I can't finish the eggplant in summer. Try to marinate the eggplant. It tastes delicious in winter.
In summer and autumn, eggplant will appear on the market in large quantities and become a home-cooked dish on the dinner table of the common people.
Because eggplant is not resistant to storage, if the temperature is lower than 10 degrees Celsius during storage, various disease spots and fruit stalks, sepals and fruit rot will appear on the fruit surface of eggplant. So how can you eat nutritious and delicious eggplant in the cold winter? Then we have to mention the storage and processing methods of eggplant. Here are a brief introduction to the following methods:
1. Quick freezing method.
Wash the eggplant, remove the stalk, steam it in the pot, cool it, put it in a fresh bag, put it in the freezer, and take it out when cooking in winter.
2. Sun drying.
Wash the fresh eggplant and remove the stalk, then cut it into round slices or strips, fish it out with water, wear it with cotton thread and hang it in the sun, turn it every 2 hours, collect it indoors at night, and dry it for 3 consecutive days, then seal the dried eggplant in a plastic bag and refrigerate it; or put the dried eggplant into a breathable bag (such as a cloth bag) and hang it in a ventilated and dry place for storage. Dried eggplant can be used for stewing or roast meat, or steamed after soaking, and then mixed with seasoning is also very delicious.
3. Pickled eggplant.
Wash the fresh eggplant and remove the stalk, put it in a steamer and steam over high heat until medium well comes out of the pot to cool. Mix the crushed garlic with a small amount of salt, monosodium glutamate and parsley to form a stuffing. Cut the eggplant with a knife and clip in the stuffing. Then put a layer of eggplant and a layer of salt into the jar to marinate, sprinkle more salt on the top, pour the eggplant every two days to taste better, and serve after 3 weeks. The finished product is salty and delicious, with garlic flavor, and if you like spicy food, you can put chili peppers in the stuffing.
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