How to make dried eggplant, how to make dried eggplant

1.Ingredients: Eggplant 1kg (dry).

2.Excipients: 4 taels of garlic, 2 taels of chili powder, 2 taels of ginger, 3 taels of salt, 2 taels of monosodium glutamate, half a kilogram of soy sauce, 3 taels of soybean oil.

3.Wash the dried eggplant and soak it in warm water for about 5 minutes until it is soft to the touch.

4.Put the soaked dried eggplant in a steamer and steam for 10 minutes.

5.Mash the garlic and ginger into a paste.

6.Mix the ginger puree with salt, pepper, garlic and black sesame seeds and stir to combine.

7.Once the soybean oil is boiling, let cool and pour into the mixed sauce.

8.Dry the eggplant, let it cool and place it in a jar.

9.Pour in the prepared sauce, and finally pour in the soy sauce and mix well.

10.Cover and place in a cool place. If it's summer, you can also keep it in the refrigerator.

11.Place the garlic in a garlic taming jar and mash it into a puree.

12.Ginger leaves are cut into small pieces for easy mashing. Ginger is not as sticky as garlic, so you don't need to mash it into a puree, try to crush it.

13.When eating, put out the salted dried eggplant, add minced garlic and ginger, mix well and serve.

The preparation of dried eggplant is as follows:

1. There are round eggplants and long eggplants in the market, if you want to dry eggplant, I suggest you choose round eggplant, first, this kind of eggplant is thick and fat, it is not easy to break when sunburned, and it is suitable for preservation, so it is recommended to choose round eggplant to dry.

2. After choosing the round eggplant, wash it with washing water, then put it aside, and when the surface water is dry, it can be used to cut.

3. Remember, when cutting, it should be cut perpendicular to the round eggplant, so as not to destroy the structure of the eggplant, and it is not easy to cut it in the next step.

4. After cutting them into round slices, then start cutting them into strips, the strips can be cut thicker, of course, if you like to eat fine, you can also cut them thinner. At this time, after cutting all the eggplants, remember, put them on the curtain. Don't take it outside to dry in the sun, but put it in a cool place, and a ventilated place will shade it for a night.

5. Wait for the next day to get up, take the eggplant to the balcony early in the morning, and then put it in the sun, the sunlight at this time is softer, and in this case, the eggplant will slowly lose moisture. When the sun rises, remember to cover a newspaper on top of the eggplant, so that the eggplant will taste better.

6. When the eggplant is dry and there is no moisture, you can feel that there is no water with your hands. At this time, remember not to use plastic bags, but to use cloth bags to pack the eggplants that do not need to be pickled, and then put them in the cellar, and in winter, they can be eaten.

7. If it is an eggplant that needs to be pickled, remember that you can retain a little water and do not dry it all, otherwise the seasoning will not be easy to enter the eggplant. When marinating, first kill the eggplant with salt, then pour the eggplant into a jar, add an appropriate amount of soy sauce and a little vinegar, and sugar.

After the eggplant is washed, put it in boiling water to soften it, take it out and separate it from the middle, become a large piece, and then find two eggplant skins that are about the same size to match together, stick two pieces of the two eggplant skins in the prepared glutinous rice wrap, put them in the sun to dry, and take them back at night to steam them. Repeat for three days is fine. This one is delicious and chewy.

Mainly popular snacks in Guixi, Yujiang, Yingtan.

Eggplant is in the north, and it is often dried, that is, the eggplant is sliced and put in the sun to dry!! Stew and eat it in winter!!

Buy a tender eggplant, come back and tear it into strips (cut into strips to make eggplant strips), and put it in a sunny place to dry.

Soak the dried eggplant in cold water overnight. Cut the dried eggplant into small pieces and prepare two pieces of meat. Cut the meat into large cubes and dry in a pan over medium heat.

Prepare green onions, ginger, star anise, hawthorn and red dates, roast the meat and add spices. Pour in an appropriate amount of dark soy sauce, add sugar, and pour in an appropriate amount of water to soak the eggplant. Cover the pot and bring to a simmer.

When the soup is still halfway through, bring to a boil and add salt to taste.

1. Prepare the dried eggplant.

2. Soak the dried eggplant in cold water the night before.

3. Cut the soaked eggplant into small pieces.

4. Prepare two pieces of meat, fat and lean.

5. Cut the meat into large cubes.

6. Roast the meat in a pot over medium heat.

7. Prepare the spices for the braised pork: green onion, ginger, star anise, hawthorn and red dates.

8. When the meat is dried, add spices.

9. Pour in an appropriate amount of dark soy sauce.

10. Add sugar.

11. Pour in an appropriate amount of water soaked in eggplant.

12. Then cover the pot and simmer.

13. When the soup is still half and the meat is almost soft and rotten, boil the pot and add salt to taste.

14. Simmer for two minutes and add the soaked eggplant.

15. Add some water as needed.

16. Cover the pot and continue to simmer.

17. The soup can be basically drained.

There are many ways to make dried eggplant, but the most delicious one is to soak the dried eggplant in water, and then stew the vegetables with the marinated meat, cut the marinated meat into slices, put the green onion and ginger, and then pour the broth, and then clean the soaked eggplant, put it in the pot, and stew the vegetables together, which is particularly delicious.

2 The second method of dried eggplant, soak the dried eggplant in water, clean the water, then fry the meat slices, wash the meat slices, prepare the green onions, ginger, minced garlic, and then put oil in the pot, wait for the oil to heat up, put the green onions, garlic, ginger slices, add the meat slices after stir-frying, and then put the dried eggplant after two minutes, add a little water, five minutes.

3 Dried eggplant can also be made into a large pot dish, with boiled broth, put green onions, ginger slices, and pepper fennel as a large ingredient, and then put kelp, tofu strips, and various dried vegetables in the pot, such as dried beans, sweet potato stalks, and then put soaked dried eggplant, which makes the taste particularly delicious.

Precautions. There are many ways to make dried eggplant, and the dish made with dried eggplant is not only good in taste, but also delicious, and has a certain amount of nutrition for people to eat, so in the harvest season of eggplant, we must pay attention to drying some dried eggplant, and you can eat a variety of dried eggplant with different flavors through a variety of dried eggplant.

You can use dried eggplant to stew meat, wash the dried eggplant, put oil in the pot, put in the pork belly, stir-fry until fragrant, then put in the dried eggplant, then add the appropriate amount of seasoning and then add the right amount of water to simmer for half an hour, and you can get out of the pot. The dried eggplant stewed in this way is particularly delicious.

Here's how to make dried eggplant:Ingredients: 6 eggplants, 3 meters of cotton thread.

Steps: 1. Clean the newly bought eggplant.

2. Dry the water on the surface on the balcony.

3. Peel the eggplant and cut into large slices.

4. The next day, use cotton thread to thread all the eggplant slices.

5. This is what the 7th day looks like.

6. Turn the dried eggplant with your hands.

7. Sew a large cotton bag and put it in a ball.

1. Wash the eggplant, remove the eggplant, and remove the skin. Sliced, or striped.

2. If you want to make dry eggplant slices, spread the fished eggplant flat on the drying gear, take advantage of the good weather and the sun is enough, dry it for a few more days, and wait until the eggplant looks crispy, you can put it away.

3. If you want to make semi-dry dried eggplant, then don't dry it for too long, leave about 1 3 water, put the eggplant away, mix salt and put it in a clean and oil-free jar, seal and isolate the air, and let the eggplant ferment inside.

4. Prepare your favorite core materials, glutinous rice, chili peppers, garlic, mash, etc., make these into a very fine paste, and then soak the dried eggplant for an hour and stuffy; Dry again the next day; After pouring back and forth a few times, it can be retained after drying.

5. Dried eggplant is a Han snack in northeast Jiangxi Province (Guixi City, Wannian County, Poyang County, Leping City, Shangrao City and other places), it has brown skin sauce, red core sauce, special fragrance, fragrant, spicy, sweet and salty flavors as a whole, and the taste is both tough and soft.

6. Dried garlic eggplant: Ingredients: 1000 grams of eggplant Accessories: a pinch of salt, 300 grams of garlic, 300 grams of chili pepper.

7. Wash the eggplant, put it on the steamer to steam, steam the steamed eggplant with chopsticks while it is hot, put it in a sunny place to dry the water, put salt and mix well, put it in the sun to dry it again, peel the garlic, chop it with a knife, wash the pepper, and chop it into the end after drying the water, dry the eggplant, the chili flakes, and the garlic are ready, mix all the ingredients evenly, put them in the jar, and cover them for preservation.

Sun-dried eggplant.

Step 1: Choose the eggplant.

Dried eggplant is best used with fresh and tender eggplant, especially round eggplant with thick flesh is more suitable for dry eggplant. Old eggplant contains more solanine that is harmful to the human body, and the taste is not very good, so it is not suitable for drying eggplant, especially after autumn, the old eggplant contains more solanine.

Step 2: Handle the eggplant.

Remove the stems of the selected tender eggplant, wash it, do not peel it, and cut it into hob pieces or thick strips according to your preference. Of course, it's easier to dry when cut into strips. After cutting, sprinkle with an appropriate amount of fine salt and mix well to kill the water.

Step 3: Steam.

Place the sterilized eggplant in a boiling steamer and steam for a short while before removing it from the steamer. Eggplants don't need to be steamed, but if they're too ripe, they'll rot. Some people like to blanch eggplants in boiling water, but I personally think it is better to steam them.

Exposure to sunlight.

Drain the steamed eggplant and spread it out in the sun until the eggplant is completely dry. It makes a rustling sound when it is pulled. Before drying, it can also be dried in a cool and ventilated place for 1 night.

When drying eggplants, pay attention to a small detail, that is, when the sun is particularly strong, it is best to cover it with newspaper, so that the eggplants that are dried are more flavorful.

Step 5: Save.

Sun-dried eggplants can be placed in a plastic bag, sealed and frozen in the refrigerator. It can also be packaged in a breathable cloth bag, hung in a dry and ventilated place indoors, and taken out to dry at regular intervals to prevent the eggplant from deteriorating due to moisture.

How to eat dried eggplant.

Sun-dried eggplants can be used to stew or roast meat, or soaked and steamed, then mixed with spices, or soaked and chopped, which is a delicacy that cannot be described in words.

How to make homemade dried eggplant

Eggplant dried method.

Step 1: Before drying eggplant, we need to buy some fresh and fatty round eggplant, don't buy the kind of eggplant that is older or looks leaner, otherwise the dried eggplant will taste very bad. The roots of the selected eggplant are then washed without peeling.

You can cut the eggplant into hob blades or thick strips depending on your preference, and of course, it's easier to dry the eggplant into strips. After cutting, sprinkle the eggplant strips with appropriate salt and stir so that the salt is evenly distributed on the eggplant, this is to better remove the water from the eggplant.

Step 2: Then we need to put the eggplant strips into the steamer and steam them, just like steaming sweet potatoes and put them in the steamer, at this time you will smell the smell of the eggplant wafting out, but the eggplant should not be steamed very well, when it is half-cooked, you can take out the eggplant and drain the water to remove the water in the eggplant.

Step 3: When we drain the water in the eggplant, we can open the dried eggplant to the sun for exposure, and when drying, we also need to turn the eggplant over, so that it will be more evenly dried and will not be moldy and deteriorated for a long time. The process of drying is the same as drying dried sweet potatoes, which can be stored by drying.

Dry until the eggplant is completely dry, and it will make a rustling sound when you pluck it. It can also be placed in a cool and ventilated place to dry for 1 night before drying. When drying dried eggplant, we should pay attention to a small detail, that is, when the sun is particularly strong, it is best to cover it with a newspaper, so that the dried eggplant will have more flavor.

Step 4: Preserve the dried eggplant can be put into a plastic bag, sealed and frozen in the refrigerator. It can also be packed up in a breathable cloth bag, hung in a dry and ventilated place indoors, and taken out to dry at intervals to prevent the dried eggplant from deteriorating due to moisture.

1. Prepare fresh eggplant first, and at the same time, check the weather forecast, and choose the weather to be sunny for several consecutive days.

2. The next step is to cut the eggplant. Cut the eggplant into strips or slices. Don't cut too thick, and don't cut too thin. Strips as thick as your index finger will do. Flakes are centimeter thick.

3. At the end of the day, the eggplant has already dried and begun to shrink.

4. This is the appearance of drying to 8 into dry. It can also be completely sun-dried. Because the eggplant has a lot of moisture, when drying, you must pay attention to turning it frequently, otherwise it is easy to grow hair.

5. If you like to eat more eggplant meat, dry it until it is eighty percent dry. If you want a firmer texture, dry it completely and store it. When it is 8 percent dry or the weather is bad and you can't continue to dry it, put it in a basin, add 3 times more salt than usual to fry these vegetables, grasp it evenly, put it in a fresh-keeping bag, and freeze it in the refrigerator.

6. Sun-dried eggplant, soaked.

7. Eggplant stewed chicken prepared today. You can also stew pork ribs, etc., all of which are very fragrant. Let's fry the sugar color first.

Pour oil into the pot, turn on low heat, add 50 grams of white sugar, and slowly fry until the sugar melts, until dense yellow-brown bubbles appear, like this. Blanch the chicken and drain it.

8. After the chicken is coated in sugar, then add the prepared home-style spices, such as green onions, ginger and garlic, star anise, cinnamon, bay leaves, herbs, fruits, angelica, cumin, peppercorns, and then add a spoonful of red oil and bean paste. Fry for one minute.

9. After stir-frying, add a spoonful of braised dark soy sauce and stir-fry evenly.

10. Add hot water and cover the chicken a little more. And it is best to add enough water at one time. If you add less, you can add it halfway. It's still delicious to make it all at once.

11. Bring to a boil over high heat and simmer for 10 minutes. Then reduce to medium-low heat. Add the soaked dried eggplant and simmer for about 35 minutes. Don't stew the soup too dry, it's better to bring some soup.

12. When out of the pot, add some green and red peppers, or green onions or something to decorate, it is more beautiful and delicious.

13. Eating eggplant like this will really warm you from head to toe in winter, and it is called a comfortable place to eat.