Dehydrated vegetables, also known as rehydrated vegetables, is a kind of dried vegetables made by washing, drying and removing most of the water in vegetables. The original color and nutrients of vegetables remain unchanged. It is not only easy to store and transport, but also can effectively regulate the season of vegetable production. When eating, it can be recovered by immersing it in water, and retain the original color, nutrition and flavor of vegetables.
There is no need to cook a vegetable before drying if it is one that you would eat raw in a salad such as pepper, tomato, mushroom or onion. All you have to do is clean, cut uniformly and spread in a single layer on dehydrator trays. There are some examples
Peel off outer layer and dice onions into pieces. Separate any layers stuck together and spread out in a single layer on dehydrator tray and dehydrate at 145° for two hours. Reduce to 135° for six to eight more hours or until pliable. Move the onions around every couple of hours to speed up drying.
Baby bella or small white mushrooms are good sizes to dry. Wash the dirt off in cold water, cut off the ends if hard or brown, and cut mushrooms into ⅛ inch thick slices. Place on the dehydrator tray in a single layer and dehydrate at 125° for six to eight hours until dry and leathery.
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