Method of cooking salted vegetable of small purple eggplant

Abstract

The invention discloses a preparing method of small purple aubergine salted vegetable, which comprises the following steps: choosing the small purple aubergine with length not more than 10 cm; stripping the small purple aubergine handle; washing; airing; pickling with salt; stirring into condiment evenly; boiling soy sauce; cooling naturally; putting the small purple aubergine into the soy sauce; closing the vessel with the small purple aubergine; taking-up after 10 days; getting the product. This invention possesses detailed raw material, fine production and abundant nutritious value.

Description

technical field [0001] The invention relates to food processing technology. Especially the method of using small purple eggplants to make pickles. Background technique [0002] Eggplant is an annual herb and a perennial shrub in the tropics. Taproot system, root depth 50 cm, lateral extension 120 cm, most of the cloth in the 30 cm cultivation layer. The fruit on the main stem of eggplant is called "Menqiu", the fruit of the first-level side branch is called "Duiqie", the fruit of the second-level side branch is called "Simudou", and the fruit of the third-level side branch is called "Bamianfeng". Later, the fruit of the side branch is called "Gypsophila". The national eggplant cultivation area is about more than 3 million mu, and Guangdong is about 100,000 mu. It is distributed all over the province, and Zhanjiang City and other Beiyun bases are relatively concentrated. The fruit shape of eggplant cultivated in Guangdong is mainly long eggplant, a...

AI Technical Summary

Problems solved by technology

However, as far as our country's eating habits are concerned, the general eating method of eggplant is raw or boiled, which is slightly monotonous, and its nutritional value and delicacy have not been fully explored.