Recipes for homemade dried eggplant & dry-fried green beans and dried eggplant 🍆

Do not wash fresh eggplants; remove the stem. You can peel them before drying, or leave the skin on. It depends on personal preference.

Cut into wide slices, then make a few cuts on each slice, without cutting all the way through at one end.

Hang each eggplant slice up with a cloth hanger.

Leave a tiny gap in the middle.

Hang it on the balcony with the window slightly open to let it air dry and get some sunlight.

This is the 10th day of sun-drying. Sun-drying depends on the weather; good weather makes it faster. It needs to be dried until all moisture is gone. It needs to be very dry, which makes it easier to store and less prone to mold.

Store dried eggplant in a plastic bag in a cool, dry place. It's very convenient; take out only what you need. After soaking and squeezing out the water, it's excellent for braising with meat, sausages, cured pork, green beans, etc.

Add one egg white, one teaspoon of cornstarch, a little cooking wine, and cooking oil to the pork tenderloin and mix well to coat it with the marinade.

Soak the dried eggplant until softened, then squeeze out the excess water.

Cut the green beans into sections

Bring water to a boil, add a little salt and cooking oil, then add the green beans and blanch for 5 minutes until just cooked through. Drain and set aside. (Note: Salt and oil prevent the green beans from oxidizing and discoloring at high temperatures, keeping them crisp and green.)

Cut thin-skinned chili peppers

Sauté scallions, ginger, and garlic in the oil in the pan until fragrant.

Add the pork tenderloin to the pan and stir-fry quickly over high heat, while adding a suitable amount of cooking wine.

Stir-fry the pork tenderloin until just cooked, then add the dried eggplant and stir-fry again.

Add 2 teaspoons of fermented black beans to the pan and stir-fry until fragrant. Add a little water and simmer for a few minutes to allow the eggplant to dry slightly and absorb the flavors.

Finally, add the blanched green beans and chili peppers, stir-fry quickly, and adjust the salt and MSG to taste.

This way of eating eggplant makes it even more delicious with rice than fresh eggplant.