How to dry eggplant to taste, how should eggplant be dried and delicious?

As a food lover, I have a lot of say in this kind of food problem

In my own experience, it is best to preserve the original taste of dried eggplant, and the dried eggplant I eat at home is cut into strips and dried directly. Regardless of the method used to soak the dried eggplant, the specific soaking time is related to the thickness of the dried eggplant itself, as well as the temperature of the water in which the dried eggplant is soaked.

How to dry eggplant to taste good:

Step 1: Choose eggplant It is best to use fresh and tender eggplant for drying dried eggplant, especially 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.

Step 2: Handle 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 by cutting into strips. After cutting, sprinkle an appropriate amount of fine salt and mix well to kill the water.

Step 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.

Step 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 you pluck it. It can also be placed in a cool and ventilated place to dry for 1 night before drying.

When drying dried eggplant, we should pay attention to a small detail, 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.

Step 5: Preservation The dried eggplant can be packed into a plastic bag, sealed and frozen in the refrigerator. 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.

Dried eggplant and home-cooked stir-frying method:

1. There are many ways to make dried eggplant, but the most delicious one is to soak the dried eggplant in water, and then stew the vegetables with the marinated meat, cut the marinated meat into slices, put the green onion and ginger, and then pour the broth, and then clean the soaked eggplant, put it in the pot, and stew the vegetables together, which is particularly delicious.

2. The second method of dried eggplant, soak the dried eggplant in water, clean the water, then fry the meat slices, wash the meat slices, prepare the green onions, ginger, minced garlic, and then put oil in the pot, wait for the oil to heat up, put the green onions and garlic, ginger slices, add the meat slices after stir-frying, and then put the dried eggplant after two minutes, add a little less water, five minutes.

3. Dried eggplant can also be made into a large pot dish, with boiled broth, put green onions, ginger slices, and pepper fennel as a large material, and then put kelp, tofu strips, and various dried vegetables in the pot, such as dried beans, sweet potato stalks, and then put soaked dried eggplant, which makes the taste particularly delicious.

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Eggplant drying method

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.

Put fresh eggplant.

After steaming in a pot, tear it in half, let the roots be attached, put it on an outdoor rope, and dry it naturally, which is very delicious.

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 the first day of good sunny days for a week, find a clean board or net, put the cut eggplant directly on it, and put it in the sun of 37 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 shed of the eggplant drying bureau, just dry it directly after cutting, it will not be bad, and it is easier to dry.

Eggplant dried in the delicious way

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 ingredients, 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, the eggplant cracks and the eggplant is dry, the pepper is fred, and the garlic is ready, mix all the ingredients in Tanyuan Mountain evenly, put it in the jar, and cover it for preservation.

1. Choose eggplant.

Dried eggplant. It is best to choose fresh and tender eggplant, especially round eggplant with thick flesh and fat meat, which is more suitable for drying 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 eggplant, especially after autumn, old eggplant 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 fine salt, mix evenly, 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. Respectfully.

Choose fresh, fatty, densely fleshed eggplants, cut off the stalks and sepals, wash, put them in boiling water, cover and cook for 15 minutes. After 3 boiling times, when the eggplant becomes dark and soft, but not yet ripe, remove it immediately to dissipate heat. Then cut the eggplant into two cloves, each clove into 3 or 4 small petals (do not cut all the pieces, so that the eggplant petals are still connected together), expose to the sun, do not turn over.

In the evening, after the heat is dissipated, the ground salt is sprinkled on the peiru section of the eggplant and kneaded (500 grams of salt per 10 kg of exposed eggplant). The eggplant is then cut side up and laid layer by layer in a terracotta pot to marinate for one night. Continue the next day, turning every 4 hours.

Dry for 2 to 3 days, until the eggplant color is blackened and can be broken, that is.

Steam it, let it cool, peel it in half, and dry it. Or fresh slices, coat them in flour and take them out to dry.

A delicious way to dry dried eggplant

1. Prepare fresh eggplant first, and clean it if there is soil. At the same time, you should also look at the weather forecast and choose to do it when the weather is sunny for several days in a row.

2. The next step is to cut the eggplant. Cut the eggplant into strips or slices. Don't cut too thick, and don't cut too thin. Strips as thick as your index finger will do. Flakes are centimeter thick.

3. When the sun comes down, the eggplant has already dried and begun to shrink.

4. This is the appearance of drying to 8 into dry. It can also be completely sun-dried. Because the eggplant has a lot of moisture, when drying, you must pay attention to turning it frequently, otherwise it is easy to grow hair.

5. If you like to eat more eggplant meat, dry it until it is eighty percent dry. If you want a firmer texture, dry it completely and store it. When it is 8 percent dry or the weather is bad and you can't continue to dry it, put it in a basin, add 3 times more salt than usual to fry these vegetables, grasp it evenly, put it in a fresh-keeping bag, and freeze it in the refrigerator.

6. Sun-dried eggplant, soaked.

7. Eggplant stewed chicken prepared today. You can also stew pork ribs, etc., all of which are very fragrant. Let's fry the sugar color first.

Pour oil into the pot, turn on low heat, add 50 grams of white sugar, and slowly fry until the sugar melts, until dense yellow-brown bubbles appear, like this. Blanch the chicken and drain it.

8. After the chicken is coated in sugar, then add the prepared home-style spices, such as green onions, ginger and garlic, star anise, cinnamon, bay leaves, herbs, fruits, angelica, cumin, peppercorns, and then add a spoonful of red oil and bean paste. Fry for one minute.

9. After stir-frying, add a spoonful of braised dark soy sauce and stir-fry evenly.

10. Add hot water and cover the chicken a little more. And it is best to add enough water at one time. If you add less, you can add it halfway. It's still delicious to make it all at once.

11. Bring to a boil over high heat and simmer for 10 minutes. Then reduce to medium-low heat. Add the soaked dried eggplant and simmer for about 35 minutes. Don't stew the soup too dry, it's better to bring some soup.

12. When out of the pot, add some green and red peppers, or green onions or something to decorate, it is more beautiful and delicious.

13. Eating eggplant like this will really warm you from head to toe in winter, and it is called a comfortable place to eat.

How to dry eggplant is delicious.

After washing the eggplant, remove the eggplant handle, do not peel the eggplant.

2.Slice the washed eggplant, then blanch, if you want to make a drier eggplant than the potato, then spread the blanched eggplant evenly, and then take advantage of the good weather and the sun is full, dry it for a few more days, and wait until the moisture on the eggplant is reduced. If you want to make the eggplant into a semi-dry eggplant, you don't need to dry the eggplant for too long, and you can dry the eggplant until it leaves about one-third of the moisture.

3.Put the eggplant away and add salt and stir well, you can put it in a container for preservation, and when preserving, it must be sealed and isolated from the air, so that the eggplant can be effectively fermented in the container.

4.If you want the dried eggplant to taste better, you can prepare glutinous rice, spicy hands with pepper, garlic, mash and other materials, mix these materials into a paste, soak the dried eggplant in the paste, and then steam it for 2 hours, simmer it for a day, and continue to dry it the next day, so that after going back and forth a few times, you can make the dried eggplant more flavorful.

Is eggplant good for the body to eat dried and eaten.

Delay aging Dried eggplant contains a large amount of vitamin E, this substance can play a role in preventing bleeding, if you can insist on eating dried eggplant, you can make the blood cholesterol level stable, which can avoid high cholesterol, and at the same time it is also good for delaying human aging.

Prevent the three highs Dried eggplant also has a good effect of reducing hyperlipidemia and high blood pressure, which is meaningful for protecting the health of blood vessels.

Protects the cardiovascular system.

Eating dried eggplant can also protect cardiovascular and ascorbic acid, because there is rich vitamin P in dried eggplant, which can play a role in enhancing the adhesion between human cells, and at the same time it is also good for the human body to enhance the elasticity of capillaries.

What are the benefits of eating eggplant skin.

The most nutritious part of the eggplant is actually the eggplant skin.

The content of vitamin E and vitamin P in eggplant is much higher than that of ordinary vegetables, and these two vitamins are actually present in large quantities in the skin layer of eggplant, so if you eat eggplant without skin, it can make the nutritional value higher, and at the same time help the human body improve the body's immunity, it can also effectively delay aging, and it is also meaningful to protect the health of blood vessels.