Guixi dried eggplant [Jiangxi Guixi specialty]

What is Guixi dried eggplant? Authentic Guixi specialty: Guixi dried eggplant

Content summary:Do you want to know what Guixi dried eggplant is? This article is a specialized article that provides a detailed introduction to Guixi's specialty, Guixi dried eggplant. It was compiled by the editorial team of China Specialty Network, who reviewed and collected relevant information on Guixi dried eggplant. The entire article takes about 8 minutes to read, mainly including the basic introduction of Guixi dried eggplant and its nutritional value? What are the product characteristics of Guixi dried eggplant? How did the history of dried eggplant in Guixi come about? The production method and tasting method of Guixi dried eggplant

Basic introduction of dried eggplant in Guixi

After washing the whole eggplant, put it in boiling water to make it soft. Remove it and separate it from the middle to form a large piece. Then find two eggplant skins that are about the same size and match them together. When preparing the glutinous rice buns, stick the two eggplant skins tightly inside and dry them in the sun. When retrieving them at night, steam them once. Just repeat for three days. This is delicious and chewy, mainly popular as a snack in Guixi, Yujiang, and Yingtan. With the extension of materials, materials such as kelp or watermelon peel have also been used instead of eggplant peel

Appearance: skin sauce brown, core sauce red, with a special aroma, the taste is soft, sweet, salty, fresh, spicy, and fragrant

How did the history of Guixi dried eggplant come about

Chengdu people are probably the first Chinese people to eat eggplant, no later than the time of Emperor Wu of the Han Dynasty. This can be traced back to the experience of Wang Bao, a famous poet and poet from Ziyang, Sichuan

Method for making dried eggplant in Guixi

Raw materials

1. Main raw materials: eggplant, required to be large, free of pests and diseases, scar free, smooth on the surface, and eight ripe is preferred. Glutinous rice, free from mold and insects

2. Auxiliary ingredients: sweet wine starter, white sugar, salt, monosodium glutamate, dried chili, garlic

Ingredients

1. Peel: 100 kilograms of eggplant

2. Core material: 120 kg glutinous rice, 15-20 kg white sugar, 1-2 kg dried chili, 1.5 kg garlic, appropriate amount of salt and monosodium glutamate

Operation points

1. Choose eggplant, wash and remove the stem

2. Put two-thirds of the water in the pot, bring to a boil, wash and remove the stems of the eggplant, and put it in the pot to cook for 2-3 minutes until the eggplant changes color and becomes soft. Remove it, cut it open and flatten it, and let it sit in the sun for about 6-8 hours<3. Take 20 kilograms of glutinous rice and make sweet rice wine. Wash the remaining glutinous rice and cook it into glutinous rice. Mix it with sweet rice wine wine and make a paste. Be sure to make it thicker, but do not let any rice grains appear<4. Wash the dried chili and garlic and cut them into small pieces, the finer the pieces, the better. Pour them into the core material together with sugar, monosodium glutamate, and salt, and stir evenly

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

6. Place the sun dried sandwich eggplant bark in a pot and steam it over water for about 2 hours. Stop cooking and let it sit overnight. Remove it the next morning and let it sit in the sun for 8-10 hours. Repeat this process three times, and finally sun dry the eggplant until the moisture content is around 15%

7. Sort and grade the sandwich dried eggplant, and cut it into long strips 1 cm wide

8. Vacuum pack with non-toxic plastic film bags and store at room temperature for 15 days. Qualified products are those that do not swell or break the bags

Tasting method of Guixi dried eggplant

1. Soak in hot water until soft before boiling

2. Soak the meat in water and stew it

3. After soaking, chop and steam the steamed buns with meat

4. Soak the buns in hot water, steam them for a while, and mix them with salt and other seasonings to taste good

5. Cut them into thin strips and eat them directly as snacks

6. Cut into thin strips, soak until soft, and then crispy