Simply put, many vegetables we can eat can be made into dried vegetables, also called dried vegetables.

Like what? Radish? Lettuce? Chinese cabbage? Chinese cabbage? Eggplant mushrooms? Wild vegetables, winter melon and bamboo shoots? Beans chrysanthemum

Generally, it is cut into strips or silk to dry and then stored. Some can be threaded and dried in a ventilated place.

There is also a whole dried cabbage (generally choose a cabbage that is not full). In the northeast, dried cabbage is soaked in water, soaked in sauce or cooked.

Some should be blanched first and then dried.

Like wild vegetables? Portulaca oleracea and cabbage

Some must be dried (semi-dried) and pickled.

The difference between dried mustard tuber, dried rape, dried cabbage, dried winter vegetables and dried wild vegetables is mostly homemade. The method is to dry the leaves, pile them into yellow, then add salt to pickle them, and finally dry them and put them in a jar.

Dried vegetables are usually cooked with meat and feel better than fresh vegetables.

This is because dried vegetables are more likely to absorb the taste of meat and soup when cooking, while fresh vegetables are not easy to absorb the taste of soup, and more are the taste of vegetables themselves.

Braised pork with plum and mushu vegetables are famous dishes cooked with dried vegetables.

Dried vegetables are not only good for stewing, but also delicious for stuffing.

Dried purslane with plum and vegetables is also a good filling.