5 kinds of vegetables are more delicious after being dried than fresh ones. They can be used for stir-frying or stewing in winter. They will not be bad even after being stored for a year.

The autumn air is crisp, the clouds are clear and the wind is gentle, and it’s a good time to dry vegetables! As the saying goes: If your family has enough food, you will not panic! Dried vegetables have long been a part of the life of Jiangxi people. Jiangxi people will make delicious dried vegetables to preserve all the endless vegetables, fruits and vegetables. Dried vegetables have a special aroma, which tastes better than fresh vegetables. In winter, when it is inconvenient to buy vegetables, you can take a handful of dried vegetables and soak them. Stir-fried vegetables and stews will be particularly fragrant. The five kinds of vegetables are more delicious than fresh ones after they are dried. They can be used for stir-frying or stewing in winter, and they will not be bad even after being stored for a year! Let’s take a look!

1. White chili peppers

People in Jiangxi love spicy food. In autumn, every household will dry some dried chili peppers, because chili peppers are too expensive on snowy days, plus dried chili peppers. The special fragrance is also irreplaceable. White chili peppers can be used to stir-fry dried chili peppers, stew fish, etc. When eating hot pot, add a few white chili peppers, which is also very appetizing.

Preparation method: Wash the green peppers, cut off the stems, put them into a pot of boiling water in batches, blanch them for 10 seconds, take them out immediately, spread them out while they are hot, and put them in the sun to dry. For two days, remember to turn it over and dry it until the color of the pepper turns white. Then take it back, cut it with scissors, and dry it for another hour or two to dry the water vapor inside, then put it into a clean glass jar and store it.

2. Dried beans

Beans grow very fast. If you can dry the endless beans into dried beans, you won’t have to worry about running out of vegetables in winter.

Preparation method: Wash the long beans, put them into a pot of boiling water in batches, blanch them until they change color, take them out immediately, hang them on a hanger, and put them in the sun for two or three days. Remember to turn them over halfway. , the dried beans can be packed in fresh-keeping bags and frozen for storage.

Here I would like to share our family’s favorite way to eat dried beans - fried dried beans with bacon. Soak the dried beans, put them into a pot and cook for 5 minutes. Remove, wash, squeeze out the water, and cut into small pieces for later use. Wash the bacon, boil it in a pot for a while, then remove it, cool it, and cut it into thin slices. Heat oil in a pan, add bacon and stir-fry until translucent, set aside, add garlic and red pepper and saute until fragrant, add dried beans and stir-fry for a while, add light soy sauce and salt and stir well.

3. Rice Vermicelli and Vermicelli

In addition to eating bacon, Jiangxi people also especially like to eat rice vermicelli and meat. The best partner of rice vermicelli and meat is vermicelli and vermicelli. These two ingredients are steamed together. Soft, glutinous, fragrant and delicious. Rice-fed pumpkin can also be steamed with pork ribs, or steamed and eaten alone, both are delicious.

Preparation method: Peel the loofah, cut into thick slices, add salt and mix well, marinate for half an hour, then wrap each layer in glutinous rice flour, spread it on a dustpan, and let it dry in the sun for a day or two. , remember to turn over halfway through. After drying, put the rice noodles into a fresh-keeping bag and freeze it.

4. Dried Perilla

Perilla is a good ingredient that can be used both as medicine and food. It can be used in cooking to remove fishiness, enhance flavor, and relieve greasiness. It is suitable for stewing fish and duck meat. etc. Perilla has the effect of dispersing cold. It can be used to make tea and soak your feet in winter.

Preparation method: Pick the young leaves of perilla, clean them, spread them out on a dustpan, dry them in the sun, put them in a fresh-keeping bag, and seal them for storage.

5. Dried pumpkin

Dried pumpkin is one of my favorite dried vegetables. After soaking, it is especially delicious when fried with bacon or stewed with pork belly. If you can’t finish the pumpkins in autumn, you can try to preserve them like this.

Preparation method: Peel and wash the pumpkin, cut into thin slices, add salt and mix well, marinate for a while, drain off the salt water, spread on a dustpan, dry in the sun for a day or two, remember to turn over halfway. After drying, put it in a clean bottle and seal it for storage.

Do you like these 5 kinds of dried vegetables? Do you have the habit of drying vegetables? Welcome to leave a message in the comment area and tell us your views.