Autumn is high and the temperature is suitable, so it is the best choice for making dried vegetables. With the continuous high temperature this year, the advantages of drying all kinds of vegetables are visible to the naked eye. The sun is strong, the wind is strong, the dryness is fast, and the success rate will be higher. A few days ago did dry potatoes, pumpkin dry, bitter gourd dry, today we continue to do dry vegetables series, sun beans.
When it comes to dried vegetables, it is the most classic and delicious way to stew vegetables, and since there are dried potatoes, but naturally there is no shortage of dried beans. Dried beans have a long and rich flavor, and can be used to stew pork and ribs, but also can compete with dried potatoes. Let's take a look at how dry beans are made!
1, the seasonal beans 5 pounds, first cleaned, and then remove the head and tail to tendons, there are insect eyes to pick out the place not. Last year also dried beans, but it is with the long beans sun, the finished product is also very good. This year, the sun is too big. It doesn't rain much, and the long beans in the vegetable field are not very strong. Only the seasonal beans are still good, so I picked some back to make some dried beans to eat after the meat stew.
2, all processed after the pot of boiling water, water boiling pour into the beans. Continue to cook for 3 minutes after they change color, you can cook them for a while longer, and the color will be darker in the sun. Dried vegetables are usually cooked first, then sun-dried, so that not only dry faster, the color also looks good.
3, cooked and drained out of the water, packed up in the sun to dry.
The recent high temperature is about 40 degrees Celsius, the first day the beans are half dry, which is still soft to the touch, and continue to sun.
4, the next day and continue to sunshine a day, most of the touch up there is no moisture, there are just a few still not completely dry, so I'll sunshine another day, all the four seasons beans have become dry withered bean curd dry. I was a total of three days in the sun.
5, four seasons beans dried and long beans is the same color, just a little shorter length, and eat the taste difference is not much, so there is no long beans, with four seasons beans to dry is also a very good choice.
Dried beans are generally sold in supermarkets are more expensive, the cheapest is also 30 to 40 dollars a catty. Take advantage of the sun to dry some yourself, not only affordable but also delicious.
The only thing you have to pay attention to is the preservation of dried bean curd, it is recommended to put it in a bag and then evacuate it for preservation, or can it well and then seal it for preservation, so as to avoid growing mold and put it into winter.
As long as they are sealed up, they can generally be stored for a year, and in winter they are used to eat meat stew, which is called a fragrant, long and strong taste, and are much more delicious than fresh beans.
Ronger's Tip.
1, sun dried beans, the most fear is not dry on the long mold, or rotten, so the choice of weather is very important, must choose a few consecutive days of sunny weather.
2, compared to long beans, blanching time is a little longer, because the beans are thicker, so cook a 3-5 minutes is no problem at all.
3, dry bean curd is delicious, is afraid of long mold, preservation should be placed in a dry and ventilated place, and to seal preservation, afraid of long mold and long insects, that will be a few days of work for nothing.
Dedicated to sharing the most delicious delicacies and snacks with the simplest ingredients, I am Rong'er, sharing a cuisine for you every day, learn to eat like this to make your stomach healthier! Welcome to like, pay attention, forward and collect, thank you for your support! We will see you next time.
