Zucchini, what a wonderful product it is. They are fried, stewed, baked, stuffed, jam is made, muffins are baked, canned and much more. However, today I want to tell you an unusual sweet recipe - dried zucchini.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
In everyday life, for certain, many have heard the phrase "dried food". At the same time, we do not even think about what is the difference between a dried product and a dried one. The answer is pretty simple. Drying is a type of culinary processing close to drying. But he differs from her in two ways.
- Complete absence or low heat in the drying process.
- Slow, gradual drying, but not complete, but partial. Since the dried product retains its elasticity and soft consistency, in contrast to the dried product, in which the products become brittle, hard and brittle.
Previously, products were dried outdoors with strong winds. Today, this process is carried out in heating installations such as drying ovens, electric and gas stoves or a Russian stove. If the current year turned out to be fruitful, and there is no way to process all vegetables and fruits, then drying is what you need. The main thing to remember here is that only juicy products are dried that cannot completely dry.
The drying process takes place by separating juice from fresh products, and the rest is dried at t no more than 65 ° C. As a result, two pieces come out: juice and dried product. It is important that such processing of products retains all its valuable substances, because not exposed to high temperatures.
- Caloric content per 100 g - 124 kcal.
- Servings - 1 zucchini
- Cooking time - 50 minutes, dry 7 hours
Ingredients:
- Zucchini - 1 pc.
- Lemon - 1 pc.
- Sugar - 100 g
Step by step cooking of dried zucchini
1. Wash and peel the zucchini. Peeling old fruits is usually recommended, but for this recipe you need to peel off young vegetables as well.
2. With a tablespoon, scrub all the pulp with seeds from the zucchini cavity. This process does not need to be carried out with young fruits, when the seeds are small, soft and not visible at all.
3. Cut the fruit into pieces about 1, 5x2 cm in size. Do not chop the zucchini very finely, as they decrease in size when dried.
4. Place the zucchini in a cooking pot and cover with sugar.
5. Stir the courgettes and let sit for 20 minutes. During this time, the sugar will dissolve, the zucchini will let the juice out and a syrup will form.
6. Peel the lemon, break it into slices, from which remove the film, separating the pulp.
7. Add lemon pulp and lemon peel to the zucchini in a saucepan.
8. Stir the zucchini and cook for 20 minutes until tender. The pieces will not lose their shape, because there is acid in the pan, which prevents them from drying out.
9. Line a baking sheet with baking paper and lay out the pumps. Send it to the oven preheated to 100 ° C for 7-8 hours.
10. Put the finished dried zucchini in a glass dish and store at room temperature. Use them for baking or consume them on their own.
See also a video recipe on how to cook dried zucchini.
