Products:
- bananas - 1 kg
- some sunflower oil.
Cooking sequence:
1. Dried sweet ripe bananas with a uniform color pulp. In overripe fruits, the peel becomes covered with brown spots, and the flesh becomes slightly moist. In raw form, such bananas are very tasty, but when dried, the slices will soften and stick to the surface of the trays.
2. The selected bunch of bananas is rinsed with cool water so that possible contaminants do not fall from the peel to the flesh.
3. The peeled bananas are cut into circles, a thickness of 3-5 millimeters.
4. The grate trays are removed from the electric dryer and lubricated with any refined vegetable oil. The oil is applied carefully so that it remains only on the top of the plastic ribs and does not drip down.
5. Lay out rows of banana rings.
6. Trays with bananas are placed in tiers and placed in an electric dryer. During drying, the banana slices do not need to be turned over; the rings are sown evenly on both sides.
7. Bananas are dried for a day. If you get bananas out of the dryer ahead of time, they will not be stored for a long time and stick to each other, as soon as they get into the jar.
8. Well-dried bananas can be stored for more than a month. The circles do not dry to a crunch, they thin out, become elastic and bend.
9. Dried bananas are stored in a dry place, placed in lockable glass jars.
10. Banana slices are eaten instead of sweets when the body asks for something sweet. Banana drying is thrown into ready-made milk oatmeal. In this case, sugar can not be used, oatmeal will receive its share of banana sweetness.
11. Dried bananas are often placed in a batter, previously cut into small pieces. Baking to get a concentrated banana flavor. Very often, dried bananas are put in granola, but they do this after roasting oatmeal in the oven.
12. Fresh bananas do not seem as sweet as dried. Losing moisture, fruits brighter demonstrate their natural sweet taste. Therefore, you can play on the taste contrast by adding dried slices to yogurt, yogurt.
