Why can't dried eggplant be tanned?

Prepare some fresh eggplant and buy a packet of salt.

1. Eggplant is very cheap now. If you want to buy 50 Jin, it's only a few cents a Jin. You can buy according to your own needs. Generally, 5 kilograms can do one catty. If you want to save more, buy more. When buying eggplant, you should choose eggplant with dark purple skin, luster and elasticity. This kind of eggplant is fresh and tender, with small seeds, and the old eggplant seeds are not delicious.

2. Put the bought eggplant into a big pot, add clean water, wash it by hand, then drain the water, cut the tail with a knife and cut it into eggplant slices or strips. Slices should be thicker, and strips should be thicker, or they will dry in the sun, leaving nothing.

3, from the pot, pour the right amount of water, the fire to boil, add a few spoonfuls of salt, stir to dissolve, pour into the cut eggplant, cook for half a minute and then remove. Eggplant should not be cooked for too long, or it will rot and deteriorate in the sun.

4. Prepare some tools such as wooden boards, drying nets, dustpans, etc., take out the eggplant and drain it, and spread it evenly on these tools. Don't overlap. Put it in the sun for 3~5 days after laying.

5, turn the eggplant once every half day, which is conducive to the evaporation of water and rapid drying. When the eggplant becomes very dry and soft when pinched, the dried eggplant is dry, and it is not good if it is too dry. Fragile, not delicious.

6. Dry the eggplant in a fresh-keeping bag or plastic bag, seal it and store it in a cool and ventilated place. /kloc-It won't break after 0/year, so you can take it with you. The stew in winter is especially fragrant.

Skill summary

In fact, drying dried eggplant is very simple, but remember that it can't be directly dried, and it is easy to get black and moldy. Because eggplant will oxidize and brown when exposed to air, three points should be remembered before drying.

1, use tender eggplant instead of old eggplant. Old eggplant not only has large seeds and many seeds, but also has a thick skin and a particularly bad taste.

2. Eggplant should be cooked before drying. Eggplant contains phenols and oxidase, which will turn black when exposed to air. After boiling in water, oxidase can be inactivated and will not turn black. In addition, salt is added to the water, which can sterilize and inhibit bacteria, so that eggplant will not be moldy.

3, eggplant can not be too dry, after drying, it should be sealed and stored, and it can only be stored for a long time without moisture.