sun-dried eggplant

Step 1, buy some fresh eggplant, the skin is smooth and bright, and the eggplant that is hard and soft when pinched is fresher. After washing the eggplant, you don't need to peel it, cut off the tail and cut it into 2 cm wide eggplant strips.

Step 2, put the eggplant in a big pot, sprinkle some salt, or more, stir it evenly by hand, and marinate it for 3 hours, so as to marinate the eggplant. Salt can reduce the activity of oxidase, so it will not be blackened by oxidation.

Step 3, after the eggplant is salted, squeeze the water out by hand. Pour a proper amount of water into the pot, bring it to a boil with high fire, put a griddle for steaming, spread the eggplant evenly on it, steam it for 5 minutes with high fire, and take it out to cool.

Step 4, spread the steamed eggplant on a breathable board or barbed wire, and let it dry in the sun for 1-3 days, then dry the water. Eggplant is wilted and hard, so it can be packed in clean plastic bags and placed in a cool and ventilated place, or frozen in the refrigerator.

The eating method of dried eggplant is very simple. Soak it in clear water for 2 hours in advance, and cook it when it becomes soft. It tastes soft and chewy.

Drying dried eggplant should be done in two steps, namely, salting and steaming. Salting can remove excess water and reduce the activity of oxidase, which can prevent eggplant from blackening. Steaming uses high-temperature disinfection and sterilization, and can also stimulate the fragrance of eggplant. The dried eggplant is more fragrant, increases toughness, and is chewy and not easy to rot.