Do Not Throw Away The Roots And Skins Of Vegetables! Japanese Experts Use "dried Vegetable Scraps" To Make Super Delicious Soup 4 Kinds Of Vegetables Are Not Suitable

It's going to change again! According to the forecast of the Central Meteorological Administration, from Friday night to next Monday, the low temperature in northern Taiwan dropped to about 16 degrees, the low temperature in the north and eastern half of Tainan was only 18 to 21 degrees, and the high screen was only 22 degrees. In cold weather, a bowl of porridge or noodle soup can keep the body warm, and the secret to delicious food is "delicious broth".

Schematic／

Zhuang Siquan, an expert in Japanese vegetable cuisine, shared that in her home, the scraps of any kind of vegetables are collected and dried in the sun. Whether it is the skins of white radishes and carrots, the roots of green onions, and the green parts that are too hard to eat, as well as the roots of vegetables such as cabbage, cabbage, endive, etc., the roots of mushrooms are also very good.

Zhuang Siquan said that on a sunny day, the scraps of various vegetables will become dry after drying for 2 to 3 days. They can be stored at room temperature in the same way as dry ingredients. If there is some moisture left, store it in a freezer bag in the refrigerator or freezer.

Zhuang Siquan pointed out that there may be many people who use raw vegetable scraps to boil vegetable broth, but.

Zhuang Siquan emphasized that as long as the vegetable scraps are dried in advance, they can be used effectively in addition to being boiled into soup. The rinds of white radishes and carrots, the green parts of green onions, and the cut ends and roots of vegetables can be used as a soup base after they have been slightly dried. Collect a lot and make vegetable stock!

After the green part of the shallot is completely dried, it can be lightly sprinkled into miso soup and noodles, and used as if it were freeze-dried shallots.

The same is true for the rinds of white radishes and carrots. If there are a lot of them, they are finely chopped and dried. Similar to shredded radishes, they can be used for stewing or stir-frying.

Zhuang Siquan reminded that the types of vegetables that are not suitable for drying are lotus root, burdock, eggplant, etc., which will have bitter skin. In addition, green vegetables such as spinach that dry and wilt are not suitable for this method.

◎ This article is excerpted from / "Time-saving and delicious vegetable dishes: 1 vegetable X 4 flavors. Do it once and eat it for 7 days" by Zhuang Siquan ◎ Image source / Advanced Publishing‧Dazhi Image / courtesy of shutterstock

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