Speaking of the sun-dried vegetables in our countryside, there are many delicious ones, such as spicy vegetables, eggplant qianzi, Sophora japonica, horse snake vegetables, Toona sinensis buds, and honeysuckle. There are too many delicious dishes, such as sesame leaves, dried beans, dried lettuce and dried plum vegetables, and there are too many words to say.

Today, I will talk about this spicy dish, Xuelihong, which I planted myself. We can grow Xuelihong in the season of planting wheat, which is a spicy dish. This dish will not mature until spring, and we will dry it when it is mature. When we save it, we will take it out and wash the bubbles. We can make braised pork with plum vegetables, sauerkraut, fried meat foam and cold salad. They are all very delicious and delicious.

Dried mushrooms: I will give priority to dried mushrooms when cooking dishes related to mushrooms, whether it is simply fried rapeseed, stewed meat or stuffing. First of all, dried shiitake mushrooms are easier to preserve. Buy a big bag and put it in a dry place away from light for several months or even longer. Just take it out and soak it in cold water when eating. Secondly, the dried mushrooms have a stronger flavor. Every time you open the bag filled with dried mushrooms, you can smell a strong fragrance. Fresh mushrooms can't smell this flavor. The water in which the mushrooms are soaked also has a fragrance. This mushroom water is perfect for stewing meat, so it is also suggested here that you can wash the dried mushrooms with clear water first, and then change the water to soak them. Then there is dried mushrooms, which will taste better than fresh mushrooms when cooked, so chewing mushrooms becomes a kind of enjoyment.

Ganlai is an effective way for rural people to store food in order to survive in the long-term life practice in the years when life was not good before. Because the previous agricultural technology was not developed, there were no anti-season vegetables planted in various greenhouses. In winter, there were basically some storage-resistant potatoes, radishes and cabbages, and there were no vegetables to eat. Therefore, in order to eat some dishes that can only be eaten in spring, summer and autumn, farmers thought of drying some vegetables harvested after autumn that are not easy to store in winter into dried vegetables, so that the dishes on the table at home in winter are not single.