The preparation of dried vegetables is an ancient art and the embodiment of science. Removing water from food through natural means (e.g., sun-drying, air-drying) can significantly extend the shelf life of food.
The removal of water not only stops the growth of microorganisms, but also slows down the chemical reactions inside the food, so that the food can be preserved without refrigeration technology.
This approach reflects the deep understanding and use of the laws of nature, especially in the context of limited resources, and demonstrates human wisdom and adaptability.
In the case of dried Chinese cabbage, for example, the process of making it is not just as simple as drying it in the sun. Let's take a look.
How to make dried cabbage
Start by processing the cabbage
1.Wash a few Chinese cabbages and remove the outer layer of old leaves.
2.Cut off the thick roots at the bottom of the cabbage, then make a cross at the bottom and divide the cabbage into 4 small portions.
3.It is best to hang it when drying it so that it can be easily air-dried.
Then blanch
1.Bring water to a boil, blanch the cabbage stalks for 10 seconds, and then put them together in boiling water.
2.Cook on high heat for 1 minute until the cabbage stalks are soft and remove.
3.After draining, dry the cabbage, and pay attention to the good weather.
Then let it dry
1.On the first day, the surface is slightly air-dried and still moist to the touch.
2.The next day, it dries out and the leaves are slightly curled.
3.On the third day, the leaves are mostly dry, but the stems are still slightly wet.
4.On the fourth day, it is completely sun-dried, crisp to the touch, and has a faint aroma of dried vegetables.
So how do you eat dried cabbage?
1.Dried cabbage is crispy to the touch, and warm water should be added before soaking until soft.
2.After soaking until soft, cut into small pieces, it can be stewed with pork belly and vermicelli, and seasoned with salt and light soy sauce for a fragrant taste.
3.Blanching cabbage before drying can accelerate water loss, and it is easy to store after drying, as long as it is kept dry, it will not deteriorate for a long time.
Popular Science Tips:When making dried cabbage, blanching can accelerate water loss, while drying vegetables should be selected in good weather to ensure a better air-drying effect.