because of its dryness, vegetables are sometimes mixed with silt and vegetable worms, but they are not easy to be found. I feel really, really clean and comfortable to eat. The method is simple. I do more at a time. As long as I keep it well, the shelf life is suitable for one or two years.
Materials:
There are many cabbages, a large pot of boiling water and a large basin of cold water.
Practice steps:
1, it is very important to choose the varieties of Chinese cabbage. Some varieties are not suitable for dried Chinese cabbage, so choose the varieties with thick leaf stalks, so the vegetable yield will be higher;
2. After selecting the cabbage, start preparing to cook a large pot of boiling water. The water must be grease-free, and the oil stains should be cleaned with detergent before boiling water. Many dried cabbages are moldy because there is oil in the water in the pot, which leads to moldy cabbages in the later stage of drying.
3. Soak the prepared cabbage for a while first, so that the sediment can absorb water, and it will be easy to wash the vegetables later. If you have time, you can dry the newly bought cabbage first, so that it will be dehydrated, wilted and easier to wash, and the leaves will not be washed off too easily.
4. After feeling clean, cut off the cabbage head with a knife, just cut it thin, and don't waste too much, because the vegetable farmer's knife may get dirty when cutting vegetables, so the cabbage head will also get dirty, and it will be much cleaner when cutting.
When everything is ready, you can cook cabbage with boiling water until the core of the stem is cooked. Don't cook for too long, or the leaves will rot and the squeezed water will turn into puree.
6. Blanch the boiled cabbage in cold water, then squeeze the water along the dish and set aside.
7. Boiled and squeezed cabbage fat, look at the leaves that have been dehydrated and shrunk into ropes. Only the white stalks are more conspicuous.
8. Prepare to dry cabbage. There is little work done at home. Just hang up. Take it out in the sun during the day and remember to bring it back at night. Otherwise, it will be foggy at night, which will lead to dry and moldy cabbage. In summer, when the sun is bright, it can be done in a few days, and it will take longer in other seasons.
9. Look at the weather forecast before drying the cabbage. The city where I live is sunny all week, the temperature is slightly lower and the north wind blows. It will be fine to dry for a week, and then it will rain next week. It is going to rain anyway.
10. Turn the leaves after drying every day. Leaves don't dry easily because they are curly. It's best to spread them out and expose the vegetable core, so that they can be dried quickly, so that the outside will not dry, and the vegetable core will still be wet when drying. This will prevent the center from becoming moldy.
1 1, the week is up! ! ! I have lost weight in the sun, and I was still a whole row of white fat people before.
12. When it is completely dry, cut it and store it. Seal at room temperature. Be sure to seal it. Keep it sealed after each removal. Don't get wet.
13, very fragrant. Soak soft before use and boil for about 2 hours. Soup and porridge are very good, sometimes I use them to chop dried vegetable patties or stew pork belly, both of which are delicious.
Tips:
1. Dried vegetables are dried with fresh Chinese cabbage. Its advantage is that it can be preserved and eaten for a long time. After drying in the sun, it absorbs sunlight and ultraviolet rays, and is rich in A, B, vitamin C and cellulose, which can eliminate internal fire, clear heat and benefit intestines.
If someone asks you why you don't use fresh cabbage to cook soup, why do you use dried cabbage? You can answer: I can't stop you from drinking a pot of rotten soup! Moreover, dried cabbage can be used at any time and will not be sold every day.
3. Soak it soft before use. Soak in boiling water for about 2 hours, and it will be fine when it is completely soft.
Second, dried cabbage ribs soup
Materials:
200 grams of dried cabbage, 250 grams of ribs, and the right amount of salt.
Practice steps:
1. Soak the dried cabbage for about half an hour. Then clean and cut into sections;
2. Boil the ribs with water, remove blood and wash them;
3. Put the cut dried cabbage and ribs into the pot and add appropriate amount of water. The pot can be a pressure cooker or a casserole. The pressure cooker only takes half an hour, while the casserole takes an hour. I usually choose a pressure cooker.
4. Finally, add a proper amount of salt and turn off the fire to eat;
Third, dried cabbage soup.
Materials:
Appropriate amount of dried Chinese cabbage, fresh pork bone/salted pork bone 500g, carrot 1, horseshoe 6, ginger 3, dried tangerine peel 1, salt and water.
Practice steps:
1, soak a proper amount of dried vegetables (I usually soak the vegetables before going to work, and I can make soup when I get back from work)
2. Cut the soaked dried vegetables into small pieces, and peel the carrots and cut them into small pieces. Soak the tangerine peel and scrape off the pulp. Peeling horseshoes. When you are ready, you can make soup in a casserole (rice cooker).
3. Add appropriate amount of water 1~ 1.5 hours for seasoning. If you use salted pig bones, try adding salt.
4, the pot is ready, (you can add 2~3 candied dates at home)
Tips:
Dried dried vegetables can be cut into small pieces, which is beneficial to preservation and does not occupy space.
Fourth, dried cabbage soup.
Materials:
Dried cabbage, hanging pieces (especially dried fish), red dates and Xi shigu.
Practice steps:
1. Prepare materials, including: dried Chinese cabbage, (soak in hot water for 10 minutes, then wash with clear water, and then cut into small pieces), Xi Shi bone, and hanging pieces (especially dried fish).
2, stone bone flying water
3. Prepare water in the pot. After the water boils, put all the ingredients in the pot and cook for two hours or two and a half hours.
4. Add red dates in the middle and season with salt;
5. The delicious cabbage soup is ready.
Tips:
Adding hanging pieces (especially dried fish) is especially delicious!
Five, cuttlefish fried dried cabbage
Materials:
Chinese cabbage tip 100g, dried bean slices 1 slice, dried cuttlefish 100g, garlic 3-4 slices, oyster sauce 1 spoon, light soy sauce 1 spoon.
Practice steps:
1, prepare ingredients
2. I bought dried cuttlefish, so I need to soak it in clear water for a while and rinse it off.
3. shred the cabbage.
4. Slice dried beans and shred them.
5. Slice garlic.
6. Put cold oil in a hot pot, stir fry garlic slices and add cabbage.
7. After the cabbage is stir-fried, put in dried bean slices and spread them out with chopsticks.
8, put a spoonful of oyster sauce and a spoonful of soy sauce, stir fry evenly.
9. After the fragrance comes out, add the prepared cuttlefish and stir fry with chopsticks for one minute. I didn't add salt, because cuttlefish itself is salty.
10, serve on a plate, it's really delicious!
Tips:
Dried beancurd can use spiced beancurd, and those who like heavy taste can add salt according to their own taste. Cuttlefish belongs to seafood and should not be fried for a long time.