Cooking with dried vegetables, fruits, herbs

[_IRINKA_]

_IRINKA_, I soak the eggplants in hot water, drain the water, add sour cream and carcass until tender.
Today I prepared this salad from dried eggplant:



I poured the eggplants with hot water, drained the water, added frozen peppers, onions, garlic and avacado, seasoned with olive oil. The next day it tastes even better.
The forum has two great recipes using dried eggplant here here and further here.
I will try to cook caviar according to your recipe, when there are surplus eggplant, while they fly away in our salads. There will not be enough until the new harvest.

Hello. And who tried to dry green onions?

See in this thread CONTENTS OF THE SECTION "RECIPES FOR ELECTRIC DRYER"

Thank you. But in this section about green onions did not find anything, or is it not suitable in dried form?

[Vika]

But in this section about green onions did not find anything, or is it not suitable in dried form?

Vika, I always dry green onions. And more. All goes away during the winter - in bread, in porridge on the water, in soups, in casseroles, in main courses, in general, everywhere ...

Thank you very much, so we will dry. Do you dry it for a long time and how do you store it?

No, I would like to take and make an author's recipe on the forum of dried onions
No, you need to get into any topic, throw a photo - it's done

And in a couple of days, the question "who dried the green onions" will arise again somewhere - and again all over again ... we will scour the forum and ask questions "how to do it"

[Zoya]

Zoya, I join Tatiana. Make it a separate recipe.

Do you dry it for a long time and how do you store it?

Onions dry quickly - about 4 hours (depending on the weather). If harvested after rain, then longer, in dry time - faster. I dry until rustling. I store it like everything else - in ordinary jars with lids (plastic or screw), but always in a dark place, otherwise it brightens.

No, you need to get into any topic, throw a photo - it's done

I wanted the best - the person was interested, and I showed a photo of my dried green onions. I didn't know that you can't show your photos in the comments. And other girls show their photos (I don't understand anything ...). I'll delete it now.

[Zoya]

Zoya, I think that it is not necessary to delete, it will simply be difficult to find in the season. This idea, for example, did not occur to me during the season. Although I began to eat onions only after buying a dehydrator. I eat only fried and dried onions. Now we will use green as well.

[Zoya]

Zoya, this photo will be enough for the final photo and to write a new recipe - write and post, it is very necessary and will be in demand
I'll put it in the recipe directory

Over time, I will clean up this topic, and the recipe in this form will go away ... go to the basket

Thank you.

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

Share the recipe, please.

I've been looking - many dried eggplants criticized, but in vain .... It turns out that it’s a delicious thing. We have a southern city, a lot of eggplants and a lot of Koreans ... and they have an absolutely wonderful "Korean Dried Eggplant Salad." Koreans prepared 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 ...

Can be seen in dryer recipes CONTENTS OF THE SECTION "RECIPES FOR ELECTRIC DRYER"

Forgive me for interrupting, but I myself suffered for a long time with frozen eggplant.And then I accidentally found a tasty use for them - in the form of caviar. True, I cook it in the cartoon. I pour oil into a saucepan on the bottom - a little more than usual for soup or stew (eggplants love oil). Next, in large pieces, fresh onions, grated carrots, frozen eggplants, tomatoes (I also ice them, but you can also put dried ones), sweet peppers. If there is not enough tomato, then I add either tomato juice, or paste + water (about a cup), salt. I turn on the cartoon for baking. And at the end of the program, I grind everything with an immersion blender (mine are so fond of). But you can just mix everything well.

This year I discovered dried pea soup by chance!
It turned out a little laborious, but it's worth it! I already had dried carrots, green onions, dill, parsley. And so I decided to dry the pea porridge left over after dinner. No sooner said than done! Smeared it on a marshmallow tray, and dried it until tender. It turned out to be dried lumps. I looked at them and looked at them and drove them through the coffee grinder to a state of powder. Then I also chopped carrots, onions, herbs. I added a few whole dried carrots and herbs to the finished mixture, for beauty, and so that there was something to chew.
And now everything is simple! I put a few spoons of dry soup in a bowl and just add water pour boiling water. After a few minutes, mashed potatoes or porridge (depending on the amount of water) can be eaten. You can add a little oil to the plate for flavor. Good for a trip, a hike, or if there is no time to cook something. I gave my neighbor a taste of the soup, but she ate it and immediately said: "sell the jar!"
Now I have plans to master "instant" borscht. Only it will take a lot of time. While I'm drying beets and carrots of the previous harvest and greens. In summer, it will be the turn of cabbage and tomatoes. I also want to pour only boiling water

Only it will take a lot of time.

it is not worth it, unless you are going on a hike or just for the sake of interest, and more than necessary - heat treatment, consider double cooking, but it's the master's business - whoever is comfortable

for just home use, dried vegetables and a constant supply of ready-made broth in freezing or twisting are quite enough

pea flour can be bought at the store

fast food - from Tanya's advice - freezing or under twist
we dry and freeze and spin many

in plans to master "instant" borscht. I also want to pour only boiling water

Checkmark, also very interested in instant meals! My husband does not want to take trays / jars of food to work, because "they still need to be carried ..." But I agree to take something like a "hot mug" - poured it in, poured it with boiling water, stood a little and you can drink! I was puzzled by this question, maybe. in the shops of any chemistry in addition it is full, every day such a drink is harmful to the stomach. I would like to do something homemade. Your message was very relevant, thanks for sharing your experience! Now I will know at least in which direction to move!
Be sure to write if you did anything besides peas!

Look in this thread, at the bottom of the thread there are tips for meat, soups, fish Useful tips for using the dryer, recipes for how to use the dryer smarter

Here I found about "instant borscht" 🔗

Good evening! Girls, tell me, but no one dried cauliflower? I read on the Internet that it is being dried. But what is it then when cooking? Tell me who knows.

[Yutan]

Yutan, I dried both broccoli and cauliflower and zucchini. Their taste is rich, aromatic. Used for soups. Stored well dried in glass jars at room temperature.

Good evening! Girls, tell me, but no one dried cauliflower? I read on the Internet that it is being dried. But what is it then when cooking? Tell me who knows.

There is a way to check it yourself.
Take a small head of cabbage, chop and dry. And then cook something from it.
And it will immediately become clear "but I need it"? Run for a bag of cabbage and dry, or leave the idea in the past.
We focus on our taste - as always

[Jouravl]

Jouravl, Admin, Thank you! I will try. The freezer is full, I can't marinate because of the pancreas. So I decided to dry the crop.

[Tanyusha]

Tanyusha, can be dried with spices - but it's a matter of taste

For example, I hate dried eggplants in a simple form, But dried with spices is a completely different matter

Dried eggplant in pieces, in dry marinade (Admin)

You can also dry 1-2 eggplants in order to understand how successful the recipe is and whether it will be used

Vegetable soup * Spring lazy * in a multicooker Redmond RMC-02. On dried vegetables.

I also made instant pea puree soup. I boiled peas, carrots and onions together, then threw the onions away (I wanted to dry them too, but it became even disgusting). Boiled peas dried, ground in a coffee grinder and sifted through a sieve. I cut the boiled carrots into long cubes, dried them and cut them into small cubes with scissors, mixed with peas. It turned out delicious. I think I will pack it in portioned bags, each for one mug. I would like to add crackers there, but I don't know how this will affect storage.
I also want to dry puree soups, but there are a few questions: the Isidri website has recipes where butter or cream is added to the soup. How will the fat behave during drying, will it interfere with storage? In general, how are such soups stored? Do they deteriorate quickly?
Advise recipes for instant soups in the dryer, I didn't find such a topic.

Good Pea Soup Recipe

But, for storage, I would not add croutons to pea flour. How is the flour supposed to be boiled with water then? together with crackers? Then they become limp in the broth, which is not always pleasant.

I would dry the croutons separately, and then add them to the brewed soup. Well, that's my opinion, and only

Second opinion: it is also undesirable to preserve-dry something that contains oil, including vegetable oil. I have such an experience, negative - the oil tends to turn rancid as it is stored, and then all the food takes on an unpleasant smell

As for the fat, yes, that's why I was surprised to see in the recipe that they dry cream-soup with cream. Apparently, I will not do this.
As for the croutons - in purchased soups, such as "Hot mug", croutons are added, they do not soak in boiling water and continue to crunch in the soup. I wonder if they are somehow specially processed or are they just very dry? I am afraid that if you mix crackers with peas, then after a while they will still become damp, even if the flour is very well dried. In principle, of course, it's not a problem to keep the croutons separately, but I'm interested in making a semi-finished product from the category of "just add water".
The experience of those who made such soups and stored them is very interesting. Where, in what conditions, and how long are they stored? And share, please, proven recipes.



The potatoes are dried so that they can be ground into powder and added to a puree soup, for example, mushroom? Or is it tasteless?