How to dry eggplant, how to make dried eggplant

Drying method of eggplant:

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

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. If you want to make Jiangxi spicy eggplant, then you may have more steps. 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.

5. To make that kind of long strip of dried eggplant, such as Jiangxi chili baba dried eggplant, it may be necessary to boil the whole eggplant in water conservancy in advance, rather than waiting until it is cut and then cooked.

To get a delicious dried eggplant, we first need to prepare the eggplant, and then after washing the eggplant, we can remove the eggplant handle, and we don't peel the eggplant. After slicing, we can blanch the eggplant. If we want to make a relatively dry eggplant, then spread the eggplant out of the fish, and then take advantage of the good weather and the sun to choose to dry it for a few more days, at this time we can wait until the moisture on the eggplant is reduced.

If you want to make the eggplant into a semi-dry dried eggplant, then the time required to dry the eggplant does not need to be too long, only need to leave about one-third of the water in the eggplant, at this time we can put the eggplant away, and then add salt, you can put it in a container for preservation, at this time it must be sealed and isolated from the air, so that the eggplant can be effectively fermented inside.

Many people in the production of dried eggplant, but also hope to make the eggplant dry flavor when making dried eggplant, at this time we need more steps, first need to prepare the materials, generally speaking, you need to prepare glutinous rice, pepper, garlic, mash, etc., first we need to make these materials into a paste, and then the eggplant is dried first, and then you can soak the paste for a few days, and then continue to dry, at this time, you need to steam for 2 hours and then stuff for a day, and then you can continue to dry the next dayAfter going back and forth a few times, this can make the dried eggplant have a flavorful effect, and when the dried eggplant is completely dried, it can be eaten or preserved.

How to make your own dried eggplant

Prepare some eggplant, choose more tender, pay attention to distinguish when choosing, generally fresh tender eggplant is elastic, the surface is smooth and shiny, there is no obvious eggplant seed after cutting, this eggplant is used to dry more delicious, if it is found to be an old eggplant after cutting, it can be used to make cakes or braised eggplant.

Remove the stems of the eggplant, and then clean the surface of the eggplant with water, remember not to remove the skin, it is better to keep it. Wash and cut into strips or slices, as you like.

After cutting, put it in a pot, add an appropriate amount of salt, stir a few times with your hands, mix the salt and eggplant evenly, and then put it aside to stand, after adding salt to the eggplant, the eggplant will slowly dehydrate.

Wait for two hours for the eggplant to be almost marinated, and use your hands to squeeze out the water in the eggplant. After all the eggplants are squeezed dry, pour the eggplants into the steamer, cover the lid, and steam them on high heat for five or six minutes.

When the steaming time is up, take out the eggplant and put it in a clean container, leave a little distance for each slice, and then put it in an open place to expose it to the sun for several days, and dry the eggplant into a dry eggplant.

The dried eggplant is packed into a fresh-keeping bag, and then stored in a dry and cool place, and every once in a while, when the weather is good, the dried eggplant can be taken out and dried to ensure that it does not return to moisture, so that it can be stored for a long time.

When you want to eat it, take out some of it, soak it in cold water for more than two hours, soak the eggplant until soft, and then you can cook the dish.

It is not difficult to make eggplant, pay attention to a few points:

1) Eggplant can not be cut and dried directly, but should be sliced or salted for a period of time, and then steamed in the steamer for a few minutes after the water is removed.

2) Choose a few days of sunny days for drying eggplant, that is, sunny weather, this kind of weather is more suitable for making, it is easy to dry eggplant, so check the weather forecast in advance, and the sun will be strong for three consecutive days.

Raw and dried delicious. Cooked and sunburned is not strong. The first step, the eggplant is rinsed with water, drained, the eggplant is cut off, the tip of the eggplant is cut off, and then cut into the shape you like, the eggplant strips, eggplant blocks, eggplant slices are OK, but not too small and too thin, once dried, there is nothing, the taste is very poor, generally cut about 2 cm is the best.

The second step, when making eggplant, the most worrying thing is that the eggplant will turn black, so I will soak it in light salted water and dry the eggplant.

The third step is to 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, and put it in the sun for 37 days to dry for 1 day, and dry it.

The fourth step is to find some clean plastic bags, dry the dried eggplant, and store it in a cool and ventilated place.

Now you know, you don't need to blanch the dried eggplant, just dry it directly after cutting, it won't be bad, and it's easier to dry.