5
Cucumber
Peel it and slice into round pieces (12 mm thickness)
Hard
6-18
Sweet pepper
Cut it to stripes or to round pieces (6 mm thickness). Take
out the heart
Crispy
4-14
Piquant pepper
No need to cut it
Hard
8-14
Parsley
Put the leafs into sections
Crispy
2-10
Tomato
Peel it. Cut it into pieces or into round pieces
Hard
8-24
Rhubarb
Peel it and slice it into pieces (3 mm thickness)
Loss of humidity
in a vegetable
8-38
Beetroot
Boil it, let it cool down, cut off the roots and the tops. Slice it
to round pieces
Crispy
8-26
Celery
Slice it into pieces (6 mm thickness)
Crispy
6-14
Spring onion
Shred it
Crispy
6-10
Asparagus
Slice it into pieces (2.5 mm thickness)
Crispy
6-14
Garlic
Peel it and slice into round pieces
Crispy
6-16
Spinach
Boil till it becomes fade
Crispy
6-16
Champignons
Choose the mushrooms with hats which bend inside. Cut
into pieces or dry whole
Hard and crispy
3-10
NOTICE: Time and ways of preliminary processing the vegetables, which are described in the table, are only fact-finding.
Personal preferences of customers can differ of that as described in the table.
)
PRELIMINARY PREPARING OF THE MEAT, FISH, POULTRY AND GAME ANIMALS
Preliminary preparing of the meat is indispensable and necessary for saving health of users with use of meat without adeps. It
is recommended to pickle the meat before drying for saving its natural taste and to make the meat softer. It is necessary to
add salt to a pickle; it helps to remove the water out of the meat and save it better. Always use lean meats. Higher fat meats
do not dry properly.
STANDARD PICKLE
- 1/2 glass of soybean sauce
- 1 clove of garlic, cut to a small pieces
- 2 big spoons of sugar
- 2 big spoons of ketchup
- 1 and 1/4 dessertspoon of salt
- 1/2 dessertspoon of onion powder
- 1/2 dessertspoon of dried pepper
- All ingredients should be mixed together.
POULTRY
Before drying, poultry should be preliminary prepared.
It is better to boil it or fry it.
Dry it for about 2-8 hours or till all moisture has gone.
FISH
It is recommended to boil or bake it on a stove before drying. (Bake it for about 20 minutes with a temperature 200 degrees or
till the fish become friable.)
Dry it for about 2-8 hours and till all moisture has gone.
