How to make dried eggplant, how to make dried eggplant delicious

Dried eggplant.

Step 1: Choose the eggplant.

It is best to use fresh and tender eggplant for drying dried eggplant, especially round eggplant with thick flesh and fat is more suitable for drying dried 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 dried eggplant, especially after autumn, old eggplant contains more solanine.

Step 2: Handle the eggplant.

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

Step 3: Steaming.

Put the eggplant that has been killed into the boiling steamer, and steam it for a while to get out of the pot, you don't need to steam the eggplant, and if it is too cooked, the eggplant will be steamed. Some people also like to blanch the eggplant in boiling water, but I personally feel that the steaming method is better. Because blanching will add eggplant to absorb more water, which is very bad for the subsequent drying.

Step 4: Exposure to the sun.

Drain the steamed eggplant, spread it out in the sun, and dry it 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 5: Save.

Dried eggplants can be packed into plastic bags, sealed and frozen in the refrigerator. You can also use a breathable cloth bag to pack it up, hang it in a dry and ventilated place indoors, and take it out to dry it every once in a while to prevent the dried eggplant from getting wet and deteriorating.

How to eat dried eggplant.

The dried eggplant can be used to stew meat or roast meat, or soak it until it is soft and steam it, and then mix it with seasonings to eat, or soak it until it is soft and chop it to make steamed buns, which is a good taste that is difficult to describe.

How to dry eggplant.

1. Wash the eggplant, remove the eggplant, do not peel it. Cut into slices.

2. If you dry the eggplant, dry the flattened eggplant and bask in the sun for a few days while the weather is good, when the eggplant is crispy. Look, you're good to go.

3. If you want to dry the semi-dried eggplant, don't dry it for too long, leave 1 3 of the moisture, put the eggplant together, mix the salt, put it in a clean oil-free tank, seal 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 in the paste and dry it, steam it for 2 hours in water, and let it suffocate; Dry again the next day; After pouring back and forth a few times, it can be retained after drying.

How to dry eggplant.

Wash the eggplant, remove the eggplant handle, and remove the skin. Sliced, there are also people who like to cut strips. Some people will blanch, some will not. See what you like.

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 when the eggplant looks crunchy, you can put it away.

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.

If you want to make Jiangxi spicy dried eggplant, then you may have to do a little more. First of all, you must 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 in the paste and dry it, steam it for 2 hours through water, and simmer; Dry again the next day; After pouring back and forth a few times, it can be retained after drying.

2. Quality requirements and instructions for dried eggplant.

Quality requirements for dried eggplant.

Appearance: The skin sauce is brown, the core sauce is red, there is a special fragrance, and the taste is soft, sweet, salty, fresh, spicy and fragrant.

Health indicators: aflatoxin, lead, and bacterial indicators meet national standards.

Illustrate. If it rains, it can be dried in the oven, and the temperature of the oven is controlled at 50-60.

The amount of dried chili pepper and white sugar can be adjusted according to the taste of most consumers in various places, such as medium, low, high sugar, or even no sugar.

This process adopts the process of 3 times, such as steaming 1 time and 2 times, but the taste is not as good as steaming 3 times, and the taste changes little more than 3 times. How to dry eggplant.

3. How to make dried eggplant.

Pick tender eggplants.

Remove the pedicle, remove the tail and clean it.

Cut the eggplant into hob pieces.

Soak the cut eggplant cubes in clean water.

Bring water to a boil in a pot, remove the eggplant pieces and pour them into the pot to blanch.

Cover the pot and simmer.

Flip with a spatula so that the eggplant pieces are completely browned.

Drain with a colander.

Drain the water and spread it out on a sieve to cool.

Expose to the sun.

When it is completely dry, it will make a rustling sound when you pluck it, and you can judge it by pinching it with your hands.

After soaking softly, add some minced green pepper, minced garlic, salad oil, salt, cooking wine, and mix after steaming.

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.

【Dried eggplant】A collection of three ways to leave the taste of summer <>

Vegetables in the summer are delicious and vegetables in the winter are not delicious.

In the summer, I always like to dry some vegetables.

Stay in the winter to eat.

Eggplants are cheap and delicious nowadays.

Buy it back and check out the kitchen.

There is really a method of dried eggplant.

I was pleasantly surprised to see all the prescriptions.

It's not much, but there are probably three ways to do it.

As an obsessive-compulsive disorder, I made comparisons.

Ingredients: Eggplant to taste.

Salt optional. Dried eggplant】 Three ways to make a collection The practice of leaving the taste of summer behind.

First, the simplest direct drying.

Cut the eggplant face to side and cut it into the shape of an octopus.

If the quantity is small, cut it into segments.

Just put it outside and dry it)

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Place the eggplant on a drying rack.

Watch the weather bask for a few days.

I left it outside on the balcony and exposed it to the sun for four days.

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The second is to steam first and then dry.

Wash the small eggplant and split it in half.

I left a few uncut to see if I could dry them directly) <>

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Steam for 5 minutes until medium-rare.

After that, spread out and dry.

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The third is to salt it to remove the water.

Then steam and dry.

Wash the large eggplant and cut it into octopus shapes.

Salute it for a while.

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Can be out of the water when the time.

Drain as much water as possible.

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Again, steam for five minutes.

After that, it is placed on the drying rack.

Take it out and dry it.

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Results After four days of exposure.

First of all, it is directly dried and salted.

Both are already very dry.

But the color of the direct sun is whiter.

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This is a comparison between steaming and direct drying.

It's better to have a direct sun-dried color.

The steamed ones that were not split were also dried.

Next time the small eggplant will not be split)

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Conclusion: Next time, I won't get anything and just dry it.

It's more convenient and beautiful.

Dried eggplant method:

Ingredients: Eggplant. Flavoring: Salt.

1. Dried eggplant, it is best to choose tender eggplant, especially the thick and fat eggplant, which is more suitable for drying dried eggplant, clean the eggplant, cut it into eight parts from the bottom, and connect the top.

2. Cut into the shape of an octopus, smear it with salt and marinate it for a while, remove the moisture inside the eggplant, and let it stand for half an hour.

3. When the water can be discharged, try to dry the water as much as possible, and the drier it is, the easier it is to dry it.

4. Boil the water first, wait for the pot to steam, steam the good eggplant in the pot for 5 minutes, wait for a little cooling, hang it on the drying rack, and take it out to dry.

5. You can take a look at the weather forecast in advance, it doesn't rain in the last few days, it takes about 3-6 days, and the eggplant can be dried well.

Autumn eggplant is tired of eating, it is better to dry the vegetables and keep them for winter to eat, the taste after drying is really special, it is a taste that is difficult to give up, don't be rained, hard to touch, it means that it is dried, pay attention to preservation, do not let it get damp, you can hang it on the balcony all the time, you can also seal and preserve, every other month, take it out to dry for a while, when eating, soak it in water.

Vegetables are made dry, and some sensitive nutrients will indeed be lost, such as vitamin C and some polyphenols, but other nutrients will basically be retained, dietary fiber, minerals, antioxidants that are not afraid of heat, different vegetables, the steps and ways of eating are not the same, some vegetables are directly dried, some vegetables are cut into strips or small pieces to dried, and some need to be blanched and dried, no matter how you do it, it is to make delicious dried vegetables.

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.