How to make salted eggplant

There are many ways to prepare dishes in Chinese cuisine, among which frying, boiling, deep-frying and pickling are some of the main ways to prepare dishes. When it comes to making eggplants, people have developed many different ways of making eggplants in modern society. Among them, salted eggplant is also a method of making eggplant that many people prefer. Next, let’s learn about the method and precautions of salted eggplant.

When making raw pickled eggplant, it is best to use long eggplants with purple skin. This kind of eggplant has a soft texture and almost no seeds. It is suitable for boiling, frying, roasting and pickling. It is a typical popular vegetable. The reason for choosing purple-skinned eggplants is that they have the highest nutritional value and contain the most vitamin P. In addition, water eggplant is also very suitable for pickling, and fresh water eggplant can even be eaten raw.

raw material:

500 grams of purple long eggplant, 3 grams of salt, 10 grams of vinegar, 10 grams of soy sauce, 2 grams of MSG, and 10 grams of sesame oil.

Steps:

Wash the eggplant, cut it into thin strips and put it on a plate. Add salt, vinegar and soy sauce, mix well and marinate for half an hour before eating. Add a little sesame oil and mix well before eating. It tastes better when eaten with sweet noodle sauce.

Note:

Although raw pickled eggplant has little nutritional loss and is good for health, it is not advisable to consume too much. Because raw eggplant contains a small amount of solanine, it has health benefits such as strengthening the heart, lowering blood pressure, inhibiting cancer cells, and inhibiting microorganisms, but it is also toxic and excessive intake can cause poisoning.

However, the solanine content in eggplant is low, and the highest variety does not exceed 0.8 mg per gram of dry weight. The water content of eggplant is about 93%. If converted into fresh eggplant, eating about 450 grams of this high-solanose eggplant may reach the intake of 25 mg, and cause nausea and vomiting and other uncomfortable reactions. Therefore, under normal circumstances, eating no more than half a pound of eggplant per meal will not cause any trouble.

Solanine in eggplant is mainly found in the flesh, not in the skin. However, the color of eggplant skin is closely related to the solanine content in the flesh. Purple eggplants have a high content of solanine, while green eggplants have a low content. That is to say, the darker the color, the higher the content.