Sun dried vegetables, sun drenched taste Try these three sun dried vegetables and double the taste

Edited licorice health notes.

** Licorice health

Thank you for your patience in reading, this article reads 3

In the busy pace of life, we are often attracted by fresh ingredients and ignore the traditional way of handling ingredients. Dried radish, dried cabbage, and dried beans, three sun-dried vegetables, seem to be a delicious sight in the kitchen that has been forgotten by time. Not only do they extend the shelf life of the ingredients, but they also give off a unique aroma when cooked, which adds color to the dishes. Let's explore the charm of sun-dried vegetables, taste the taste of sunshine contained in traditional wisdom, and usher in a delicious adventure for healthy eating.

This traditional wisdom is still relevant in modern timesEspecially in the era of the pursuit of the original taste of ingredients.

The key to making dried radishes is to choose fresh radishes, cut them into thin slices, and place them in a cool and ventilated place for moderate sun drying. Sun-dried dried radishes not only retain the freshness of freshness, but also have more versatility when cooking.

Try adding it to a stew or stir-fry to add depth to the dish and give your taste buds an unusual aroma.

The preparation of dried cabbage is relatively simple, just cut the cabbage into sections and dry it moderately. Dried cabbage has a refreshing taste and its versatility makes it a great cooking tool in the kitchen. Whether it is added to a stew or a garnish during stir-frying, it brings freshness and deliciousness to the dish.

The sun-dried beans retain their chewiness when they were fresh, while the flavor is upgraded. To make it, choose tender beans, cut them into sections, and dry them moderately. When you add dried beans to cooking, whether you are stir-frying vegetables or roasting meat, you will feel its unique texture and bean aroma.

In this fast-paced modern life, we often overlook the wisdom of those simple and traditional ways of handling ingredients. By trying to make three sun-dried vegetables: dried radish, dried cabbage, and dried beans, we seem to have found a door to the preservation of ingredients, a door to the taste of the sun.

The production of sun-dried vegetables is not only a traditional wisdom, but also a respect for the rhythm of nature. Under the sun, we seem to have established a tacit understanding with nature, allowing the power of nature to help us preserve the deliciousness。The drying of these three vegetables is not only a way to preserve the ingredients, but also to add a sunny taste to each dish.

The unique flavor of sun-dried vegetables not only enriches our table, but also is a journey of discovery. Let's continue to maintain our curiosity about ingredients, continue to explore the joy of the kitchen, and use the way of drying to let delicious food always accompany our lives. Under the sun, may every meal of your life be full of health and taste.