Eggplants grown at home can't be eaten up, so they can be dried to make pickles or fried.

Below I share the practice of dried eggplant in my hometown.

Eggplant is picked and washed, cut into strips about two inches and dried in the sun.

Sun-dried eggplant can be stored in plastic bags.

When cooking pickles, wash and drain the dried eggplant.

Prepare onion, ginger, garlic and pepper, and wash them. Cut the onion and pepper, and slice the ginger and garlic for later use.

Heat the pot, add cooking oil, pour the chopped onion, ginger, garlic and pepper into the pot and stir fry, and add a little sugar to improve the taste.

Pour a little soy sauce for coloring, add clear water, after water heating, pour the drained dried eggplant into the pot, stir constantly, and add a proper amount of salt.

Stir for about five or six minutes, and you can get out of the pot (you can master the heat yourself, and you can taste it for the first time).

I don't like the taste of eating too many condiments. You can add other condiments according to your personal taste when cooking.

As long as there is a vegetable field at home, we will plant some vegetables that we like to eat. Only the vegetables planted by ourselves will taste better and feel more at ease, but the temperature here is relatively low, and the growth period of fresh green leafy vegetables is short. If we plant them for a month, we will get something, and sometimes we will plant some eggplant and beans, but the maturity of eggplant and beans is longer. When the eggplant grows, the weather here will be cold. Eggplants are concentrated and mature, and they can't be eaten in a short time, so we will do two kinds of preservation treatments for the excess eggplants. One is to dry the eggplants into dried eggplants, and the other is to freeze the eggplants in the freezer and take them out in winter.

There are two ways to dry eggplant. (1) eggplant cut into strips to dry.

Although the dried eggplant is also dried, we will also treat the eggplant into two shapes for drying. Because the dried eggplant is eaten in different ways, the shape of dried eggplant is also different. Cut the eggplant into long strips for drying, and we can make stewed eggplant with long strips of dried eggplant. Air-dry eggplant into long strips, which is convenient for our cooking. The method of drying eggplant is also very simple, that is, cut eggplant into long strips, put it in a cool and ventilated place, and dry it for half a month.

② Eggplant is sliced and dried.

We will also cut the eggplant into pieces to dry, and stir-fry the meat with the dried eggplant pieces. The taste is still very delicious. The dried eggplant tastes stronger, not as soft as fresh eggplant, but has a special taste of dried vegetables. The method of drying eggplant slices and eggplant strips is the same, that is, cut the eggplant into slices and dry it in a cool and ventilated place for half a month.

Cryopreservation Eggplants are not only dried or preserved in pieces, but also stored in the freezer. However, eggplant must be steamed before freezing, and only after it is steamed can it be stored in the freezer. Fresh eggplant can't be frozen, otherwise it will taste like a frozen dish, and it will taste bad. Moreover, even if it is processed after freezing, the feeling at the entrance is very flimsy, that is, the feeling that it can't be chewed. Therefore, when we preserve eggplant, we will not steam it in a pot, seal it in a fresh-keeping bag after it is cooled, and then freeze it in a freezer for use in winter.

—— Final summary: What method can be used to store the eggplant grown at home until it is eaten in winter? My answer is here, I hope my answer can help you. I am Ming Ze Cuisine. Thank you for reading this article. If there are any shortcomings, please leave a message in the message bar below for interaction. Thank you!