How to make dried vegetables

 1. Making semi-dried dried vegetables:

  2-3 days in the sun, at this time the vegetables still retain a little water, this is the sun-dried semi-dried vegetables.
  Applicable ingredients: Any ingredient can be made into dried vegetables. The difference lies in the original moisture content of the vegetables and the required sunshine time. For the first time making, it is recommended to choose vegetables that are easy to obtain and have low moisture, such as carrots and potatoes. , Broccoli, etc.
  Judgment of drying finished products: Depending on the weather conditions, it may take a few hours to half a day. As long as the dried vegetables show water-deficient lines or the whole plant is limp, that's it! If there is not enough sunshine, let it dry again the next day.
  How to eat: Semi-dried dried vegetables have a richer taste and can be eaten directly or used as cooking ingredients.
  Preservation method: Put it on a kitchen paper towel without covering it with plastic wrap, and put it directly in the refrigerator. Refrigerated can be stored for 5 days.
  Drying method: prepare a sieve for drying, place the vegetables separately without overlapping, and place them in a sunny and ventilated place to dry. The vegetables need to be turned repeatedly during the drying process.

2. Steps to make dried vegetables:

  Shiitake mushrooms or diced white radishes are all suitable for making fully dried vegetables, which can be dried in the sun. The essence of sun-dried vegetables is all concentrated in the dried vegetables, which is suitable for cooking stock.
  Applicable ingredients: Vegetables other than vegetable leaves are acceptable.
  Judgment of dried finished products: The drying takes about 1 week, and it will be completed until the moisture of the vegetables has completely evaporated. Different vegetables require different time to dry, which can be judged by the appearance of the vegetables.
  How to eat: Dried vegetables can be used as ingredients for making stock.
  Storage method: It can be stored for 3 weeks at room temperature.
  Drying method: prepare a sieve for drying, place the vegetables separately without overlapping, and place them in a sunny and ventilated place to dry. The vegetables need to be turned over repeatedly during the drying process.
  Tip: When making dry vegetables, if you encounter rainy or humid weather, they can be moved to a ventilated place indoors or put in the refrigerator. Take care to avoid mold when drying. When making all-dried vegetables, if you are worried about getting dust, you can cover it with a light-permeable dust-proof net.

3. How to make dried vegetables on rainy days:

  In rainy days, you can make dried vegetables in a microwave oven. After cutting the vegetables into thin slices, place them separately in the container, and microwave for about 3 minutes. Take out the vegetables and turn them over and microwave again for about 2 minutes. The finished product can be enjoyed directly as vegetable slices.

How to dry vegetables in large quantities/dehydrate vegetable in a dehydrator:

1:Selection of raw materials; select vegetable varieties with rich meat quality, and strictly select the best and remove the inferior before dehydration, and remove the pests, rot, and shriveled parts.
2:Cutting, blanching; cutting the cleaned raw materials into slices, silks, strips and other shapes according to product requirements.
3:Cool and drain; the vegetables after pre-cooking treatment should be cooled immediately to make it drop to room temperature quickly.
4:Drying: Different temperature, time, color and moisture content during drying should be determined according to different varieties. Drying is generally carried out in a drying room.

Recommendation of vegetable dehydrator/drying machine

Household Commercial All-in-one drying equipment without installation for any material
  Drying essence is take moisture away, but takes away the moisture temperature is not the most critical factor. The key for drying is depending on relative humidity within certain space, Baixin Company took advantage of the dry essence, originality developed a "Closed Cycle" dryer, changed the traditional heat pump dryer "bake" to "dehumidifier”. Its several advantages were unmatched by the traditional heat pump dryer.
  Baixin Food Dehydrator has a compact structure, great energy-saving, wide application, high drying quality, easy operation, simple installation and removable. it is the best drying equipment for small firms, drying experiment and scientific research. The users only connect the power to use, is the easiest operation heat pump dryer.

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1:Applicable：Vegetable,fruit,meat,seafood,agricultural ,noodle,wooden
2:Output：100-3000kg/h
3:Heat pump model:1P/2P/3P/6P/8P/10P/15P/20P/30P/40P/60P
4:Drying time:Depends on different drying materials
5:Core advantages:Energy saving and environmental protection, simple or without installation, easy operation operation, wide application for food vegetable fruit dryer，small area occupy

Vegetable drying video：