Dried vegetables are divided into dried beet and pickled cabbage. Dried beet is black and shiny, with rich aroma and sweet and delicious taste, while dried sauerkraut is yellowish brown and sweet in acid. These two kinds of dried vegetables are well-made, easy to preserve, convenient to eat and suitable for both food and labor. It can be steamed, fried or soaked. Stewed meat, mellow, oily but not greasy; Dried sauerkraut in hot summer has the functions of promoting fluid production to quench thirst, relieving summer heat and appetizing; Cooking vegetarian dishes is spicy, salty and fragrant, which has the effects of appetizing, helping digestion and losing weight.

Yongding dried vegetables have been handed down from generation to generation for more than 400 years, and local people have always had the habit of cooking dried vegetables, which can be eaten all year round. Its main raw material is fresh and tender mustard after frost, or tender radish seedlings or rape seedlings. Yongding is located in the mountainous area of southwest Fujian, with subtropical climate, warmth and humidity, and is a good raw material base for producing dried vegetables. After the autumn harvest every year, farmers should plant mustard in large quantities, with a large area and high yield. Before and after the Spring Festival, every household cooks dried vegetables. The production process varies from variety to variety. When making dried beet, peel off the fresh mustard head, wash it to remove sediment and impurities, and dry it in the sun for a day or two. When all the water on the surface of the leaves is dried and wilted, it is put into a steamer for fumigation, and then dried again after steaming, and this is repeated for two or three times. The first-class dried beet, steamed seven times and dried seven times, tastes delicious. When making pickled mustard tuber, the fresh pickled mustard tuber is first sun-softened, cut into short strips with a length of 2-3 cm, added with appropriate amount of salt, kneaded evenly, put into a vegetable jar, sealed, fermented for 65,438+0 weeks, then taken out, braised and steamed twice for storage.

Yongding dried vegetables are famous all over the world. It is used to make various traditional famous dishes, such as Dongpo braised pork and dried tofu. Its shape, color and taste are fascinating, and it can also be skillfully refurbished, not eclectic, and changes with the ingredients. As long as the concept is ingenious and the flavor is unique, it will definitely be fragrant and stimulate appetite.