Dried eggplant

The main ingredient is eggplant, chopped and dried in the sun, steamed, mixed with glutinous rice, sesame seeds, dried chilies and various seasonings, dried and sliced. Extremely spicy. Mild spicy options are also available. Available in all seasons in small shops on the street.

How to make spicy dried eggplants:

1. Choose a large fresh eggplant, wash it, steam it, cut it in half, spread it flat, apply salt and put it in the sun Expose in the sun until the eggplant becomes dry.

2. Grind the glutinous rice into powder, or use glutinous rice flour (available in supermarkets), chop garlic and red pepper, and mix with brown sugar, (rock sugar is also acceptable), salt, MSG, soy sauce, etc. Add the glutinous rice flour and mix evenly, then put it in the pot and cook, pick it up, stir it into a sauce, let it cool and set aside.

3. Boil the dried eggplant and brown sugar (rock sugar) in a pot until the sugar flavor penetrates into the eggplant skin, then pick it up and wrap it in the cooled sauce.

4. Spread sauce between two pieces of eggplant skin, smooth it, press it, expose it to the sun for a few days, steam it in a pot, dry it slightly, and put it into a washed and dried jar for serving. The same The production method and the taste of people's dishes are generally different, which is related to the heat to be mastered when boiling the eggplant skin and making the sauce, the proportion of glutinous rice flour, etc.