How to make dried eggplant Various ways to prepare dried eggplant

1.Ingredients: Eggplant 1kg (dry).

2.Excipients: 4 taels of garlic, 2 taels of chili powder, 2 taels of ginger, 3 taels of salt, 2 taels of monosodium glutamate, half a kilogram of soy sauce, 3 taels of soybean oil.

3.Wash the dried eggplant and soak it in warm water for about 5 minutes until it is soft to the touch.

4.Put the soaked dried eggplant in a steamer and steam for 10 minutes.

5.Mash the garlic and ginger into a paste.

6.Mix the ginger puree with salt, pepper, garlic and black sesame seeds and stir to combine.

7.Once the soybean oil is boiling, let cool and pour into the mixed sauce.

8.Dry the eggplant, let it cool and place it in a jar.

9.Pour in the prepared sauce, and finally pour in the soy sauce and mix well.

10.Cover and place in a cool place. If it's summer, you can also keep it in the refrigerator.

11.Place the garlic in a garlic taming jar and mash it into a puree.

12.Ginger leaves are cut into small pieces for easy mashing. Ginger is not as sticky as garlic, so you don't need to mash it into a puree, try to crush it.

13.When eating, put out the salted dried eggplant, add minced garlic and ginger, mix well and serve.

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.

Choose the eggplant with tender taste and fine flesh, remove the fruit stalk and sepals, clean it, simmer it in boiling water for 15 minutes, take it out and let it cool when the eggplant becomes soft, darker in color, and not yet ripe, cut the eggplant into two cloves after heat dissipation, cut it into four small petals connected to the eggplant skin, expose it to the sun, and add 500 grams of salt per 10 kg to knead it after heat dissipation in the afternoon. After that, the eggplant is cut face up, spread in a clay pot layer by layer and pickled, continue to be exposed to the sun the next day, turn it every 4 hours, 2 3 days later, if the eggplant color is black, it can be used as a qualified dry eggplant petal. Soak the dried eggplant petals in water for 20 minutes, then take them out to dry, and dry them until the eggplant skin is waterless, which is about heavier than the semi-finished product.

Cut the eggplant cloves into pieces of about 5 cm in length and width, add 300 grams of salt per 10 kilograms, and pickled red peppers, tempeh (red peppers, tempeh are prepared according to 800 grams of salt, salted red pepper kilograms, and tempeh 3 4 kilograms per 10 kilograms of eggplant) and stir evenly, pound the clay layer by layer, isolate the air inside the altar from the outside of the altar, and ferment it after two weeks. To make a simple dried eggplant, you can remove the stem, sepal, shred or slice the unripe eggplant, expose it to the sun, and dry it.

Here's how to make dried eggplant:Ingredients: 6 eggplants, 3 meters of cotton thread.

Steps: 1. Clean the newly bought eggplant.

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

3. Peel the eggplant and cut into large slices.

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

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

6. Turn the dried eggplant with your hands.

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