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After the ambush, these 5 kinds of vegetables are in season, buy them home and dry them, and leave them for stewed meat to eat, which is really fragrant

Reading guide: After the ambush, these 5 kinds of vegetables are in season, buy them home and dry them, and leave them for stewed meat to eat, it's really fragrant!

As summer progresses, we welcome the hottest time of the year – dog days. This is not only the time when everything in nature grows at its peak, but also the wisdom of people to use the power of nature to skillfully store food for autumn and winter.

Under the bright sunshine, five kinds of seasonal vegetables are carefully dried to retain the freshness and nutrition of the vegetables, and add a touch of flavor and warmth to the table in autumn and winter. Today, let's take a journey through time, sunshine and food, and discover how to dry these five vegetables for autumn and winter, and dance with stews to bring out the delicious taste on the tongue.

After the ambush, these 5 kinds of vegetables are in season, buy them home and dry them, and leave them for stewed meat to eat, which is really fragrant

1. Dried eggplant: The purple rhyme is long, and the meat is fragrant

Eggplant, as a frequent visitor in summer, is loved by people for its unique soft and glutinous taste and rich nutritional value. Drying eggplant is an ancient and effective way to preserve its flavor and nutrients. Choose eggplants with thick flesh and bright color, wash and remove the stems, cut them into even strips or slices, and sprinkle with a little salt to marinate for a few moments to remove excess moisture and add a base flavor.

Spread it out under the scorching sun and turn regularly to ensure even exposure until the eggplant is shriveled and resilient. Dried eggplant is added during autumn and winter stews, which can absorb the gravy of the meat, become soft and glutinous and sweet, and intertwine with the aroma of the meat, which makes people have an endless aftertaste.

After the ambush, these 5 kinds of vegetables are in season, buy them home and dry them, and leave them for stewed meat to eat, which is really fragrant

2. Dried beans: full of greenery and chewy

Beans, with their crisp taste and rich dietary fiber, have become a frequent guest on the summer table. Drying fresh beans not only prolongs the shelf life, but also gives them a unique chewiness and flavor. Select the green and plump, insect-free beans, wash and blanch until they are broken, this step can effectively remove the jerky taste of the beans and retain their green color.

Subsequently, hang the blanched beans in a well-ventilated area to air dry until completely dehydrated. Dried beans are added to the stew to absorb the essence of the soup and become plump and chewy, adding a touch of fresh greenery to the dish.

After the ambush, these 5 kinds of vegetables are in season, buy them home and dry them, and leave them for stewed meat to eat, which is really fragrant

3. Dried pumpkin: golden and brilliant, sweet and warm

Pumpkin, with its golden color and sweet taste, has become a symbol of autumn. However, drying the pumpkin in advance during the ambush season is also an ingenious way to preserve it. Choose pumpkins with high ripeness and firm flesh, peel and remove seeds and cut into thin slices, and even thickness is the key, so as not to affect the drying effect.

Spread out on a clean net so that each piece of pumpkin is fully exposed to the sun. Dried pumpkin gradually loses moisture during the drying process, becoming pliable and chewy, while retaining the characteristic sweetness of pumpkin. In autumn and winter, the dried pumpkin is stewed with meat, and the warmth and sweetness are enough to dispel the cold and warm people's hearts.

After the ambush, these 5 kinds of vegetables are in season, buy them home and dry them, and leave them for stewed meat to eat, which is really fragrant

Fourth, dried white radish: white as jade, crisp and greasy

White radish, known for its sweet, juicy, crisp and delicious, is a good helper to relieve the heat in summer. Drying the radish not only retains its crisp texture, but also adds a unique flavor. Fresh, undamaged white radish, washed and cut into strips, salted for a few moments to remove the pungency and add crispiness.

Next, the pickled radish strips are left to dry in the sun until the surface is dry and some moisture remains inside to keep them crisp. Dried white radish is added in autumn and winter stew, which can not only relieve greasy and increase flavor, but also bring a touch of fresh taste to the dish, which is an indispensable good product on the table.

After the ambush, these 5 kinds of vegetables are in season, buy them home and dry them, and leave them for stewed meat to eat, which is really fragrant

5. Dried mushrooms: The mushroom fragrance is overflowing, and it is a good nourishing product

Shiitake mushrooms, as the best of edible mushrooms, are loved by people for their unique aroma and rich nutritional value. Drying shiitake mushrooms not only makes them easier to store, but also gives them a richer aroma and a mellower taste. Select shiitake mushrooms with thick flesh and rich aroma, remove the stems and wash them, and then slice them directly or dry them whole.

In full sunlight, shiitake mushrooms gradually lose moisture, shrink in size, darken in color, and become more aromatic. Dried shiitake mushrooms are added during autumn and winter stews, which can quickly release their unique mushroom aroma, which blends with the meat aroma to enhance the layering and taste of the whole dish, and become a good product for nourishing and maintaining health.

After the ambush, these 5 kinds of vegetables are in season, buy them home and dry them, and leave them for stewed meat to eat, which is really fragrant

epilogue

Under the sun, these five vegetables have been transformed into delicacies on the table after the baptism of time. They not only carry the memories of summer, but also convey people's yearning and pursuit of a better life.

In autumn and winter, when the cold wind rises, a steaming pot of stew is filled with these dried vegetables, and the aroma and richness of the taste are enough to warm every cold day. This is not only a preservation of food, but also a love and respect for life. Let us use diligence and wisdom in this season to retain the taste of summer and welcome the warmth and beauty of autumn and winter.

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