Dried salad "For a fan" in the Ezidri electric dryer

Category: Vegetable dishes
Dried salad For everyone in the Ezidri electric dryer

Ingredients

"Cream" tomatoes 4 kg.,
Sweet pepper 2 kg.,
Salt 2 tsp.,
Sugar 1 tsp.,
Dried hot peppers, dried garlic bitterly
Provencal herbs taste
Vegetable oil

Cooking method

  • Cut the tomatoes into quarters lengthwise, peel them. Season with salt, sugar, mix gently and put in a colander with the backs up - leave for an hour to drain the juice. Peel the pepper and cut into strips, place on the trays of the dryer. Then place the tomatoes on trays and dry at maximum temperature until tender.
  • Dried salad For everyone in the Ezidri electric dryer
  • Mix tomatoes, peppers, garlic, hot peppers in one container, season with oil (so that everything is well oiled) and herbs and put in a jar. Let it brew for several days in the refrigerator and can be consumed adding to hot pasta or rice.

Note

From the cores collected during the tomato cores, you can prepare tomato juice - it is enough to grind them with a blender, add the juice that has dripped from the tomato, strain and boil for fifteen minutes roll up in jars.

Chef
And what is the best way to restore such a salad? And probably very different from freshly made?
Topolinka
I forgot to write - you don't have to restore such a salad, just add it to hot pasta or rice and you're done. The pepper is a little harsh, but not critical. Of course, it's not that fresh, but believe me the aroma and taste are simply delicious!
Admin
Quote: Topolinka

I forgot to write - you don't have to restore such a salad, just add it to hot pasta or rice and you're done. The pepper is a little harsh, but not critical. Of course, it's not that fresh, but believe me the aroma and taste are simply delicious!

Well, such consumption of dried vegetables is for a big fan
The most optimal (from my experience) is adding dried vegetables to broths, then the vegetables are restored, absorb the broth and they can be eaten in soups, cabbage soup, and so on. They are recovering - the concept is purely conditional, just vegetables will become soft, but if the pepper is thinly sliced ​​and dried, it will never become as plump as fresh.
If you add such a salad to pasta, you may need to steam the vegetables a little and prepare a gravy with them, which to pour over the boiled pasta.

My observations on dried vegetables:
- dried tomatoes strongly color the broth during cooking, so you need to add them to the broths where it is needed for color
- oil during long-term storage of dried vegetables can taste and smell bitter, this is the cost of vegetable oil.

I store vegetables and tomatoes separately, and combine them only when cooking, depending on what I want to get: just chicken broth, transparent, or pea soup, where dried tomatoes are perfect in color and taste.
Topolinka
I don’t know what to say, maybe you, Admin, are right and this salad is really only for an amateur - we are a family of lovers of this salad)))) One thing I can say for sure - if you add such a salad to hot pasta, then you don’t need to steam it first - the temperature of the pasta is enough for the pepper to soften a little - otherwise there will be no aroma or taste. But ranting is useless - you just need to try. Dried peppers, I think everyone has, like garlic. Drying a pound of tomato in quarters is not such an expense and try it.
Admin
Quote: Topolinka

you just have to try.Dried peppers, I think everyone has, like garlic. Drying a pound of tomato in quarters is not such an expense and try it.

The right decision! We all have different tastes
Tusya Tasya
I wouldn't add oil before storing either. Especially if stored in a bright or warm place.
Admin
Quote: Baker

And what is the best way to restore such a salad? And probably very different from freshly made?

This is how dried vegetables (sweet peppers, onions, carrots) look after recovery, when cooking broth

Dried salad For everyone in the Ezidri electric dryer
Merri
I am also mastering the Ezidri dryer this year. I tried to cook from dried vegetables and realized that it was delicious, you need to have enough moisture in the dish where you add dried vegetables, otherwise the vegetables will remain dry. If you cook al dente pasta, all the water is not drained and it is enough to restore vegetables. Well, what Tanya-Admin said, of course, is all true.
And as for pouring oil or not, it's a matter of taste. It is clear that such a product should be stored in the refrigerator.
Admin
Irisha, THANK YOU!!!

I really like dried vegetables in broths, and where vegetables can be stewed. For the sauce, I would pour the dried vegetables with a small amount of water and steam them a little, then put them in a pan with butter + vegetable oil, stew them until the liquid evaporates, you can add salt, add a little white wine, sugar to taste and stew everything together until taste and readiness, then sprinkle with fresh herbs. If necessary, you can add broth from cooking vegetables. It will make a good tasty sauce for spaghetti, fish and so on ...
Cook for health!
# _Natashka_ #
I didn't really understand the point in making a salad from individual dried ingredients. And also fill it with oil to impair storage. Maybe I think too utilitarian, but to dry separately pepper-tomatoes-garlic-grass and store dry without any refrigerator would not be more convenient? Four kg of tomato, and everything else - almost a bucket - we still have to manage to save. If you want to insist tomatoes on the grass and garlic, you can take a little of all the goodness and pour oil in a small jar in a couple of days. And store the main array separately, m? I do not criticize the recipe, I just want to understand its phenomenological value. I just bathed right now and am thinking of going for tomatoes, s-s ...
Anna1957
Well, Italian sun-dried tomatoes with garlic and herbs are kept in oil. And then sweet pepper is just added. I don't see anything military. And you can roll up - I rolled sun-dried tomatoes in oil. I think they stood in the refrigerator until the New Year, then the taste began to deteriorate, it seemed to me that they became sour - and I baked absolutely awesome bread with them.
# _Natashka_ #
Anna1957, did you add basil? or downward? I wonder how they tolerate this
Anna1957
Quote: # _Natashka_ #

Anna1957, did you add basil? or downward? I wonder how they tolerate this
I usually sprinkle dried Provencal herbs according to the recipe. I haven't tried fresh grass. Regular garlic, not dried. And then the oil turns out to be very aromatic.
Sesame
Thank you all for the valuable information, tell me what size the pepper should be cut into the dryer, it was larger in the broth, and who knows what the dried eggplant tasted like?
Admin
Quote: Sesame

Thank you all for the valuable information, tell me what size the pepper should be cut into the dryer, it was larger in the broth, and who knows what the dried eggplant tasted like?

Look here for the recipes, there are both dried sliced ​​peppers and dried eggplants https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=174.0

What eggplants taste like - no one will tell you for sure, we have different tastes, they are not for everybody.
Try drying 1-2 eggplants per sample and see how they taste for different uses
Sesame
Great, I went to storm

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