Banana dry
By VicentaLakin
Bananas smell like gin, sex cold. Its effects are thirst and lubrication. Those who suffer from warm fever, thirst, the secretness of the urinal knots and haemorrhage are fit to eat. Bananas have high levels of sugar, protein, vitamins, minerals and potassium. I'm used to it. Bananas are regular. Bananas taste a little tired, and sometimes bananas are raw and hard to eat. So I used to drink it with milk. I've been eating too much and I've been trying to change things, so I got the idea of doing banana dry. Bananas that are dry have to be born a little bit. Bananas that are ripe are not easy to dry. My bananas are still getting better this time, and the yellow-mei air is damp, and the dryer's been dry for 18 hours or not, and I remember doing banana dry for eight hours。
- sweetening
- other
- a day
- simple
Steps for Banana dry
1
Prepare a bowl of cold water, with a small spoon of salt. Salt water prevents oxidation。
2
Bananas are cut into 3 mm thick thins, too thin to dry and become too fragile and too thick to dry。
3
Banana chips are immersed in salt water, isolated from the air and protected from oxidation. It doesn't seem to work well.
4
The wind dryer's fruit plate is silica evaporated, and the banana slices are paved and do not overlap. I laid four plates, almost two bananas a plate。
5
I baked it with a low temperature, and turned the temperature button to 35 °C, and then press the button and leave it alone. Come back every 3-4 hours to see how dry the banana slices are, most importantly, if there are several plates, change the top and bottom plates. It's 18 hours later, and it's sealed。
6
It's 18 hours later, and it's sealed。
7
Homemade snacks with no natural additions。Banana dry Make Tips
Bananas are better given, but not too much, and the bananas are not sweet and smelly; they can't be too ripe, too ripe to dry, and they don't look good. Salt water has had a good effect on oxidation during apple drying, but banana drying appears to have had a marginal effect. You don't have to. Three, I found that the colours were better, the nonoxidated banana drys were the bottom plate, the hottest, the strongest wind, and the blackest one. It is assumed that the high-temperature and strong winds at the bottom quickly dried up the water, and the banana slices could not be oxidized, pending confirmation。