I saw Bo You say that his relatives in the north have a big vegetable garden, and there are too many dishes to eat. If people can't finish eating, they will give it to chickens and pigs. If they can't finish it, they will throw it away as fertilizer. So I thought of my hometown to make endless eggplant into eggplant fruit, pumpkin into pumpkin fruit, and green leafy vegetables into special food and insect dishes. Send it out, I wonder if there is a purpose of exchanging practices?
Practice of eggplant fruit in Wuyuan
1, eggplant is washed and steamed, poured into a pot and stirred to remove water.
2. Add Jiang Mo, minced garlic, pepper, perilla and fried sesame seeds.
3, rapeseed oil is hot and smoky, pour it into the pot and stir for five minutes, add rice flour and stir for ten to twenty minutes, then let it cool.
4. Dry in sunny days or with charcoal fire. Slice and eat.
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Pumpkin fruit
During the pumpkin harvest season, rural farmers in Wuyuan County, Jiangxi Province cut the harvested pumpkins into round pieces, hung them on wooden sticks to dry in the fields and at home, and dried them into dried pumpkins or authentic local snacks such as pumpkin fruits, which became a new bright spot for local farmers to increase their income in winter.
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Production method of Wuyuan Cordyceps sinensis
After the early winter, every household in Wuyuan rural area cut off the potherb mustard in their private plots, spread it on the ground for 2 days at will 1-2, remove the yellow leaves and rotten leaves, then pick it up with a dustpan (a utensil made of bamboo in Wuyuan), wash it in the river, hang it on a bamboo pole and dry it.
? A dustpan/dustpan
Then take it back, cut it thin and cut it evenly. Thickness According to everyone's preference, the stem must be cut thinner and the leaves can be a little thicker. After cutting, pour it into a wooden basin, rub it hard until it becomes soft, then put it into a rice cooker and steam it in a large pot with high fire. Be sure to steam it thoroughly.
Don't take it out after steaming. It's best to let the rice cooker sit in the pot for a while, and then take it out the next morning and pour it into the bamboo plaque (a round drying appliance made of bamboo in Wuyuan, which can be seen in the famous picture of "Sunbathing Autumn on the Ridge" in Wuyuan) for drying. After drying in the sun, put it in a rice cooker, steam it, and then dry it. The original green potherb mustard completely turned dark brown after repeated steaming.
Insect vegetables in some places are light in color but not black, which means that they are lazy and lack the process of steaming. Insect vegetables are basically successful only when they are dark brown, which is the main difference between Wuyuan insect vegetables and foreign prunes.
Generally, there are green vegetables, radish vegetables (radish seedlings), mustard greens and potherb mustard. Among them, radish is the worst. If you eat too much, it tastes bitter and has a little flatulence. Green vegetables and mustard greens are slightly better, and potherb mustard is the best, with better taste, chewy taste, more fragrant and authentic taste.
Wuyuan wormwood is also salty and light. The process of making salted cabbage is a little different from that of light, that is, the whole mustard seed is dried, sliced, salted for a period of time, then taken out of the jar, drained without washing, directly dried, steamed, dried again and steamed repeatedly.
Dried vegetables are as fine as insects, so they are called insect vegetables.
Braised Chili with wormwood and roasted meat with wormwood are very delicious.