How can dried eggplant be preserved for a long time without deterioration?

1, wash the eggplant, remove the eggplant without peeling. Slice, or cut into strips.

2. If you want to make dried eggplant slices, put the eggplant out flat in the sun, and then dry it for a few days when the weather is fine and the sun is abundant. When the eggplant looks crisp, you can put it away.

3. If you want to make semi-dried eggplant, don't sun it for too long. Leave about13 water, put the eggplant away, mix with salt, put it in a clean oil-free jar, seal it from the air, and let the eggplant ferment in it.

4. You should prepare your favorite core materials, such as glutinous rice, pepper, garlic and fermented grains. Make these into a very fine paste, then soak the dried eggplant for an hour, stuffy; Do it again the next day; Roll it back and forth several times, dry it and use it.

5. Dried eggplant is a Han snack in the northeast of Jiangxi Province (guixi city, Wannian, Poyang, leping city, Shangrao, etc.). ). Its skin sauce is brown, its core sauce is red, and it has a special flavor, which combines fragrance, spicy, sweet and salty, and its taste is both rigid and soft.

6, garlic eggplant: main ingredients: eggplant 1000 grams of accessories: a little salt, 300 grams of garlic, 300 grams of pepper.

7. Wash the eggplant, steam it in a steamer, cut it with chopsticks while it is hot, put it in a sunny place, dry it, add salt and mix well, then dry it, peel the garlic, chop it into powder with a knife, wash the pepper, dry the water and chop it into powder, dry the eggplant, chop the pepper, prepare garlic rice, mix all the materials evenly, put it in a jar, and cover it for preservation.