Yingtan's specialty, dried eggplant, is spicy, delicious, distinctive and easy to make. It can be used as a dish or as a leisure snack. It is the favorite of Yingtan people. In summer, every household will make some. Yingtan dried eggplant is not just dried eggplant. It is mainly divided into two parts: one is the outer skin, which is made from eggplants rubbed with salt and sun-dried; the other is the filling inside, whose main ingredients are glutinous rice and chili.

? Making the skin is very simple. Put the washed eggplants in boiling water, cook them until soft, take them out, use a kitchen knife to cut each ripe eggplant from the middle, and then cut it into pieces. Sprinkle the opened eggplants with salt. I remember when I was a child, my favorite thing was to help my grandma spread salt. I would hold the hot eggplant in my left hand, pick up a small handful of salt in my right hand, and spread it evenly on the eggplant. Although I was dancing because of the eggplant burnt, I felt happy when I saw the eggplants I had painted neatly arranged one by one. After salting the eggplant, it needs to be exposed to the sun for a day or two to dry it. The skin can also be made of watermelon rind or kelp, but these two skins do not need to be salted and can be dried directly in the sun.

?The essence of dried eggplant mainly lies in its stuffing, and the making of the stuffing is also relatively complicated. First, take some glutinous rice to make sweet fermented rice. After the sweet fermented rice is made, you need to take some more glutinous rice and steam it. Mix the newly steamed glutinous rice with sweet fermented rice while it is hot and stir it into a paste. It should not be thin but should be thick and thick. , and no rice grains can be seen. Then pour the chopped chili, dried garlic, sugar, monosodium glutamate, soy sauce, and salt into the core material, and stir continuously and vigorously until the filling is evenly flavored. The prepared stuffing is bright red in color, shiny, hot and fragrant. Just smelling the smell makes me drool. After taking a bite, I feel spicy and delicious, soft and sweet~ After the skin and fillings are made, take out a piece of skin and spread a lot of fillings on it. , then take out a piece of skin to cover the filling, and press it into a thickness of about one centimeter. Then expose it to the sun for two days, and the dried eggplant is made. The dried eggplant is more chewy after being dried. As for me when I was a child, if I didn’t eat vegetables, I would eat dried eggplants! I always take a piece to eat when I have nothing to do. (?>?

?ps: Yingtan's famous brand "Gege" mainly produces dried beans (also known as spicy strips) and also sells dried eggplants, but I personally think that Gege eggplants are Isn’t it as delicious as home-cooked food~?()?