How should eggplant be dried to taste good?

Sun drying is delicious. Cooked sun won't make you strong. Step 1: Wash the eggplant with clear water, drain the water, cut off the stalk and tip of the eggplant, and then cut it into your favorite shape. Eggplant strips, pieces and slices are all ok, but they cannot be too small or too thin. Once it's dry, there's nothing left, and it tastes bad. It is generally best to cut about 2 cm.

The second step, when making eggplant, the most worrying thing is that eggplant is black, so it will be soaked in light salt water and dried.

Once the eggplant is soaked in water, it will absorb more water, dry slowly and go bad easily. Eggplant should not be soaked in water.

Step 3: Look at the weather forecast in advance, choose a sunny day for a week, find a clean board or net, put the cut eggplant directly on it, put it in the sun at 37℃ 1 day, and then dry it.

Step four, find some clean plastic bags, package the dried eggplant and store it in a cool and ventilated place. It won't break for a year, which is convenient.

Now you know, dried eggplant doesn't need blanching. Just cut it and dry it. It won't go bad and it's easier to dry.