How to make fresh lemon into dried lemon please everyone, thank you

Cut the lemon into slices, add more sugar to pickle, or add honey to keep it for a long time... Take it out and brew it when you drink it. The cut of a lemon is prone to drying and spoiling, so it's best to use it up when it's fresh.

But if you really can't use it up, you can wrap each lemon in plastic wrap and put it on ice to use whole lemons. Once the lemon is cut, the vitamin C is easily destroyed, and the cut part is easy to oxidize and turn brown. So, it should be used up all at once if possible.

Keep in the box. If you wrap it in plastic wrap and put it in an airtight container and store it in the refrigerator, you will be able to preserve the flavor of the lemon even more. When only juice is needed, lemons can also be juiced and frozen.

The juice can be stored in an airtight container or frozen to make Xiaoice cubes. Sliced lemons have limited uses, but when squeezed into juice, they are more convenient to use. In order to get the most out of the vitamins in lemons, use them up as soon as possible, regardless of the method of preservation.

Fresh lemons can be wrapped in plastic wrap to prevent drying, and can usually be stored in the refrigerator for a long time.

Slice a fresh lemon and wait for the sun to dry when the weather is nice.

Trouble, thanks!

Cut the lemon into slices and dry it.

The process of making fresh lemon into dried lemon is as follows:

1. First of all, we need to press the washed lemon with our hands, and then slowly cut it with a knife. Because, lemons are easy to roll and more difficult to cut. So, we have to cut slowly. Otherwise, it will be easy to cut into the hand. Also, remember not to cut the lemon too thickly.

2. Then, we put the sliced lemon slices on the ventilated balcony and place them in the sun. Be careful to turn the lemon frequently so that it dries evenly.

3. Next, we need to dry the lemon slices transparently. In this way, the lemon slices are considered dry. Generally, it takes about 4-5 days.

4. Finally, if we are sure that the lemon slices are dry, put the lemon slices in a sealed bag and seal them completely. In this way, when we need to soak in water, we can take it out and soak it directly.

1. Go to the market and get some lemons back. There are lemons in the fruit shops in the market. It is best to use farmhouse-grown lemons. Because there are very few pesticides.

2. Wash the lemon with salt water. Hold the lemon firmly with your hand. Cut slowly, the lemon is easy to roll away, it is more difficult to cut, you have to be slow or it will be easy to cut. Remember not to cut it too thickly, it will be more difficult to dry.

3. Put the cut dried lemons on a ventilated balcony or windowsill to dry. To turn the lemon frequently. In this way, it can be evenly dried.

4. Lemon slices should be dried until they are transparent. It will take about 4-5 days!

5. If you are sure that the lemon slices are dry. Place the lemon slices in a sealed bag and seal them well. When you need to soak in water, you can take it out and soak it.

1 Ingredients: 5 kg of lemon, 150 grams of salt, 50 grams of licorice powder, 400 grams of granulated sugar, 300 grams of plum powder.

Method: 1. Clean the lemon, slice it and remove the seeds, then put it in a sealed box, add 150 grams of salt, mix and stir well, then put it in the refrigerator, take it out and stir it every day, so that the lemon slices are evenly soaked in the soup with salt.

2. On the third day, add 50 grams of licorice powder, still take it out every day and stir it, at this time, the lemon slices will slowly turn yellow due to the effect of salt to green. After another 4-5 days, add about 400 grams of granulated sugar and continue to stir it every day (do not rub it, otherwise it will destroy the oil bladder on the lemon peel). After another 3-4 days, add another 300 grams of plum flour, stir well and put it in the refrigerator for 4-5 days, during which time you should also take it out and stir it every day.

3. Choose a sunny day, place the lemon slices on the grid rack, and expose them to the sun.

4. After the sun goes down in the evening, take back the slightly dried lemon slices and put them into a sealed box with soup, so that they can continue to absorb the soup, and do this for 2 consecutive days.

5. On the third day, the lemon slices have turned brown, and the lemon slices at this time have no bitter taste and some tangerine peel feeling. After 3 days of drying, the lemon slices are done. Hint: Guess Mess:

At this time, the dried lemon has not been very dry, because the back has to be cut into small pieces, which is too hard to cut.

Tools: bamboo or gauze, lemon, knife + cutting board.

Method: 1. First of all, find a good weather, then wash the lemon and ventilate it to control the excess moisture.

2. Slice the lemon after the eggplant, generally about centimeter thick.

3. Place the lemon slices on a grid rack and let them dry in the sun.

4. After the sun goes down, take back the slightly dried lemon slices in time to avoid back-moisture; Repeat this and harvest for 2 days.

1. Slice the lemon, 2 3mm, the thinner the shorter the production time, spread evenly on the baking net, and it is better to have a mesh grilling net.

2. Heat the oven at 60 degrees for about 12 hours.

3. When the lemon is very dry, the flesh is translucent film-like spike, and it is basically OK, so in order to make it dry better, I bake it for a little more time.

2. Dried lemons are expired.

Dried lemon can be used as a substitute for fresh lemon soaked in water in daily life, and dried lemon has a long shelf life and is convenient to use, but although dried lemon is a dehydrated product, it also has a shelf life, and after all, it is an edible thing, so it is still necessary to be cautious.

3. The shelf life of dried lemons is generally about 6 months, and it is best not to eat them if the dried lemons are blackened.

Lemons are rich in vitamin C, vitamin C is easily oxidized, so a period of time to place lemon slices will oxidize and turn black, blackened lemon slices can no longer be drunk, it is harmful to the body. Lemon slices have a bitter taste, dried lemon slices are made of lemons that are not peeled and cut into slices and air-dried, so you will feel bitter, you can put some honey or something, and be careful not to soak in hot water, hot water will be more bitter!

To prepare homemade dried lemon.

Ingredients: Appropriate amount of lemon, appropriate amount of salt.

1. Prepare fresh lemons and slowly scrub them with salt.

2. Then use a knife to cut the lemon into slices, wash it again, and then drain the water.

3. After cutting, put the lemon in a sunny place until dry.

4. If you want a faster way, put the lemon slices in the stove, adjust to 80 degrees, and bake for two and a half hours. x

1. Prepare the ingredients: lemon and salt.

Preparation: 1Put the lemon in clean water, scrub the wax on the surface of the lemon with salt, and then rinse the salt with water.

2.Press the lemon with your hand and slowly cut the lemon into 2-3mm thick lemon slices, remember not to cut too thick, otherwise it will be more difficult to dry.

3.Then place the lemon slices evenly on a plate and place them on a ventilated balcony or windowsill to dry, turning the lemon slices frequently to ensure that they are evenly dried.

4.It takes about 4-5 days to dry, and the lemon slices can be dried into a transparent form.

5.Dried lemon slices can also be made by drying lemon slices in a food dryer.

6.Place the lemon slices evenly on a food dryer and heat the air for about 1-2 days.

7.Wait for the lemon slices to bake into a translucent film.

2. Shorten the drying time or use vacuum packaging.

The main reason for the dried lemon to turn black is that the lemon slices are rich in vitamin C, vitamin C is very easy to be oxidized in the air, and it will turn black after being oxidized, so if you want to ensure that the lemon is not black, you can only ensure that the vitamin C in it is not oxidized.

Generally, the lemon slices can be shortened by drying the time outdoors, the probability of the lemon slices drying outdoors will be much greater, and shortening the drying time of the lemon slices can only ensure that the degree of non-blackening is reduced, but the drying time can be accelerated by microwave ovens, food dryers and other electrical appliances, so as to prevent blackening; Or it can also be dried in vacuum packaging to reduce the contact with oxygen in the air, which reduces the oxidation of vitamin C, and can prevent the dried lemon from turning black.

3. Store dry.

Put the dried lemon slices into a crisper with a good seal, cover the plastic wrap on the box, and then close the lid of the crisper and put it in a dry environment, which can be placed in a ventilated and cool place, or in the refrigerator compartment. Because the lemon slices are in the process of preservation, the most important thing is moisture-proof, and the lemon slices after moisture are often easy to mold and deteriorate, so as long as you pay attention to moisture-proof when taking them.

4. Soak in water and drink. The most common way to eat dried lemon is to soak it in water and drink it, because dried lemon slices need water to precipitate out the nutrients such as citric acid and vitamin C, so that the taste of the water is richer and the nutritional value is higher. Moreover, dried lemon is not only soaked in water, but can also be added to other foods such as honey, which can make the water taste better and more nutritious.

<>1. Ingredients: 2 lemons, a little salt, 100g sugar.

2. First wash the lemon with salt first, and then soak it in salt water for 15 minutes.

3. Drain the washed lemon and cut it into thin slices with a knife.

4. Put the sugar and lemon in the Qingyou cherry water and boil for about half an hour.

5. Put it in the sun, if there is no sun, put it in a ventilated place and dry it for 3-5 days.

6. After drying, pack it in a sealed bag or sealed can, and store it in a cool place.

<>1. Ingredients: 2 lemons, a little salt, 100g sugar.

2. First wash the lemon with salt first, and then soak it in salt water for 15 minutes.

3. Drain the washed lemon and cut it into thin slices with a knife.

4. Put the sugar and lemon into the water and boil for about half an hour.

5. Put it in the sun, such as talking about the grinding fruit without the sun, put it in a ventilated place with a trembling bucket, and dry it for 3-5 days.

6. After the hole is dried, it should be packed in a sealed bag or sealed jar and stored in a cool place.

Ingredients: 9 lemons, salt to taste.

Production steps: 1. Prepare lemons with caution and sensitivity.

2. Scrub the epidermis with salt to wash away pesticide residues and impurities.

3. Cut thin slices, try to be as thin as possible, so that the table is baked, and the thickness should be as uniform as possible.

4. Spread it on a baking net, and there should be a certain gap between each slice.

5. Select the function of the wide branches of the fruit in the oven and start baking.

6. After taking it out, place it on a baking net to cool.

7. It can be loaded up after cooling.