A, multi-flavored eggplant
The fresh eggplant is crushed, washed and cut into slices. According to the ratio of 16 kilograms of salt per 100 kilograms of eggplant slices, a layer of eggplant slices is sprinkled in the jar to sprinkle a layer of salt. After the jar is filled with salt, the concentration of 16% of salt water will submerge the eggplant slices, and the weight is tightly sealed. Afterwards, it is turned over once every 2-3 days, and the soy sauce is salted and matured in about 20 days. Remove the marinated and matured eggplant slices and let them soak in clean water for 6 hours. Change the water 3-4 times and remove and dry them. Each 100 kilograms of dried solanum slices, put chili powder 1.2 kilograms, pepper powder 1 kilogram, sugar 8 kilograms, 200 grams of monosodium glutamate, mix well and soak in soy sauce for 1 week. Take out the dried and quantitatively sealed package to market.
Second, garlic flavored eggplant
According to the above method will be marinated shellfish cooked, removed to dry after most of the dry, cut into thin strips, put people boiling water within the blanching 1-2 minutes, then put cold water immersed for 4-6 hours, picked up, every 100 kg eggplant strips Add 3.5 kg of garlic, fresh ginger, and 1.5 kg of fresh ginger. Mix well and put in the cylinder. Submerge with soy sauce. After turning it once a day, 3-4 days later it will have a rich garlic flavor.
Third, the flavor of pepper
Cut the fresh eggplant with medium tenderness into thin strips, blanch in boiling water for 1-2 minutes, and collect and drain. Then put it in the sun and dry it until it turns into a roll. According to the ratio of 50 kilograms of sugar per 100 kilograms of gooseberries, put the sugar into the aluminum pan, add the appropriate amount of boiling water, and boil it to make sugar juice. Silk and fresh spicy powder, pepper, and stirring constantly. When sugar juice can be used, put the eggplant in a pot and put it in cooked rice flour. Spread out and let it cool.
The fresh eggplant is crushed, washed and cut into slices. According to the ratio of 16 kilograms of salt per 100 kilograms of eggplant slices, a layer of eggplant slices is sprinkled in the jar to sprinkle a layer of salt. After the jar is filled with salt, the concentration of 16% of salt water will submerge the eggplant slices, and the weight is tightly sealed. Afterwards, it is turned over once every 2-3 days, and the soy sauce is salted and matured in about 20 days. Remove the marinated and matured eggplant slices and let them soak in clean water for 6 hours. Change the water 3-4 times and remove and dry them. Each 100 kilograms of dried solanum slices, put chili powder 1.2 kilograms, pepper powder 1 kilogram, sugar 8 kilograms, 200 grams of monosodium glutamate, mix well and soak in soy sauce for 1 week. Take out the dried and quantitatively sealed package to market.
Second, garlic flavored eggplant
According to the above method will be marinated shellfish cooked, removed to dry after most of the dry, cut into thin strips, put people boiling water within the blanching 1-2 minutes, then put cold water immersed for 4-6 hours, picked up, every 100 kg eggplant strips Add 3.5 kg of garlic, fresh ginger, and 1.5 kg of fresh ginger. Mix well and put in the cylinder. Submerge with soy sauce. After turning it once a day, 3-4 days later it will have a rich garlic flavor.
Third, the flavor of pepper
Cut the fresh eggplant with medium tenderness into thin strips, blanch in boiling water for 1-2 minutes, and collect and drain. Then put it in the sun and dry it until it turns into a roll. According to the ratio of 50 kilograms of sugar per 100 kilograms of gooseberries, put the sugar into the aluminum pan, add the appropriate amount of boiling water, and boil it to make sugar juice. Silk and fresh spicy powder, pepper, and stirring constantly. When sugar juice can be used, put the eggplant in a pot and put it in cooked rice flour. Spread out and let it cool.
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