There are too many eggplants at home to eat, what should I do?

You can sell it at the market.

It sells out quickly.

Wish. Thank you.

It can be dried into eggplant stew in winter, stewed pork ribs.

You can pickle eggplant Pickled eggplant in the northern winter is delicious.

Eggplants can be wrapped in plastic wrap and stored directly in the refrigerator. Note that the eggplant should not be washed with water when it is fresh, because there is a layer of wax on the skin of the eggplant, which can protect the eggplant and make it look shinier. Once washed, the eggplant loses this luster and even rots and deteriorates.

Eggplant is easy to wilt after a long time, and the color is not good-looking, which will also affect the taste. Therefore, it is very necessary to maintain moisture during storage. Keeping it in the fridge is the best option.

Extended information: Picking eggplant common sense: The eye of the eggplant refers to the place where the sepals of the eggplant are connected to the fruit, there is a white band circle, the color is slightly green, called the "eye" of the eggplant.

The base of the eggplant grows faster near the sepals, where the surface of the fruit is white due to the initial shade of the sepals, and the sepals will be colored after 2 to 3 days when the sepals grow. The wider the white part, the faster the fruit grows, the more tender the eggplant, and vice versa. It can also be chosen by other characteristics of the eggplant.

Generally, tender eggplants are bright in color, thin in skin and fluffy in flesh, relatively light in weight, tender and sweet in seeds, and the seeds and flesh are not separated; The old eggplant is bright white in color, the skin is thick and firm, the flesh seeds are almost separated, the portions are heavy, and they are hard to pinch by hand. At the same time, fresh eggplant should have a regular fruit shape, bright color and fresh roots.

Prepare a small bowl of salt and pour it into the basin, turn it back and forth, pinch it while turning it over, the salt can be put into the water very much, it is about 3 hours in the basin, take it out and squeeze out the excess water and penetrate it into the long line, it can be dried on the balcony, it is so hot for 10 days, it must be turned back and forth, the salt has the effect of preserving, and it can also be stored. 2 parts tyrosol and 1 part sucrose fatty acids are well mixed to obtain an emulsion preservative. Alternatively, 70 parts beeswax, 20 parts gum arabic, and 1 part sucrose fatty acid can be mixed and heated to form a paste.

Use a brush to apply the prepared preservative to the eggplant stalk, add a spoonful of boiling water, add 3 tablespoons of sugar, start to boil over low heat, the big bubbles become small, the small bubbles become foamy, put in our fried eggplant and stir-fry evenly.

<> root vegetables are known for their huge roots, such as radishes and sweet potatoes that we often eat, but root vegetables are divided into tuber roots and fleshy roots, and the storage methods of the two are very different. Prepare a small bowl of salt poured into the basin, turn it back and forth, pinch it while turning it over, the salt is very water-worthy, put it in the basin for about 3 hours, take it out and squeeze out the excess water and penetrate it into the long line, you can dry it on the balcony, it is so hot for 10 days, you must turn it back and forth, and dig a deep ditch along the east-west direction where the drainage is good. The east and west ends of the ditch leave a ventilation hole, one end of which is an outlet, the top is covered with corn stalks, and it is covered with about 12 centimeters of soil.

The selected eggplant stalks are stacked layer by layer, and the temperature drops, <>

Prepare a small bowl of salt and pour it into the basin, turn it back and forth, pinch it while turning it over, the salt can be put into the water very much, it is about 3 hours in the basin, take it out and squeeze out the excess water and penetrate it into the long line, it can be dried on the balcony, it is so hot for 10 days, it must be turned back and forth, the salt has the effect of preserving, and it can also be stored. When storing, wrap the round eggplant with straw paper, pay attention to the eggplant handle facing up, put it in a cardboard box, and store it in a cool and ventilated place.

You can wrap the eggplant in a plastic bag or plastic film, and then put it in a dry carton, the carton is placed in a cool and ventilated place, or you can wrap the eggplant with straw paper, and then put the eggplant face up in the carton, and then put it in a cool and ventilated place.

1. You should select some eggplants and remove the ones that are crushed or moth-eaten.

2. Then use a woven bag or a small bamboo basket to pack the eggplant and put it indoors at about 8 to 10 degrees.

3. Keep it dry, ventilated, etc., so that it can be stored for a longer time.

You can fry the eggplant in oil and let it cool in the refrigerator to freeze. It can also be cooked in a pot, then cooled and frozen in the refrigerator. Or make some small pickles, such as garlic and eggplant, and put them in the refrigerator.

Eggplants must be kept in a cool, dry place, not in the refrigerator.

If you can't finish planting eggplants in the small yard of the farmhouse, you can pick a big basket and store them in this way, so that they will not be bad for a year.

You can wrap the eggplant in plastic wrap and store it directly in the refrigerator.

It should be noted that the eggplant should not be rinsed with water when it is fresh, because the skin of the eggplant has a layer of wax that can protect the eggplant and make it look more shiny, and once rinsed, it will lose this luster and even make the eggplant rot and deteriorate.

Eggplant is easy to wilt after being left for a long time, the color is not good-looking, and it will also affect its taste, so you need to pay attention to maintaining moisture when preserving. Putting it in the refrigerator is the best option.

<>1. If there is a refrigerator, you can refrigerate it, do not get the eggplant wet, first dry the surface of the eggplant with a paper towel, then wrap it with a paper towel and put it in a fresh-keeping bag, put it in the refrigerator and refrigerate, pay attention to the wrapped eggplant do not stick to the refrigerator wall.

2. If there is no refrigerator, first put the eggplant in a plastic bag or plastic wrap, also pay attention not to get wet, wipe the surface of the eggplant with a paper towel, and then put it in a dry carton and put it in a cool and ventilated place.

3. How to save the eggplant that can not be used up: put the remaining eggplant in a basin, sprinkle some salt on it, and then add some water, so that the water does not pass the base eggplant, salt can effectively inhibit the occurrence of eggplant oxidation and blackening, and the lead seepage can be stored for a long time even if the eggplant bush we cut is good.

Eggplant has a variety of ways to eat, and he exists in the small courtyards of many families, but because of the many fruits set by eggplant, many people have the question of whether eggplant can be frozen if it can't be eaten.

Can you freeze eggplant if you can't finish it?

Eggplants can be frozen but nutrients are easily lost.

We usually put the eggplant in the refrigerator for refrigeration, at this time, we should be careful not to let the eggplant skin get contaminated with water, and we can also put the eggplant in a cool and ventilated place for preservation. The skin of the eggplant is often covered with wax once, which can not only ensure the gloss of the eggplant, but also effectively prevent the attack of microorganisms on the eggplant.

How to save the eggplant that you can't eat.

Eggplant is a vegetable that I eat more often, but in life, we often don't know how to preserve the eggplant that we can't eat, once it is not stored properly, it will lead to oxidation and decay, which not only costs money but also affects the health of the human body. Freezing and preserving eggplant is also one of the more commonly used methods, but if the eggplant is directly frozen, it may shrink, you can first cut the eggplant into a thin skin and then fry it in a pan until it is golden brown on both sides and then freeze, so as to better ensure its preservation time.

There are too many eggplants at home to eat, what should I do?

1. Dry the eggplant, remove the selected tender eggplant, remove the stems and wash them, do not peel them, cut them into long strips, sprinkle an appropriate amount of salt to kill the water, and then put them in the steamer and steam them for about 3 minutes.

2. Carton preservationWe can wrap the eggplant in plastic wrap and put it in a dry carton, the carton area is small, and it does not take up space, and then put it in a cool and ventilated place to preserve, so that the eggplant will not be dry, and it will be fresh after a month of storage.