How do you dry eggplant, and how do you dry eggplant? What is the correct way to dry eggplant?

It is also very good to dry the eggplant that you can't eat enough, and it is quite delicious to eat it in stew or roast meat. Today, let's introduce a simple and practical way to dry dried eggplant at home.

How to dry eggplant, teach you how to dry eggplant.

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 and chop it up to wrap buns, which is a good taste that is difficult to describe!

Dried eggplants need to be exposed to the sun. The correct way to dry eggplant is to blanch the eggplant first, then filter the water and let it dry in the sun.

It is to be exposed to the sun, and the eggplant must be cooked in advance. The correct way to do this is to spend about 5 hours in the light.

The method of drying eggplant is the same as that of beans, first do not steam the eggplant, then tear it into a strip and put it outside to dry. There is an oven at home that can be baked at 60 degrees.

1. Wash the eggplant, remove the eggplant, then cut the eggplant into evenly sized eggplant strips, sprinkle salt on the eggplant strips and stir it after cutting, so that the salt is evenly distributed on the eggplant strips and buried in liquid land.

2. Put the eggplant strips into the steamer and steam them, and when they are half-cooked, you can take out the eggplant and drain the water to remove the water in the eggplant.

3. After draining the water in the eggplant, you can open the eggplant to the sun for exposure, and you also need to turn the eggplant over when drying, so that it will be more evenly sunburned.

4. When the eggplant is completely dried, it can be put into a film bag, and after sealing, it can be stored in a cool place.

1. Rinse the eggplant with water, drain the water, cut off the eggplant and the tip of the eggplant, and then cut it into the shape you like, the eggplant strips, eggplant blocks, and eggplant slices are OK, but they can't be too small and too thin, and there will be nothing when they are dried, and the taste is very poor, and it is generally best to cut about 2 cm.

2. When making eggplant, the most worrying thing is that the eggplant will be black, so it will be soaked in light salted water and dried in the eggplant. Once soaked in water, the eggplant will absorb more water, and the drying speed will be slower and easy to spoil, so don't soak the eggplant in water.

3. Look at the weather forecast in advance, choose a day that is sunny for a week, find a clean board or net, put the cut eggplant directly on it, put it in the sun of 37 for 1 day, and dry it.

1. Soak the dried eggplant in cold water for more than 20 minutes, and soak until soft.

2. Soak the soft eggplant and dry clean it and cut it into small slices.

3. Cut the garlic sprouts into small pieces and chop the garlic into minced garlic.

4. Put an appropriate amount of oil in the pot, the oil can be more, and the eggplant is more oily. When the oil is hot, add the dried eggplant and stir-fry over high heat for 1 minute.

5. Add minced garlic and 1 tablespoon of salt and stir-fry for 1 minute.

6. Add a little water, 3 tablespoons of chopped chili, 1 tablespoon of light soy sauce and 1 tablespoon of oyster sauce.

7. Stir well, cover the pot and simmer over high heat for about 5 minutes.

8. Add minced garlic and stir-fry for a while.

9. Turn off the heat and put on a plate.