How to make dried eggplant, how to dry eggplant

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.

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.

How do you make your own dried eggplant? The following dish is a small purple eggplant that I have dried and soaked in the sun, and after drying, I put it in water for about 30 minutes when I want to eat it, and I can go with meat or other dishes I like to eat to stir-fry a delicious dish. Today I love to talk about food to share:

How do you make your own dried eggplant? Please see the steps below:

Soak the purple eggplant in water and set aside.

Remove the purple eggplant and drain it.

Cut the purple eggplant into slices as follows.

Prepare the right amount of thread and a needle to sew the garment, and thread the thread. It is best to have a white line, as the line of other colors may fade, which will have an impact on your health.

It's the first string I've ever worn, and it's best to tie a slipknot for the money so that it can be taken out when it's dry.

Wear a total of 3 large strings of those purple eggplants, and hang them all in a sunny place to dry for 2-3 days. This time is not easy to determine, it can only depend on the weather conditions, after drying, you can soak in water for about 30 minutes when you want to eat, and you can stir-fry a delicious dish with meat or other dishes you like.

The drying method of dried eggplant is as follows:Ingredients: 6 eggplants, 3 meters of cotton thread.

1. Clean the newly bought eggplant.

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

3. Peel the eggplant and cut into large slices.

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

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

6. Turn the eggplant with your hands to dig up the dried seeds.

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

Dried eggplant is a common pickled food with a unique flavor and texture that is widely used in home cooking and commercial food processing. So, what is the drying method of dried eggplant?

First of all, choose fresh, *** eggplant. Wash the eggplant, peel it and cut it into thin slices or strips. Then, in a sunny, well-ventilated area, place the eggplants evenly on top of the net and avoid stacking them.

If the weather is gloomy or humid, it should be moved to a ventilated and dry place in time.

Secondly, proper pickling and seasoning are carried out. You can sprinkle a layer of salt on the eggplant to bring out the moisture of the eggplant, and then gently wipe off the water with gauze or absorbent paper. Then, according to personal taste, sprinkle an appropriate amount of spice powder, Sichuan pepper powder, red oil and other seasonings on the eggplant to fully absorb the flavor.

Finally, the marinated eggplant is dried. In general, it is dried for several days until the eggplant is dry and loses its moist feeling. During the drying process, the eggplant should be turned regularly to ensure that each slice of eggplant is exposed to the sun, and different degrees of drying will bring different flavors and textures.

After drying, it can be stored in a sealed bag to keep the dried eggplant dry and fresh.

Dried eggplant is a nutritious and unique snack with a unique taste, and its preparation method is not complicated. As long as you master the skills and time of drying, you can easily make delicious dried eggplant limbs at home.

Homemade dried eggplant

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. 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.