Steps for making dried eggplant

Eggplant can be eaten fresh, and it can also be dried into eggplant. Today I will introduce you to dried eggplant.

Eggplant Introduction

Dried eggplant is a local product of northeastern Jiangxi (Wan'nian County, Poyang County, Leping City, etc.). It combines fragrant, spicy, sweet and salty flavors. It has a chewy and soft texture, and the taste is unforgettable and you will want to eat it again and again.

After washing the eggplant, put it in boiling water to soften it, take it out and separate it from the middle to make it a large piece, then find two eggplant skins of similar size and put them together, wrap the prepared glutinous rice in the two eggplant skins and stick them together, put them in the sun to dry, and steam them again at night. Repeat for three days. This is delicious and chewy. It is a popular snack in Guixi, Yujiang, and Yingtan.

Dried Eggplant-Production

1. Raw materials

1. Main ingredients: Eggplants, large in size, free of pests and diseases, scars, smooth in surface, 80% ripe. Glutinous rice, free of mold and insects.

2. Auxiliary ingredients: sweet wine yeast, sugar, salt, MSG, dried chili peppers, and garlic.

2. Ingredients

1. Leather: 100 kg eggplant.

2. Core ingredients: 120 kg glutinous rice, 15-20 kg white sugar, 1-2 kg dried chili, 1.5 kg garlic, and appropriate amounts of salt and MSG.

Note: The amount of sugar and dried chili can be adjusted according to the tastes of local consumers.

3. Operation points

1. Choose eggplants, wash and remove the stems.

2. Put two-thirds of water in the pot and bring it to a boil. Put the washed and stemmed eggplants into the pot and cook for 2-3 minutes, until the eggplants change color and become soft. Take them out, cut them open, flatten them, and place them in the sun for about 6-8 hours.

3. Take 20 kg of glutinous rice and make it into sweet wine. Wash the rest of the glutinous rice, cook it into glutinous rice, mix it with the sweet wine, and stir it into a paste. Note that it should be thicker, but no rice grains should be visible.

4. Wash the dried chilies and garlic and cut them into small pieces, the smaller the better. Pour them into the core material together with sugar, MSG and salt and stir well.

5. Wrap the core material 2-3 cm thick between two eggplant skins, and then place them in the sun for 8-10 hours.

6. Steam the dried eggplant skins in a pot for about 2 hours, turn off the heat, leave them in the pot overnight, take them out the next morning, and dry them in the sun for 8-10 hours. Repeat this three times, and the last time you need to dry them until the moisture content of the dried eggplant is about 15%.

7. Arrange, grade and cut the stuffed eggplants into 1 cm wide strips.

8. Vacuum pack in non-toxic plastic film bags and store at room temperature for 15 days. If there is no bag bulging or breaking, it is a qualified product.

Requirements and precautions for editing this paragraph

Appearance: The skin is brown, the core is red, and it has a special aroma. The taste is soft, sweet, salty, fresh, spicy and fragrant.

Dried Eggplant

Hygiene indicators: aflatoxin, lead and bacteria indicators meet national standards.

1. If it rains, put it in an oven to dry, and the oven temperature should be controlled at 50--60℃.

2. The amount of dried chili peppers and white sugar can be adjusted according to the tastes of most consumers in different regions, such as medium, low, high sugar, or even sugar-free.

3. This process uses a three-time process. Steaming once or twice is also acceptable, but the taste is not as good as steaming three times. The taste will not change much more than three times.