Cooking with dried vegetables, fruits, herbs

I propose to direct the discussion in a new direction.
Let's discuss how best to cook dried foods.
There is little information on this topic on the Internet.

After all, there can be a lot of options:
- put in soup, porridge, second, salads, etc.

At the same time, how much should be soaked for what, or kept in boiling water or until cooked into soup?

Where is the best option? Let everyone share their experience.

For example, if I soak dried tomatoes for a long time, the tomatoes are too slimy, and the water gets a very pleasant taste. If soaked for a short time, tomatoes are a little harsh, pleasant to the taste, with a salty, concentrated tomato flavor.

Dried plums - they are sour and harsh (if not soaked).

Underdried strawberries are tastier, but they grow moldy in the refrigerator (I keep them in the freezer.

Who tried to make soup from zucchini?
Who tried to dry cucumbers?

I propose to direct the discussion in a new direction.
Let's discuss how best to cook dried foods.
There is little information on this topic on the Internet.

For example, if I soak dried tomatoes for a long time, the tomatoes are too slimy, and the water gets a very pleasant taste. If soaked for a short time, tomatoes are a little harsh, pleasant to the taste, with a salty, concentrated tomato flavor.

Better to open a new topic, you need to - I'll do it.

I never "soak" tomatoes, they are perfectly soaked themselves when cooking soups and other things, I put them together with meat and other products.

I don’t soak plums either, it boils well when cooking porridge, for example. Plum dry cut into chips.

I liked dried eggplants and zucchini anymore.

Sweet pepper and greens are constantly dry, I add without soaking to different dishes.

look here:

Sun-dried tomatoes and herbs for soups
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=654.0

Oh, how I got dry this year!
Celery, parsnips, peppers, carrots, greens - all this is in the mix, which I pour with all my heart into stews, pilaf, soup, and stuffed cabbage rolls.
Story!
I also dried the zucchini. Admin, but I really liked it - I pour them into the stew, only 10 minutes before the end of cooking. It looks like mushrooms.
I thicken the sauce for the cutlets.
I dried the plums in halves, but not to a crunch, but softer. It turned out better than prunes. I put them in jars under the lid. I put it in the oven and pasteurized it at a temperature of 60 degrees. Everyone really liked pears, dried tomatoes.
By the way, I don't soak tomatoes - I put them in pilaf and chicken soup. And so I eat with cheese. Delicious!
Dried raspberries (as many as two two-liter jars turned out!) In tea and in charlotte.
Apples and peaches are simply eaten in the form of chips.
Now in the kitchen there are about a dozen two-liter jars of dried fruits and vegetables. And this is very encouraging!

And I don't soak any vegetables. I just pour and boil or carcass.
But I dried the zucchini this year, but I haven't tried it yet - I didn't really like it, because, unlike other vegetables, a lot of moisture comes out of the zucchini (I never would have thought - they are so hard, they will be harder than cucumbers) and dry product remains with a gulkin's nose. It's shocking when from a box of a raw product you get a dry one not even a jar, but a handful. Reverse the box when boiling, probably, will not work! Is that so for everyone?

I also think that it all depends on the time the product is in the dryer. And I like bananas just with chips, so that you can suck longer.

Eh, and plum, strawberry, peach, apricot chips ...
Therefore, I do not do that they do not last long, they simply do not have time to cool down from the dryer.
The exit is also 1:10, it takes a lot of time, but where are they then ... something is not visible, while the second batch is drying - the first is already gone for some reason ...

But herculean porridge with them ... cannot be conveyed. What is Bystrof and others ...

[dried raspberries]

By the way, if you lightly soak for 30 minutes undried tomatoes stored in the freezer - you get very tasty, almost natural tomatoes, salty, with a concentrated, slightly salty, very pleasant taste.

It is good to add them to a ready-made second, for example, mashed potatoes.

And the remnants of water soaked with tomatoes - I drink it with great pleasure, or add to mashed potatoes - it turns out completely natural fresh tomato juice.
Whoever says that I'm wrong - let him be the first to throw a stone at me.

Tried dried raspberries.
Dries quickly. It is necessary to soak for a long time, half a day, no less. It is better to sprinkle some more sugar.
Raspberries from the garden cannot be compared. But you can eat, or add it somewhere. Something between jam and soaked fresh raspberries.
But green peas pleasantly surprised me. When dried, it is hard, shriveled.
Poured a little into the glass before going to bed dried green peas, on trial. Lightly poured cold boiled water.

In the morning I tried it - green peas, as fresh, are almost indistinguishable! Delicious.
I tried it with sour cream (a little salt should be added) - the taste is almost the same as with the purchased green peas.
So we will keep in mind.
Next time - either in potatoes, or in another dish where fresh peas are appropriate (which means that dried soaked peas are also appropriate there).

And today I cooked cabbage soup from dried sauerkraut, the taste is excellent, you can't even guess which one is from dried! Although the appearance of dried cabbage acquired a brownish-green color as a result of drying, everything became normal after getting wet. I tried dried blueberries - I really liked it, next season I will cook it for future use.

[Currant coffee (vitamin winter drink with pleasant sourness)]

1. Currant coffee (vitamin winter drink with pleasant sourness) .
Take currants, dry them.
In winter, before use, grind in a coffee grinder
Pour boiling water over, let it brew. Sugar to taste.

2. Dried cucumbers .
Take cucumbers, cut into circles, 5mm thick, dry.
It is advisable not to dry completely (store in the refrigerator).
In winter add to soups.
You can stew cabbage, adding dried zucchini, cucumbers, tomatoes.

Please tell us how you cook eggplants later? I dried it last year and threw it away.

Soak the eggplants in salted water until soft. And then I fry in sunflower oil, add garlic, pepper and pour mayonnaise. A couple more minutes and you're done.
Malgos, why did you throw it out?

Respond, who has been drying vegetables for years!
Interested in harvesting zucchini, asparagus, eggplant.
I made trial lots and prepared them right there so as not to waste product and money in vain.
The stewed zucchini did not turn out at all the same as those cooked from fresh product (they practically did not recover their shape, they tasted like pickled mushrooms - maybe they sour while I soaked them).
The stewed asparagus came out like paper, only the beans could be eaten.
I got into the instructions, and there almost all vegetables are recommended to be blanched or steamed for 3-10 minutes.
Do you follow this recommendation? How do you cook dried vegetables later?
P.S. Dried carrots and beets without pretreatment. Preparing with a bang.

I dried eggplants that year, I didn't like it.

I liked the zucchini, but as an independent dish, I did not cook them, mostly they went to soups with me. This year it has dried up.
I dry dill, parsley, again in soups.

Of vegetables, I will also have tomatoes and bell peppers.

I also add a little to soups and stewed potatoes, or to meat with gravy.

They just dried the eggplants in slices - so-so ... you still have to figure out where to add them in winter ... as an option - in cutlets .. but the eggplants, cut with berner on the thinnest circles ... yes, in the fast drying mode ... but very tasty ..even in a semi-finished style .. Who is an eggplant maniac - I highly recommend ..))
I was surprised by the sweet pepper ... from selected products, weighing 2 kg 300 g, after grinding with a coffee grinder, a whole jar of awesome-smelling seasoning came out ... only the smallest one - from baby food ... but full ... so the output is ready - puzzled to say the least ...
But cucumbers .. who would suggest them for something more sensible and tasty to use - the price would not be for that person

What and how to cook in the dryer ?!

Here is the recipe for "Chicken legs and rice garnish under creamy gravy with dried vegetable mixture and dried tomatoes" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=142745.0





For details, see the link

Dried mixture of the new crop, not yet complete, I cook gradually



Such a pinch (or two) of the dried mixture is enough for a saucepan of 3 liters for a full-fledged tasty broth, and fresh onions, carrots can no longer be added


This is what the dried vegetable mixture looks like after making the broth (reconstituted vegetable mixture), the view is quite pleasant, beautiful



Cook with pleasure and bon appetit!

[Pork in a sauce of dried and dried vegetables]

Pork in a sauce of dried and dried vegetables



I hope my experience in using dried and dried vegetables in meat dishes will help you decide whether or not to make dried vegetables at home.

Cook with pleasure and bon appetit!

🔗

I tried to bake bread with tomato chips, the color turned out to be unusual, the taste too. (y) I really liked it, for a change you can bake such bread. It's very cool when you come across a piece of tomato. : nyam: Well, if the guests come, then I think everyone will be surprised and full. The next in line in bread is dried carrots, I hope they won't let you down!

[tatjanka]

tatjanka, indeed, a beautiful color turned out, SUPER!
Well done, thanks for the idea!

This is a chicken with dried carrots and tomato chips, and a fresh onion (didn’t have time to dry it) URL =

We usually dry a lot of apples, but until now we either cooked compotes from dried apples or just ate them. But now I wondered if they could not be used when baking chicken (well, or a goose). It's just that their apples can only last until the New Year in the cellar, but not more than that, but I often bake poultry and meat with apples. Has anyone stuffed a bird with dried apples? As it turns out?

And what to do if you need to fry vegetables? Onions and carrots. Often they need to be fried in a dish for deliciousness. How do you do, soak or not steam with frying?

I only sauté fresh vegetables. But I can add a pinch of dried to them, while the liquid evaporates, they soften and give their taste to the total mass.

I've been looking - many dried eggplants criticized, but in vain .... A tasty thing, it turns out. We have a southern city, a lot of eggplants and a lot of Koreans ... and they have an absolutely wonderful "Korean Dried Eggplant Salad." The Koreans cooked it for themselves and for sale - it was usually sold next to carrots "in Korean". The taste of dried eggplants in it is completely different from fresh ones. True, I have not bought for a long time, I do it myself ...

True, I have not bought for a long time, I do it myself ...

well ... where is the recipe?

well ... where is the recipe?

Yes, yes, I also want a recipe ...

For myself, I chose two dishes of dried eggplant, one is a salad, and the other is just fried eggplant. The recipes, how to put it mildly, are wrong from the point of view of the Koreans themselves, but the taste is very similar to the original.
Korean-style dried eggplant salad.
The first thing we need for him is Korean carrots. It's great if you have one. I usually don't, but I always have a bag of ready-made Korean Carrot Seasoning. Sharp "(sold in stores). I rub the carrots, add and hammer them lightly. I leave it for 10-15 minutes. If a miracle happened and the carrots are juicy, then I just drain the juice, but I don’t squeeze it out ... it will not be tasty later.I heat the sunflower oil in a frying pan and add the required amount of seasoning there. It's a matter of taste - who loves what kind of spice. I sprinkle less than recommended, do not do it too sharp. It is in hot oil that the seasoning reveals its taste! I stir for about five seconds, carefully pour in the vinegar, immediately turn it off and pour this tingling, squealing, aromatic mixture into the carrots. Mix thoroughly and leave to brew in a cool place. (If the carrots are not at all sweet, then adding a little sugar will not hurt at all)
And in parallel, you can cook the main course.
We need:
50 grams of dried eggplant.
1 large onion (cut into half rings)
1 red bell pepper (cut into strips)
soy sauce - 2 tbsp. spoons,
vinegar (better balsamic, but you can also apple or wine) - 2 tbsp. spoons
ground coriander (for an amateur)
garlic - 3 cloves
Dried eggplants (I dried them in circles, although it would be more correct to cut them into narrow strips and in the salad they would look better, more harmonious, look) for 15 minutes, pour salted boiling water (salt, so that the bitterness comes out). If the pieces are larger, then a little more time is needed. (Dried eggplants are like dried apples, mushrooms are a separate song. They have their own taste, and a dish, even a familiar one, will have a completely different structure and taste !!)
Drain the water from the eggplant pieces .. Heat the vegetable oil in a pan, add chopped garlic to it (you can still use ground coriander, but I just don't like it). After 15-20 seconds, add the eggplants, chopped onions and bell peppers. Fry over high heat, stirring constantly, for a couple of minutes. Pour in vinegar and soy sauce. Stir and turn off. Leave to infuse and cool under the lid.
Then mix the cooled eggplants with the Korean carrots (mine, freshly prepared express carrots had also cooled down by that time) And… Bon appetit.
Unfortunately, I cannot make a photo, etc. For the dried eggplants are long over, and my Isidrushka is just coming to me ...

[Lana_65]

Lana_65, Thank you! Why didn't they issue a recipe?

Fried eggplants (from dried blanks).
Pour 100 grams of dried eggplant with salted water for a couple of hours. Then squeeze out, rinse well. If large - cut into pieces of four to five centimeters.
In a frying pan, with three to four tablespoons of vegetable oil, fry one large onion, cut into half rings, large bell pepper cut into strips. Fry, stirring occasionally, for 1-2 minutes. Add prepared eggplants and simmer fifteen mines under the lid, stirring occasionally. Then add the chopped tomato and simmer for another five minutes. Turn off the stove. Add three to four cloves of chopped garlic, a tablespoon of soy sauce, black and red peppers to taste, and fresh herbs (dill, cilantro, parsley) to the pan. Cover the eggplant with a lid and leave for ten minutes. You can eat them both hot and cold. It turns out delicious and not very similar to the same dish made from fresh eggplant.

Why didn't they issue them with recipes?

I don't even know ... do you need it? It seems nothing special. Yes, and I don't have a photo and there will be more

Do - Do It!
Without a photo ...
There will definitely be those who want to cook according to these recipes! And then they get lost ...

[Lana_65]

Lana_65, now I also need dried eggplants ..... Hurry up summer!
Svetlana, how did you dry them?

how did you dry them?

Oh. here you can't do without our hot sun ... probably only in the oven without it. I tried to dry in the kitchen - but they. already dried, they began to absorb steam so actively during cooking that they had to abandon this method.
Dried in the summer, on a grid laid out on baking sheets and planks. Therefore, they were cut into circles to dry faster. I dried them a couple of times, cut into pieces and strung on a string, like mushrooms ... but it's all for a long time and I'm a lazy person, however

Do - Do It!
Without a photo ...
There will definitely be those who want to cook according to these recipes! And then they get lost ...

Then I'll try to arrange them as recipes tonight. I accidentally saw in some topic that the hostesses were disappointed in dried eggplants ... and immediately rushed to rehabilitate them.There the taste turns out to be interesting - and mushrooms and not mushrooms seem to be ... but certainly not familiar eggplants It's even funny when they start guessing.

Okay. It's good that there is no extra. no equipment needed for drying. The sun and heat lately we have in abundance in the summer! Looks like I'm going to dry eggplant this summer! Svetlana, thank you for the useful information!

The sun in the summer and the heat lately we have an abundance of summer!

Oh, yes, we, it turns out, are neighbors .... judging by the cities in the profile, dry of course, you will not regret and Bon appetit, especially the salad - well, it's not like that with fresh eggplants ... and that's it. I've looked, and where is the best place for me to issue a recipe? It seems to be mainly about how to dry ...

I've looked, and where is the best place for me to issue a recipe? It seems to be mainly about how to dry ...

Svetlana, maybe where are the vegetable dishes? I would place there

maybe where there are vegetable dishes? I would place there

Thanks for the advice ... I'll try in the evening

[Lana_65]

Lana_65, good luck !!!

We usually dry a lot of apples, but until now we either cooked compotes from dried apples or just ate them.

Good day! We also dry apples - 2 large dryers * Wonderful * and 1 smaller one, such as an analogue of izedri - * Sukhovey-M *. And just recently I started a dough for bread - not such a steep dough - but as for a ciabatu, and added a good handful of dried apples, at first it even seemed to be too much. And we dry the apples * white filling *, cut out the core and I crumble the apples * with an alligator *, long sticks are obtained, tasty, So the bread dough is sour for 2 days - on the advice of the girls I do it with pleasure and the apples got moisture there, and the baked bread turned out like with fresh apples and when the apple hits the tooth - sour-sweet-juicy

I will report !! Inserted Dried Eggplant Salad and Roast recipes into vegetable recipes. Maybe I'll add a photo later ... when the dried eggplants appear

[Lana_65]

Lana_65, tell me, is it possible (purely theoretical) to try dried. use eggplants for moussaka. There, the eggplants must also be soaked in salted first. water, and then fry and fold in layers with meat and tomatoes.
And then in the freeze they take up a lot of space.

Everything is allowed! If you like the result of the finished dish You need to try and evaluate the result, for this you can first cook a small portion.
Dried eggplants are not for everyone, for example, I don't harvest them, they didn't go with us

I soak mugs of dried eggplant, then fry. That is, the principle you need is observed. but of course you must first try - how will such "reconstituted" eggplants taste to you. In our south, they are often used in cooking. painfully interesting taste

Thank you girls!
Boom to try!

I have been drying eggplants for several years, they are in demand with us better than frozen ones. I cooked frozen 2 times and that's it, they just took up space, but closer to summer I threw them away. I chop them into soups, soak and carcass in sour cream, it turns out very tasty, I cook a meat pie with them, a vegetable stew.

I have been drying eggplants for several years, they are in demand with us better than frozen ones. I cooked frozen 2 times and that's it, they just took up space, but closer to summer I threw them away. I chop them into soups, soak and carcass in sour cream, it turns out very tasty, I cook a meat pie with them, a vegetable stew.

Well, you see what kind of opportunity, And I don't need dried ones for my soul, I won't take it for nothing, for us it's beeeeee

So, you need to try everything, at least in small portions and then draw the conclusions "I need it"?
Dry 1-2 eggplants, then cook some of them, and everything will be clear at once
The taste is so individual

And here I will show my puffs from restored plums:



I did it for comparison with fresh (restored - darker)



The plums were reconstituted in a small amount of water for 1.5 hours. Sugar was added in the same amount to both the fresh and reconstituted plum puff. The filling with reconstituted plum tasted more elastic, and I even liked it better

And here is the video:

Dried mixture of the new crop, not yet complete, I cook gradually

What's in your mix? Girls can someone make sweet zucchini in the dryer share the recipe

What's in your mix? Girls can someone make sweet zucchini in the dryer share the recipe

The recipe and composition of the vegetable mix is ​​here:

Soup greens (a mixture of dried vegetables, herbs) (Admin)



Sweet zucchini:

Sun-dried zucchini (Admin)



And the rest of the recipes are here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=174.0

I have been drying eggplants for several years, they are in demand with us better than frozen ones. I cooked frozen 2 times and that's it, they just took up space, but closer to summer I threw them away. I chop them into soups, soak and carcass in sour cream, it turns out very tasty, I cook a meat pie with them, a vegetable stew.

Hello, how do you cook in sour cream
There were dried eggplants at my place, and I could not think of what to do with them, or rather, I tried to add them to stewed potatoes with vegetables in a slow cooker, but I didn't like it. I decided to give them one last chance before throwing it out))) I boiled it, poured it with salted water, stood like that for a day, tasted it, it’s not clear sho), well, I decided to throw it out for sure, and then the thought came to grind them with a blender, made a marinade, added more garlic there , pepper, sunflower oil. stirred. And it turned out to be quite tasty (for me) caviar! So I found a use