Hoarding vegetables at home, hoarding is a must. In the mainland, from the south to the north, there are customs of making dried vegetables and eating dried vegetables, and after the vegetables are dried, they are not only convenient for preservation, but also have a stronger taste than fresh vegetables.
Summer is coming, these nutritious and seasonal vegetables, dried more delicious, can be kept until autumn and winter, eat without worrying about no good dishes.
1. Dried beans (cowpea)
Summer is the season when long beans (also known as cow jiāng beans, striped beans) are listed in large quantities, and the taste is crisp and tender with high nutritional value, rich in various vitamins, proteins and minerals, potassium, calcium, iron, zinc, manganese and other metal elements.
The affordable carob is a common variety in dried vegetables. Cook the fresh beans until they are broken, hang them and dry them, dehydrated without denutrition. Not only cowpeas, but also beans from the four seasons, oil beans from the northeast, and also the raw materials for sun-dried beans.
Don't look at the sun-dried cowpea, but it tastes soft and chewy, and in the winter, whether it is dry stir-fry, or roasted meat, roasted ribs, fried bacon, fried duck, stewed ribs, wrapped in dried beans and buns, steamed vegetables or stewed with beef and mutton, are delicious.
Preparation method: 1) Pick the beans, do not have bug eyes, bad, too old; 2) before cooking, pinch the beans and remove the tail and tear off the side fascia; 3) boil the water and add half a spoon of salt, put the beans into the chopsticks and flip, heat evenly, and burn until the color changes a little softer; 4) Put the beans into cold water to cool, and then control the dry water; 5) Put the beans on the rope or spread out on the mat, dry in a sunny place, and dry until there is no moisture at all; 5) The dried beans are tied tightly with rope and sealed with a plastic bag. Store at room temperature (carob is afraid of moisture, it is best to take it out every once in a while to dry it, which can prevent the carob from getting wet and moldy).
2. Dried eggplant
Although eggplant can be eaten all year round, summer is the season when eggplant is listed in large quantities, and the seasonal eggplant is not only cheap, but also rich in nutrients, and the eggplant is rich in anthocyanins, especially the anthocyanin content in the eggplant skin is higher, which helps to antioxidant and delay aging.
Dried eggplant stew or roasted meat, or steamed after soft steaming and mixed with a simple seasoning, or soaked soft and chopped to wrap buns are all unique flavors.
Preparation method: 1) soak the eggplant in salt water for about 10 minutes, rinse it, drain the water and set aside; 2) cut it into strips and steam it in a pot for 2 minutes (because the sun-dried eggplant will dehydrate and shrink, the eggplant should not be cut too finely, and the slices should not be cut very thinly, so as not to affect the taste); 3) Put it in the sun until the eggplant is sunburned, feel the hard state, and then seal and save.
In Jiangxi, dried sauce made of eggplant and pumpkin is an important part of jiangxi people's daily snacks, and the production process is quite complicated. Not necessarily a texture that everyone will like, but the old cousins in Jiangxi understand that if you fall in love with dried sauce, you can't forget it.
3. Dried winter melon
Summer is a good time to eat melons, and the "first melon in summer" is none other than winter melons. The nutritional value of winter melon is also rich. Cool and sweet, high water content, eat more it can hydrate and relieve heat and lose weight. Every 100 grams of winter melon is extremely low in sodium and also contains 0.9 grams of dietary fiber.
And the taste of winter melon is light, very versatile, fried, burned, simmered, boiled, how to eat have their own taste.
Because of the high water content of dried winter melon, dried winter melon is not so common, but as a seasonal food, the price is too beautiful to say. In Guangdong, dried winter melon is one of the favorite treasures of Cantonese people to cook soup. In Daojiao, which is rich in black-skinned winter melon, dry winter melon is naturally indispensable.
The production method of dried winter melon is also very simple, the winter melon is peeled, de-eaten, and then cut into a melon strip with a planer about 8 cm wide and less than 1 cm thick with a bamboo pole to hang a neatly arranged melon strip in the sun for a day or two to dry. Due to the short drying time, the flavor substances in the winter melon are well preserved.
Dried dried winter melon and meat stewed together, will absorb the umami taste of gravy, used to cook ribs, stir-fried bacon are great, but also can be fried, stewed, steamed, stewed, made soup, such as: stir-fried winter melon dried, winter melon dried beef stew, winter claw dried steamed fish, winter melon dried stewed duck and so on. And the fresh winter melon is exposed to the sun, which is a good way to turn the cold into warmth.
It is worth mentioning that compared with other vegetables and fruits, fresh winter melon itself is also more resistant to storage, and the winter melon with a complete white frost intact skin can be kept fresh for 4-5 months in a ventilated and cool place, cushioned with wooden boards, etc.
4. Dried cucumbers
Spring eats buds, summer eats melons, and there is a cucumber on the table in summer. Cucumber has a high water content, and has the characteristics of high potassium and low sodium, and the calorie is extremely low, the calorie content per 100 grams is only 15 calories, and the taste is crisp and can also be replenished. It also contains a large amount of dietary fiber, which can be called the "first melon for weight loss".
Cucumbers are actually dried into cucumbers. Fresh cucumbers are dried and used to stir-fry meat, which is fragrant, crispy and chewy. You can also soak it in water and eat it cold.
Unlike other vegetables, cucumbers do not need to be blanched, the cucumbers are cleaned, the cucumbers are removed, cut into long strips, put into large basins, add an appropriate amount of salt to grasp evenly, after the water is pickled, put it outdoors to dry. There are also directly removed two ends and two tails, and then cut into thin slices and dried.
5. Dried purslane
This is a seasonal wild vegetable. From June to September every year, purslane grows out of the field one by one, which is the most tender season.
Purslane, alias five-element grass, longevity and so on. It is a nutrient-rich wild vegetable, also known as the "king of wild vegetables". Rich in protein, fat, sugar, crude fiber and calcium, phosphorus, iron and other nutrients, there is a high pharmacological effect. The common way to eat it is to mix vegetables or dumplings and stuffed buns.
If you want to eat it all year round, you may wish to dig more, and dry vegetables are also a common way to eat.
Dried vegetable production method: 1) choose the stout but not yet flowering purslane amaranth to cut off the stumps, select rotten leaves, add enough water and salt, soak for 10 minutes, clean (repeatedly wash several times to remove impurities), control the dry water; 2) boil the processed purslane amaranth under high heat, blanch the water for 1 minute, fish out the controlled water, add salt to the water; 3) spread the purslane in the water, put it in the sun, and dry for 2-3 days; 4) put it in a convenient bag and place it in a cool and ventilated place.
We extend those "seasonal flavors", not only in the summer. For example, spring shoots, locust flowers, dandelions and other wild vegetables. Cut the peeled spring shoots into two or three large pieces, put them in a pot and cook them for ten minutes, put them on and hang them, and after dehydration and sun-drying, they are more chewy than the fresh bamboo shoots; the locust flowers are blanched from the trees, dried and put away, and the eggs are fried; dandelions, tenderly picked to dry, make tea, and cook; after the willow buds are dried in the spring, they are taken out to eat when they want to eat...
6. Dried sesame leaves
I talk about seasonal wild vegetables, and I also talk about seasonal leaves, sesame leaves.
Sesame seeds are cultivated in both the north and south of the continent, but the leaves are rarely eaten in the south. In july and August in the north, some tender sesame leaves are picked before the sesame harvest and made into dried vegetables.
Dried sesame leaves are rich in vitamins, plant protein and natural polysaccharides, rich in nutrients, take it as a substitute for tea, the taste has a sweet taste, can clear the heat, relieve the heat, nourish the liver and kidneys.
In Henan, dried sesame leaves are a common food, because the sesame seeds themselves have a very large oil content, so the sesame leaves are also very fragrant to eat, used to make sesame leaves with noodles, soup, mixed chicken shreds is more appropriate, or stir-fried vegetables can be eaten, a first-class incense. In summer, a bowl of sesame leaf pulp noodles is rich in local characteristics, with a unique sour taste, salty and delicious, and appetizing.
The method of making dried sesame leaves is very simple, fresh sesame leaves, blanched in water, dried, put into breathable woven bags, and hung under the eaves for storage.
7. Dried potatoes
Every year in June and July is the harvest season of potatoes, potatoes have high nutritional value, rich in vitamin C and a variety of minerals, whether it is stir-fried, stewed meat, or made some noodles, it is very delicious.
Dried potatoes, one of the favorite dried vegetables in the northeast, fresh potatoes are sliced or cut into strips, boiled in boiling water until seven ripe, fished out, flattened on bamboo mats and dried in the sun.
When eaten, it can be made into dried potatoes and stir-fried meat, stewed geese, stewed chicken, stewed ribs. Delicious taste and dry potatoes are tough.
In the northeast, the ground grows, the trees are knotted, the sea is floating, as long as it is dried and can be eaten, it can be made into dried vegetables, such as dried mushrooms, dried fungus, dried kelp, shrimp and rice...
8. Bitter melon
Bitter melon is often eaten in summer to cool off bitter food, its vitamin content is rich, more than 6 times that of cucumbers. Also known as "cool melon" because of its "clear heat and fire", "bitter melon" is also a "star food" that assists in reducing sugar.
Bitter melon can be fried or eaten raw, pickled or dried. In fresh bitter melon, 90% is water, and its main effective substances are in dry matter, and the effective substance content of dry bitter melon tablets is more.
The bitter melon is made into bitter melon slices, which are used to soak water in summer to detoxify and nourish the face. Bitter melon slices are a regular in The recipe of Guangdong herbal tea. Take 2-3 slices of dried bitter melon, brew with boiling water, and drink with brown sugar, honey or a few stevia leaves. It can also be drunk with green tea. Note that people with anemia cannot drink with bitter melon slices soaked in water, otherwise they will be dizzy.
Preparation method: 1) Scrub the skin of the bitter melon with salt, then rinse with water to dry the surface water; 2) Slice the bitter melon, wait for the water in the pot to boil and put in the sliced bitter melon, blanch for 1 minute and then drain the water; 3) Lay flat in a ventilated and sunny place and dry for about 10 days.
Of course, there is much more to dry than that. For example, many national dried vegetables, such as dried radish, dried cabbage, dried sweet potatoes, etc., are resistant to preservation; some dried vegetables are also made to increase its flavor, such as shiitake mushrooms, dried plum vegetables, dried lettuce, dried cauliflower, etc. In the south, many areas have the tradition of drying plum vegetables, mustard greens, rape, cabbage or snow can become the raw materials for dried plum vegetables, March is a good season for drying plum vegetables (wash and dry the raw materials, dry the water vapor, until the leaves become soft yellow-green when cut into small pieces, sprinkle salt, rub, oozing juice into pickle jars, sealed and marinated for half a month, take out and put them in the dustpan, dry naturally).
Sunlight will give dried vegetables a completely different flavor, and dried vegetables are also called "hard vegetable companions", adding freshness to meat, and the fat of the meat is full of moisture dried vegetables, which can be easily combined with any meat to produce evocative dishes.
What dried vegetables will you make in your hometown?
Which one do you love to eat?