Dried vegetables are a must when you hoard them at home. In China, from the south to the north, there are habits of making dried vegetables and eating dried vegetables, which are not only easy to preserve after drying, but also have a stronger taste than fresh vegetables.
Summer is here, these nutritious and seasonal vegetables, sun-dried and more delicious, but also can be saved for the autumn and winter, dinner is not worried about no good dishes.
1. Dried beans (cowpeas)
Summer is the season when long bean curd (also known as cowpea jiāng beans, band beans) is available in large quantities. It is crisp and tender with high nutritional value, rich in various vitamins, proteins and minerals, etc. It contains many metal elements such as potassium, calcium, iron, zinc and manganese.
Affordable bean curd, a common variety of dried vegetables . Fresh bean curd is cooked until it breaks raw, hung up and dried in the sun, dehydrated without losing nutrients. Not only cowpeas, but also string beans and northeastern refried bean curd, are also raw materials for sun-dried beans.
Don't look at the sun-dried cowpeas wilted, but it is soft and chewy, in winter, whether it is dry fried, or roasted meat, roasted ribs, fried bacon, fried duck, stewed ribs, wrapped dry bean buns, steamed dishes or stewed with beef and lamb, are delicious for dinner.
Preparation: 1) select bean curd, do not have insect eyes, bad, too old; 2) cook the bean curd before pinching the head to remove the tail, tear off the side of the tendons; 3) pot of boiling water with half a spoon of salt, the bean curd into the chopsticks and turn, evenly heated, hot until discolored and soft; 4) put in cold water to cool, and then control the water; 5) the bean curd on a rope or spread out on a mat, sunny place to dry, until dry. (5) until dry and completely free of moisture; 5) sun-dried bean curd tied with a rope to close, sealed with a plastic bag, at room temperature to store (beans are afraid of moisture, it is best to take out every once in a while to dry, so as to prevent moisture and mold beans).
2. Dried eggplant
Although eggplant is basically available all year round, summer is the season when eggplant is marketed in large quantities. In season, eggplant is not only cheap, but also rich in nutrients. Eggplant is rich in anthocyanins, especially the skin of eggplant has higher anthocyanin content, which helps antioxidant and slow down aging.
Dried eggplant can be dried and stewed or roasted, or soaked and steamed and simply seasoned and eaten, or soaked and chopped and used to wrap dumplings with a special flavor.
Preparation: 1) Soak eggplant in salted water for about 10 minutes, rinse well, drain and set aside; 2) Cut into strips and steam in a pot for 2 minutes (because the sun-dried eggplant will shrink and dehydrate, do not cut the eggplant strips too thinly, and do not cut the slices very thinly to avoid affecting the taste); 3) Place in the sun until the eggplant is wilted and hard to the touch, then seal and store.
In Jiangxi, dried sauce made from eggplant and pumpkin, which is an important part of Jiangxi people's daily snacks, is quite complicated to make. It may not be a texture that everyone will like, but the old Jiangxi cousins know: dried sauce in love just can't be forgotten.
3. Dried winter melon
Summer is a good time to eat melon, "the first summer melon" is none other than the winter melon. The nutritional value of winter melon is also very rich. Cool and sweet, high water content, eat more of it can hydrate the summer and lose weight. Each 100 grams of winter melon, sodium content is very low, but also contains 0.9 grams of dietary fiber.
And winter melon taste light, very versatile, fried, roasted, simmered, boiled, how to eat the taste of each.
Because of the high water content of dried winter melon, dried winter melon is not so common in the sun, but as a seasonal food, the price is beautiful beyond words. In Guangdong, dried winter melon is one of the favorite treasures of Cantonese people in soup. In Daojiao, where black-skinned winter melons are produced in abundance, dried winter melons are a natural choice.
The method of making dried winter melon is also very simple. After peeling and removing the flesh, the melon is shaved into strips about 8 cm wide and less than 1 cm thick by using a bamboo pole to set up the neatly arranged strips and hang them in the sun for a day or two to dry. Due to the short drying time winter melon flavor material is well preserved.
Sun-dried winter melon and meat stew together, will absorb the freshness of the meat juice, used to boil ribs, fried salty meat are great, but also can be fried, stewed, steamed, stewed, soup, such as: stir-fried dried winter melon, dried winter melon stewed beef, dried winter claw steamed fish, dried winter melon stewed duck, etc.. And fresh winter melon after sun exposure, very good to turn the cold to warm.
It is worth mentioning that compared to other vegetables and fruits, fresh winter melon itself is also more resistant to storage, the skin is intact with a complete white frost winter melon, placed in a ventilated and cool place, padded with wooden boards, etc., can be kept fresh for 4-5 months.
4. Dried cucumber
Spring eating buds, summer eating melon, summer dinner table can not be without a pat cucumber. Cucumber high water content, both high potassium and low sodium characteristics, and very low calorie, per 100 grams of calories contained in only 15 calories, crisp taste can also be hydrated. Also contains a lot of dietary fiber, called the "weight loss first melon".
Cucumbers are actually good dried in the sun. Dried fresh cucumbers can be used to stir-fry meat for a nice, crispy and chewy texture. You can also soak them in water to soften them and eat them cold.
Unlike other vegetables sun-dried, cucumbers do not need to be blanched, clean the cucumber, remove the flesh, cut into long strips, put into a large pot, add an appropriate amount of salt to grasp evenly, the water pickled out, and then put outside to dry. There are also directly remove the two ends, and then cut into thin slices and dry.
5. Dried horsetail vegetables
This is a wild vegetable that belongs to the seasonal limit. Every year from June to September, the amaranth grows in the fields one by one, and it is the most tender season.
Horsetail, alias five-way herb, long-lived vegetable, etc. It is a nutritious wild vegetable, also known as the "king of wild vegetables". It is rich in protein, fat, sugar, crude fiber, calcium, phosphorus, iron and other nutrients, and has high pharmacological effects. It is commonly eaten as a cold dish or as a dumpling or bun filling.
If you want to eat them all year round, you may want to dig up more and dry them as a common way to eat them.
How to make dried vegetables: 1) choose the kind of thick but not yet blooming amaranth to cut off the roots and leaves, add enough water and salt, soak it for 10 minutes, clean it (repeatedly wash it several times to remove impurities) and control the water; 2) boil the treated amaranth under high heat, blanch it for 1 minute, take it out and control the water, add salt to the water; 3) spread out the blanched amaranth and put it in the sun for 2-3 days; 4) put it in a convenient bag and put it in a cool and ventilated place.
We're here to extend those "seasonal flavors" beyond the summer. For example, spring bamboo shoots, acacia flowers, dandelions and other wild vegetables. The peeled spring bamboo shoots are cut into two or three large slices, put into a pot and cooked for ten minutes, dressed and hung up, dehydrated and dried, which is more chewy than fresh bamboo shoots; acacia flowers are picked from the trees and blanched, dried and put away, and scrambled acacia eggs; dandelions are picked tender and dried, made into tea and dishes; willow buds are dried in spring, and then taken out to eat when you want... ...
6. Dried sesame leaf vegetables
Having talked about the season limited wild vegetables, let's also talk about the season limited leaves - sesame leaves.
Sesame is grown in both the north and south of China, but the leaves are rarely eaten in the south. In the north, in July and August, some fresh sesame leaves are picked before the sesame harvest and made into dried vegetables.
Dried sesame leaves are rich in vitamins, vegetable proteins and natural polysaccharides, which are nutritious. Taking it as tea, it has a sweet taste and can clear heat and relieve summer heat, nourish the liver and kidneys.
In Henan, dried sesame leaves are a common food, because sesame itself contains very large amounts of oil, so sesame leaves are also very fragrant to eat, used to make sesame leaves mixed noodles, make soup soup, mixed with shredded chicken can not be more suitable, or stir-fried vegetables to eat, first-class aroma. In summer, a bowl of sesame leaf paste noodles is rich in local characteristics, unique sour taste, salty and aromatic, appetizing.
Dried sesame leaves are made simply by blanching fresh sesame leaves, picking them up, drying them, putting them in a breathable woven bag and hanging them under the eaves for storage.
7. Dried potatoes
The potatoes are highly nutritious, rich in vitamin C and many minerals, and are delicious when fried, stewed, or made into some kind of pasta.
Dried potatoes, one of the favorite dried vegetables in the Northeast, are sliced or cut into strips, boiled in a pot of boiling water until they are seventy years old and fished out, then laid flat on a bamboo mat to dry in the sun.
For consumption, it can be made into dried potato stir-fry, stewed goose, stewed chicken, and stewed ribs. The taste is delicious and the dried potatoes are tough.
In the northeast, what grows on the ground, what is borne on the trees, what floats in the sea, as long as it is dried and still edible, can be made into dried vegetables, such as dried mushrooms, dried fungus, dried seaweed, shrimp ......
8. Bitter melon
Bitter melon is a bitter food often eaten in summer to beat the heat, and its vitamin content is rich, more than six times that of cucumber. It is also known as "cool melon" because it "clears heat and removes fire", and "bitter melon" is also the "star food" to assist in reducing sugar. Bitter melon is also a "star food" to help lower sugar.
Bitter melon can be fried or raw, pickled or dried. In fresh bitter melon, 90% of it is water, and its main effective substances, which are all in the dry matter, are more in the dried bitter melon slices.
Make bitter melon into bitter melon slices, and use it to drink water in summer to detoxify the skin. Bitter melon slices are a regular guest in Cantonese herbal tea recipes. Take 2-3 slices of dried bitter melon, brew with boiling water, add brown sugar, honey or a few stevia leaves to drink together. It can also be consumed with green tea. Note that people with anemia should not use bitter melon slices to drink water, otherwise they will get dizzy.
Preparation: 1) scrub the skin of bitter melon with salt, then rinse well with water and dry the surface of the water; 2) sliced bitter melon, to boil water in a pot into the cut bitter melon slices, blanching 1 minute and then drained; 3) lay flat in a ventilated sunny place, about 10 days in the sun can be.
Of course there are far more dried vegetables that can be dried. For example, many national dried vegetables,: dried radish, dried cabbage, dried sweet potato, etc., are resistant to preservation; some dried vegetables are made, also to increase its flavor, etc., such as shiitake mushrooms, dried plum, dried lettuce, dried cauliflower, etc. In the south, many regions have the tradition of making dried plum vegetables in the sun, mustard, rape, cabbage or potherb can be the raw material of dried plum vegetables, March is a good time to make dried plum vegetables in the sun (the raw material is washed and dried, the moisture is removed in the sun, when the leaves become soft and yellow-green, cut into small sections, sprinkle salt, knead, ooze out the juice and then put into a pickle jar, seal and pickle for half a month, take out and put into a dustpan to dry naturally).
Sunlight will give dried vegetables a very different flavor, and dried vegetables are also known as the "hard vegetable companion", for the meat to enhance the freshness, meat fat and full of nourishing dried vegetables, with any meat can easily create a memorable dishes.
What dried vegetables do you make in your hometown?
Which one do you like the most?