脱水胡桃南瓜

脱水胡桃南瓜for meals, soup, and pudding.

此页面显示如何使用新鲜南瓜脱水胡桃南瓜。季节性,脱水的胡桃南瓜也是冻结的作品。你所要做的就是首先蒸它八分钟。在背包餐中使用脱水的胡桃壁块,或使胡桃南瓜汤并将其干燥成粉末。无论哪种方式,胡桃南瓜都会为您的Trail饮食添加颜色,味道,质地和大量的维生素A.

胡桃南瓜是维生素A的顶部来源,高维生素C,镁和钾。

胡桃南瓜是维生素A的顶部来源,高维生素C,镁和钾。


脱水胡桃南瓜Topics on this Page:

如何脱水胡桃南瓜

在一顿饭中使用脱水胡桃南瓜

脱水胡桃南瓜汤

胡桃南瓜树皮和布丁


胡桃南瓜切成½英寸的切片和立方体。

Photo above: Butternut squash cut into ½-inch slices and cubed.

如何脱水胡桃南瓜

Peel squash and cut into four parts. Cut crosswise in the middle first, and then cut the two halves the long way. This will give you stabilized flat edges to make it safer for slicing. Remove seeds and stringy parts.

Cut the four parts into slices about half-an-inch thick. Then, cut the slices into half-inch cubes. Because the squash may be slippery, it’s safer to cut one slice at a time into cubes, rather than trying to cut through two or more slices stacked on top of each other.

如果使用冷冻的胡桃南瓜块,请将尺寸减小到半英寸立方体。

Steam butternut squash cubes until soft, but not mushy, about eight minutes.

脱水胡桃南瓜立方体@ 135°F(57°C)约8小时。将一些较大的干燥立方体切成两半以检查干燥。

干燥的胡桃南瓜完全冷却后存放在密闭容器中。

Cubed butternut squash after dehydrating.

Photo above: Cubed butternut squash after dehydrating.

Dehydrated Butternut Squash in a Meal

Dehydrated butternut squash rehydrates well in backpacking meals. It has a soft texture, like sweet potatoes, and it adds a nice orange color. One way to use it in meals is to include it with the vegetable portion. In the meal show below, I used a combination of dried butternut squash,dried San Marzano tomatoes和干绿豆,化妆半杯蔬菜部分。

脱水的胡桃南瓜立方体与其他干燥的成分相结合,使得美味的背包饭。

Photo above: Dehydrated butternut squash cubes combined with other dried ingredients makes a tasty Butternut Squash Stew.

胡桃壁球炖

1 Large Serving

Ingredients:

  • ½ cup Dried Ground Beef or Ground Chicken*
  • ½杯干混合蔬菜(胡桃南瓜,西红柿和青豆)
  • ¼杯干通心面,米饭或大麦
  • 1 Tbsp Butternut Squash Soup Powder**
  • 1¾杯水再水化

*Vegetarians may wish to substitute dehydrated green lentils for meat.
**见下面的汤配方。汤粉也是一个伟大的酱汁。

在小道上:

将所有成分与锅中的1¼杯水相结合。让浸泡五分钟,然后煮沸一分钟。将锅转移到绝缘锅中舒适,等待十五分钟。这顿饭也可以在热水瓶食品罐中制备。只需将煮沸的水加入热水瓶中的成分,并等待30分钟即可达到几个小时。

胡桃南瓜汤Recipe

服务:3 - 4

Ingredients:

  • 1个胡桃南瓜,约。2¼ - 2½磅。(1000 - 1130 g)
  • 1中级洋葱,切丁(100克)
  • 2 Cloves Garlic, minced
  • ½汤匙新鲜姜,切碎
  • ½汤匙食用油
  • 1 tsp Dried Sage
  • 1茶匙干迷迭香
  • ¾ tsp Salt
  • ¼ tsp Pepper
  • ¼TSP孜然
  • ¼ tsp Turmeric
  • 4杯水与蔬菜肉汤
胡桃南瓜汤烹调在罐中。冷却后通过搅拌机运行。

上面的照片:烹调在罐的胡桃南瓜汤。冷却后通过搅拌机运行。

Preparation:

Dissolve a vegetable bouillon cube in four cups of warm water.

Peel and cut butternut squash into cubes. Dice onion, mince garlic and ginger.

外套的底部大汤锅轻轻cooking oil. Cook onions, stirring frequently. Add spoonfuls of the vegetable stock to onions to keep them from burning. After ten to fifteen minutes, the onions will be nicely caramelized.

Add garlic and ginger, and continue cooking another five minutes.

添加胡桃南瓜和所有调味料,少许蔬菜库存到外套。搅拌一起五分钟,然后加入其余的蔬菜库存。

煮沸,然后盖住并将热量减少到低煮沸器20分钟。

脱水胡桃南瓜汤

一旦汤冷却,通过搅拌机运行直到平滑。

将混纺胡桃汤薄薄地涂上不粘板覆盖的脱水器托盘。这种食谱在五杯和六杯湿汤之间产生,具体取决于所使用的壁球的尺寸。如果使用Excalibur脱水器,一季度杯子是在托盘上传播的良好数量。

(l) Butternut squash soup spread thinly on Excalibur dehydrator tray. (r) Dried soup flipped over directly on mesh sheet.

Photo above: (l) Butternut squash soup spread thinly on Excalibur dehydrator tray. (r) Dried soup flipped over directly on mesh sheet.

脱水@ 135°F(57°C)约10小时。8小时或九个小时后,当汤几乎干燥时,将托盘翻转过,剥离不粘板,并继续直接在网状板上干燥。干洗的胡桃南瓜汤会很脆,易于捕捉到较小的碎片中。

(l) Butternut squash soup bark, and (r) powder.

上面的照片:(l)胡桃南瓜汤树皮,(r)粉末。

将干汤树皮打成较小的碎片,然后在搅拌机中研磨成粉末。这种食谱产生11汤匙汤粉。

胡桃南瓜汤rehydrated from powder.

上面的照片:胡桃南瓜汤从粉末再水化。

在小道上:

定期服务:将三汤匙汤粉与一杯半水混合在一起。煮沸一分钟,然后将锅转移到绝缘锅中舒适十分钟。通过将煮沸的水添加到汤粉末中,可以类似地制备汤。

Large Serving:四汤匙汤粉与两杯水。


金宝博188Backpackingchef书籍销售。买一本书,每一本额外的书享受5美元。

Save on printed books and downloads:Recipes for Adventure, Menu Planning & Food Drying Workbook, The Action Guide: Dehydating 31 Meals, and1001 Miles on the Appalachian Trail立即购买


脱水胡桃南瓜吠& Pudding

This recipe is the same as pumpkin pie bark and pudding, except that butternut squash is used in place of canned pumpkin.

胡桃南瓜Pudding rehydrated from powder.

Photo above: Butternut Squash Pudding rehydrated from powder.

Servings: 2 – 3

Ingredients:

  • 1磅胡桃南瓜,立方体。(454克)
  • ½杯苹果汁
  • ½杯水
  • ¼ cup Maple Syrup
  • 2 tsp Pumpkin Pie Spice
  • ¼TSP盐

将胡桃南瓜块带到苹果汁和水中煮沸的盐和香料。将热量降低到低,煮大约十分钟,直到胡桃南瓜柔软。允许冷却,搅拌枫糖浆,并通过搅拌器运行混合物,直至光滑。在覆盖着不粘板覆盖的脱水器托盘上薄片。

Dehydrate @ at 135° F (57° C) for approximately eight to ten hours. When bark is almost dry, flip over, peel away the non-stick sheets, and finish drying directly on the mesh sheets.

Dehydrated butternut squash bark can be eaten like a chip for a sweet trail snack, or it can be rehydrated with hot or cold water into pudding. If you want to use it exclusively for pudding, you can grind it into powder for faster rehydration.

在小道上:

1服务:

  • ½杯胡桃壁球树皮,或3汤匙粉末(30克)
  • 1杯热或冷水

Stir vigorously, reconstitutes in ten to fifteen minutes; faster in hot water.


Advertisement:

五个托盘excalibur脱水器



美国最好的脱水者

直接从Excalibur购买

Disclosure:金宝博188backpackingchef.com参与Excalibur脱水者提供的联盟计划。如果在上述链接之后进行购买,我可能会收到佣金。谢谢。


继续阅读..

Dehydrating Food from A – Z

Return to Home Page

Return to Top of Page