1 multi-flavored eggplant slices, fresh eggplant stalks, washed, cut into slices. According to the ratio of 100 kilograms of eggplant slices and 16 kilograms of salt, a layer of salt is filled in a layer of eggplant. Then add 16% salt water to submerge the eggplant, pressure on the heavy cover tightly; turn the cylinder once every 2-3 days, after 20 days of pickled ripening, and then remove it and soak in clean water for 6 hours, during which the water change 2 - 3 times, and then picked up and dry, take 100 kg of dried eggplant slices, 1.2 kg of chili powder, 1 kg of pepper powder, 8 kg of white sugar, 200 g of MSG and mix well, soak in soy sauce for 1 week, that is, salty With spicy, spicy pan-sweet multi-sweet eggplant tablets, dried after quantitative sealed packaging.
2 garlic flavored eggplant, according to the above method will be marinated tomato sauce, remove and dry to the most dry, cut into thin strips, put boiling water within the blanching 1-2 minutes, set in cold water soak for 4-5 minutes to pick up. Wash garlic and fresh ginger separately and cut into powder. According to 100 kilograms of eggplant, 3.5 kilograms of garlic, 1.5 kilograms of ginger, prepare, and mix well with soy sauce and submerge into the tank, flip once a day, after 4-5 days will have dark red color, garlic rich finished product.
3 flavored eggplant, fresh eggplant of moderate tenderness cut into strips, blanch in boiling water for 1-2 minutes, picked up and drained, then exposed to the sun exposure, in the form of crimped, according to 100 kg of pepper , The proportion of 50 kg of sugar, the first sugar into the aluminum pan, add the appropriate amount of boiling water, boiled boiled into a sauce, then pour dried shredded celery and fresh spicy powder, pepper amount, and constantly stirred, usually cook 15-20 minutes, See the soup can take up the silk, put the cooked rice noodles in the roll and spread, open and let cool, that is, the unique flavor of eggplant convenient small food, weighing after sealed packaging can be.
2 garlic flavored eggplant, according to the above method will be marinated tomato sauce, remove and dry to the most dry, cut into thin strips, put boiling water within the blanching 1-2 minutes, set in cold water soak for 4-5 minutes to pick up. Wash garlic and fresh ginger separately and cut into powder. According to 100 kilograms of eggplant, 3.5 kilograms of garlic, 1.5 kilograms of ginger, prepare, and mix well with soy sauce and submerge into the tank, flip once a day, after 4-5 days will have dark red color, garlic rich finished product.
3 flavored eggplant, fresh eggplant of moderate tenderness cut into strips, blanch in boiling water for 1-2 minutes, picked up and drained, then exposed to the sun exposure, in the form of crimped, according to 100 kg of pepper , The proportion of 50 kg of sugar, the first sugar into the aluminum pan, add the appropriate amount of boiling water, boiled boiled into a sauce, then pour dried shredded celery and fresh spicy powder, pepper amount, and constantly stirred, usually cook 15-20 minutes, See the soup can take up the silk, put the cooked rice noodles in the roll and spread, open and let cool, that is, the unique flavor of eggplant convenient small food, weighing after sealed packaging can be.
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