1, wash the eggplant, remove the eggplant handle, do not remove the skin. Cut slices, can also cut strips.

2, if you want to make a dryer eggplant slices, put the fished out eggplant flat on the sun gear, while the weather is good and sunny, a few more days in the sun, wait until the eggplant looks crunchy look when, you can put away and put away.

3, if you want to make half-dry dried eggplant, then do not sun too long, about 1/3 of the water, the eggplant put away, mixed with salt and put into a clean jar without oil and water, sealed from the air, so that the eggplant in the inside of the fermentation.

4, to prepare their favorite core materials, glutinous rice, chili, garlic, mash, etc., these are made into a very fine paste, and then the dried eggplant are soaked for an hour, smothered; the next day and then sun-dried; so that back and forth a few times after the sun-dried on the can be used.

5. Dried eggplant is a Han Chinese snack in Northeast Gan (Guixi City, Wannian County, Poyang County, Leping City, Shangrao City, etc.) of Jiangxi Province. It has brown skin, red core, special flavor, and combines fragrance, spiciness, sweetness and saltiness, and is both tough and soft in texture.

6, dried eggplant with garlic: main ingredients: 1000 grams of eggplant Accessories: a pinch of salt, 300 grams of garlic, 300 grams of chili.

7, eggplant clean, put on the steamer steamed, steamed eggplant while hot with chopsticks, put in a sunny place in the sun to dry the water, put salt mix, put in the sun again to dry can be, garlic peeled, chopped with a knife, chili pepper, wash clean, dry water also chopped into the end of the eggplant dry, chili pepper crushed, garlic rice ready, all the ingredients are mixed well, put in an altar, covered with a lid! The first thing you need to do is to put a lid on the jar and keep it covered.