Buy some eggplant in the summer to dry, remember 2 steps, white and not black, chewy, eat more fragrant than meat
Hello everyone, thank you for reading the article I shared, this time I want to say to you: "Buy some eggplant in the summer to dry, remember 2 steps, white and not black, chewy, eat more fragrant than meat!" 」
Eggplant is a common vegetable in summer, and is a dark vegetable, its nutritional value is very high, rich in a variety of vitamins, minerals, can clear heat and detoxification, anti-aging, cardiovascular protection, etc., usually recommended that everyone eat more.
Autumn is about to start autumn, the old rural saying is "autumn eggplant is like poison", because autumn eggplant is older, contains more dragon sunflower alkali, and may be poisoned after eating. Therefore, I like to eat eggplant, it is better to take advantage of the summer eggplant when it is fresh, buy more to preserve, so that autumn and winter also have to eat.
As we all know, eggplant is not easy to preserve, and after a period of time, it will become dirty and old, and it will not be delicious.
In fact, our ancestors have long thought of this, according to the different ingredients, summed up different methods of preservation, such as pickling, sun drying, and eggplant is the most suitable for drying eggplant.
Dried eggplant is a dried dish made of eggplant, which can be stored for 1 year without bad, and is the best for stewing meat, and the eggplant that absorbs the fat is more fragrant than meat. How to dry the eggplant? If the eggplant is cut open and directly dried, it will be quickly oxidized and blackened, and it will not sell. Blanched like cowpea and then dried, the taste will be very hard, 2 methods are not good.
Today I would like to share with you the method of dry eggplant in rural areas, which is simple to operate, white and not black, and more delicious than fresh.
【Dried eggplant】
The first step is to buy some fresh eggplant, the skin is smooth and bright, and the eggplant with soft pinch is relatively fresh. After washing the eggplant, do not peel, cut off the head and tail, and then cut into 2 cm wide eggplant strips.
The second step, put the eggplant into a large basin, sprinkle some salt, you can sprinkle more, stir it well by hand, marinate for 3 hours, and marinate the water of the eggplant. Table salt can reduce the activity of oxidase, and it will not be oxidized and blackened.
Step 3: After the eggplant is marinated in water, squeeze the water dry by hand. Pour the right amount of water into the pot, bring to a boil over high heat, put a steamed grate, spread the eggplant evenly on top, steam on high heat for 5 minutes, remove and let cool.
Step 4: Spread the steamed eggplant on a breathable board or wire mesh, put it in the sun for 1 to 3 days, and dry the water. Eggplant becomes shriveled and hard, packed in a clean plastic bag, placed in a cool and ventilated place, or frozen in the refrigerator.
The way to eat dried eggplant is very simple, soak it in water for 2 hours in advance, it can be cooked after it becomes soft, and it is soft and chewy to eat.
Dried eggplant should be done in 2 steps, that is, salting and steaming.
Salting removes excess water and reduces the activity of oxidase, which prevents eggplant from turning black. Steaming uses high temperature disinfection and sterilization, but also can stimulate the aroma of eggplant, dried eggplant is more fragrant, increase toughness, chewy and not easy to rot.
【The head chef has something to say】
Eggplant can be dried directly, but the color will be black, and the moisture evaporation is slow, which is easily subject to moisture mold. Like to eat dried eggplant, just follow the above method to dry, to ensure that the white is not black, eat soft tendons, long preservation time.
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