Dried Banana

Name: Dried Banana
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 8 pieces banana; 1 tsp salt; Some Cold water

by Eyebrow

4.8 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

2

Bananas are sweet and cold in nature. Its role is to produce body fluid to quench thirst, moisturize the lungs and smooth the intestines. Those with febrile fever, polydipsia, constipation, and hemorrhoids are suitable for regular consumption. Bananas are high in sugar and protein, rich in vitamins and minerals, and rich in potassium.
I am old and constipated. Bananas are always available. The taste of bananas is a bit greasy, and sometimes the bananas you buy are raw and unpalatable. So it is often made into a milkshake with milk. However, I always want to change the taste after eating too much, so I have the idea of making dried bananas.
Bananas used to make dried bananas should be slightly raw. Ripe bananas are not easy to dry, and they have no shape. My bananas are still a bit ripe this time, and the air in Huangmei is humid, and the air-drying machine does not dry for 18 hours. I remember that I used to make dried bananas and it was almost 8 hours.

Ingredients

8 pieces Banana
1 tsp Salt
Some Cold Water

Dried Banana

1. Prepare a basin of cold boiled water and put 1 teaspoon of salt in the water. Salt water can prevent oxidation.

2. The banana is peeled and sliced into 3mm thick slices. After being too thin and air-dried, it becomes "paper" and fragile, and too thick is not easy to air-dry.

3. Soak the banana slices in light salt water to isolate the air and prevent oxidation and blackening. (But the effect does not seem to be very good)

4. The fruit tray of the air dryer is covered with a silicone steamer mat, and the banana slices are arranged so as not to overlap. I spread 4 plates, almost 2 bananas per plate.

5. I bake at low temperature (35°C). Turn the temperature knob to 35°C and press the power button to ignore it. Come back every 3 to 4 hours to observe the dryness of the banana slices. The most important thing is to change the position of the upper and lower plates if there are several plates.

6. This is the result after 18 hours, peeled off and sealed for preservation.

7. Homemade snacks, naturally no additives.

Tips:
1 Bananas are best raw, but don't be too raw. Bananas that are too raw are not sweet and have a peculiar smell; they should not be too ripe. They are not easy to dry, and they will not look good when baked.
2 The anti-oxidation effect of salt water in the production of dried apples is good, but the effect of dried bananas seems to be insignificant here. You can also not use it.
3 I found that the colors are better. The unoxidized dried bananas are the bottom plate, the hottest and the strongest position, and the top plate is the darkest. It is speculated that the high temperature and strong wind underneath quickly dried the moisture, and the banana slices were too late to oxidize, which needs to be confirmed.