All kinds of dried vegetables are shelved and hoarded. Although fresh vegetables are more nutritious, dried vegetables are more resilient and chewy, and stewed meat in winter is also a must. Six kinds of vegetables are stored dry, resistant to storage, delicious and nutritious. They ate it well in the New Year, and the stew in winter was really delicious.
Dried day lily
Daylily is a seasonal vegetable, and there are few daylily in the market. Moreover, the stamens of fresh day lily contain colchicine, which is a toxic substance and needs to be soaked in scalding water. Sun-dried daylily is very common in the market. Dried day lily: It can be blanched in boiling water, drained, dried and exposed for 2-3 days. You can also bask in the sun directly. Pick fresh day lilies, put them on clean bamboo cloth and expose them to the sun. It takes 2-3 days when the sun is fine. Take it back and put it in a sealed fresh-keeping bag to get wet.
Recommended recipe: steamed chicken with medicinal diet of day lily
Prepare ingredients: dried cucumber, chicken, crystal chicken buns, a little medlar and a little codonopsis pilosula.
1, wash the day lily, add half of the chicken with salt and cooking wine, and marinate evenly to taste.
2. Put the marinated chicken in a dish, add Lycium barbarum, dried day lily and Codonopsis pilosula, and steam on the pot for about 1 hour.
3. Take the chicken slices out of the pot and put them on the plate.
dried bamboo shoots
Dried bamboo shoots are the most common dried vegetables. Dried bamboo shoots are unique in flavor and chewy. After soaking, it smells good to stew. It's delicious to eat directly fried and cold. The practice of dried bamboo shoots: fresh bamboo shoots can be cut into their favorite shapes, sliced or sliced, blanched with boiling water, picked up with cold water, drained, placed on bamboo sticks, spread flat and dried. The same sealed packaging can be eaten for a long time without deterioration.
Recommended recipe: Braised pork belly with dried bamboo shoots.
Prepare ingredients: dried bamboo shoots, pork belly, garlic and millet spicy.
1. Soak dried bamboo shoots in advance, wash and cut into small pieces. Pork belly cut into pieces and blanched for use.
2. Cool the oil in a hot pot, stir fry the garlic and pepper together, and stir fry the pork belly with blanched water evenly.
3. Stir-fry the dried bamboo shoots together, add a little light soy sauce, enhance the fragrance with oyster sauce, and color with a little light soy sauce.
4, add a little water, simmer for about 30 minutes, and finally add a little salt to taste.
Jiangdou Gan
Cowpea is one of the bean ingredients harvested in summer and autumn. Jiangdou Gan is more elastic and chewy than fresh cowpea. The stew smells good. You can also hoard some in winter and eat them all in winter. The practice of dried beans: clean the fresh cowpeas, blanch them in boiling water and soften them. Remove the cold water immediately, drain it and hang it on the shelf to dry. It is also sealed and preserved, and can be eaten until the New Year.
Recommended recipe: Braised dried cowpea with pork belly.
Prepare ingredients: Jiangdou Gan, pork belly, garlic and onion.
1. Soak Jiangdou Gan in advance and cut into small pieces. Wash pork belly, cut into pieces and blanch for later use.
2. Put oil in a hot pan and cool, add pork belly and stir fry, add garlic and stir fry evenly in Jiangdou Gan.
3, add a little soy sauce, oyster sauce to refresh, add some stew for 20 minutes, add a little salt to taste before cooking.
Dried milk cabbage
Milk cabbage is a common local Chinese cabbage in the south, which is different from Chinese cabbage. The stems of milk cabbage in the south are pure white, and they like to be dried in Guangdong. Stewed meat is especially sweet for soup. Making soup in autumn and winter can moisten and comfort. Dry method of milk cabbage: wash fresh milk cabbage, put it in boiling water for 30 seconds, remove cold water, squeeze out water, and hang it to dry.
Recommended recipe: dried vegetable almond lean broth
Prepare ingredients: dried vegetables, pork bones, carrots, almonds and candied dates.
1, the dried vegetables are soaked in advance, washed and cut into sections, and other ingredients are also cleaned for use.
2, pig bones need drowning.
3. Add all the ingredients such as pork bones, dried vegetables and carrots. Put it in a casserole, add some water to cook, and finally add a little salt to taste.
Dried plums
Dried plum is one of the most famous dried vegetables. The classic recipe is braised pork with plum, which is served on many important occasions and festivals. You can also hoard some in winter, eat it until the New Year, and eat it once in a while to satisfy your appetite. The production of dried plum vegetables is much more complicated than other dried vegetables. Dried prunes: mustard, wild vegetables and green vegetables can all be cooked, among which mustard is the best. After cleaning, put the vegetables in the sun until they wither and collapse, then chop them (or rub them with salt) to get vegetable water. Then put the vegetables in a jar and marinate them with appropriate amount of salt for about 15 days. Then take it out to dry. When it is half dry, take it back and steam it in water. Steam it and dry it. This is repeated twice, and finally steamed once to continue to dry thoroughly. This plum dish is darker, brighter and more authentic.
Recommended recipe: home-cooked braised pork with plum vegetables
Prepare ingredients: appropriate amount of plum vegetables and pork belly.
1, pork belly first add cooking wine, ginger and onion and cook for 30 minutes until it is 80% cooked.
2. Put the cooked pork belly on the small hole on the surface of the pigskin with a fork, and then add soy sauce and soy sauce to paint it on the pigskin.
3. Fry the dried pork belly in the oil pan, so that part of the pigskin is skimmed until the pigskin bubbles. Pick it up and soak it in water for about 10 minute.
4. Stir-fry the plum vegetables in the pot, and add a little soy sauce and oyster sauce to make them fresh and fragrant.
5. Slice the soaked pork belly, put it in a deep bowl, press plum vegetables on the surface, and steam it on the pot for about 1 hour.
Dried lettuce slices
Lettuce is also one of the common vegetables in autumn and winter. Fresh lettuce is fragrant, tender and juicy, but dried lettuce slices have a special flavor. Dried lettuce slices are especially chewy when used for stir-frying meat and cold salad after soaking, and the taste is crisp and delicious. Dry lettuce practice: fresh lettuce is peeled, washed, cut into pieces, boiled in boiling water for 30 seconds, immediately picked up, drained without blanching, and directly spread out to dry.
Recommended recipe: Dry fried bacon with lettuce.
Prepare ingredients: dried lettuce, bacon, garlic and pepper.
1. Wash dried lettuce, wash bacon and slice.
2. Cool the oil in a hot pot, add garlic and pepper, and stir fry. Add bacon and stir-fry the oil together.
3. Then add the soaked dried lettuce and stir well. Add a little salt and oyster sauce to taste and refresh.
Lily: The above are six ways to cook dried vegetables, with recommended recipes attached. You can do it at home. It's simple and delicious. There must be several kinds of dried vegetables at home in winter. You can hoard some in winter and wait until the New Year. The stew is delicious.