Eggplant
Salty eggplant
1. Ingredients
10 kilograms of eggplant, 2500 grams of salt.
2. Preparation method
(1) Remove the stems from the eggplants, cut the large ones in half, place a layer of salt and eggplants in a jar, add salt water on the same level as the eggplants, press stones on top, and place A cool and ventilated place.
(2) Turn the tank once a day. When turning the tank, the soup is raised to dissipate heat and promote the melting of the salt particles. After 7 days, change to emptying the tank every other day. It will be ready in 20 days.
Eggplant with soy sauce
1. Ingredients
10 kilograms of eggplant, 2500 grams of salt, 5 kilograms of soy sauce.
2. Preparation method
(1) Select small eggplants with about 35 pieces per kilogram and remove the stems and handles. (2) For every 10 kilograms of eggplants, use 500 grams of salt, add a little water, mix well with the eggplants, and shake them in a large basket to knock off the astringent skin of the eggplants.
(3) Put the peeled eggplants into the vat and compact them, fill them with cold boiling water until the eggplants have been soaked, seal them tightly and ferment them for 3 days before taking them out of the vat, press out the water, and then put them into the vat for pickling (add soy sauce and remaining salt). Steak twice a day. After pickling for 15 days, the jar can be sealed and stored.
3. Features
Delicious home-cooked side dishes.
Sauce eggplant buns
1. Ingredients
1kg small eggplant, 100g sweet noodle sauce.
2. Preparation method
(1) Remove the stems of the small eggplants, wash and steam them. (2) Soak the eggplant in the pasta sauce and eat it after 2 days.
3. Features
Sauce color and slightly sweet.
Eggplant slices with shredded ginger sauce
1. The raw materials are 10 kilograms of salted eggplant, 250 grams of shredded ginger, and 2500 grams of soy sauce. 2. Preparation method (1) Cut the salted eggplant into thin slices, soak it in water for a day, change the water 3 to 4 times, control the water, dry it in the shade for half a day, then soak it in soy sauce, and put it in the water at the same time. Enter
ginger.
(2) Turn over once a day. It will be ready in 10 days.
Garlic eggplant
1. Ingredients
5 kilograms of salted eggplant, 2 kilograms of soy sauce, 500 grams of minced garlic, appropriate amounts of aniseed and MSG.
2. Preparation method
(1) Soak the salted eggplant in water for about 2 hours, change the water three times, take it out and cut it into small strips, steam it in a pot until it is ripe, take it out, let it cool and press it to dry it. Throw it into the vat. (2) Mix the soy sauce, minced garlic, aniseed and MSG, pour them into the jar together, and soak them for 24 hours before eating.
3. Features
Garlic is fragrant and fresh.
Eggplant with noodle sauce
1. Ingredients
5 kilograms of eggplant, 2500 grams of pasta sauce.
2. Preparation method
(1) Prick 3 to 4 small holes in the pedicle of the eggplant with a bamboo skewer, and soak it in salt water for a few hours. (2) Remove and squeeze into semi-dry form and marinate in noodle sauce. Cut the meat 3 times a day and turn it up and down. After 15 days, wait until the noodle sauce liquid is completely immersed in the eggplant.
3. Characteristics
Dark brown in color, intact and with a strong sauce flavor.
Mustard eggplant
1. Ingredients
2 kilograms of eggplant, 250 grams of mustard, 400 grams of soy sauce, 100 grams of vinegar, 160 grams of salt, and 500 grams of sugar.
2. Preparation method
(1) Remove the impurities from the eggplant, wash it, make a long cut, put it in a jar, add salt and marinate for 2 to 3 hours, take it out. (2) Mix soy sauce, vinegar, and sugar and boil. After cooling, add a small amount of water, stir evenly, use a small spoon to pour into the incisions of the eggplant one by one, and marinate for 3 hours.
(3) Put a layer of mustard powder on the bottom of the altar, then a layer of eggplant and a layer of mustard, and press stones on top. Serve in 3 days.
3. Features
Tastes salty, spicy and sweet.
Salted eggplant with shrimp oil
1. Ingredients
2 kilograms of small eggplants, 2 kilograms of shrimp oil, and 500 grams of salt.
2. Preparation method
(1) Remove the impurities and wash the eggplant, blanch it in a pot of boiling water, immerse it in cold water and cool it, and change the water twice. (2) Put the eggplant in a jar, add salt and marinate for 16 hours, remove and dry, and then soak in shrimp oil. It will be ready in 10 days.
3. Features
Fresh and tender.