Sun-dried eggplant, the most taboo blanching and direct sun-drying, teach you 1 trick, it is better to eat without blackening, and it is not bad for one year. For dried eggplant, some people directly dry it after cutting it, and some people will blanch it again after cutting it, so it often happens that dried eggplant is black and has no appetite, or it is dry and firewood when eating, and it is not fragrant at all. So drying dried eggplant is very simple, but it needs some tips. As a native of the countryside, I have often dried all kinds of dried vegetables with my mother since I was a child, among which dried eggplant is a must every year. Mother's dried eggplant tastes delicious, and the dried eggplant is not black at all. Today, I will share with you the method that my mother has used for decades to dry eggplant. Like a friend might as well follow me to bask in the sun, and there will be no good food in winter.

Dried eggplant

Ingredients preparation: appropriate amount of eggplant and salt.

1, dried eggplant, preferably tender eggplant. When we buy it, we should choose a darker color, pinch it tightly and be elastic. This kind of eggplant tastes better and dries more easily after drying.

2. We don't peel the dried eggplant, because the eggplant skin tastes stronger and more nutritious, so if you buy eggplant outside, you'd better soak it in salt water for a few minutes to remove pesticide residues before cleaning it.

3. After the eggplant is pedicled, cut it into thick strips, not too thin. After cutting all the pieces, put them in a big pot, then sprinkle some salt on the surface of the eggplant and sprinkle the salt evenly on the eggplant by hand. Rub each eggplant again. Then let it stand for 2 hours. This can prevent eggplant from oxidation and blackening, and at the same time, it can kill the water in eggplant.

4. Prepare a larger steamer, add water in advance, squeeze out the excess water from the pickled eggplant, then put it in the steamer and steam for about 5 minutes on high fire. There is no need to steam here.