Dehydrated vegetables are made by dehydrating and drying Chinese cabbage, spinach, rape and cowpea. The vegetables are dark green, which basically keeps the original nutrients of vegetables and tastes delicious and tender. The cost of dehydrated vegetables produced by foreign factories is higher. Dehydrated vegetables made by indigenous method have low cost.

The production method (natural drying) is suitable for family production. After beginning of autumn, choose fresh Chinese cabbage that has not been eaten by insects, cut off the roots and leaves, put it in a ventilated and dry place, dry it in the shade for two or three days, and break off the vegetables one by one (Chinese cabbage need not be broken, just cut it in half). Cut about 3.3 cm vertically upward at the root of cabbage. In order not to let the green pigment disappear, put it in boiling water for a little scalding, take it out immediately, and take it out after cooling in cold water. After taking out, keep a certain gap between vegetables, hang in rows and dry in the sun. Don't get wet in the rain, or you will get moldy easily. When completely dried, vegetables can be taken out from one end of the rope, dried and stored for later use.

The production method (artificial drying) is suitable for mass production. Rural commune teams can use flue-cured tobacco houses, curing houses, greenhouses and plastic greenhouses. And draw a number of ropes or iron wires vertically and horizontally in it, and hang the processed vegetables on the ropes according to the above method. Flue-cured tobacco room and drying room can be heated. The higher the temperature, the faster the drying. Take Chinese cabbage as an example. 100 kg of dehydrated vegetables weigh only 7-8 kg. The volume is reduced, which is convenient for storage, and can be packed by a baler, which is convenient for transportation.

How to eat dehydrated vegetables Before eating, you can soak in water, soak in boiling water, cut into various shapes, cook, stew and stir-fry. Basically similar to fresh vegetables. Natural drying is the production period after beginning of autumn and before the first frost, and artificial drying is not limited by season. Dehydrated vegetables can adjust the supply of vegetable varieties in off-season, which is convenient for storage, does not deteriorate, can be recovered after being soaked in water when eating, and is convenient for cooking; Its color, fragrance, taste and tenderness are almost the same as those of fresh vegetables, and it is another low-cost good vegetable preservation method after freezing and salting. Eating dehydrated vegetables is gradually forming a new modern food fashion.