Homemade Vegetable Broth Powder
Homemade vegetable broth powder is much better than the one you buy at the store. 100% natural, free of preservative and less sodium. Make this your next weekend project !
Basic Ingredients for Homemade Vegetable Broth Powder
Mushrooms ~ contains natural sodium glutamate, also known as MSG. Its flavour is different from sweet, sour, salty , bitter. It can stimulate taste buds, adding food flavour. Different shapes of mushrooms have a unique flavour and nutrition , combine 2 to 3 different mushrooms will get a richer taste.
Tomatoes – contains natural sodium glutamate, relatively rich flavour, cherry tomatoes with less moisture are even better.
Onions and garlic – fried onions will release a natural sweetness, add the garlic could get rid of smell of vegetables.
Sea salt ~ natural preservatives, inhibit the growth of mold and bacteria. It can extend the shelf life of broth powder.
Ingredients ( can make 160 g vegetables powder )
- 200 g Sliced White Button Mushroom & King Trumpet Mushroom
- 1 Diced Onion ( 240 g )
- 3 Garlic
- 200 g Sliced Cherry Tomato
- 1 Diced Carrot ( 200 g )
- 1 Diced Potatoes ( 250 g )
- 200 g Chopped Cabbage ( 350 g )
- 65 g Sea Salt ( 5 % of total weight of vegetables )
Preparation
1. Wash, pat dry and slice all your vegetables.
2. Wipe mushroom with a damp kitchen towel. Don’t wash otherwise it will wash away the aroma of mushrooms. Sliced and put them on baking tray. Preheat the oven to 90ºC. Bake 2 hours until crispy. Add them to a blender or food processor and blitz until you get a fine, crumbled mix. Put it in a airtight container.
3. Grease the pan with little oil, combine onion, carrot and potatoes. Cooked over medium heat for a while. Add cabbage and cherry tomatoes, stirring occasionally.
4. Once all vegetables are done, add salt. Salt will draw out water from the vegetables, so once salt is added, remove from heat, drain vegetables and let cool.
5. Add vegetables to a blender or food processor. Pour vegetable puree onto baking tray with baking matt. Spread puree in two baking tray (32 x 22 cm) evenly with rubber spatula. Preheat the oven to 90ºC. Bake 3 ~ 4 hours until dry and crispy. Watch out to prevent scorched.
6. Add the dried vegetables to a blender or food processor and blitz until you get a fine mix. Store in an airtight jar with moistureproof bead, in the pantry, away from light or moisture.
Reminder
- Combination of vegetables could varies according to seasons. Quantity are not necessary to be accurate.
- Keep in room temperature, shelf life 3 ~ 6 month
- 500 ml water + 3 tsp vege broth powder，stir well and it become vegetable broth
請問，可以用平底鍋炒干嗎？
请问有食物风干机也可以吗
可以
您好呀~~請問可否不加鹽呀? 因為想整比BB仔用~THANK YOU
可以啊
不加鹽的話
保質期可能要短一些
其實盡快吃完做新鮮的是更好
请问我用90° c烘了大约五小时还是湿湿的。怎么办？然后我开了风扇和调高温度却焦了。
蔬菜打碎後，份子變得非常細
要低溫烘焙，不能心急唷
只能延長時間，而不能調高溫度，100C以下才不會焦的
現在天氣潮濕，烘乾要更長時間
你的粉会完全融化吗?我的融在水还有很多渣,我用网过滤。
如打得不夠幼細，就會有渣，有渣也不要緊唷 ～
我可以把香菇和蒜一起炒然候一起搅碎烘干吗?
菇和蒜炒過，炒碎香味就流失了
請問如果將所有材料不煮，只切片風乾後磨成粉，然後再混合一起！跟煮過的有分別嗎？
很大分別唷 ~ 蔬菜未煮熟有生味
整咗啦，但係燶咗呀！成了深棕色! 我只開下火，由放下層，約一小時後移到中層，再一小時移到上層，但約三小時已是大片深棕色! 嚐過有點點焦味，但還是搞成粉狀試用下，一擔心機啊！(ToT)
那烤箱的溫度要再降低，脫水後烤焦的速度是很快的，最後一定要小心看爐，焦就不要吃啦 ~ 有致癌風險
倒是，失去了美味健康的原意。看來我的焗爐不適合做這細緻的烘烤工作，最低溫應該都有120度(一直以為是100度啦！)(-_-)
還有一個方法，放一塊鍚紙在最高的架上，阻擋一下熱度
肥丁家的工具也有很多缺陷，總有辦法解決的
謝謝你的鼓勵^_^
可以請問，文中說的烤箱以９０度烤３－４小時，請問有分上下火嗎？
我的烤箱沒有分上下火，每個烤箱的溫度特性不同，需要自己調整唷 ~
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