1) spinach leafy vegetables: fresh spinach after washing, available small sieve boy empty water, sunny and cool place to cool and dry for more than 8 hours; after that, in the fire stove set up a dry pot, will be hot but the fire must be adjusted to the smallest possible, the temperature of the pot should never be too high to the extent that the hand can be quietly touched can be, the fire can be turned off and on. Then put the spinach into the pot, stirring constantly for 10 minutes, try to let the spinach color does not have too much change. Then, wrap in a large bowl or microwavable paper and place in the refrigerator in the crisper for 1-2 days. If you have time, continue to process through the sunlight and hot pan once more. After that, continue to put the plant in the refrigerator until the day of the trip, the spinach may or may not be chopped. That type of method also applies to other vegetables that are basically eaten raw, such as cabbage, leeks, scallions, eggplant, garlic, cabbage and bok choy, onions, and cowpeas. In using them, they can be eaten after blanching in boiling water. The time varies from dish to dish.

2) Radish root vegetables: a common method is dried radish - after slicing and drying in the sun, it can be eaten with, very chewy. There to talk about another type of method, is to cut the radish into small dices, put into put a little salt in the boiling water, cook for 1 minute, the water to the drop, with a small sieve boy empty water after the radish dices of a plant to dry for 2 days can be. But do not be too far in advance, turnips are too dry, too dehydrated, not conducive to taste and digestion. That kind of method is applicable to all kinds of radish (except water radish), especially rich in vitamins carrot. Green beans, fiddleheads, lentils and sword beans are also acceptable. For shiitake mushrooms, they should be soaked in water for more than 10 minutes, then boiled in water for more than 10 minutes, and other processes are the same.

As for tomatoes and cucumbers, they are very tasty vegetables, especially the latter, which is not acidic, not spicy and fresh. But those two have too much water and can only be stored properly with conditions. The same goes for fruits. Except for grapes that can be made dry.