In the midsummer of July, the sun is like fire. Pepper, beans, eggplant, cucumber and other vegetables grow wildly one after another, and they start to get old every two days, and their taste is greatly reduced. What should I do if I can't finish eating more? Rural people will take them all off and dry them while they are still fresh and tender, put them in a ceramic jar and seal them well. They will not be bad for a year, and then take them out when there are no vegetables in autumn and winter. They are delicious, stir-fried and delicious, and super delicious.

Don't think that sun-dried vegetables are the patent of rural people. In fact, sun-dried vegetables are also popular in cities. Nowadays, more vegetables are very cheap. 1 piece is a lot of vegetables in the market. Even the top floor of the elevator building has a spacious place to sun. Some of these dried vegetables need to be blanched, and some can be directly dried. Here are six drying methods of seasonal vegetables in summer.

Chili peppers can be eaten in a variety of ways, such as frying, steaming and barbecue, and making kimchi. Chopped Chili peppers are another flavor. There are two drying methods of dried chili. One is drying Hunan white chili, which is made of green chili and needs blanching. The other is very simple, without blanching, red peppers are strung together with fine hemp rope and hung under the eaves to dry directly.

It's not so simple to blanch peppers. You need to blanch them first, then put them in the sun, then cut them, add salt, rub the salt into the pepper meat, and then dry them. White pepper is a special farm dish in Hunan. The fried pork belly is particularly fragrant, and it can also be used for steaming meat. It is crispy and fragrant when fried.

Beans are the most common vegetables in summer, with the highest yield in July and August. When the beans inside are bulging out, they will be old. In July, it is the time to eat tender beans. Stir-fry or cook them casually, and dry them into dried beans, which is not only convenient for storage, but also more chewy and can experience another mellow taste.

There are three ways to dry beans, one is to dry them directly; The second is that it is not necessary to blanch. First, the beans are dried to a half-dry, and then the salt is added and placed in a container for sealing, so that it can be naturally fermented and then taken out to dry. The third is to blanch first and then dry it until it is half dry, and then dry it after adding salt. Stir-fried meat with dried beans, add Chili peppers and serve spicy.

Pumpkin is the cheapest vegetable in summer. Sometimes it costs only a few cents a catty, and a pumpkin usually weighs a few kilograms. If you can't finish a meal, it will take up space in the refrigerator. Maybe some people will say that you can cook it into porridge or pumpkin pie. These two ways of eating don't use much pumpkin. It is recommended that the rest be dried into pumpkin, which can meet the needs of different tastes, and you can eat it when you want, and store it for one year.

The production of dried pumpkin is also relatively simple. After peeling the pumpkin, cut it into thin slices and put it in the sun to dry, then steam it for 10 minutes. If you like sweet, you can add some sugar, and if you like salty, you can only add salt, and then continue to dry. Stir-fried green pepper with dried pumpkin is very refreshing and delicious, even without sugar, it has a hint of sweetness.

Water spinach is the most common leafy vegetable on the table in summer. Generally, the way to eat water spinach is monotonous, and most of it is used for stir-frying or adding a little garlic to taste. In fact, the dried flavor of water spinach is more unique, but unfortunately few people have tried it.

After washing, dry the water on the surface of the water spinach, cut it into small pieces, add salt and knead it to make its salt penetrate evenly, then squeeze out the water stain, put it in a container and seal it for one day, then take it out to dry, then put it in a container and store it, and then pull it out when you eat it.

Cucumber has a special fragrance, and many people like to eat it as fruit. In addition to frying, frying and cold salad, cucumber can also be sun-dried into cucumber skin. Even if nothing is put away, it has a faint fragrance and sweet taste.

You don't need to blanch or peel the cucumber in the sun. It's more crisp with skin. Choose green cucumber, clean cucumber, slice it, dry it in the sun, then put it in a ceramic jar and seal it. After half a month, it will be more delicious.

Bitter gourd is hated by many people because of its bitter taste, especially by children. In fact, bitter gourd is a vegetable that is very suitable for eating in summer, and the effect of clearing away heat and toxic materials is obvious. Fried meat with bitter gourd, scrambled eggs with bitter gourd and fried peppers with bitter gourd are all common ways to eat. Bitter gourd dried in the sun can be used not only as a snack for leisure and appetizing, but also as a dish. Stir-fried meat and pepper are delicious, and there is sweetness in the bitterness.

Before drying bitter gourd, you need to blanch it, and then put it in the sun until it is white. Because bitter taste of bitter gourd is too obvious, you need to add more seasonings. You should add salt, sugar, Chili powder, hay powder and so on to reduce the original bitter taste, and then dry it.

Shinya has something to say.

When drying vegetables, you must choose sunny weather, especially peppers, beans and bitter melons. If the sun is not enough, the color will be affected. After drying, it is recommended to put it in a ceramic container for storage, and the alcohol flavor will be more intense. Soak in warm water before eating to make it more tasty.