Preparations of irga for the winter
Composition / ingredients
1
servings:
Cooking method
We make preparations of irga, in which we will have it dried. Before drying, it is required to remove all twigs and tails, and throw them away. Clean, ripe berries are mine. We dry them by holding the irga in a colander or in a sieve.
The optimal temperature range necessary for the correct and gradual drying of fruits lies in the region from 40 to 55 degrees. Drying the berries will take us several hours, or longer, depending on the secondary cooking conditions. If you dry the irga in the sunlight, it will take many times more time, up to a couple of days.
Dried irga does not let out juices, and its skin is wrinkled and more elastic than that of a fresh berry.
The optimal temperature range necessary for the correct and gradual drying of fruits lies in the region from 40 to 55 degrees. Drying the berries will take us several hours, or longer, depending on the secondary cooking conditions. If you dry the irga in the sunlight, it will take many times more time, up to a couple of days.
Dried irga does not let out juices, and its skin is wrinkled and more elastic than that of a fresh berry.
Caloric content of the products possible in the composition of the dish
- Irga - 45 kcal/100g
