Dried vegetables are made by frying. After the moisture in vegetables is evaporated at high temperature, the oil permeates into vegetables, and the moisture content in vegetables decreases and the fat content increases, so that dried vegetables can be made. The fat content of most vegetables is below 1%, but after frying and dehydration, the fat content is generally above 10% or 15%.

Dried vegetables are fried.

Dried vegetables are usually fried. At the same time, the water in vegetables will evaporate due to high temperature, and oil will gradually penetrate into vegetables, so the water content of vegetables will be greatly reduced and the fat content will increase, thus making dried vegetables.

The fat content of most vegetables will be lower than 1%, but after frying and dehydration, the fat content can reach about 10%, and some vegetables can reach more than 15% after frying.

In addition, there are two ways to make dried vegetables: baking and vacuum low-temperature dehydration. The former is to dehydrate vegetables by baking, and the latter is to gradually dehydrate vegetables into dried products in a vacuum and low temperature environment.