Here are two vegetables that only cost a few dollars per pound, are inexpensive yet delicious. Moreover, after being dried, pumpkin and radish can be used to make a variety of scrumptious dishes, far more delectable than fresh radishes and pumpkins.
Vegetable 1: Pumpkin
Pumpkin is a type of squash that is beloved by many people not only for its delicious taste but also for its rich nutritional value.
Pumpkins are very rich in vitamins A, C, E, and many types of B vitamins. In addition, this vegetable is very rich in minerals, pumpkin also has a lot of fiber, helping to improve digestive health, reduce cholesterol, control blood sugar, and maintain a healthy weight.
Dried pumpkin
How to dry pumpkin:
This is the traditional way to preserve pumpkin so that you can enjoy the fresh, delicious taste of pumpkin throughout the long winter.
– Choose ingredients: When choosing pumpkin, do not choose a pumpkin that is too large; instead, choose a pumpkin that is of a medium size because they have a higher moisture content and a crispier texture, suitable for making dried vegetables.
– Prepare the ingredients: Wash the pumpkin, peel it, and remove the flesh, then use a tool to shred the pumpkin into thin slices.
– Drain the excess water: Put the thinly sliced pumpkin into a bowl, add an appropriate amount of salt, stir well, and marinate for 2 hours. This helps the pumpkin release excess water; after marinating, wring out the excess water.
– Dry: Spread the pumpkin slices evenly on a screen, then place in a well-ventilated, sunny place to dry for 2-3 days until dry.
After drying, you can store the dried pumpkin for later use. They can be used to make many delicious dishes such as stir-fries, stews, pickles, all of which are delicious.
Dried pumpkin dish: Dried pumpkin stir-fried with meat
This dish is rich in vitamins and fiber from pumpkin, combined with the umami flavor of meat to create a delicious, savory flavor.
Ingredients: Dried pumpkin, lean meat, green onions, ginger, fish sauce, salt, cooking oil
Instructions:
– Soak the dried pumpkin in warm water to soften, then remove and drain. Cut the pork into thin slices or small pieces, marinate with green onions, ginger, fish sauce, and salt for 15 minutes.
– Add cooking oil to a hot pan, add the marinated meat and stir-fry until the meat changes color. Add the soaked pumpkin and continue to stir-fry until the ingredients are fully combined; add a little salt, stir-fry evenly, and enjoy.
Vegetable 2: Radish
Radishes can not only be eaten raw but can also be processed into dried pickled radishes to increase the delicious and appetizing feeling.
This vegetable is very rich in vitamin C, vitamin K, vitamin B6, and minerals such as potassium, calcium, and manganese. At the same time, radishes also have a low-calorie content among vegetables.
Dried radish
How to make dried radishes:
– Prepare the ingredients: Peel the fresh radishes, then cut them into thin slices or wide strips, depending on personal preference, choose the appropriate shape.
– Add salt: In a large bowl, sprinkle salt evenly over the radish slices, then mix gently to remove excess water from the radishes and squeeze out the soaking water.
– Dry: Spread the radishes evenly on a drying tray, then dry in the regular sun for about 2-3 days until completely dry.
Dried pickled radishes can be pickled into pickles, or used to stew meat or fish, which tastes very delicious. Dried radishes are crispy and crunchy, increasing the feeling of appetite for you.
Dried radish dish: Dried radish stir-fried with salted fish
Ingredients: Dried radishes, salted fish, green onions, ginger, garlic, dried red chili, cooking oil
Instructions:
– Cut the salted fish into small pieces, soak the dried radishes in warm water to soften, then remove and drain. Cut green onions, ginger, and garlic into small pieces and set aside.
– Heat oil in a hot pan; when the oil is hot, add green onions, ginger, garlic, and dried chili and stir-fry until fragrant.
Then add the salted fish and dried radishes and cook together with cooking wine, add a little fish sauce and stir-fry evenly.
Next, add an appropriate amount of water, bring to a boil over high heat, then reduce heat and simmer for 15 minutes. Then add seasoning powder, salt to taste, and sprinkle some coriander to enhance the flavor.
Remove from heat and enjoy.
Thus, dried pumpkin and dried radish not only retain the delicious taste of autumn but also create a unique flavor for your dining table.
Try these delicious recipes to experience the delicious and nutritious flavors of pumpkin and radish. Whether it’s pork stir-fried with pumpkin or cold noodles with dried radish, they will all satisfy your taste buds.
Pumpkin is a versatile squash that is loved by many for its delicious taste and rich nutritional value. It is an excellent source of vitamins A, C, E, and B, as well as minerals and fiber. Pumpkin can be used in a variety of dishes and is a great way to improve digestive health, reduce cholesterol, and maintain a healthy weight.
To dry pumpkin and enjoy its fresh taste throughout the winter, follow these steps: Choose medium-sized pumpkins as they have a higher moisture content and crispier texture. Wash, peel, and remove the flesh of the pumpkin, then shred it into thin slices. In a bowl, marinate the pumpkin slices with salt for 2 hours to release excess water. Spread the slices evenly on a screen and place them in a well-ventilated, sunny area to dry for 2-3 days until completely dry. Store the dried pumpkin for later use in various dishes.
Dried Pumpkin Stir-Fried with Meat: Soak the dried pumpkin in warm water to soften, then drain. Thinly slice lean pork and marinate it with green onions, ginger, fish sauce, and salt. Stir-fry the meat until it changes color, then add the soaked pumpkin and continue cooking. Add a little salt to taste and enjoy this savory dish packed with vitamins and fiber.
Radishes are a great source of vitamin C, vitamin K, vitamin B6, and minerals such as potassium, calcium, and manganese. They are also low in calories, making them a healthy and nutritious addition to any meal. Radishes can be eaten raw or processed into dried pickled radishes for a unique and appetizing flavor.
To make dried radishes, peel and slice fresh radishes to your desired thickness. Sprinkle salt evenly over the slices and gently mix to remove excess water. Spread the radish slices evenly on a drying tray and place them in direct sunlight for about 2-3 days until completely dry. These dried radishes can be pickled, stewed with meat or fish, or simply enjoyed as a crispy and crunchy snack.
Dried Radish Stir-Fried with Salted Fish: Cut salted fish into small pieces. Soak dried radish in warm water to soften, then drain. Chop green onions, ginger, and garlic. Heat oil in a pan and add the chopped ingredients along with dried red chili, stirring until fragrant. Add the salted fish and dried radish, cooking wine, and a touch of fish sauce. Stir-fry evenly, then add water and bring to a boil. Reduce the heat and simmer for 15 minutes, seasoning with powder, salt, and coriander to taste.
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