First, salted eggplant.

Ingredients: 20 kg of fresh eggplant and 5 kg of salt.

manufacturing process

Remove the pedicels of fresh eggplant, wash it with clear water, put a layer of eggplant, sprinkle a layer of salt, and then inject 18 Baume salt water flush with eggplant, press stones on it, and put it in a cool and ventilated place. Rotate the cylinder 1 time every day to pump soup to dissipate heat and promote the dissolution of salt particles. After 1 week, change the cylinder to 1 time every 1 day. It will be finished in three weeks.

Second, mustard eggplant

Ingredients: 4 kg of eggplant, 0. 1 kg of mustard, 0.8 kg of soy sauce, 0.2 kg of vinegar, 0.32 kg of salt and 0./kg of sugar.

manufacturing process

Choose fresh and tender eggplant and wash it with clear water. Last year's stalks and pedicels. Cut the eggplant, put it in a container, marinate it with salt for 3 hours and then take it out. Mix the sauce, vinegar and sugar, boil, then cool, add a little water and stir well. Pour this juice into the eggplant incision and marinate for 3 hours. Sprinkle mustard powder on the bottom of the container, then put a layer of eggplant and mustard on the stone, and eat it after 3 days. It tastes salty, spicy and sweet.

Third, quickly pickle eggplant.

Ingredients: 4 kg of fresh eggplant, 0.4 kg of refined salt, a small amount of carrot slices, and a proper amount of shredded ginger.

manufacturing process

Choose fresh and tender eggplant, wash it, and treat it last year. Slice the eggplant, put it in a container, sprinkle with salt, stir well, and press heavy stones on it. Take it out after 2 hours, wash it with clear water and squeeze out the water. Then put it in a container, cover it with a small amount of carrot slices and shredded ginger, press it with stones, and you can eat it the next day.

Fourth, sauce eggplant.

Raw materials: fresh eggplant 10 kg, salt 10.2 kg, soy sauce10 kg.

manufacturing process

Wash the eggplant with clear water, put it in a jar, put a layer of eggplant and a layer of salt, and inject a small amount of salt water, and press stones on it. Replace the cylinder every day 1 time. After all the salt is dissolved, change the cylinder every 3 days 1 time. Pour it three times in all. After 15 days, take out the eggplant, soak it in clear water 1 day, and change the water three times. When the eggplant is slightly salty, dry it in a ventilated place, cut it into strips, put it in a cloth bag, put it in a sauce jar, and stir it 4 -5 times a day. 15 days. The finished product has a strong sauce flavor.

Five, sweet sauce round eggplant

Ingredients: 50 kg of fresh eggplant, 4 kg of salt, 5 kg of sugar, 40 kg of sweet sauce, and appropriate amount of cooking wine.

manufacturing process

Fresh and tender round eggplant with thick meat, seedless and good shape harvested in July was selected to remove rotten and damaged fruits. Peel the eggplant after soaking and blanch it in boiling water. When the hand is not rotten, float it and put it in sweet sauce to make sauce. The refined oil is bright and crystal clear, soft in texture and rich in sauce flavor.

Six, pickled garlic eggplant

Raw materials: fresh eggplant 50 kg, salt 10 kg, garlic 5 kg, coriander 1 kg.

manufacturing process

Choose slender, long and fresh eggplant. Remove the stalks, wash them, put them in a pot and cook them with steamed soup. When it is eight ripe, take it out of the pot. Mix mashed garlic with a little salt and coriander to make stuffing, cut eggplant and put the stuffing in. Then marinate a layer of eggplant and a layer of salt in the jar. It will be ready in three weeks. The finished product is salty and delicious, with garlic flavor.

Seven, dried eggplant with Chili.

Ingredients: eggplant, red pepper, lobster sauce, salt.

manufacturing process

Select fresh and tender eggplant, remove pedicels and sepals, wash, put it in boiling water, cover it, cook until the eggplant becomes soft and discolored but not fully cooked, and immediately take it out of the pot to dissipate heat. Then cut the eggplant into two petals, and divide the upper teeth of each petal into 3 -4 small petals, but don't cut them all. Expose yourself to the sun, don't turn it over, and take it back indoors at night. Sprinkle salt on the eggplant according to the ratio of 2.5 kg per 50 kg of dried eggplant.