There are three main types of dried vegetables that can be stored for long periods of time,

The first type: dried cowpeas. Cowpeas are a very common vegetable that rural people have in their vegetable plots. To make dried cowpeas you first choose fresh, tender, slim cowpeas, pick them and put them in a dustpan to dry in the open air until they are dry. In the winter time, a large handful of dried cowpeas would be grabbed and soaked in water, cut into strips and used to stir-fry bacon, which was so flavorful that it simply brought back memories.

The second kind: dried ferns. Fern is a very common wild vegetable, rural hills and mountains have. When picking, be sure to select the tender seedlings that have not yet opened their leaves, clean them after picking them back, blanch them in boiling water to remove the bitterness, and then dry the ferns until the moisture is removed, and put them in a dry place to store them. Ferns can be cold, can be fried meat, can also be boiled soup, the flavor is very fresh. The key is not to money, rural areas are everywhere, this is nature's gift to us.

The third kind: dried radish. As we all know, radish is divided into two kinds of white radish, carrot, making dried radish is white radish. Clean the white radish, cut it into slices first, and then cut it into a strip, which is the dried radish. Be careful when you cut it, so you don't cut it off. Because it is necessary to use bamboo slices on a string, put it under the sun to dry, wait until about 80% of the water is removed, and then dry it with a stove fire, and the delicious dried radish is made.

There are many other things such as dried sweet potatoes, dried potatoes, and all kinds of dried mushrooms that can be stored for a long time.