Every summer and fall season, after a large number of eggplants are listed, they often result in a waste of backlogs due to poor sales. Now introduce a few kinds of eggplant preservation method and flavor food processing technology. First, the preservation of eggplant cellar selection Gaozhuang high-drain, well-drained place to dig trenches, 1.2 meters deep, 1 to 1.5 meters wide, the length depends on the number of eggplant, eggplant storage no choice before mechanical injury, no insect damage, no disease The medium-sized, healthy solanum fruit is stored in the shade until the temperature falls and enters the ditch. When entering the ditch, place the handles down one level. The second layer of stalks should be inserted into the first layer of fruit to prevent stab wounds. Put 4 to 5 layers in this way, cover kraft paper or weeds on the top layer, and then layer and cover the soil with temperature drop. In order to prevent the eggplant from producing heat in the ditch, when the eggplant is buried, a ventilation tube and a temperature measuring tube may be erected every 3 to 4 meters to maintain a suitable temperature in the ditch. If the temperature is too low, the soil layer should be thickened to block the ventilator; if the temperature is too high, the ventilator can be opened. Using this method, eggplant can be stored for 40 to 60 days. Second, eggplant flavor food processing 1? Delicious tomato slices: the fresh eggplant cut into pieces, according to 100 kilograms eggplant tablets 16 kilograms of salt ratio, a layer of salt in a jar filled with salt. Then add the brine with a concentration of 16% to submerge the eggplant and apply a heavy weight. Every 2 to 3 days, turn over the cylinder 1 times. After about 20 days, marinate and mature. Take out and soak in clean water for 6 hours. Change water for 3 to 4 times and then dry it. Remove 100 kg of solanum flakes, add 1.2 kg of chili powder, 1 kg of pepper powder, 8 kg of white granulated sugar, 200 g of MSG, mix well, and soak in Soy Sauce for 1 week. Serve delicious soba. 2? Sweet and sour eggplant: Wash the fresh eggplant, pluck, dry, cut in half, and then install the tank. According to the ratio of 100 kilograms of eggplant to 10 kilograms of sugar, put a layer of eggplant on top of a layer of sugar until it is full. Sprinkle with vinegar (100 kilograms of eggplant and 10 kilograms of vinegar) until it is level with the eggplant and press the weight. Every 2 to 3 days, turn the cylinder once and turn it 3 to 4 times. Place the pickle in a cool, well-ventilated place and eat it after 15 days. 3?Sauce soy sauce slices: The salted ripe salted eggplant is cut into thin slices, soaked in clean water for 1 day, change the water 3 to 4 times, remove and dry for half a day, and then add 2.5 kilograms of ginger per 100 kilograms of salted eggplant slices. , Soaked in soy sauce, flip once a day, eaten after 10 days. 4? Salty garlic eggplant strips: first salted eggplant cut into 2 cm wide, 4 to 5 cm long eggplant strips, boiled with water to the teeth can bite but not bad degree, remove and soak in cold water, cooling Spread out to dry the water and put it in a jar. Add 100 kilograms of dried garlic or garlic 3,5 kilograms of garlic, 3 kilograms of soy sauce, and 1.5 kilograms of fresh ginger. Turn once every 2 days, once every other day, and eat it after 4 to 5 days. Finished products are dark red, salty and spicy. 5? Eggplant stem: The ripe pest-free eggplant is crushed, cut into thin slices, put it in boiling water, roll it out immediately, and let it dry in the sun. Turn once every 2 to 3 hours, retrieve it indoors at night, continue to dry for 2 to 3 days, and then pack or store it in a cylinder for storage. When it is eaten, it is soaked in warm boiled water and roasted with pork. It tastes delicious.
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