The process of making dried cabbage is not complicated, but every step should not be sloppy, and only the dried cabbage made by heart is beautiful and delicious. Dried cabbage made with care, the body is dry, hard, strong, the head is creamy white, the leaves are dark green, tender and crispy, but also with a sweet flavor, is a good material for soup.

Raw materials:

Cabbage.

Practice:

1, selection. Should choose leaf stalks fat cabbage varieties, pick off rotten vegetables;

2, hot blanching. The leaves will be placed in 100 degrees Celsius boiling water for hot blanching for 2 to 3 minutes, add a small amount of baking soda in the hot blanching water, so that the hot blanching water is slightly alkaline;

3, drying. Available natural drying method, can also be used sun drying, can also be used hot air drying, the advantage is a short time, good quality;

4, soften. Just dried cabbage dry moisture content is low, such as immediate packaging will cause crushing, to go through the softening stage, that is, at a certain room temperature naturally placed or covered for 2 to 3 days before the next process;

5, finishing. Selection and grading packaging. In order to reduce the volume of dry products, should be sorted and graded and compressed and then enter the packaging process, should be sealed packaging, so as not to absorb moisture;

6, storage. Dry products storage should meet the low temperature and low humidity environmental conditions, otherwise it will shorten its storage period.