Taste, bitterness, function, dispersing lung and resolving phlegm, moistening intestine and appetizing. Peel the vegetables and go home, cook the soup until it is medium-cooked, scoop it up while it is hot, put it in a jar, and cover it with a plastic film. It will turn yellow and sour in three or four days. After taking it out and drying it, it becomes a dried dish, which is very sour and delicious. It can also be used as a tea bubble in hot weather to promote fluid production and quench thirst, which is especially suitable for people with gastric acid. Just drink it once. No lies. It used to be a hot day in the countryside.
I ate.
Speaking of dried vegetables cooked in the countryside, I have eaten a lot. Up to now, when I go back to my hometown, I will go to my cousin's house and take them home to eat.
These dried vegetables are called pickles in our hometown, also called pickles. Every year, when the solar term comes in beginning of spring, the vegetables in the field grow wildly; When we can't finish eating fresh vegetables, we will take all the vegetables in the field home, put the tender leaves and Chinese cabbage (cut into pieces, but don't cut them off) on the drying table, put the leaves in a cauldron after drying, sprinkle with edible salt and rub them with our hands until the vegetables become soft, then pickle them in a vat for a week, wash them and hang them on a rope to dry; Pickled vegetables gradually turn from green to yellow after being exposed to the sun and wind, and then rolled into small handles and sealed in inverted cans. You can eat it after a while (the longer you store it, the better it will taste). The pickles made in this way are crisp and fragrant; Some places do things differently. In the past, my family was poor and didn't have much food to eat, so I cut pickles and fried them, and cooked them. So far, I still like to fry pork, bacon and garlic seedlings with pickled (salted) vegetables from my hometown. It is really delicious. I have also eaten pickled kohlrabi cooked by my mother, washed, dried and pickled, cut with a knife, wrapped with Chili bread, tied with thread, (or not, sold in the vegetable market now), sealed with pickled vegetables, and can eat for one year. I have eaten many dried vegetables cooked in the countryside, such as dried radish, dried cowpea, dried children's vegetables and dried Chinese cabbage. These dried vegetables are preserved by every household in rural areas every year; Steamed pork with pickles, in particular, is one of the characteristics of Sichuan cuisine. I am a big sister who likes singing; Welcome friends to read and pay attention, thank you.
Have you eaten these dried vegetables produced in the countryside?
Speaking of dried vegetables, the picture that immediately comes to my mind is: outside the house, my mother is cooking fresh vegetables such as dried pickles and beans that can't be eaten for a while; Inside the house, the beams are covered with semi-dry bacon and sausages; In the pot, the unique fragrance of the dried vegetables being cooked wafts away. ...
Dried bracken. Pteridium aquilinum is very common in my hometown and everywhere, so it is also one of the favorite dried vegetables for rural people. According to personal preference, when making dried bracken, some people are used to boiling it in water and tearing off the stem, while others directly dry the whole bracken without any treatment.
When eating, you can soak it in Taomi water or directly in rice soup. After cleaning, it can be boiled and fried. Farmers generally choose a convenient and quick way to eat, so rural areas often use bracken to cook, especially when entertaining or entertaining many people. Boiled bacon or pork belly with dried bracken is deeply loved by rural people, and this dish has naturally become the best and most distinctive wild vegetable for mountain people to entertain guests.
Bacon. As the name implies, it is a meat food preserved in the twelfth lunar month. Near the end of the year, there is a firm custom in our hometown, that is, every household should kill Nian pig, and the fat refined oil is packed in clay pots for the whole family to cook all year round, while the fresh pork is divided into strips of different sizes according to the parts. Add salt, pepper and other seasonings, rub and marinate for several days, and then hang on the beam to dry naturally, including bacon, sausage, ham, blood sausage, tofu sausage and so on.
It can be steamed, boiled, fried and served with any food. The smell is particularly fragrant. Whenever I take a bite of bacon from my hometown, I can always recall the taste of eating my hometown with my mother, family, relatives and friends during the New Year from the tip of my tongue and taste buds. It is precious to every traveler. Bacon is not only delicious to me, but also a taste of missing, which has become a deep homesickness in my heart!
White kidney bean White kidney bean is a specialty of my hometown. I ate the most when I was a child, because it is not only nutritious, but also the most important thing is to be full. My hometown is located in the mountainous area, with mountains one after another. There are few paddy fields in the flat land, mostly barren hills. The growth of white kidney beans does not pay attention to water, fertilizer and land. Therefore, the old people are reluctant to plant white kidney beans on good land, only in the corner of sloping fields or vegetable fields. Even so, every household will harvest a certain amount of white kidney beans every year. Farmers like to collect dried beans.
My uncle who studies Chinese medicine often says, don't underestimate white kidney beans, which are actually of high nutritional value and have certain medicinal and health care functions, saying that white kidney beans contain high potassium. Rural people don't understand this. They just think white kidney beans are delicious. According to the number of people eating, they grabbed a few white kidney beans and put them in the earthen pot. They threw a piece of bacon or sausage in. They don't need any seasoning or even salt. White kidney beans can be eaten when they are cooked. The unique taste of bacon is wrapped in sweet and waxy beans, and the taste flows between their lips and teeth. I can't help drooling!
"Relying on mountains to eat mountains, relying on water to eat water." I believe that as rural people, especially the mountain people in the depths of the mountains, they have unique feelings for dried vegetables. From meat to vegetables, from staple food to non-staple food, dried vegetables, like fresh vegetables, not only enrich and nourish the body and life of every farmer in each season, but also reflect people's cherish of natural gifts, and it is also a hometown feeling that strangers can't give up! What did you say?/Sorry?
When I was a child, I ate dried radish made by my mother. Every year in late autumn, my mother will pull the radish planted at home back from the ground. Wash and put it away first. My mother will cut the radish into radish slices at night and let it cool.
I remember that every night when my mother peeled radish slices, it was also a happy time for us. Every radish mother cuts from scratch, and then the other way around. When she cuts among radishes, she will give our sisters a bigger slice to eat, because the heart of radishes feels sweet and delicious. When my mother cut it, we waited for dinner and danced around my mother. After a while, mom said who farted? It stinks. After listening to my mother's words, we seemed to smell it and accused each other of running away happily with our hands and mouths. In a short time, we began to wait around our mother for radish to eat, and began to burp and fart again. Let our mother talk about us for a while, and we ran around so happily. Maybe that night and that smell are the real taste of home!
Dried radish is crisp and delicious when fried. I especially like the noodles made by my mother with dried radish. Mother dry-cleaned the radish, fried it in a pot, and then poured it into the water. The water boiled for a minute or two and the soup turned yellow. Mom put the handmade noodles in and the dishes in. When the noodles were cooked, she choked on some chopped green onion. It's delicious. Maybe that's the smell of mom!
In the rural areas of China, before the land was contracted to households, people were all collectively producing and living on work points. Listening to their parents often talk about their bitter days at that time, they are often filled with emotion!
In those days, everything was mainly about filling the stomach! All kinds of thin vegetables are reluctant to throw out during the peak season. Make all kinds of dried vegetables, such as mustard. Cut them into large pieces with a knife, tie them with ropes in front of and behind the house, hang them to dry, then wash them with water to remove bitterness, mix them with salt and Chili noodles, and put them in a jar. You can eat them all year round! There are dried beancurd, dried bamboo shoots, dried shavings, dried red potato chips, all kinds of miscellaneous grains and fermented beans made of red beans, etc., which are very common in rural areas. I've been eating these since I was a kid. Until now, in our hometown and countryside, as long as there are families of the elderly, we will still eat these local products!
Times have changed! The society is developing rapidly! In the past, the older generation used to eat all kinds of dried vegetables in order to fill their stomachs and not starve to death! Nowadays people seldom eat dried vegetables, pickles and the like! First, life is dazzling, all kinds of fresh vegetables are dazzling, and the quality of life is greatly improved! Second, people pay attention to hygiene. Those pickled things contain harmful substances such as nitrite, so try to eat as little as possible. Therefore, those dried vegetables and the like, except for braised pork, which is an essential raw material, are rarely served!
Now when I go back to my hometown every year, my mother-in-law will still bring me some dried pickles made by her, which are especially fragrant and can't be bought in big cities! According to my mother-in-law, it was these dried vegetables that saved many lives in the past years! ……
Thank you for inviting me! I ate!
For example: tribute dishes. I have always kept the habit of making pork tribute pies once or twice a year. It tastes crisp and fragrant. In addition, you can also mix the soaked tribute with hot sauce as a side dish.
Another example is potherb mustard You can make braised pork with plum vegetables, or stir-fry pickles with soybeans after soaking. Besides, steamed buns are delicious.
In life, many fresh vegetables can be dried; Many dried vegetables can be delicious on the table; But you need to respect your personal habits.
Eat too many dried vegetables, such as dried bracken, dried bean curd, dried bamboo shoots, dried eggplant, dried cabbage, dried wax gourd and even dried bitter gourd. Because of the season, many inedible vegetables will be made into dried vegetables and taken out to eat when vegetables are scarce in summer.
On holidays, you can always see "dried vegetables" in the luggage of pedestrians on big days such as Guangdong bus station and high-speed railway station, especially when you go back to your hometown at the peak of Spring Festival travel rush. Because in the dried cabbage dried by Guangdong locals in autumn and winter, there is a deep homesickness, which is a love gift for relatives and friends, and also a concern for the taste of hometown.
Dried vegetables, as the name implies, are dried vegetables. In Guangdong, the origin of dried vegetables is not that people can cook, but that it is not easy for people to go out for a long trip in an era of material shortage. At that time, there was no preservation technology. They could only dry the vegetables they could not eat every day and use them to make soup, porridge and so on, which was no different from the meaning of "salted fish". After years of precipitation and the improvement of working people's wisdom, among thousands of kinds of vegetables, one of the most suitable vegetables for cooking stands out, that is, "Chinese cabbage".
It is understood that since the middle and late September of the lunar calendar, the mature late rice in rural areas of Guangdong Province has been harvested one after another, and the natural villages of threshing fields in various towns have shown a bumper harvest scene from time to time. The golden rice was put into storage after completing the last process in the scorching sun. At the same time, some simple clothes hangers with long bamboo poles appeared in front of and behind many rural houses. Boiled and soaked cabbage was covered with bamboo poles by villagers. Under the action of north wind and sunshine, it gradually became a dried cabbage known to local women and children.
It takes about 4 days from the day when the cabbage is cooked, soaked and hung up to the day when the cabbage stalk changes from milky white to tooth color. When the stalks of Chinese cabbage are all tooth-colored, the evaporation of water in the dish is coming to an end, and the leaves feel dead when touched by hand, they should be gently removed from the bamboo poles in time and put in a dustpan or a clean place to continue drying. Some farmers will tie the dried cabbage with a small string according to the preservation habits and the requirements of the purchaser, and seal it with a bag after it is completely dried.
In addition to giving it to relatives and friends, dried cabbage in this season will also appear in bazaars, major vegetable markets, large supermarkets and local specialty stores in various towns and villages in Guangdong. Its humble appearance, with its popularity in most parts of Guangdong, has attracted many customers from Taishan and the surrounding Pearl River Delta cities to buy, mostly for making soup or porridge.
Although cabbage can be dried a lot, there is not much if it is really dried. Many people like to smell dried cabbage, especially dried cabbage in the sun. Many Cantonese people like to drink old fire soup, and dried vegetables are indispensable. Even many people drool at the thought of using it to make soup. Guangdong families generally use dried vegetables, dried red radish soup, dried salty bone porridge, dried tangerine peel pork lung soup, stewed dried vegetable chicken soup and so on. , are the classics of Guangdong old fire soup.
Have you eaten these dried vegetables produced in the countryside?
In rural areas, fresh vegetables are often inexhaustible. In order to reduce waste and enrich dishes, people often wash and dry vegetables in winter, and then store them in a vegetable tank or in a dry and ventilated place. If you want to eat, it's convenient to take some and cook it at any time. So, what are the common dried vegetables in rural areas?
First, dried pickles. The method of making dried pickles is to clean fresh vegetables, cut them into thin slices, dry them in the sun, add a proper amount of salt and a small amount of pepper noodles, mix well, put them in a jar and put them upside down in a water bowl. After a period of time, this dried vegetable will turn into sauerkraut. If you want to eat, grab a bowl and stir-fry it or cook soup to make it refreshing and appetizing.
Second, dried potato chips. This is what my mother basks in every summer. It is also very simple to make. Peel potatoes, wash them, slice them, blanch them in boiling water until they are 70-80% mature, dry them in the sun, package them and store them in a ventilated and dry place. If you want to eat, fry it in an oil pan with an oil temperature of 70% to 80%, and it will soon spread out. Take out the colander, put it on a plate, sprinkle a little salt and serve. It tastes crisp and refreshing, with a fragrant lips and teeth and a "click" sound, which is the favorite of children.
Third, dry powder. This is to clean the sweet potato, break it into pulp, then filter it with a filter to remove the residue, let the filtered pulp settle overnight, pour off the clear water on it, then dig out the sweet potato powder deposited below, dry it, pack it and store it in a dry and ventilated place. Many elderly people will also process sweet potato powder into sweet potato shreds or slices. Girls' favorite hot and sour powder is sweet potato shredded with boiling water, cooked and added. Hot and sour powder tastes delicate and smooth. Eating a bowl of steaming hot and sour powder in winter will make you sweat and feel comfortable. That's a cool thing, don't put it away!
Fourth, Gan. The preparation method of this dried vegetable is to remove gluten from fresh cowpea, wash it, blanch it in boiling water until it is seven to eight ripe, dry it in the sun and store it in a dry place. When you want to eat, soak in dry water and cut into pieces. It can be used to stir-fry meat or stew bone soup, which is also a good taste.
5. dried yellow flowers. This dish is cooked with half-opened fresh yellow flowers. After being brewed with boiled water, it is boiled in egg soup or chicken soup, which has the function of promoting lactation and reducing milk. It is mostly used to make soup, and it tastes particularly good. Beauty appetizer!
As the saying goes, "dried vegetables are half a year's grain", because people used to worry that there were few vegetables in winter, so they dried them in the season and stored them for the winter. It's different now. Dried vegetables are mostly for enriching people's dishes and are also the crystallization of farmers' wisdom. Few young people can cook these traditional dry dishes now. If you want to eat, you have to go to the farmer's market to find an older rural mother-in-law to buy!
(Enthusiastic talk about agriculture, countryside and farmers, welcome to pay attention to Tujia Amei, thank you for sharing and commenting)
People living in rural areas are familiar with dried vegetables, because many vegetables are planted at home every year. These vegetables can't be eaten for a while, so they will be dried and pickled and can be eaten for a long time. The most common ones are as follows.
Dried beans
Clean the freshly picked beans, add water to the pot, pour in the beans, cook them, take them out and let them cool. After tearing, remove the beans inside (there is no need to remove the beans, but it takes a long time to dry) and then store them. Soak in advance when you want to eat. The fried pork and vegetables with beans made in this way are very delicious.
Dried Toona sinensis
Every time Toona sinensis goes on the market, many Toona sinensis will be picked at home. These Toona sinensis will not be eaten for a while, so they will be dried and preserved.
Remove the old part of Toona sinensis root, clean it, pour it into water, blanch it, then cut it into sections, (or cut it into sections), dry it in the sun, and add soaked, cold salad, fried bacon and Toona sinensis scrambled eggs when eating.
Today, I will introduce you to the above two kinds. In fact, there are many dried vegetables in the countryside that are delicious! Friends, what other common dried vegetables are there in your hometown? Welcome to leave a message for discussion!