Hello everyone, have you also felt physically unwell during this cold season? The air is dry, it is easy to catch colds, and weakened immunity has become a headache. My grandmother used to dry all kinds of vegetables in the sun, which not only solved the storage problem, but also provided delicious ingredients for the family in the cold winter. Today, we're going to dive into an ancient method of drying vegetables, especially winter melons, which can not only be easy to preserve, but also add a touch of aroma to your home-cooked meals in winter.
Winters are cold, fresh vegetables are insufficient, and sun-dried ingredients have become the solution. First of all, it is convenient to preserve, you can buy 30 catties of winter melon at one time to dry, eat and take at any time, avoiding the waste of ingredients. Secondly, sun-drying not only maintains the original nutrients of the ingredients, but also doubles the flavor and flavor due to the reduction of moisture.
Winter melon, also known as white melon, hairy melon, and ridge melon, is a vegetable that is used both for medicine and food. Rich in a variety of vitamins, dietary fiber, amino acids and carbohydrates, it is praised as the "traditional Chinese medicine" in winter, and has the reputation of "eating a melon in winter, no need to catch the medicine". There is a lot of water in winter melon, so you need to pay attention to some details when drying winter melon.
The practice of drying dried winter melon.
1. Prepare the ingredients: winter melon.
Choose winter melon with smooth appearance and hoarfrost, which has enough moisture and good taste. Wash, peel, cut into pieces, remove the melon pulp with a small spoon and rinse it again.
2. Cut into slices of appropriate thickness.
About 3 cm, not too thin, so as not to lose moisture during the drying process. Dry in a sunny area and place on a curtain to ensure that the sun is visible on each side. You need to turn it halfway, remember to take it back at night to avoid dew.
4. Continue to dry until completely dry.
About five days or so, until the moisture in the winter melon is completely dry. After drying, the dried winter melon is very thin, and it feels like a brush. The texture and taste of dried winter melon are very good, and it can be used for stewed meat, stewed soups, stir-fried vegetables, etc. Here's a simple recipe for stir-frying meat with dried winter melon, let's see how I make it.
A home-cooked way of stewing shrimp skin with winter melon.
Wash the dried winter melon, put it in water to wash off the dust on the surface, and then change the water and soak for 10 minutes.
Stewed. Heat the oil, fry the shrimp skin until golden brown, add chopped green onion and chili pepper and stir-fry until fragrant. Pour in water, add salt and taste, add dried winter melon, and simmer over high heat until the winter melon is full of soup.
Enjoy, turn off the heat after frying, put it on a plate, spicy and delicious, especially chewy, super rice.
Conclusion: In this winter, take advantage of the cheap winter melon, you might as well buy more to dry. By drying winter melon in the sun, you can not only cope with the shortage of winter vegetables, but also taste delicious dried winter melon in winter. Try a pot of winter melon stewed shrimp skin, which can not only increase nutrition, but also be a spicy and delicious home-cooked food. Use the ancient method of drying to inject a touch of warmth into the cold winter days.
If you want to try this too, do it! In this cold season, let a melon solve your health problems, Chinese medicine does not need to be grasped, starting from the table. Thank you for reading and supporting, and look forward to seeing you again in the sharing tomorrow.
Please note: The above content is for reference only, and specific dietary health issues should be judged and decided based on their own conditions and the advice of professional doctors.
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