Food, as the name suggests, is delicious food. The expensive ones include delicacies from mountains and seas, and the cheap ones include street snacks. In fact, there is no distinction between good and bad food. As long as you like it, you can call it food. The following is the method of drying eggplant that I compiled. I hope it will be helpful to everyone. Dried eggplant recipe 1
Ingredients
1. Skin material: 100 kilograms of eggplant.
2. Core ingredients: 120 kilograms of glutinous rice, 15 to 20 kilograms of white sugar, 1 to 2 kilograms of dried chili peppers, 1.5 kilograms of garlic, appropriate amounts of salt and MSG.
Note: The amount of sugar and dried chili peppers can be adjusted appropriately according to the tastes of consumers in various places.
Operation points
1. Select eggplant, wash and remove the stems.
2. Put two-thirds of the water in the pot and bring to a boil. Put the washed and stemmed eggplants into the pot and cook for 2 to 3 minutes until the eggplants change color and become soft. Remove and cut them open. Lay it flat and put it in the sun for about 6 to 8 hours.
3. Take 20 kilograms of glutinous rice and make it into sweet fermented rice. Wash the rest of the glutinous rice and cook it into glutinous rice. Mix it with the sweet fermented rice and mix it into a paste. Be careful to make it thicker, but no rice grains can be seen. .
4. Wash the dried chili peppers and garlic and cut them into small pieces. The more broken the better, pour them into the core material together with sugar, monosodium glutamate and salt, and stir evenly.
5. Wrap a 2 to 3 cm thick core material between two pieces of eggplant skin, and then place them in the sun to dry for 8 to 10 hours.
6. Steam the sun-dried sandwiched eggplant maopi in a pot over water for about 2 hours. Stop the fire and leave it in the pot overnight. Take it out the next morning and put it in the sun for 8 hours. To 10 hours, repeat this three times, the last time to dry the dried tomatoes until the moisture content is about 15%.
7. Arrange, grade and cut the sandwiched dried tomatoes into long strips 1 cm wide.
8. Use non-toxic plastic film bags for vacuum packaging and store at room temperature for 15 days. If there is no bulging or broken bag, it is a qualified product.
Dried eggplant recipe 2
Ingredients list
Ingredients: 6 pounds of eggplant
Sauce: 1 spoon of salt, 1 spoon of light soy sauce, 100 grams of glutinous rice flour, appropriate amount of minced garlic Half a bowl of chili powder, 1 bowl of sweet rice wine, 1 bowl of brown sugar
Production steps
1. 6 pounds of eggplants, clean and cut them first;
2. Me The steamer is relatively small, first divide the eggplant into two pieces, put it into the steamer, steam over high heat for 15 minutes, take it out after it is completely steamed;
3. Spread them out with chopsticks , now it has become a big piece of eggplant, sprinkle a little salt on the surface,
4. Then put it in the sun for 2 days. Be sure to check the weather in advance when drying the eggplant. This dried eggplant has been very dry.
5. At this time, let’s prepare the sauce. Heat the oil in a pan. Add minced garlic and half a bowl of chili powder when the oil is hot. After sauteing, add a bowl of sweet rice wine and 1 bowl of brown sugar;
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6. Stir fry evenly and then add a spoonful of salt and a spoonful of light soy sauce to taste. Finally, add 100 grams of glutinous rice flour, stir evenly quickly, and stir-fry into a sticky glutinous rice sandwich sauce, like this. Take it out and set aside;
7. Now we use a spoon to spread it on the eggplants. Apply it evenly on each eggplant. Apply more sauce and it will taste softer, waxier and chewier. The drying time will also be slightly longer;
8. Continue to be exposed to the sun for 1 and a half days. At this time, the sauce will also dry out;
9. Then put it in the pot Steam in medium, put the water in the pot, turn off the heat for 10 minutes, take it out, the steamed eggplants are relatively soft;
10. But it’s not finished yet, we overlap the two eggplants. Put them together, and then put them in the sun to continue to dry. After a few days, collect the water inside the eggplants;
It’s ready like this. Cut it open and see that it’s full of sauce. It has a special aroma that combines fragrant, spicy, sweet, and salty flavors into one. It tastes soft, glutinous, and very tasty!
Intimate Tips
1. If it rains during the production process, you can dry it indoors and control the temperature at 50--60℃;
2. The amount of chili powder and sugar can be adjusted according to personal taste. It can be divided into medium, low, high sugar, or even sugar-free, not spicy, slightly spicy, medium spicy, extra spicy, etc.;
3. Add the sauce Use a spoon to spread the sauce on the eggplants. Apply evenly to each eggplant. Apply more sauce and it will taste softer, glutinous and chewy, but the drying time will also be slightly longer;