In ancient times, due to the lack of development of science and technology, food ** was limited and difficult to preserve, people created a method of drying and roasting food in order to have enough food in winter and spring. The process of drying vegetables is like a magic show of nature, they store abundant energy as they grow, and through slow drying, the water in the dishes is removed, and the energy and nutrients are sequestered in it. Such food can not only be stored for winterRations, but also to form a unique aroma of dried vegetables.
1. The charm of dried cabbage
Cabbageis a common oneVegetables, which is also a standout among sun-dried dishes. will be freshCabbageAfter being washed and cut, it is slowly dried by the sun and wind and becomes a bagCabbageDry. This dried vegetable is protected from both insects and moisture during the preservation process, and when the weather turns cold, it is simply mixed with the dried vegetablesVermicelliwithPorkCook it together and you can taste itCabbageDry unique fragrance. ChewyCabbageDry not only satisfies cravings, but also adds layers to the dish and makes people have an endless aftertaste.
2. The production process of sun-dried vegetables
The process of making sun-dried vegetables is not complicated. First of all, will be freshChinese cabbageWash and remove the old leaves from the outside. And then willCabbageCut off the root at the bottom, then draw a cross at the bottom, and finally hand-turnCabbageBreak open and divide into 4 small portions. Next, will:CabbagePut in boiling waterBlanchOne minute, stayCabbageAfter the stem is softened, remove and drain. Finally, willCabbageAllow to dry, preferably by hanging it so that it can be air-dried.
3. The drying process of dried vegetables
Drying is an important step in making sun-dried vegetables. Day 1,CabbageThe surface is slightly air-dried, but still very wet. The next day,CabbageIt has become drier and the leaves are slightly curled. On the third day,CabbageThe leaves are basically dry, but there is still some wetness on the stems. Day 4,CabbageIt's completely dry, crunchy to the touch, and there's no trace of wetness. After dryingCabbageThe dried color is yellow and has a faint aroma of dried vegetables.
4. Preservation method of sun-dried vegetables
Sun-dried vegetables are relatively simple to preserve, as long as they are dry and not damp, they will not spoil whether they are stored in boxes or bags. Just take care to avoid humid environments and sun-driedCabbageDried can be stored for half a year or even longer without deterioration.
CabbageDry can not only beRationsIt can also be used for the cooking of various dishes. Here are a few common onesCabbageHow to Eat Dry:
1. Stew the meat after soaking
FoamedCabbageDry to the touch of soft, squeeze it dry and cut into small pieces, then mix with the pork bellyVermicelliStew together, adding salt and seasoning. The dishes made in this way are bothCabbageThe chewiness of the chew againCabbageThe unique aroma of dry can add to the taste of the dish.
2. Seasoning for fried rice or fried noodles
willCabbageDry chop and add to fried rice orFried noodlesIt not only adds to the taste of the dish, but also makes the whole dish more delicious. At the same time,CabbageDry can also add fried rice orFried noodleslayering and scent.
3. Cook soup or porridge
willCabbageAfter the dry is cut into small pieces, add to the soup or porridge and cook together. CabbageThe nutrients and aroma of the dried can penetrate well into the soup or porridge, making it even more delicious and tasty.
4. Garnishes or cold salad
Soak and squeeze out the waterCabbageDry cut into suitable size slices, which can be used as an ingredient in coleslaw, or mixed inSaladto increase the layering and texture of the dish.
1. Blanching treatment
willCabbagePut in boiling waterBlanch, which can accelerate the loss of water, letCabbageDry faster.
2. Pay attention to weather conditions
ProductionCabbageWhen it is dry, you need to observe the weather conditions in advance. Although the sun is not as abundant in winter as in autumn, as long as there are no consecutive rainy days, the sun is not necessary, as long as there is wind. When the wind is strong, it can be dried smoothly even if there is no sunCabbage
3. Fully soaked
Foaming isCabbageThe premise of dry consumption must be ensuredCabbageSoak well to return to a fit for consumption.
Sun-driedCabbageDry is a characteristic winterGastronomy。In the past, when technology was not developed and food ** was limited, people created the Xi of drying food in order to extend their lives. The process of making dried vegetables is like a magic show of nature, the dishes store a wealth of energy during the growth process, and through slow drying, the water is removed, and the energy and nutrients are sealed in the dry body, giving them a special aroma.
In modern times, sun-dried vegetables are also a popular method of food preparation. Chinese cabbageIt is one of the common ingredients in sun-dried dishes. will be freshChinese cabbageWash, after cutting, pass through hot waterBlanchand then dry. Sun-driedCabbageIt is easy to store, just ensure that it is dry, and it can be stored for half a year to more than a year without deterioration.
CabbageDried can be eaten in a variety of ways. Can be soaked after withVermicelliwithPorkCook together, can also be used for fried rice、Fried noodles, boiled soup, side dishes, cold salad, etc. When serving, it is necessary to applyCabbageSoak in advance to ensure a soft and tender taste.
ProductionCabbagePrecautions when drying include:BlanchTreatment, observe the weather conditions, and soak thoroughlyCabbageDry.
All in all, sun-driedCabbageDry is a characteristic winterGastronomyIt not only has a unique flavor, but also extends the shelf life of the dish.