Ingredients: 20 kg fresh eggplant, 5 kg salt.
manufacturing process
Remove the handle from the fresh eggplant.
After washing with water, put a layer of eggplant and sprinkle a layer of salt, then inject 18 baume salt water, flush with eggplant, put 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
Raw materials: 4 kg eggplant, 0. 1 kg mustard, 0.8 kg soy sauce, 0.2 kg vinegar, 0.32 kg salt and 0./kg 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, and add a little water to stir well. Add juice
Pour the mixture into the incision of eggplant 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 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, rinse it with 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 a stone, and eat it the next day.
Fourth, sauce eggplant.
... one, salted eggplant
Ingredients: 20 kg fresh eggplant, 5 kg salt.
manufacturing process
Remove the handle from the fresh eggplant.
After washing with water, put a layer of eggplant and sprinkle a layer of salt, then inject 18 baume salt water, flush with eggplant, put 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
Raw materials: 4 kg eggplant, 0. 1 kg mustard, 0.8 kg soy sauce, 0.2 kg vinegar, 0.32 kg salt and 0./kg 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, and add a little water to stir well. Add juice
Pour the mixture into the incision of eggplant 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 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, rinse it with 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 a stone, and eat it the next day.
Fourth, sauce eggplant.
Raw materials: fresh eggplant10kg, salt1.2kg, soy sauce10kg.
manufacturing process
Wash the eggplant with clear water, put it in a jar, put a layer of eggplant and a layer of salt, inject a little salt water, and press stones on it. Replace the cylinder every day 1 time. After all the salt is dissolved, change the cylinder to 1 time every 3 days. Pour it three times in all. 15 days
After that, take out the eggplant and soak it in clean 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 for 15 days.
That's it. The finished product has a strong sauce flavor.
Five,
Eggplant with sweet sauce
Ingredients: 50 kg of fresh eggplant, 4 kg of salt, 5 kg of sugar, 40 kg of sweet noodle sauce, and appropriate amount of cooking wine.
manufacturing process
Fresh and tender round eggplant harvested in July with thick meat, seedless and good shape was selected to remove rotten and damaged fruits. After the eggplant is soaked and peeled, it is boiled in boiling water. When it is cooked but its hands are not rotten, float it and put it in sweet noodle sauce for sauce. The refined oil is bright and crystal clear, soft in texture and rich in sauce flavor.
Six,
Pickled eggplant with garlic
Raw materials: fresh eggplant 50kg, salt 1 0kg, garlic 5kg, coriander1kg.
manufacturing process
Choose slender, long and fresh eggplant. Remove the stalks, wash them, and put them in a pot to cook with steamed soup. When it is eight ripe, take it out of the pot. Garlic powder is mixed with a little salt and coriander to make stuffing, and eggplant is cut and put into the stuffing. 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.