1. Prepare appropriate amount of eggplant, mustard, soy sauce, vinegar, edible salt and sugar for later use.

2. Wash the eggplant with clear water and remove the top and tail of the eggplant.

3. Cut all the eggplant into a mouth with a knife, put the eggplant into a spare basin, and then add a proper amount of edible salt to it for about 4 hours.

4. Mix the soy sauce, vinegar and sugar together and put them in a pot to boil. After the cooked juice is cooled, add a proper amount of water and stir evenly with a spoon.

5. Pour the prepared juice into the incision of eggplant with a spoon and leave it for about 34 hours.

6. Find a clean jar, sprinkle mustard noodles on the bottom of the jar, then put the eggplant on the first floor, put mustard noodles on the eggplant until the jar is full, press a heavy object on the jar and leave it for 3-5 days to eat.

Exercise 2

Ingredients: 2kg eggplant, 250g mustard, 400g soy sauce,100g vinegar,160g salt and 500g sugar.

The practice of mustard eggplant

Wash the eggplant, remove the pedicle and stem, cut a mouth along the eggplant, put it in a salt pan, add salt for 2 ~ 3 hours and take it out. Mix soy sauce, vinegar and sugar, boil, cool, add a little water, stir well, pour into eggplant incision one by one with a spoon, and marinate for 3 hours. Sprinkle mustard noodles on the bottom of the marinade, then layer eggplant and mustard, and press stones on it. It will be ready in three days.