First cut off the head and tail of the eggplant with a kitchen knife, and you can also remove the eggplant skin if you have time. Cut one piece at each edge to prevent the eggplant from sliding and tumbling because of the smooth surface, then cut it into thick pieces in turn according to the width of about 0.5cm, and then cut the thick pieces into strips with a width of 0.5cm. The eggplant strips cut from peeled eggplant are more beautiful and have a more delicate taste.

Another way is to wash the eggplant first, cut it into three equal parts, take one piece, cut one piece along the edge, and put the cut eggplant down so that it won't slip easily. Cut into uniform pieces of about 1 cm, take out one piece and cut into long strips. This cutting method is also suitable for cutting or dicing various cylindrical food materials.

Eggplant selection method

1, look at the color: eggplant with better quality should be mainly reddish purple or black purple, and the color is dark and bright, which is beautiful at first glance. This eggplant is good. On the contrary, if the eggplant is dull and brown, it means that the eggplant is old or will soon go bad. Don't buy such eggplant.

2. Looking for the calyx: where the calyx of eggplant is connected with the fruit, there is a white greenish band ring. The bigger the girdle, the more obvious it is, indicating that the more tender the eggplant is, the more delicious it is. On the contrary, eggplant is older and its taste and quality are much worse.