As the saying goes, "winter radish competes with ginseng", you must not eat less radish at this time. Dried radish is probably the most common of all dried vegetables, because radish is cheap and has high yield. Especially in rural areas, every household will plant some radishes, which will naturally be dried and stored after harvest. The practice of dried radish is not single. Stir-fried, cold and stewed are all delicious.

2. dried cabbage

1, wash the Chinese cabbage, boil the water, throw the Chinese cabbage into the pot after the water boils, and scald it until it changes color, and it will be ready in a few minutes. Take it out and put it in cold water. When it is completely cool, it can be dried and drained.

2. Hanging on a clothes rack is the cleanest and easiest to dry. Spread out the leaves one by one. You must choose a good weather for drying vegetables. It is best to have sunshine, ventilation and dryness. One day's dried vegetables were beautifully cooked.

3, completely dried dried dried vegetables, smell full of dried vegetables, soak in warm water when necessary, you can use oil frying, you can also make soup, make dried vegetable patties, braised pork belly with dried vegetables and so on.

3. Dried sweet potato

There are many sweet potatoes in winter, and the price is cheap. Whether it's steamed, roasted or porridge, it's very sweet. The practice of dried sweet potatoes is not simple, and it is delicious to "steam". That is, the sweet potato is peeled after cleaning, cut into wide strips, steamed in a steamer, dried and steamed for three times, and the dried sweet potato is ready. Dried sweet potato is a delicious snack, soft, sweet and thick.

4. Dried potatoes

Many people often eat potatoes, but they have never eaten dried potatoes. In the northeast, people like to dry potatoes best. The simple method is to wash the potatoes, cook them, take them out, cool them, cut them into pieces, and dry them in the sun, so that the color becomes golden yellow. After the dried potatoes are soaked and stewed with meat, they are simply too fragrant and chewy.

5. Gan

Cowpea is also called long bean. Jiangdou Gan tastes better and more delicious than fresh cowpea. Because the moisture of cowpea is dry, it is the easiest to absorb juice when cooking, so it is not only chewy, but also very satisfying. Especially with meat dishes, the taste is simply too enjoyable and the rice is excellent.

6. dried eggplant

1. Select several medium-sized purple eggplants with uniform sizes. Keep the eggplant hard. Cut from the bottom of eggplant and cut into eight equal parts. Be careful not to cut the eggplant handle.

2. Then split it on the clothes and expose it to the sun until the dried eggplant drips. Pay attention to ventilation all the time, don't get wet, just feel hard, don't let it get wet when storing, come down when eating, and wash it with warm water.

7.dried plums

Plum cuisine is a famous dish in Guangdong, mainly produced in Meizhou and Huizhou. It was called "Huizhou Tribute" in ancient times. An ancient poem described it like this: "Radish is ten miles green, and Huizhou plum is a flower." Sun-dried plum vegetables are bright yellow and black, with a faint scent. Shaoxing people make soup with dried plums in hot summer, and the most famous way is to buckle meat with dried plums.

8. Dried lettuce

Remove the old roots from fresh lettuce, then cut it into thin slices and dry it naturally. Dried lettuce can be eaten cold or fried. With bacon, it tastes crisp and refreshing, and the more you eat, the more fragrant it is.

The way of drying vegetables in the sun has been circulating in China for a long time. Before there were no greenhouse vegetables, people could only eat vegetables in season, and the preservation technology of vegetables was not good, so some vegetables were often dried in winter. Although there is no shortage of vegetables now, you can buy them at any time, but these dried vegetables are really delicious.