Dried eggplant. The mature, disease-free eggplant stalked, cut into thin slices, put it in boiling water and roll it out, immediately remove it and let it dry, put it in the sun, turn it once every 2-3 hours, and retrieve it indoors at night, continuous drying After 2-3 days, it can be packed or loaded into a cylinder for storage.
Soy sauce soba tablets. The preserved salted eggplant is cut into thin slices, soaked in clean water for 1 day, and changed the water 3-4 times, remove and air for half a day, and then add 2.5 kg of ginger silk per 100 kg of eggplant slices, soaked in soy sauce, Turn it once a day and eat it after 10 days.
Garlic eggplant. The marinated sour sauce pieces are taken out and dried for a long time, cut into thin strips, put in boiling water for 1-3 minutes, and soaked in cold water for 4-6 hours and picked up. Wash garlic, fresh ginger, respectively, cut into pieces, according to 100 kg of eggplant, garlic 3.5 kg, 1.5 kg of ginger, mix well cylinder, add soy sauce submerged, flip once a day, 4-5 days after the color Crimson, garlic rich finished product.
Sweet and sour eggplant. Wash fresh aubergines with moderate tenderness and stalks, dry them, cut them in half, and then put them in a jar. Put a layer of sugar on a layer of eggplant in proportion to 100 kilograms of eggplant sugar until they are full. Sprinkle high-quality edible vinegar (100 kg of eggplant and 10 kg of vinegar) on the eggplant, cover the right amount of weight, turn the bowl once every 2-3 days, turn it 3-4 times in a row, and put the pickle in a cool, ventilated place. , can be eaten after 15 days.
Flavored eggplant. Fresh medium eggplants of moderate tenderness are cut into thin strips, blanched in boiling water for 1-2 minutes, picked up and drained, and exposed to sunlight to dryness. According to the ratio of 100 kilograms of eggplant plus 50 kilograms of sugar, put the sugar into the aluminum pan first, add the appropriate amount of boiling water, dip it into sugar juice, then pour into the dried kale and the right amount of chili powder and pepper, and stir continuously. Generally cook for 15-20 minutes, see the juice can play silk, put the pot into the cooked rice flour rolling, spread out and let cool, that is unique flavor of the eggplant convenient small food, after weighing the sealed package can be.
Multi-flavored eggplant. The fresh eggplant is crushed, washed and cut into slices. According to the ratio of 16 kilograms of salt for 100 kilograms of sour sauce tablets, 1 slice of soda tablets in the jar is filled with salt, and then the sourdough tablets are submerged with brine of 16% concentration, covered with heavy objects, every 2-3 times. Turn over the cylinder once a day and marinate it in about 20 days. Then take out and put it in clean water and soak for 6 hours, during which time change the water 3-4 times, and then pick up and dry. Take dried soba tablets 100 kilograms, chili powder 1.2 kilograms, pepper powder 1 kilogram, white sugar 8 kilograms, monosodium glutamate 200 grams, mix well, soak in soy sauce for 1 week, that is, salty with spicy, spicy pan-sweet A taste of soy sauce.
Rushan Jinguo Food Co., Ltd , https://www.jinguofood.cn