1, picking bananas:
Homemade banana slices are of course fresh and high quality bananas. It's best not to choose bananas, which are easy to sour. When picking bananas, don't pick them too ripe, and you can't pick them green and hard. You should choose a semi-ripe banana with green in yellow, neither soft nor hard. They are neither astringent nor easy to turn black when heated, so they are most suitable for making banana slices.
2. Processing bananas:
Peel the banana, try to keep the pulp intact and don't squeeze it. Then cut the banana into nearly circular slices with a thickness of about 0, 3~0 and 4 cm, find a large flat-bottomed plate and sprinkle some fine sugar on it. Sugar will form a protective film on the banana surface, making the banana slices more brittle.
3, heating and baking:
Heat the pan with a small torch, then add some butter to the pan and wipe it evenly. Turn off the fire, spread the banana slices evenly in the pot, and then turn on a small fire to heat slowly. Let it be heated evenly on both sides. When one side turns brown, turn over and continue frying. You can also turn off the fire after baking for a while and continue baking banana slices by using the residual temperature of the pot.
Main functions of dried bananas:
Dried bananas are peeled and sliced, which is convenient for storage and eating. Dried banana is what we often call banana slices, which is a very popular snack. Dried bananas are mainly made from Nalongjiao, the main banana variety cultivated in Guangxi, by hot air drying.
In order to enable people in the north to eat fruits in the south, it is necessary to implement a set of scientific storage and transportation measures, and also to process mature bananas that can no longer be stored and transported near the producing area, which can not only reduce the economic losses caused by rot, but also adjust the market and increase income.