Make good use of microwave ovens and make dry vegetables easily at home

Dried vegetables and fresh vegetables have completely different flavors. Compared with fresh vegetables, dry vegetables that remove moisture not only increase sweetness but also improve the flavor of the ingredients. It is a much better way to deal with it. Some of the methods of making dried vegetables can only take a few hours to complete, while some can take more than a week to complete. You can choose your favorite vegetables according to your personal preferences and try it! After these delicious and delicious vegetables are made, they can also be regarded as daily snacks! .

Preparation beforehand (half dry and full dry models are suitable)

・Because vegetables are dried and used in a crust, please clean them carefully before making.

・You can use a kitchen towel to effectively dry the ingredients.

・Cut vegetables into easy-to-enter, so they can be eaten later. (The larger the cut surface, the easier it is to evaporate the moisture)

Method for drying

·Prepare the squid for drying, and make the vegetables separate and not intersect when arranging.

・Choose a place with plenty of sun and wind to dry.

・During the drying process, the vegetable ingredients should be turned over repeatedly.

・When making a fully dry style, you should pay attention to the rainy day or heavy weather, you can move to a well-ventilated place indoors or place it in the refrigerator. When drying, pay attention to the food state to avoid germs.

・Be careful when making a full dry style. If you want to avoid dust, you can use a light-transparent and air-transparent dustproof network to cover it.

The production basis of semi-dry style

As long as you spend two or three days, you can easily make dry sun vegetables that retain a little moisture!

・Choose ingredients

Any ingredient can be made into dry vegetables. The difference lies in the raw moisture content of the vegetables and the required day and day time. If it is the first time you make it, you can choose vegetables that are easy to obtain and have less moisture, such as croaker, potato, goulash, etc.

・The standard for drying vegetables is about several hours to half a day depending on the climate. As long as you observe the vegetable ingredients that are drying, there is a water-deficient pattern or the whole plant is soft, it is OK! But if there is insufficient sunshine, you need to re-dry it again the next day.

・Eating Method

Half-dried vegetables are dry, with less moisture and more sunny flavor, and they taste more rich. They can be eaten directly and can be used as ingredients for cooking.

・Save method

on kitchen towels, do not put on the insulated film, and put it directly in the refrigerator. Refrigerate and store for 5 days. Please finish eating within the period of taste.

The production base of the fully dry style

Whether it is mushrooms or cut white sausage, it can be easily completed by putting it aside and hanging it! The essence of vegetables is completely condensed into the dry vegetables and is cooked into a high-quality soup and is particularly delicious.

・Choose ingredients

except leaves, it is OK.

・The standard for drying is about 1 week, and it is necessary to wait until the moisture of the vegetable ingredients is completely evaporated. The time required varies depending on the type of vegetable ingredients, so please judge according to the appearance of the vegetables.

・Eating Method

Completely dry vegetables can be used with water, and it is also very good as a soup for making high-solid soup.

・Save method

can be stored at normal temperature for 3 weeks. Please finish eating within the period of taste.

Can also make dry vegetables on rainy days

The method can also make dry vegetables on rainy days is mainly done by microwaves. Cut the vegetables into thin slices, put them in a microwaveable container without intersecting, microwave for about 3 minutes, then turn over the vegetables and microwave for about 2 minutes to complete. After completion, enjoy directly as vegetable slices.

The drying of self-made Japanese-silk vegetables is very different from the fried vegetables on the market. Although drying of fried vegetables is also a state of drainage, it is fryed after processing and added flavoring. Not only does it completely lose nutrients, but it also eats more heat to cause the body's burden.