Alibaba Store
Tmall Store
Jingdong Sstore
In the scorching heat of 38 ℃, the newly bought yangmei will soon emit a smell of alcohol, the freshly peeled lychee will oxidize and turn black within three hours, and even the tender peas snatched from the market in the morning will collapse and lose their crispness in the evening - the preservation of summer ingredients is always a race against time. And the household freeze dryer is like a silent guardian, using aerospace freeze drying black technology to put an invisible layer of "freshness armor" on ingredients, making summer freshness longer.
Its working principle hides a tenderness for ingredients: unlike refrigerators that rely on low-temperature refrigeration or dehydrators that rely on high-temperature evaporation of water, it allows the water in ingredients to skip liquid and sublime directly into gas in an ultra-low temperature environment of -40 ℃, just like pressing the "time pause button" on ingredients. The plump yellow peach is cut in half, and the amber colored core pattern in the flesh is clearly visible. Even after freeze-drying, it still maintains a round curvature with a natural ice flower texture on the surface. Soak it in chilled yogurt and let it sit for ten minutes. It will slowly stretch back to a state close to freshness. When the sweet and sour juice is fried on the tip of the tongue, the water and vitality are no different from the freshness just picked from the orchard. Even the most delicate Chinese toon sprouts are immediately freeze-dried after being picked in spring, and when they are taken out to stir fry eggs in winter, with a stir of hot oil, they still have the charming spring fragrance, as if crossing the barriers of the four seasons.
What's even better is its obsessive protection of nutrition. Do you always worry about vegetables and fruits turning yellow within two minutes after cutting them when giving baby complementary food in summer? Cut broccoli and carrots into small cubes, freeze dry them, and grind them into powder. The test data shows that the retention rate of vitamin C is 80% higher than traditional cooking methods, and when mixed with rice paste, it still retains its bright original color. Fitness enthusiasts cannot do without it when preparing meals: boiled chicken meat can turn into firewood after two days in the refrigerator, while freeze-dried chicken meat is as firm as compressed biscuits, with a faint meat aroma when chewed dry, like eating beef jerky; After rehydration, cut into shreds and stir fry green peppers. The taste is still tender and elastic, and the protein content has not decreased at all.
It can also save those fleeting delicacies: green plums in plum rain season will rot if not eaten, and after freeze-drying and soaking in rice wine, they will be clear plum wine after three months; Grandma's cherry tomatoes ripen too quickly and freeze dry into "ruby like" ones, which are packaged in sealed jars as snacks. The sour and sweet taste can last until the Chinese New Year. From the freshly cut fruit platter in the morning, to the crispy pork rib soup stewed in the evening, and even the sweet and sour garlic marinated by my mother, one machine can lock the summer table of the whole family in the freshest moment, no longer worrying about "wasting if you can't finish it".
