The second step is to cut the vegetables into small pieces or strips of equal size and thickness;
The third step is to spread the cut vegetables in a bamboo basket or put them into a large mesh pocket used for drying things, and then place them in a ventilated place to dry.
Chuang Sze-chuen said: "Vegetables for 'dried vegetables' can be sliced, shredded or chopped according to cooking needs. The advantage of shredding is that there are more sections and the water evaporates easily, making it more conducive to long-term preservation. If you want to taste it that night, you can put the vegetables that have been disposed of during the day in a well-ventilated place to dry for five or six hours first, by which time the vegetables will be in a semi-dehydrated state and the taste will be just right."
Vegetables removed from the water into the dried vegetables, and fresh vegetables, compared to the sweetness is higher, the flavor is better. Most of the dried vegetables on the market are deep-fried, sun-dried vegetables and deep-fried vegetables are dehydrated. Dried vegetables are first cooked by heating and then air-dried. The practice of air-drying dried vegetables is first of all to cook the vegetables by heating and then air-drying after cooking and air-drying and then continue to dewater with a dehydrator.