When it comes to dried plums, the most common one is dried bamboo shoots, which can be preserved for a long time after exposure. They are especially fragrant when cooking meat and are very popular with everyone. Dried bamboo shoots are known in many parts of China. However, there are not only dried bamboo shoots, but also many foods that can be dried, such as potatoes, east melons, day lilies and mustard bumps. It happens to be the hottest time all the year round. We can expose some seasonal vegetables and save them for 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 only learned it last year, and I fell in love with it once. In recent years, I have made some in summer, and I often take it out to cook. 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.
Drying dried eggplant in the dog days and cooking it in winter are 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 it has a stronger taste. 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 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 they are cut old eggplant, they can be used to make cakes or stew.
The eggplant is pedicled, and then the surface of the eggplant is cleaned with clear water. Remember not to remove the epidermis for better preservation. After cleaning, cut it into strips or pieces and cut it according to your own hobbies. After cutting, put it in a pot, add an appropriate amount of edible salt, stir it twice by hand, mix the salt and eggplant, weigh it, 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 cured 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. The dried eggplant made in this way is more delicious.
After the cooking time is up, take the eggplant down and put it in a clean and tidy container, leaving some space between each piece, then put it in an open place for a few days and dry it in the sun.
Put the sun-dried eggplant in 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 make sure it is not wet, so it can be kept 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 it is soft, and then you can cook.