No. 1: Toona sinensis
March is the tenderest. When it was picked back, it was used to fry pork. The two components penetrate each other and the fragrance is not greasy. When you are tired of eating, you can put it on a CD, and then dry the excess. When you want to eat it, you can take it out and soak it in cold water for 1-2 hours, and it will return to its original state. At this time, it is several times more than fresh eggs.
Second place: dried wild mushrooms
Nowadays, it is more and more difficult to eat wild mushrooms. Even the mountain people don't have much stock. What products with bad appearance can't sell at a good price. Drying them into dry goods is the best way to enhance their value. This kind of thing doesn't need too complicated treatment. It only needs to be soaked in cold water for half an hour. It is delicious with any ingredients. Stir-fried and stewed soup are delicious.
Third place: dried pickles
This is common in rural areas. Before winter, put the leaves in a sunny place, dry them for a few days, sprinkle some salt on the way and water them several times. After the water inside completely evaporated, dried prunes appeared in front of us. Braised meat with plum vegetables is made from it. Fuzhou people also like to pickle the distiller's grains and eat them. When they are all ready, they will store them in a jar. When they want to eat them, they will grab a bowl to make fish soup.
Fourth place: dried radish
It is simply the most popular dry goods. After drying, the water is less spicy and more fragrant. When you get up in the morning to drink a bowl of porridge and chew a few sticks, it will make people feel refreshed. Usually, it is also very popular to drink a little wine and stir-fry a plate. Besides peanuts, it is one of the most popular foods for alcoholics.
Fifth place: dried potato chips
People in northern Shaanxi know how to cook this dish best. First, put it in the pot until it is cooked at 7-8 minutes, then peel it off while it is hot, then cut it into thin slices and dry it in the sun. Usually, frying bacon with it must be a favorite of many people. It must be indispensable in the northeast stew. Dry and fresh are not the same taste at all. They are very chewy.
Sixth place: dried konjac slices
First, the fresh konjac is ground into powder slurry, then poured into a mold for molding, then steamed in a steamer, then sliced, dried in the sun, and soaked in cold water before eating. The withered body will become particularly full after absorbing enough water. Then put it into the hot pot, which brings together the essence of the whole pot of soup and tastes flexible and refreshing. It's hard to eat it now because the production process is particularly complicated.
Seventh place: Gan
It's great to fry diced fat or tofu with it. Usually it can be eaten with steamed bread, which is especially fragrant. In some places, people like to use it as a small pickle to accompany meals. It's even better when you drink vegetable porridge. Now many people especially miss this smell.
Eighth place: dried bamboo shoots
Soak it until soft, and then use it to stew ribs or stir-fry pork. After the bamboo shoots are dried, the taste becomes more unique. Among them, sweet bamboo shoots have the best taste, followed by bamboo shoots. Northerners who travel to the south will buy 3-5 Jin as gifts for relatives and friends.