Only fresh eggplants are needed. [Practice] The first step. Rinse the eggplants with water, drain, cut off the stems and tips, and cut into any shape you like. Eggplant strips, chunks, or slices are all acceptable, but they should not be too small or too thin. Once dried, they are nothing and taste terrible. It is generally best to cut about 2cm. When making eggplant, the biggest concern is that the eggplant is black, so I soak it in light salt water and dry it in the sun. Once eggplant is soaked in water, it will absorb more water, dry slowly and easily go bad. Don't soak eggplants in water. Step three. Check the weather forecast in advance, choose a sunny day for a week, find a clean wooden board or net, place the cut eggplant directly on it, and dry it in the sun at 37°C for one day. Step 4. Find some clean plastic bags, wrap the dried eggplants, and store them in a cool and ventilated place. It won't break down even after a year, and it's easy to carry around.