How to store sliced eggplants overnight

It is recommended to refrigerate or freeze eggplants cut overnight. Specific methods include soaking in salt water, sealed refrigeration, vacuum packaging, blanching and freezing, lemon juice treatment, etc.

1. Soak in salt water

Soak the cut eggplants in light salt water for 5 minutes, remove and drain, then put them in a fresh-keeping box. Salt can inhibit oxidase activity, slow down browning rate, and the osmotic pressure of salt can help maintain the morphology of eggplant cells. This method is suitable for cooking the next day, and it is advisable to keep it refrigerated for no more than 12 hours. The concentration of salt water should taste salty but not bitter.

2. Sealed refrigeration

Wrap the sliced eggplant in kitchen paper and place it in a sealed preservation box. Place dry kitchen paper inside the box to absorb moisture. It can be stored for 24 hours in a 4 ℃ refrigerated environment, and it is important to avoid mixing it with strongly scented food. The sealed state can reduce oxygen contact, and the wrapping paper can absorb the water vapor produced by eggplant respiration, preventing the growth of spoilage microorganisms.

3. Vacuum packaging

Use a household vacuum machine to evacuate and package diced eggplants, remove oxygen, and refrigerate for 2-3 days. A vacuum environment can completely block oxidation reactions and is suitable for situations that require long-term storage. When operating, pay attention to cutting the eggplant evenly into blocks to avoid sharp edges piercing the packaging bag. Before vacuuming, use kitchen paper to absorb surface moisture.

4. Blanch and freeze

Boil eggplant pieces in boiling water for 30 seconds, then rinse with ice water, drain the water, and pack into a freezer bag. -Freezing at 18 ℃ can store for one month, and after thawing, the texture is slightly soft but still suitable for stewing dishes. Blanching can inactivate oxidase and shrink cell structure, while rapid cooling with ice water can maintain a fresh green color. When packaging, use a single dose to avoid repeated thawing.

5. Lemon Juice Treatment

Mix fresh lemon juice with water in a ratio of 1:3, spray on eggplant slices, and refrigerate. The acidic environment of citric acid can inhibit the activity of polyphenol oxidase, and vitamin C also has a reducing effect. The color of the processed eggplant changes within 12 hours, making it suitable for cold dish pretreatment, but the acidity may affect the flavor of some dishes.

Eggplants stored overnight should be observed for the production of mucus or odors. If there are signs of spoilage, they should be discarded immediately. It is recommended to choose a storage method based on the subsequent cooking method. Quick stir fried dishes are suitable for refrigeration storage, while stewed dishes can be considered for freezing treatment. Before storage, ensure that the knives and containers are clean, the cutting surface is flat to reduce nutrient loss, and sufficient heating is required for cooking again after storage. If longer storage time is required, eggplants can be made into dried eggplant or pickled products, but attention should be paid to controlling salt intake.