1. Select eggplants

Dry eggplants. It is best to choose fresh and tender eggplants, especially round eggplants with thick flesh and fat, which are more suitable for sun-drying eggplants? Old eggplants contain more solanine, which is harmful to the human body, and the taste is not very good, so they are not suitable for drying eggplants, especially Old eggplants after autumn contain more solanine. ?

2. Processing eggplants

Remove the flower stalks of the selected tender eggplants, wash them without peeling them, cut them into rolls or thick strips according to your preference, and then Cut into strips to make them easier to dry. ? After cutting, sprinkle an appropriate amount of refined salt, mix evenly, and freeze.

3. Steaming

Put the cooked eggplant into a boiling steamer and steam for a while, then take it out. You don't need to steam the eggplant until the eggplant is too ripe to steam. ? Some people like to blanch eggplants in boiling water, but I think steaming is better. ? Because boiling water will add to the eggplant to absorb more water, which is very detrimental to future drying.

4. Drying

Drain the steamed eggplants and spread them out in the sun to dry until they are completely dry and will make a rustling sound when touched. ? It can also be dried overnight in a cool and ventilated place before drying. ?

A small detail to pay attention to when drying eggplants is that when the sun is particularly strong, it is best to cover it with newspapers, so that the sun-dried eggplants will have more flavor.