First, white pepper
People in Jiangxi are always hot and unhappy. Every household will sun some dried peppers in autumn, because the peppers in snowy days are too expensive, and the special fragrance of dried peppers is irreplaceable. White pepper can be used to stir-fry dried incense, stir-fry peppers, or stew fish, etc. When eating hot pot, put a few white peppers, which is also particularly appetizing.
Production method: clean the green peppers, cut off the pepper stalks, put them into the boiling water pot several times, blanch them for 10 second, immediately take them out, spread them out while they are hot, put them in the sun for a day or two, remember to turn them over halfway, and then take them back until all the colors of the peppers turn white, cut them off with scissors, dry them for another hour or two, and put them in clean.
Second, dried beans
Beans grow very fast, and the beans that can't be eaten are dried into beans, so there will be no food to eat in winter.
Production method: wash the long beans once, put them into the boiling water pot several times, blanch them until they change color, immediately take them out, hang them on a hanger, put them in the sun for two or three days, remember to turn them over halfway, dry the dried beans, put them in fresh-keeping bags and freeze them.
By the way, let's share our favorite way of eating dried beans-fried dried beans with bacon. Soak the dried beans, put them in a pot, cook for 5 minutes, scoop them up and wash them, squeeze them out, and cut them into small pieces for later use. Wash the bacon, cook it for a while, then take it out and cool it, and cut it into thin slices. Heat oil in a pan, stir-fry bacon until transparent, set aside, add garlic seeds and red pepper until fragrant, add dried beans and stir-fry for a while, add light soy sauce and salt and stir well.
Third, rice noodles and loofah
In addition to bacon, Jiangxi people especially like rice flour meat, and the best partner of rice flour meat is rice noodle towel gourd. These two ingredients are steamed together, soft, delicious and delicious. Rice noodles and loofah can also be steamed with ribs or eaten separately, both of which are delicious.
Production method: Peel the loofah, cut it into thick slices, add salt and mix well, marinate for half an hour, then wrap it with a layer of glutinous rice flour, spread it on a dustpan, put it in the sun for a day or two, and remember to turn it over halfway. The dried rice flour towel gourd is put into a fresh-keeping bag and frozen and preserved.
Fourth, dried perilla
Perilla frutescens is a good ingredient for both medicine and food. It can remove fishy smell, improve taste and relieve greasy taste when cooking, and is suitable for stewing fish, duck and so on. Perilla frutescens has the function of dispelling cold. It can be used for making tea and soaking feet in winter.
Production method: Picking perilla leaves, cleaning them, spreading them on a dustpan, drying them in the sun, packing them in fresh-keeping bags and sealing them.
V. Dried Pugua
Dried Pugua is one of my favorite dried vegetables. After soaking, fried bacon or stewed pork belly is especially delicious. Pugua can't be eaten in autumn, so you can try to keep it like this.
Production method: Peel and wash Pugua, cut it into thin slices, add salt and mix well, marinate for a while, drain the salt water, spread it on a dustpan, sun it for a day or two, remember to turn it over halfway, put it in a clean bottle after sun drying, and seal it.
Do you like these five kinds of dried vegetables? Do you usually have the habit of drying vegetables? Welcome to leave a message in the comment area and tell us your opinion.