Welcome to watch the second sister's article on these 4 kinds of inconspicuous vegetables, dried than fresh, and stockpiled for a winter article. This picture and text is the original work of the second sister's cuisine, and it is strictly forbidden to reprint and plagiarize. If you have any food ideas, you are welcome to communicate with me! The second sister cuisine, teach you to make home-cooked delicacies.
<h1>The second sister has learned that these 4 kinds of humble vegetables are dried and better than fresh</h1>
Now it is the cold winter season, now a lot of vegetables are out of season, such as cucumbers, tomatoes and so on that can be eaten in autumn, these delicacies are not sold too much in winter, and we bought a lot of seasonal vegetables before. So when we encounter some delicious and fresh vegetables, we can also buy more, such as some vegetables that we usually look inconspicuous, dried to eat in winter is actually more delicious than fresh, and after drying it is equivalent to dehydrating vegetables, so this can better preserve vegetables. Therefore, we can't miss these vegetables, and after drying, we will not waste the nutrients in the vegetables, so it is still very good, so let's talk about it in detail.
<h1>Sun-dried is better than fresh, and it is better to stock it up for a winter</h1>
1. Dried radish
Speaking of dried radish, it's a delicacy we can make at any time, and it's also a must-have in winter. For example, after the dried radish is done, we can make it into a sweet and sour flavor or a sour and spicy taste, and then put it in a dry bottle and seal it, so that we can preserve the dried radish very well.
When we precipitate water from the dried radish, we can choose two methods. One is that we can add salt, so that the sour and spicy flavor of dried radish is more appropriate. And we want to make a sweet and sour taste of dried radish, we may wish to use sugar to precipitate water, in enough time at the bottom of the radish can precipitate a lot of water, we will be able to precipitate the dried radish water after the water is completely dried, so that the pickled dried radish taste will be more delicious.
2. Dried beans
In the northeast, it is generally preserved with oil beans, and there are actually many cowpea carobs. Because cowpea can be made into a dry cowpea carob stew, or with cowpea carob cut into diced meat, it is also a good choice to make a minced meat for the family, so it is also good to store some dried beans in winter.
3. Dried eggplant
Dried eggplant is actually very tasty, and the eggplant is particularly chewy after being dried and pickled, and it is very good to eat it as a small pickle. Breakfast is also a good choice as a side dish or as a side dish for lunch or dinner. When we make dried eggplant, we also need to precipitate the dried eggplant in advance, so that the dried eggplant will not be bad for a winter.
4: Dried carrots
Carrot tassels are what we carry when we buy carrots, we can't throw away this part, in fact, it is good to use it for stir-frying after drying, or to save it and make a carrot tassel pickle for the family.
The carrot tassels only need to be dried and then placed in a sealed box and stored in a cool, dry place, so that we can store the carrot tassels for a long time in the winter.
<h1>summary</h1>
The above is the article written by the second sister about these 4 kinds of humble vegetables, dried than fresh, and stocked up for a winter to relieve hunger. Welcome to communicate with the second sister!