How to cook dried vegetables quickly and softly?

Dried bamboo shoots are delicious and difficult to soak, which may be the feeling of many people. When dried bamboo shoots are not in place, they are often easy to carry a special bitter taste. Soak the dried bamboo shoots in a clear water basin for about 24 hours. If you have dinner the next day, just soak it the night before and change the water 1-2 times in the middle. Put the dried bamboo shoots soaked for 24 hours into a cold water pot, add 1 teaspoon of white sugar to boil, pay attention to observation, immediately take out the soft dried bamboo shoots, poke the hard dried bamboo shoots with chopsticks and cook for a few minutes. The thickest part of dried bamboo shoots can be poked out with chopsticks. Take out the cooked dried bamboo shoots, soak them in cold water for 3-5 times, then wring them out and cook them. Dried bamboo shoots can be used to make braised pork or stewed bacon, which tastes great.

sweet

When green beans or cowpeas grow too fast to eat in summer, use sunny days in summer to dry these fresh beans and store them for the winter. The thinner cowpea is suitable for frying bacon, and the thicker green beans are suitable for stewing. This kind of hair needs to be soaked in warm water at least two hours in advance. Generally speaking, a family spends the first night in it and is delicious the next day.

Dried yellow flower

Dry yellow flowers need to be soaked in cold water 22 hours in advance, and water needs to be changed many times in the middle to remove the odor of yellow flowers. When the daylily is soaked for more than two hours, the daylily fully absorbs water and soaks back to softness. Remove the roots from the soaked daylily, pick and wash it, and the daylily can be cold-mixed, fried and stewed.

dried mushroom

Stewed chicken soup with mushrooms is a very suitable soup for autumn and winter, and there are also some tips for soaking mushrooms. Soak the hair with sugar: after washing the mushrooms, immediately put them in cold water and soak them with appropriate amount of sugar to avoid the loss of delicious ingredients of the mushrooms. Soak for about half an hour. When the mushrooms are soft, remove them and control the water. Mushrooms soaked in this way are often delicious and suitable for cooking delicious food. Soak in hot water: when soaking mushrooms in hot water, it needs to be soaked for a long time, and the pedicle end of mushrooms should face the water. After the mushrooms become soft, hold them with your hands and gently rotate them to scrub them so that the sediments in the mushrooms sink into the water.

Dried yuba

Personally, yuba is one of the most difficult dried vegetables to soak. When the time is not in place, there will often be hard cores, and when the water temperature is not in place, the surface will often be soft and rotten. If you want to soak your hair quickly, break the Yuba into sections first. This will increase the contact area between yuba and water and make it easier to make yuba quickly. Soaking hair with warm water of about 40 degrees is the best choice, which can shorten the soaking time without losing the nutrition of yuba. Adding proper amount of salt and vinegar to warm water can speed up the foaming time, salt can promote the absorption of water in yuba, and vinegar can accelerate the softening of yuba.

Dried fungus

It is best to soak dried auricularia auricula in cold water, which can keep the original nutrients of auricularia auricula as much as possible, and generally soak for 3 or 4 hours. If you use hot water, it will destroy the structure and nutrients of auricularia auricula, and the taste is not crisp. You can also soak the fungus in light salt water or rice washing water, so it is easy to remove the dirt on the fungus, and the fungus can completely expand in about 2 hours.

Dried tremella

The soaking of tremella is actually relatively simple. Soak tremella in cold water for 3-4 hours, during which water can be changed once every 1 hour to remove impurities such as residual dust. After soaking, remove impurities from roots and rinse with clear water for several times. Then put the tremella root up into the water, let the tremella completely soak in the water, and then let it stand for about half an hour. When cooking, tear it into small flowers by hand. Especially suitable for eating tremella in autumn and winter. It is smooth and nutritious for stewed dessert.