Winter is the season of foodies, and the magic of nature allows us to enjoy the delicious taste of summer in winter. In the past, due to the lack of technology, limited food, and difficult preservation, people used to dry and dry food to replenish energy in winter and spring. The result of this ingenuity, the process in which the moisture of the food is removed, but the energy and nutrients are encapsulated in the dried vegetables, while also giving them their unique aroma. In our village, cabbage is a common ingredient that can be made into dried vegetables and stored as a winter delicacy. Next, I will introduce you to a way to make dried cabbage, so let's explore the process of making this delicious dish together!
1. Prepare 12 fresh cabbages and remove the old leaves from the outside.
2. Cut off the cabbage roots and draw a cross at the bottom.
3. Divide the cabbage into 4 small portions, process and put it in a pot.
Cabbage is a very common vegetable that is highly nutritious and tender in taste. Before making dried cabbage, we first choose fresh cabbage, so that the dried cabbage can maintain the best taste and flavor. The process of processing cabbage requires certain skills, first of all, the old leaves of the cabbage are removed, so as to ensure the quality of the dried cabbage. Next, we will cut off the roots of the cabbage and make a cross at the bottom, which will make the cabbage easier to dry. Finally, divide the cabbage into small portions and place them in a pot to prepare for the next step of blanching.
1. Bring the water in the pot to a boil, then put the stalks of the cabbage in and blanch for 10 seconds.
2.After removing the cabbage stalks, put the whole cabbage in boiling water and cook for 1 minute until the cabbage stalks are soft.
3. Drain the boiled cabbage and let it dry.
Blanching is an important step in the process of making dried cabbage, and it helps the cabbage lose moisture faster and prepare it for drying. Before blanching, the water in the pot needs to be boiled, which will make the cabbage cook faster. First, blanch the stems of the cabbage in boiling water for 10 seconds, which will make the stems easier to cook and soften. Next, put the whole cabbage in boiling water and cook over high heat for 1 minute until the cabbage stems are soft. Once cooked, remove and drain the cabbage to prepare it for subsequent drying.
1.Place the blanched cabbage in a well-ventilated place to dry, and the first day is mainly to allow the outer layer of moisture to dry slightly.
2. The next day, the moisture of the cabbage begins to dry out and the leaves begin to curl.
3. On the third day, the leaves of the cabbage are basically dry, but there may be some moisture on the stems.
4. On the fourth day, the cabbage was completely dried, crispy to the touch, and there was no moist feeling at all.
5. The sun-dried cabbage is yellow and smells faintly scented with dried cabbage.
6. Dried vegetables are simple to preserve, as long as they are kept dry, they can be stored for a long time.
Drying is the most critical step in the process of making dried cabbage, which allows the cabbage to completely lose moisture and prevent spoilage. In the process of drying, we need to place the blanched cabbage in a well-ventilated place, after all, air circulation can speed up the drying speed. The drying process takes several days of waiting, and the first day is mainly for the outer layer of the cabbage to be slightly air-dried. Over time, the water of the cabbage will gradually dry out and the leaves will curl up. On the third day, the leaves of the cabbage are mostly dry, but there may be some moist sensation on the stem. By the fourth day, the cabbage was completely dried and crunchy to the touch, without a hint of moistness. After drying, the cabbage takes on a yellow color and smells faintly scented with dried vegetables. The preservation of dried vegetables is very simple, as long as it is kept dry, it can be stored for a long time without spoiling.
1. Before soaking the dried cabbage, you need to add some warm water to soak softly.
2. The soaked cabbage is soft and soft, and can be cut into small pieces after squeezing out the water.
3.It can be stewed with pork belly vermicelli, add an appropriate amount of salt, light soy sauce, and seasoning, and the stewed dish is very fragrant.
4.Although the taste is not as tender as fresh cabbage, it has a chewy texture and a unique aroma of dried vegetables, which is especially suitable for stewed meat and vermicelli, and it is delicious to eat.
Once the cabbage is dried, we can soak it for better use when cooking. Before soaking, you can add an appropriate amount of warm water, which will make the dried cabbage soften faster. The soaked cabbage is soft to the touch, and after squeezing out the water, you can cut it into small pieces for easy consumption. Dried cabbage can be stewed with pork belly vermicelli, add salt, light soy sauce and other seasonings to make the stew a very fragrant dish. Although the texture is not as tender as fresh cabbage, it has a chewy texture and a flavor unique to dried vegetables. It is especially suitable for stewing meat and vermicelli, and it is easy to satisfy your cravings with rice.
1.Before stewing, the soaked dried cabbage needs to be squeezed dry so that the dish is not too moist.
2.To make dried cabbage, you need to pay attention to the weather conditions, and it is best to choose sunny and windy weather for drying.
3. Dried cabbage is completely dehydrated, and must be fully soaked before eating.
4.Dried cabbage should be kept dry and not damp when stored. If stored properly, dried cabbage can be stored for half a year or even a year.
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