10
Potato
You can choose to cut peel, keep peel, slice, shred, cut into
cubic, boil for 8 to 10 minutes.
crisp
8-30
onion
Slice, cut or chop. Please turn over them during drying.
crisp
8-14
Carrot
It’s suggested to choose tender carrot. Slice, cut into strip or
cubic, chop or shred. And then boil them.
crisp
8-14
cucumber
Slice (12mm), cool and dry on trays.
tough
6-18
Green
pepper
Cut into strips or round (6mm), clean the seed out, clean and
drain
crisp
4-14
Hot pepper
Clean, drain, no need to cut. Please wear gloves to protect
your hands.
tough
8-14
Parsley
Tear, dry by air first, or to chop into smaller size
crisp
2-10
Tomato Clean out the base, boil to make the skin soft, cut into 2 parts
or chop.
tough
8-24
rhubarb
It’s suggested to choose tender stem, clean and slice(3mm)
No
too
much
moisture
8-38
Beet Cut the leaves of stems, clean, boil, cool, cut the base, peel,
cut or slice.
crisp
8-26
Celery
Separate leaves and stems, clean, cut the stem. You can take
out leaves at first, as it will dry faster than the stem, cut
leaves into small size which could be use to cook soup.
crisp
6-14
Green
onion
Chop them before dry.
crisp
6-10
asparagus
Slice (2.5mm)
（
2.5mm
）。
crisp
6-14
garlic
Peel and cut before dry.
crisp
6-16
Spinach
Boil until the color changes
crisp
6-16
Attention
：
time for drying and preparing food in above table is just for your reference.
4. Meat drying
