Some Chinese popular vegetables are very low in the selenium(Se). The Se enrichment on these vegetables is very beneficial to the health of the local people. Drying and preservin¨g Se-enriched vegetables can provide a valuable food source. Preservation tests on sweet pepper, eggplant and cucumber enriched with Se by different drying methods of microwave, low-vacuum, heated airflow, and high-vacuum after freezing were conducted. Affecting curves have been developed for different drying temperatures. Effects of drying methods, initial selenium contents, sample moisture contents and blanching on keeping quality of Se-enriched sweet pepper bars are discussed.