Is it okay to put cold eggplant in the refrigerator if it doesn t dry when it rains?

No, it is easy to rot and deteriorate, you can dry it in the house for a day or two, spread plastic sheeting on the ground, and then put the eggplant on it, so that after drying, put it in a plastic bag, seal it tightly and put it in the refrigerator, you can wait until winter to eat.

It is best to wait for the rain to stop and then continue to dry, it is easy to turn black if it is not dry in the refrigerator, it is easy to turn black, or do not refrigerate it, it is better to check the weather forecast for drying eggplant, otherwise it is easy to deal with the situation that is not dry.

Yes, just wait for the weather to be good before taking it out to dry, don't put it in the refrigerator, it may get moldy on rainy days.

It is best not to put it in the refrigerator for refrigeration, and it is better to put it in a cool place to dry it and wait for it to dry when the weather is clear. The refrigerator is not a panacea.

No, continue to be cold, first find a place in the house to tie a rope, first cool down, wait for the weather to get better and then take the outside to continue to cool, cool and dry, and then put it away.

The eggplant that has not dried will rot in the refrigerator, so you'd better not touch it, and it will be better to continue to cool when the weather is clear, otherwise it will be moldy and spoiled and wasted.

Yes, try to keep the time short, and let it freeze better.

Can't you! Because the cold eggplant is not dried to the point that there is too much moisture in the eggplant, if you put it in the refrigerator for more than a week, it will spoil and rot.

If it is rotten when refrigerated, you can use the stove (several rows on top of the electric radiator to dry).

Eggplant drying method to leave until winter

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.

Here's how:

1. Select the eggplant, wash and remove the stem, put two-thirds of the water in the pot, boil, put the washed and stemmed eggplant into the pot and cook for 2-3 minutes, until the eggplant changes color and softness, scoops it up, cuts it and lays it flat, and puts it in the sun to dry.

2. Take 20 kilograms of glutinous rice, make sweet wine brewing, wash the rest of the glutinous rice, cook it into glutinous rice, mix it with sweet wine brewing, mix it into a paste, pay attention to thicker, but you can't see the rice grains Wash and cut the dried chili pepper and garlic into pieces, the more broken the better, pour it into the core with sugar, monosodium glutamate and salt, and stir evenly.

3. Put a 2-3 cm thick core material on the middle wrap of two eggplant skins, and then put it in the sun for 8-10 hours to dry the dried eggplant and steam it in the pot for about 2 hours, stop the fire, put it in the pot overnight, take it out the next morning, put it in the sun for 8-10 hours, repeat it three times, and the last time it should be dried until the water content of the eggplant is about 15.

Eggplant growth habits:

1. Temperature. Solana likes high temperatures, the suitable temperature for seed germination is 25 degrees Celsius-30 degrees Celsius, the suitable temperature for seedling development is 25 degrees Celsius-30 degrees Celsius during the day, 15 degrees Celsius-20 degrees Celsius at night, and the growth is slow below 15 degrees Celsius, and causes flower drop. Metabolic disorders below 10 degrees Celsius.

2. Illumination. Eggplant has high requirements for light time intensity. Under the conditions of long sunshine and high intensity, eggplant has vigorous growth, flower buds, high fruit yield and good coloring.

3. Moisture. The water requirement is less before the formation of eggplant, and more water is required after the rapid growth of eggplant, and the water demand is the largest before and after the eggplant is harvested, so the water demand should be fully satisfied. Eggplant likes water and is afraid of water, and when the soil is moist and poorly aerated, it is easy to cause roots, and the air humidity is high and it is easy to cause diseases.

Step Method:

1. It is best to choose fresh eggplant to dry the eggplant, and then wash the roots of the selected eggplant, but there is no need to peel it. 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. Then put the cut eggplant into a boiling steamer, steam for a while and then come out of the pot, the eggplant is not steamed.

2. After the steamed eggplant is put in water, it can be exposed to the sun until the eggplant is completely dry. When the eggplant is stirred, it makes a rustling sound. Before drying, it can also be left to dry overnight in a cool and ventilated place.

3. Put the dried eggplant in a sealed plastic bag, put it in the refrigerator, then put it in a breathable cloth bag, hang it in a dry and ventilated place indoors, and take it out to dry it every once in a while to prevent the eggplant from getting wet and spoiling. Dried eggplant can be used for stewed meat or boiled meat.

Eggplant is a vegetable food that we often eat in our daily life, and eggplant is very rich in nutrients, including protein, fat, carbohydrates and other nutrients.

In particular, the content of vitamin P is high. It contains 750 mg of vitamin P per 100 grams, which is beyond the reach of many vegetables and fruits.

Just dry it in a sunny place. Or you can use an oven, air fryer, etc., which can be dried.

Eggplant dried method.

1. Choose eggplant.

Dried eggplant. It is best to choose fresh and tender eggplant, especially the round eggplant with thick flesh and fat meat, which is more suitable for drying eggplant, the 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 the old eggplant after autumn contains more solanine.

2. Process eggplant.

Remove the peduncle of the selected tender eggplant, wash it, no need to peel it, cut it into rolls or thick strips according to your preference, and then cut into strips, which will be easier to dry. After cutting, sprinkle with an appropriate amount of refined salt, mix well, and finish.

3. Steaming. Steam the boiled eggplant in a boiling steamer for a while before removing. You don't need to steam the eggplant until it's ripe enough to be steamed.

4. Sunburning. Drain the steamed eggplant and spread it out in the sun until the eggplant is completely dry, making a rustling sound when touched. It can also be dried overnight in a cool, ventilated place before drying.

A small detail to pay attention to when drying eggplants is that when the sun is particularly strong, it is best to cover it with newspaper so that the dried eggplant will have more flavor.

Nutritional value of eggplant.

Eggplant is rich in protein, vitamins, trace elements and other nutrients, which can provide the nutrients needed by the human body and has certain nutritional value, but do not overeat.

Eggplant is a kind of food that we often eat in our daily life, which is rich in nutrients, including protein, carbohydrates, etc., and is also rich in nutrients such as vitamin E, vitamin C, vitamin B, potassium, calcium, magnesium, and phosphorus.

It rains continuously when drying persimmons, so it is not suitable for freezing in the refrigerator. Because the persimmon is dried, after being put in the refrigerator and frozen at low temperature, the flesh will be soaked in water, the surface of the pulp will even turn black, and the nutrients and umami will disappear.

Generally, in the process of drying persimmons, if it rains continuously, you can use mats or plastic film to cover them tightly in time to avoid rainwater wetting, and uncover them after rain and then dry them. Artificial drying can also be used, that is, the method of baking, and it should be pinch soft in time during baking. Baking and drying method:

After the persimmons are put into the baking room, the fire is heated to 40 microheat. Ventilation and dehumidification 1 time every 2 hours, each time ventilation 15 20 minutes. After 2 days, the fruit surface is slightly white and the first kneading is carried out, and the kneading should be light to prevent the outer layer of dry skin from being pinched.

Stabilize the temperature of the oven at 40 45 and bake continuously for 20 hours while strengthening ventilation. The temperature should not exceed 50 to facilitate astringency.

When the fruit surface is wrinkled, the second pinching of the cake, at this time the persimmon has been basically astringent, the temperature of the baking room can be raised to 50 55, maintain for 20 hours, pay attention to ventilation and moisture, and at the same time turn the fruit to make it evenly heated. When the persimmon is basically dry and a little wrinkled, the third pinch is performed. Knead it into a saucer shape with a thin middle and thick edges, after which the temperature of the oven will drop to about 45 and continue to evaporate.

And strengthen ventilation, the inside and outside soft and hard are basically the same. Put away the cake and soften, shape and frost.

Eggplant can be dried and left until winter, you can first slice it and string it with a rope, and then hang the eggplant outside to dry, and soak it in water when eating. In addition, the eggplant can also be put into the pot and steamed until it is medium-cooked, then take out the eggplant and let it cool, then pack it in a plastic bag and seal it, and finally put the eggplant in the refrigerator to freeze.

If you want to dry the eggplant until winter, you can first slice the eggplant, then string the eggplant slices with a string, hang the eggplant outside to dry, and add water to soak it when you need to eat it in winter.

If you want to keep the eggplant for a long time, you can also put the eggplant in the pot and steam it until it is medium-cooked, then take out the eggplant and let it cool, then pack it in a fresh-keeping bag and seal it, and then put it in the freezer layer of the refrigerator, you can save it until winter to eat.

After the eggplant is washed, it can also be cut into long strips or hob-shaped, and then the eggplant is poured into a basin and sprinkled with salt, grasped by hand and sealed and pickled, or the eggplant can be stored for a long time.