Soak in cold water for a long time before eating dried eggplant. After soaking soft, you can make braised pork eggplant, or you can cut it into shreds and fry it with shredded pork. Soak until soft, steam, then mix with seasoning and chop. The purple long eggplant has been exposed to the sun, and the atmosphere is full of natural eggplant fragrance. Dried eggplant can be eaten indirectly by soaking in water, and can also be used for cooking and stuffing steamed buns. Among them, dried eggplant roasted meat and dried mushroom eggplant made from it are secondary ingredients.

It takes several days of sunny weather to make dried eggplant. Good weather is the premise of making dried eggplant, and secondly, choose eggplant with tender and thick meat. Dried bacon and eggplant steps: 1. Cut the eggplant into long strips, dry it quickly, or cut it directly into dices. 2. Put it on a big plate and cool it in a ventilated and dry place. Tip: To make eggplant dry stewed chicken, you must buy chicken with more skin and butter, which will be more fragrant! Before cooking, dried eggplant should be boiled in water and dried before use. With rice, Amomum tsaoko, star anise and other seasonings, it is made of crushed flour after full mixing and pickling. When you eat it, steam it until it is soft, and then fry it in the oil pan. It tastes very unique and is a delicious food that Yunnan people like to eat very much.

Then put it in the sun to dry the water, and then take it back after it becomes wilting, and steam it in a steamer. Then put it aside to cool. Step 3, put the rice, star anise and tsaoko into a frying pan, fry until it is 80% ripe, then take it out and let it cool. Soaking can soak the bitter water in eggplant and remove dust and impurities. It is very good to wash thoroughly, cook stew or stir-fry Moreover, dried eggplant absorbs less oil and tastes fresher than fresh eggplant. Stir seafood soy sauce, vinegar, salt, sesame oil or sesame oil evenly and pour it on eggplant. Mashed garlic eggplant tastes good. This dish must be delicious with oil, because the combination of oil and garlic can maximize the umami flavor.