After the summer solstice, 5 kinds of vegetables are exposed to more, 1 kind of simmered water, and 4 kinds of direct sun exposure.

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Guide:

After the summer solstice, the vegetables planted at home have also reached the picking period. When I went home a few days ago, the vegetables in the ground could not be eaten. With the rainfall these two days, the vegetables in the ground will grow faster. If this happens, we generally use the drying method of drying. Save. In the mountainous areas of northern Gan, this has become an unknown rule. It is stored and saved. It is more appropriate to use it in autumn and winter. If it is not dry in time, there are many pests and insect pests at present, and it is likely that all will be spoiled.

After the summer solstice, five kinds of vegetables are exposed to more, 1 kind of simmered water, and 4 kinds of direct sun exposure. After the summer solstice, the temperature will gradually rise, and this time is also a good time for dried vegetables. What vegetables should I choose in summer? The next five vegetables are the most annual in my family. Interested friends can learn about it.

Bean horns

Bean horns are also called cowpea. Its output is quite high. After picking it back from the ground, it is usually simmered in water. The black pupa is relatively long. In order to save convenience, you can cut it with scissors.

Note: Even the tanned beans should pay attention to moisture -proof, and whether it is taken out to ensure that it has a long time of preservation. If it is placed directly there, it is easy to grow worms.

pumpkin

At this time, the pumpkin also ushered in the peak season. Generally, we can eat a large pumpkin for a long time. It happened that the growth rate of pumpkin is also very fast. If you can't finish it, you can only wash it, and then cut it into a piece. Then dry again, save it after drying, and eat it in autumn and winter.

Note: Daining pumpkin, pay attention to cutting a little thinner when cutting. In this case, the sun will be greatly shortened. Secondly, when you choose to sun, you should choose the tender pumpkin, which is sweeter when you fry it later.

chili

Jiangxi people love to eat peppers. It is famous. In our local area, none of them do not grow peppers. Like other vegetables, the more vegetables such as pepper are pickled longer and longer, so they ca n’t eat it. They are also picked home, rinse it, cut it after drying, then dry it. It can be kept.

Note: Chili is a kind of dried vegetables that are easy to grow. In order to keep it longer, after drying, remember not to get water, otherwise it is difficult to save.

Ligain

Our hometown is also called golden needle vegetables. When it is fresh, it has a certain toxicity, so before eating, we usually dry it, soak it, and then soak it for cooking. Although it is troublesome, it is troublesome Some, but the safety of eating has greatly improved a lot.

Note: When you dry it, you must also choose that kind of tender one. The kind that the bud without flowering buds is also the tender, and it is best to fried.

eggplant

In daily life, everyone has eaten eggplant, but you have eaten the eggplant? At this time, the eggplant is relatively tender, and it is not very old, and the middle seeds will not be hard, so it is very suitable for drying. If you dry the eggplant, there are generally two ways. Another is to steam it after drying, and then dry it, so as to avoid governing mildew.

Note: Eggplant can be cut a little bit. When saving, pay attention to putting it in a dry place, not to let it be moisture.

【Food Speaking】

After the summer solstice, bean horns, pumpkin, daylily, eggplant, and pepper have entered the stage of "long -term". At this time, it can be kept more preserved. In the autumn and winter seasons, I don't worry about good food.

[This article was originally created by "small talk", which was first issued in the Baijia number: "Small talk", not to delete, stolen it without permission, infringement must be investigated]

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