How to make dried eggplant in the dry and eat tricks

1.The raw materials for stewed dried eggplant are: a handful of dried eggplant, a small half bowl of dried mushrooms, and a small half bowl of soybeans.

These three can be cleaned and soaked to cool and dry, and the water can be reserved. (Soybeans are best soaked overnight in advance, and if you don't have time, you can also boil them in boiling water for 5 minutes to taste soft.) Practice:

Shoot and fry. Heat the pan and add some oil, and when the oil temperature is high enough to boil, the dried mushrooms will burst for 30 seconds, at which point you can smell the distinctive aroma of the mold released by the dried mushrooms after the high temperature oil explosion. At this time, add the soybeans and fry them together for three minutes, then add the soaked dried eggplant and stir-fry slightly to mix it with the dried mushrooms and soybeans.

In the latter step, the stone pot is stewed. If you don't have a stone pot, you can immediately add boiling water to the wok, and you can do it before the dish is cooked. After that, the seasoning is carried out, and the appropriate salt and light soy sauce are added according to the taste.

After the fire boils, turn to simmer and simmer for ten minutes, at this time, the taste of the three in the pot can be said to be fully combined, and you can eat the soft glutinous dried eggplant, the delicious dried mushrooms, the softness of soybeans, and the combination of the three aromas, which can be described as a "powerful enjoyment." "For girls who want to be **** and can't control their mouths, it's a welfare dish. 2.

Eggplant dried roast duck raw materials: prepare a whole chicken or 2 chicken wings in advance, slice them, wash the eggplant properly and soak it in cool and dry water, cut the garlic into cubes, and slice 2 Chaotian peppers for reservation. Practice:

Then the pot is hot, add oil, the oil temperature is about to boil, and then the fish slurry and Chaotian pepper are stir-fried, and then the cut black pepper chicken pieces are fried for three minutes, and then the appropriate white sugar is added to enhance the flavor, and the appropriate soy sauce is added to color, and the black pepper chicken nuggets are evenly colored. Then put the chicken pieces with black pepper without water, add dried eggplant, add an appropriate amount of salt and white pepper seasoning. Cover the pot and simmer for fifteen minutes.

The meat, garlic, and chili peppers are all digested and absorbed by the dried eggplant, so the taste of the mouth is really pleasant.

Dried eggplant, I personally think that generally speaking, you can consider making soup, which is more delicious, and you can also consider stewing pork belly.

After soaking softly, it is best to make steamed buns or dumplings with filling, and put more meat and oil, because eggplants absorb oil.

The dried eggplant can be made into pickles and put various ingredients such as seafood, soy sauce, monosodium glutamate, a little, chili oil, and a little sugar to make it particularly delicious.

The dried eggplant is dried and grilled with pork, and it is very delicious.

We soaked the dried eggplant, washed it, cut it into shreds, and stewed it with the pork belly, which I thought was very delicious.

Dried eggplant delicious preparation steps:

1.Take out the dried eggplant and set aside;

2.After the skin of the meat is cleaned, put it in a pot and cook for 2 minutes, and cut the pepper into cubes for later use;

3.Put a little oil in the pan, and add the meat skin when the oil is hot;

4.Simmer over low heat to remove excess oil from the skin;

5.Add garlic and diced pepper and stir-fry over high heat;

6.Pour in the dried eggplant and stir-fry over high heat;

7.Add a small amount of water and simmer over medium heat for about 2 minutes;

8.Simmer until the water dries quickly, then remove from the pan and serve.

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.

1. Put the dried eggplant into a large bowl, then add the boiling water that has not dried the eggplant, cover the lid and soak for about half an hour to make the dried eggplant soft.

2. Cut the pork into shredded pork in an appropriate amount, then put it in a large bowl, add an appropriate amount of salt, sugar, pepper, cooking wine, light soy sauce and oyster sauce, grasp and mix evenly with your hands, and mix for a while to let the pork fully absorb the juice. After grasping well, add a spoonful of starch, and then continue to grasp and mix, about 2 minutes or so, adding starch can make the fried shredded meat more tender. After 2 minutes, pour in an appropriate amount of edible oil, grasp and mix evenly again and marinate for 20 minutes, add edible oil to fry shredded meat, it is particularly easy to scratch and not easy to stick to the pan, and it can also lock the moisture in the pork, so that the pork tastes more smooth and tender.

3. Take a sharp pepper and cut it into shredded peppers, cut the garlic into garlic slices, soak the eggplant and rinse it several times, then squeeze out the water for later use.

4. Add oil to the pot, pour in the shredded meat when the oil temperature is 5 hot, push the shredded meat to the side of the pot after it changes color, then pour garlic slices on this side of the pot, add a spoonful of soybean paste, stir-fry until fragrant, and then mix the shredded meat and garlic slices together to continue stir-frying, pour in the eggplant after stir-frying for a while, add an appropriate amount of water after stir-frying, cover the pot and simmer for 5 minutes, so that the eggplant can fully absorb the sauce.

5. After five minutes, boil the pot, add the shredded peppers, fry until the shredded peppers are broken, and add a little salt to taste, because the salt has been added when marinating the meat, and we also added soybean paste when stir-frying, so you don't need to add too much salt, and you can turn off the heat and get out of the pot after stir-frying evenly.

1. Ingredients: 300g of dried eggplant, 200g of pork skin, 20g of oil, 30g of soy sauce, 50g of red pepper, 10g of garlic.

2. Take out the dried eggplant and set aside;

3. After the skin is cleaned, put it in a pot and cook for 2 minutes, and cut the chili pepper into cubes for later use;

4. Put a little oil in the pot, and put in the meat skin after the oil is hot;

5. Simmer the excess oil from the meat skin over low heat;

6. Add garlic and diced pepper and stir-fry over high heat;

7. Pour in the dried eggplant and stir-fry over high heat;

8. Add a small amount of water and simmer over medium heat for about 2 minutes;

9. Simmer until the water dries quickly, then remove from the pot and serve on the plate.

1.Before making dried eggplant, be sure to choose relatively fresh eggplant, after cleaning the eggplant, remove the root of the eggplant, do not peel off the skin of the eggplant, we can cut the eggplant with a hob according to personal preference, or cut the eggplant into thick strips, of course, relatively speaking, it is easier to dry the eggplant into strips.

2.Eggplant needs to be steamed in water in advance, put the steamed eggplant into the sun for exposure, until the eggplant is completely dry, when we stir the eggplant, we will hear a rustling sound, and the eggplant looks already crunchy, indicating that the eggplant has been dried.

3.Of course, when we make dried eggplant, we don't need to dry the eggplant completely, if you prefer to eat the eggplant that is not completely dry, it is also okay to dry the eggplant semi-dry, you can retain about 1 3 water, and then add some edible salt and other seasonings to it, so that the eggplant can be fermented in the jar, and you can also add some ingredients you like to eat, such as adding some glutinous rice, garlic, pepper and the like, and the taste of the dried eggplant will be more different.

4.The dried eggplant must be put into a relatively sealed plastic bag for preservation, and must be put into the refrigerator refrigerator, so that the dried eggplant can be stored for a longer time, or the dried eggplant can also be put into a relatively breathable cloth bag, and then hung in a relatively dry and ventilated place, which can effectively prevent the eggplant from deteriorating due to moisture.

【Self-drying dried eggplant】

Just prepare fresh eggplant.

Method] The first step, the eggplant is rinsed with water, drained, the eggplant is cut off, the eggplant tip is cut off, and then cut into the shape you like, eggplant strips, eggplant pieces, 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.

1. Choose eggplant, it is best to use fresh and tender eggplant for drying dried eggplant, especially the 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.

2. To process 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.

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. 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.

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 dialing. It can also be placed in a cool and ventilated place to dry for 1 night before drying.

5. Pay attention to a small detail when drying dried eggplant, 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.

6. Preservation, dried eggplants can be packed into plastic bags, sealed and put in the refrigerator for freezing. 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.