Storage and preservation of eggplant and processing of eggplant flavored food

How should eggplant be stored? Today I will tell you about eggplant storage technology:

1. Eggplant cellar preservation

Choose a place with high and dry terrain and good drainage to dig a trench with a depth of 1.2 meters and a width of 1 to 1.5 meters. The length depends on the number of eggplants. Before storing the eggplants, select healthy medium-sized eggplants without mechanical damage, insect damage, and disease in a cool place for pre-storage, and put them into the trench after the temperature drops. When entering the trench, stack the fruit stalks downward layer by layer. The second layer of fruit stalks should be inserted into the gaps of the first layer of fruit to prevent stabbing the good fruit. Stack 4 to 5 layers in this way, cover the top layer with kraft paper or weeds, and then cover the soil in layers as the temperature drops. To prevent the eggplants from generating heat in the trench, when burying the eggplants, a ventilation tube and a temperature measuring tube can be erected every 3 to 4 meters to maintain a suitable temperature in the trench. If the temperature is too low, the soil layer should be thickened and the ventilation tube should be blocked tightly; if the temperature is too high, the ventilation tube can be opened. This method can generally keep the eggplants fresh for 40 to 60 days.

2. Eggplant Flavor Food Processing

1. Delicious eggplant slices: Cut fresh eggplant into slices and fill the jar with a layer of eggplant slices and a layer of salt at a ratio of 100 kg eggplant slices to 16 kg salt. Then add 16% salt water to submerge the eggplants and cover them tightly with heavy objects. Turn the jar over every 2 to 3 days. After about 20 days of pickling, take out and soak in clean water for 6 hours, changing the water 3 to 4 times, then pick up and dry. Take out 100 kg of eggplant slices, add 1.2 kg of chili powder, 1 kg of pepper powder, 8 kg of white sugar, and 200 grams of MSG, mix well, and soak in soy sauce for 1 week to make delicious eggplant slices.

2. Sweet and Sour Eggplant: Wash the fresh eggplant, remove the stems, dry it, cut it in half, and then put it in a jar. According to the ratio of 100 kg of eggplant to 10 kg of sugar, put a layer of eggplant and sprinkle a layer of sugar until it is full, then pour edible vinegar (100 kg of eggplant and 10 kg of vinegar) to the same level as the eggplant, and press it down with heavy objects. Turn the jar over every 2 to 3 days, and turn it over 3 to 4 times in a row. Put the pickling jar in a cool and ventilated place, and it can be eaten after 15 days.

3. Soy sauce eggplant slices: Cut the pickled salty eggplant into thin slices, soak them in clean water for 1 day, change the water 3 to 4 times, take them out and dry them for half a day, then add 2.5 kg of shredded ginger for every 100 kg of salty eggplant slices, soak them in soy sauce, turn them over once a day, and they can be eaten after 10 days.

4. Salty Garlic Eggplant Strips: First, cut the salty eggplant into strips 2 cm wide and 4-5 cm long. Boil them in boiling water until they are chewable without being mushy. Take them out and soak them in cold water. After cooling down, spread them out to dry and put them in a jar for pickling. When putting them in a jar, add 3-5 kg ​​of dried garlic or minced garlic, 3 kg of soy sauce and 1.5 kg of minced fresh ginger for every 100 kg of salty eggplant. Turn them over every 2 days and once every 1 day. They can be eaten after 4-5 days. The finished product should be dark red in color and salty and spicy.

5. Dried eggplant: Remove the stems of mature eggplants that are free of pests and diseases, cut them into thin slices, boil them in boiling water, immediately remove them and dry them in the sun. Turn them over every 2 to 3 hours, bring them back indoors at night, and dry them for 2 to 3 consecutive days. Then they can be packed or stored in jars for later use. When eating, soak them in warm water to restore them, and stir-fry them with pork for a delicious taste.