Let's see how to eat bananas:
The practice of baking banana slices
Peel a ripe banana and cut it into required slices (choose a banana with yellow skin, soft flesh, sweet taste but a little hard)
Spread silicone oil paper or tarpaulin on the baking tray. If there is no tarpaulin, buy this coated oil-proof paper. You can't use white oil paper, otherwise it won't be torn off.
Put the cut banana slices on oil-proof paper, and smear each banana slice with thin fine sugar, which will help the taste to be crisp, but don't add too much.
Preheat the oven to 100℃ for about 40 minutes in the middle layer (if the time is up, but the banana slices are still soft and sticky and cannot be peeled off from the tarpaulin, you can peel off the banana slices if you need to continue baking until the surface is not sticky), then move to the baking net and continue baking at 100℃ for about 40 minutes.
It will be a little soft when moving to the baking tray net, because one side of the baking tray is covered with tarpaulin and not dry. Move it to the baking net so that both sides can be dried. After baking, you can touch the banana slices until they become brittle and hard. )
Don't eat until it's completely cold. It's the most crisp. If you don't eat it immediately, put it in a sealed box for storage.
skill
About temperature: low-temperature baking takes a long time, but you don't have to worry about paste and it won't cost much electricity. The baking time needs to be adjusted according to the actual operation, such as the thickness of banana slices and the amount of sugar.