Home-made Mushroom Powder

Instructions:
1. Soak the Dried Chinese Mushroom for about 5 minutes, then used thumb to gently rub the mushroom. Ensure sand particles come off.

2. Trim and discard the edge of the stem. Cut the entire stem at the point where the cap and stem meet.

3. Cut mushroom cap into thin slices, do the same for the stems. Leave mushroom in room temperature for at least 6 hours to air dry.
Tips: Soaking dried mushroom for awhile makes cutting easier.

4. Load air-dried mushroom into Buffalo Smart Air Fryer accessories, Baking Cage. Select Bake 180 degree, Roll and 20 minutes. 15 minutes later, lower temperature to 160 degree. You can do it with oven too.

5. Repeat this process for 2 - 3 times with lower temperature setting until the mushroom is totally dried. 2nd time at 160 degree, 3rd time at 140 degree. The size of mushroom will shrink by a lot when there is no moist content.

6. Do about 3 times of air frying process. The moist is totally drained. It is extremely hard, smell like roasted mushroom. Leave it to cool before moving on to the next process.

7. Blend until texture is "Baby Powder Smooth". Mushroom absorb moist easily, hence it is best to store in air tight container and keep in refrigerator.

Source:foodsharingwithlittleone.blogspot 

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Home-made Garlic Powder

Ingredients:
5 Garlic Bulb
1 Tbsp Olive Oil (*optional)

Instructions:
1. Cut Garlic into even slices. Mid way, I get prickly sensation on my fingers with teary eyes that can't seems to stop flowing. This is a painful process but it is unavoidable unless you have an electric slicer.

2. Place sliced garlic into Buffalo Smart Air Fryer accessories, Baking Cage. Add a tbsp of oil, coat and mix well.

3. Select Roll, Bake 180 degree for 10 minutes, 160 degree for 30 minutes, 140 degree for 10 to 20 minutes.
Tips: I actually break down the air frying time to 4 sections at 20 minutes per session, rest for at least 10 minutes before continuing with air frying.

4. After 60 minutes of air frying, my golden brown, crispy and dry sliced garlic is ready for blending. Pour air fried garlic into 10L Stainless Steel Inner Pot for cooling down before moving on to the next step. You will need a very powerful food processor to do the job.
Tips: It is a must to air fry garlic over prolong time to ensure that it is totally crispy and dry. Moist contain will result in failure to achieve powder form.

5. Load and blend sliced garlic in small batches.
Tips: If your garlic is unable to blend well, return to air fryer and continue to air fry for another 5 to 10 minutes over low temperature of 120 to 140 degree.

6. Blend it a few times until you get the "Baby Powder" smooth garlic powder.

7. Garlic powder and Crispy Sliced Garlic. Both are yummy and essential ingredients.
Tips: I actually blend half and keep the other half as toppings.

Source: foodsharingwithlittleone.blogspot 



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Home-made Chicken or Meat Stock Powder

Ingredients:
400 g Raw Boneless Chicken
100 g Salt
50 ml Chinese Rice Wine
1 Tbsp Parsley Flakes / Fresh Parsley
1/2 Tsp Coriander Seed
1 Pc Big Yellow Onion
20 cloves of garlic
1 Stick of Carrot
1 Stalk of Leek

Instructions:
1. Place all ingredients into the food processor and blitz until finely minced.
2. Heat up 1-2 tablespoon of oil and stir-fry the minced ingredients for about 25-30 minutes.
3. Spread mixture on an oven tray lined with baking paper and bake at 160⁰ C for bout 6-7 hours ** or until completely dried. Use a fork to stir/mix occasionally for even drying.
4. Place mixture back into food processor (cleaned and dried) and blitz into fine powder.
** the baking duration will be shortened and the temperature needs to be lowered too if you have a bigger oven (bigger surface area of the tray), use double rack if you need to, and don't forget to turn on the Fan function too :)

Alternative recipe 

Ingredients:
400 g Lean Pork
100 g Celery
100g of fresh corn
50 ml Apple Juice
1 Tbsp Parsley Flakes / Fresh Parsley
20g Coriander Leave or 1/2 Tsp Coriander Seed
2 Pcs Medium Onion
2 bulbs of garlic
1 Stick of Carrot
Cherry tomatoes 5 pcs

Instructions:
1. Place all ingredients into the food processor and blitz until finely minced.
2. Heat up 1-2 tablespoon of oil and stir-fry the minced ingredients for about 25-30 minutes. ( i used Bread maker function "9" jam function )
3. Spread mixture on an oven tray lined with baking paper and bake at 160⁰ C for bout 6-7 hours ( i baked for 2.5hrs only ) ** or until completely dried. Use a fork to stir/mix occasionally for even drying.
4. Place mixture back into food processor (cleaned and dried) and blitz into fine powder.

Extra notes
** the baking duration will be shortened if you have a bigger oven (bigger surface area of the tray), use double rack if you need to, and don't forget to turn on the Fan function too

Warning: Your entire house will smell like roast chicken when the stock paste is being dried in the oven.. yummy !!

This powder is best kept in air-tight containers or glass jars and be stored in the refrigerator.

Source:  thewondermummy.blogspot, mybabyrecipe.com, haruko5350