1. Wash the eggplant, remove the eggplant, and do not peel it. Slice, or cut into strips.

2. If you want to make relatively dry eggplant slices, put the fished eggplant flat on the drying appliance, and when the weather is fine and the sun is full, sun it for a few more days. When the eggplant looks crisp, you can put it away and put it away.

3. If you want to make semi-dried eggplant, don't sun it for too long, and leave about 1/3 of the water. Put the eggplant away, mix it with salt, put it in a clean, oil-free jar, seal it off from the air, and let the eggplant ferment in it.

4. Prepare your favorite core materials, such as glutinous rice, pepper, garlic, fermented grains, etc., and make them into a very fine paste, then soak the dried eggplant for an hour and suffocate; Dry again the next day; After a few times of tumbling back and forth, it can be used after drying.

5. Dried eggplant is a Han snack in the northeast of Jiangxi Province (guixi city, Wannian County, Poyang County, leping city, Shangrao City, etc.). Its skin sauce is brown, the core sauce is red, and it has a special flavor. It combines fragrant, spicy, sweet and salty flavors, and its taste is both tough and soft.

6. garlic-flavored eggplant: main ingredient: 1, grams of eggplant. Accessories: a pinch of salt, 3 grams of garlic and 3 grams of pepper.

7. Wash the eggplant, steam it in a steamer, cut it with chopsticks while it is hot, put it in a sunny place, dry it in the sun, add salt and mix well, then dry it in the sun again, peel the garlic, chop it into powder with a knife, wash the pepper, chop it into powder, dry the eggplant, chop the pepper, prepare the garlic rice, mix all the ingredients evenly, put it in a jar and cover it.