Many vegetables common in rural areas taste better after drying. What do you recommend?

The most common vegetables in rural areas taste the most delicious after drying. How much did you eat?

Speaking of dried vegetables in our countryside, there are many delicious foods, such as spicy vegetables, eggplant qianzi, Sophora japonica, horse snake vegetables, Toona sinensis buds, honeysuckle and so on. There are too many delicious dishes, sesame leaves, dried beans, dried lettuce and dried plum, and there are too many things to say.

Today I'm going to talk about this spicy dish, Xuelihong, which I planted myself. We can plant Xuelihong in the season of growing wheat, which is a spicy dish. This dish won't ripen until spring, and we'll dry it when it ripens. When we save it, we'll take it out and wash the bubbles. We can make braised pork with plum vegetables, pickled cabbage, fried meat foam and cold salad. It's all delicious. It's delicious.

Dried mushrooms: When I cook dishes related to mushrooms, I will give priority to dried mushrooms, whether it is simply fried rapeseed, stewed meat or stuffing. First of all, dried mushrooms are easier to preserve. Buy a big bag and keep it in a dry and dark place for several months or even longer. Just take it out and soak it in cold water when eating. Secondly, dried mushrooms have a stronger flavor. Every time I open the bag containing dried mushrooms, I can smell a strong fragrance. Fresh mushrooms can't smell this. The water that soaks mushrooms also smells. This mushroom water is very suitable for stewing meat, so it is also recommended that you wash the dried mushrooms with clear water first, and then soak them in water. Then there are dried mushrooms, which are more delicious when cooked than fresh mushrooms, so chewing mushrooms becomes a pleasure.

Dry food is an effective way for rural people to store food in order to survive in the long-term life practice in the bad years before. Because of the underdeveloped agricultural technology in the past, no anti-season vegetables were planted in various greenhouses. In winter, there are basically some storage-resistant potatoes, radishes and cabbages, and there are no vegetables to eat. Therefore, in order to eat some vegetables that can only be eaten in spring, summer and autumn, farmers thought of drying some vegetables that were harvested after autumn and were not easy to store in winter, so that there would be different dishes on the table at home in winter.