When it comes to dried plums, the most common one is dried bamboo shoots, which can be preserved for a long time after drying. They are especially fragrant when used in cook the meat, and they are very popular with everyone. Dried bamboo shoots are known in many parts of the country. However, there are not only dried bamboo shoots, but also many foods that can be dried, such as potatoes, east melons, day lilies, mustard bumps and so on. It happens to be the hottest time all the year round. We can expose some seasonal vegetables and keep them for the winter. Dried eggplant is highly recommended.
Eggplant is a seasonal dish in summer, with low price and good taste. There are many ways to make it. Many people still don't know that eggplant can be dried. I just learned it last year, and I fell in love with it once. I have made some in the summer of these years and often take them out for cooking. I really don't have enough to eat.
So how do you make dried eggplant? Is it difficult to expose it immediately after cutting it into pieces? The answer is no. If you want good-looking and delicious dried eggplant, you can't dry it right away. You should know the right way.
Sun dried eggplant in dog days and cook it in winter, which is more delicious than fresh eggplant. Here's how to teach you. Let's share with you how to make dried eggplant. The dried eggplant made by this method will not turn black, and the taste will be stronger. The cooking is delicious. Come and have a look.
Prepare some eggplant in advance and use tender ones. Pay attention to identification during the purchase process. Generally, fresh and tender eggplant has ductility, bright and soft surface, and no obvious eggplant seeds after cutting. This kind of eggplant is more delicious when it is dried in the sun. If it is cut old eggplant, it can be used to make cakes or stew.
Remove the pedicle of eggplant, and then clean the surface of eggplant with clear water. For better preservation, remember not to remove the epidermis. After cleaning, cut into strips or pieces and cut according to your own hobbies. After cutting, put it in a pot, add a proper amount of edible salt, stir it twice by hand, mix and weigh the salt and eggplant, and then put it aside. After the edible salt is put into the eggplant, the eggplant will gradually dry.
After waiting for two hours, the eggplant was almost salted and the water in the eggplant was drained. After all squeezed out, pour the eggplant into a stainless steel steamer, cover it and steam for five or six minutes. This will make the dried eggplant more delicious.
When it's time to cook, take the eggplant down and put it in a clean and tidy container, leaving some space between each piece, then expose it to the sun for a few days and dry it in the sun.
Put the sun-dried eggplant into a plastic bag and store it in a dry and cool place. Every once in a while, when the weather is fine, you can take it off and dry it to ensure that it is not damp, so it can be preserved for a long time. When you want to eat, take some and soak it in cold water for more than two hours. Soak the eggplant until soft, and then you can cook.