Should I wash the eggplant after it has been pickled with salt?

Eggplant is one of the most common vegetables in people's lives. It is loved by everyone because of its purple color and easy cooking. Eggplant is rich in many vitamins and nutrients. Eating more eggplant can not only relieve heat. It can also lower blood pressure and blood lipids. The most important point is that it has anti-aging effects. It is a vegetable that is very helpful to the human body. Eggplant is very delicious, so it is often used to make various foods. So do you need to wash the eggplant after pickling it with salt?

Tender eggplants are dark in color, relatively light in weight, and have a greenish-white skin at the lower part of the calyx (the butt); older eggplants are bright in color, have thick and tight skin, and are heavier; in addition, long eggplants that are thinner taste better than those that are too thick.

Pickled eggplant is a simple and easy-to-make farm delicacy. It is usually made with discarded fresh small eggplants. It is eaten with white porridge for breakfast and is very refreshing and appetizing.

Eggplant eats oil, so eggplant fried in oil will taste better. If you think that the eggplant is too greasy or wastes too much oil, you can dry-fry it over low heat without adding oil. Wait until the moisture of the eggplant is fried away and the eggplant flesh becomes soft, then add oil and cook it. It will not be too greasy. In addition, put the cut eggplant pieces or slices in a bowl, sprinkle some salt, squeeze out the water that seeps out after the eggplant is marinated, and then cook it with oil. This way, you can save oil and avoid greasiness. But be careful: when frying eggplants that have been pickled with salt, use less salt or no salt than usual to avoid it being too salty.

When cooking eggplant at home, you can just pickle it with salt. You don’t need to wash it with water after pickling.