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many areas have the habit of drying vegetables for cooking soup or stuffing, but how about the nutrition of dried vegetables?


make vegetables dry, which will lose some sensitive nutrients, such as vitamin C and some polyphenols. However, with the evaporation of water, dietary fiber, minerals, anti-oxidation components and vitamins in vegetables will be concentrated. Therefore, if you want to change the taste, drying vegetables is also a good choice. It should be noted that not all vegetables are suitable for drying. It is better to choose the water content is not very high, so that vegetables can be quickly dried, not easy to grow mold, more safe to eat. Suitable for drying vegetables are cabbage, eggplant, carrot, onion, spinach, potherb and so on. Among them, eggplant, carrot after cutting, had better blanch in boiling water first, and onion, cabbage, spinach, potherb mustard do not need blanching. Because the water content is a little high, white radish cut into strips, need to sprinkle a layer of salt on the surface, after a few days in the sun salt, in order to extract more water. In addition, in the white radish drying or air drying, you can also add pepper oil and other seasonings to increase flavor. There are many different ways to eat


vegetables after drying in the sun. Dried cabbage can be placed in stuffing or stewed meat; dried onion, spinach and carrot are suitable for soup making; dried mustard is often used for dried plum; dried radish and dried eggplant can be fried or cold mixed. Finally, we need to remind you: when drying vegetables, we must pay attention to hygiene, avoid dust on the surface of vegetables, and pay more attention to whether the dried vegetables become moldy due to improper drying. ▲

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