My hometown is in the southwest of Henan, and the dried vegetables cooked in summer mainly include dried bean curd, dried amaranth and dried chilli.
My family cooks some dried beancurd every summer. Our family grows long beans, only a few trees are planted, and the whole family can't finish eating them. It is often a big basket to pick at a time. There are only a few people at home, and they can't finish eating.
The method of making dried beans is also very simple. First, pick the beans, boil them in boiling water, and then expose them to the sun. After drying, put it in a packaging bag and seal it. When you want to eat it, take it out and soak it in hot water, which can be cold, vegetarian or fried. It is delicious and nutritious.
Of course, rural people can not only make dried vegetables in summer, but also all year round. For example, there are dried rapeseed and spicy vegetables in spring, dried sesame leaves in autumn and dried cabbage in winter. Sun-dried vegetables are not only convenient to preserve, but also can have different tastes in different seasons, killing two birds with one stone, which is deeply loved by rural friends.
I am an authentic rural person. I have eaten dried bean curd, dried amaranth, dried sesame leaves, dried rape and so on.
Living in the countryside, there are endless vegetables. With a little life skill, let the vegetable generate produce delicious sunshine and make life more interesting! There are many vegetables in the countryside now, and it is time to pick dried vegetables. However, due to the recent heavy rain, if you make dried vegetables at home, you should choose to dry vegetables in continuous sunny weather according to local weather changes. If you barely dry vegetables in rainy weather, it will often backfire and you can't make high-quality dried vegetables. This, my friends, must be remembered, don't do it in vain.
Dry sweet potato tender stem: The sweet potato stem mentioned here refers to the tender branches connecting sweet potato leaves, not sweet potato vines. This sweet potato stalk can be used as a fresh vegetable, fried with fresh shredded pepper, and it tastes delicious. In order to preserve this delicious food for a long time, we can pick it and blanch it with hot water, just like the process of drying dried beans, dry the tender stems of sweet potatoes and then store them. When there are few fresh vegetables in winter, dried sweet potato tender stems can be used to replace dried beans or other dried vegetables and processed into stews, buns and so on. It's delicious. I used to eat it when I was a child. But now no one in the village does it, mainly because it takes a long time to pick and there are not many dried products. Now you can replace it with dried beans. Do you miss the smell of childhood?
Gump: Now is a good time to harvest cowpeas. As long as you plant some in your garden, you often can't eat them clearly. At this time, many families will blanch the endless long beans with hot water and then dry them for later use. However, during this period, it often rains here, and it is easy to dry and fail. If the weather is fine for several days, dry some dried beans and eat them as dried vegetables in winter, which tastes good. This kind of dry goods is very common now, and more people eat it. Then, let's talk about a regional dried dish, which many people have heard of but may not have eaten.
Dried sesame leaves: This dried vegetable is very common in Nanyang area. Nowadays, there are not many people basking in the sun in farmers' homes, mainly because it is too troublesome, which is more troublesome than the above two kinds of dried vegetables. You can consider drying fresh sesame leaves. How much does it cost to dry a catty? To tell you the truth, I have dried it at home before, and I don't think I have dried a few kilograms of sesame leaves. In addition, after the sesame leaves are dried, they must be cleaned and processed to be delicious. This dried sesame leaf is usually eaten by eating sesame leaf noodles, or by mixing sesame oil and Chili oil to cool sesame leaves. The taste has the unique bitterness of sesame leaves, and only those who like it can enjoy it. Most people in other places don't like it. This is the childhood flavor of many local people. Have you eaten?
Rural children have eaten many kinds of dried vegetables! For example, day lily, radish strips, dried eggplant slices, dried cabbage, dried purslane and various dried beans. What impressed me the most was eating dried sesame leaves and dried sweet potatoes, two kinds of dried vegetables, which are not cooked at home now. That smell contains the happiness of our childhood, not only the taste of childhood, but also the mark of our growth!
Just one week after the 24 solar terms, it is the peak season for all kinds of vegetables in rural areas to mature. There are many vegetables that can be made into dried vegetables. For example, long beans, short beans, wax gourd, eggplant, gourd, roe, white radish, radish tassel, dried plum, day lily, Sophora japonica, Toona sinensis, purslane and so on.
Among these vegetables, there are two ways to dry them. One way is to directly dry them, such as shredded white radish, melon strips, eggplant slices, gourd strips and so on. One is to soak in water, drain the water and then dry in the sun, such as radish tassels, purslane, Toona sinensis, Sophora japonica and beans.
There are four kinds of dried rural vegetables that I often eat:
One is wax gourd strips. Peel the wax gourd, cut it into thin strips with a knife, and hang it outdoors or on the balcony in hot weather. Generally, it can be dried in three days and then sealed with plastic bags. When vegetables are scarce in winter, take them out and soak them in hot water. You can stir-fry, cook vegetables or make buns, which taste more beautiful than fresh wax gourd.
The second is long bean. Long beans need to be blanched with boiling water first, then dried and sealed with plastic bags. Steamed buns, stir-fry or stir-fry in winter are very popular and common dried vegetables, which will make you memorable after eating.
The third is Sophora japonica. Sophora japonica is classified as a wild vegetable. After soaking in water, dry it and seal it with plastic bags. In winter, farmers like to wrap jiaozi or steamed buns with Sophora japonica flowers, which are delicious.
The fourth kind is gourd strips. Gourd is one of the most common melons and vegetables in rural areas. Many people like to wrap buns with fresh gourds. As we all know, peeling the gourd, cutting it into thin strips and drying it in the sun is also the top grade of making buns in winter, cooking and cooking, which is also very popular in rural areas.
Speaking of dried vegetables made in rural areas, we can say that several kinds of dried vegetables are familiar to everyone, namely "dried radish", "dried bean curd", "dried gourd", "dried wild vegetables" and "dried sesame leaves". I think these vegetables are fresh in everyone's memory, especially the last sesame leaves are delicious. I remember growing sesame leaves when I was a child, and my mother always picked them.
Then rinse the sesame leaves and finally blanch them in boiling water. Then take them out to dry. When drying, you must choose a sunny place. Generally speaking, if the sunshine is good, you can harvest them in one day.
The collected sesame leaves will be stored in a dry and ventilated place, which is conducive to long-term preservation, and then can be used under sesame leaves in winter. You know, noodles made of sesame leaves are really delicious. Sesame leaves themselves have some bitterness, but if you taste them carefully, your mouth will be full of fragrance.
So every time my mother cooks sesame leaves in cold winter, I can eat two bowls. Up to now, our family still has sesame leaves cooked last year, but my mother said that she planned to pick some new sesame leaves this year and make some new sesame leaves.
In a word, in rural areas, basically every household will make some dried vegetables and even pickle some pickles. When there are no fresh vegetables in cold winter, we can have vegetables to eat in the countryside. So for our rural areas, there are many kinds of dried vegetables that can be cooked, and all of them have eaten all kinds of dried vegetables, but now the conditions are good, and there are fewer and fewer rural families who generally cook dried vegetables.
In rural areas, every household has its own small vegetable garden. When vegetables are ripe, they grow vigorously, and some vegetables are easy to deteriorate if they are not eaten. So the farmers thought of a good way to make dried vegetables! In this way, vegetables will not be wasted and can be preserved for a longer time. When there is no food to eat in winter, you can take them out to eat!
Living conditions are good now, but people's habit of cooking dried vegetables has not changed. Let's take a look at the dried vegetables that are often cooked in rural areas until now!
The dried beans are ripe in summer, and the heavy rain some time ago has made the beans grow more vigorously! It won't be finished soon, even if I send all the relatives, I still can't finish it! So my mother-in-law began to blanch the beans and put them on the clothesline on the roof to cool. If the weather is fine, they will be dried in a day or two!
The dried dried beans are bagged and soaked in advance when eating, and soaked slowly. Whether it is hot pot or fried bacon, it is super delicious.