Tip the mature, disease-free eggplant, cut into thin slices, rolled in boiling water, immediately fished out to dry, placed in the sun exposure, every 2-3 hours to turn 1 time, the night to take back indoors, continuous sun 2-3 days, you can be loaded into the tank storage standby.

Soy sauce eggplant slices

Pickled through the salty eggplant cut into thin slices, soaked in water for 1 day, and change the water 3-4 times, fish out and dry for half a day, and then according to 100 kilograms of eggplant slices to add 2.5 kilograms of shredded ginger, into the soy sauce to soak, turning 1 time a day, 10 days later can be eaten.

Garlic flavor eggplant strips

The marinated eggplant slices are removed to dry for most of the day, cut into thin strips, put in boiling water for 1-3 minutes, then placed in cold water to soak for 4-6 hours, and fished out for use. Garlic cloves, fresh ginger were washed, cut into pieces, according to the eggplant 100 kilograms, 3.5 kilograms of garlic, 1.5 kilograms of ginger, mixing well in a jar, plus soy sauce submerged, turning 1 time a day, 4-5 days after the color of the deep red, garlic flavor of the finished product.

Sugar and vinegar eggplant

The tenderness of the fresh eggplants washed and de-tipped, dried, cut in half, and then loaded into the tank, according to the ratio of 100 kilograms of eggplants plus 10 kilograms of sugar, put a layer of eggplants sprinkled with a layer of sugar until filled, and then vinegar (100 kilograms of eggplants 10 kilograms of vinegar) poured in the eggplant, with the right amount of weight on the top, every 2-3 days turn over the tank 1 time, and every 4-5 days will be dark red, garlic flavor rich finished product. Turn over the jar once every 2-3 days, turn over 3-4 times in a row, put the pickling jar in a cool and ventilated place, and it can be eaten after 15 days.

Flavored eggplant

Cut the tenderness of the fresh eggplant into thin strips, put boiling water in the hot 1-2 minutes, pick up and drain, and then put the sun exposure to silk. According to 100 kilograms of eggplant silk plus 50 kilograms of sugar ratio, the first sugar into the pot, add the right amount of boiling water into the sugar sauce, and then poured into the dry eggplant silk and the right amount of chili powder, pepper, and constantly stirring. General cooking 15-20 minutes, see the sugar sauce can be silk when the pot, and spread out to cool, that is, to get the unique flavor of the shredded eggplant convenience food.

Multi-flavored eggplant

The fresh eggplant will be de-tipped, washed and cut into slices. According to 100 kilograms of eggplant slices with 16 kilograms of salt ratio, 1 layer of eggplant slices in the cylinder 1 layer of salt filled, and then add the concentration of 16% of the brine will be submerged in the eggplant slices, the top with a heavy cover pressure, every 2-3 days to turn over the cylinder 1 time, after 20 days or so pickled into. Then take out into the water to soak for 6 hours, during which the water 3-4 times, and then fished up to dry. Take 100 kilograms of dry eggplant slices, 1.2 kilograms of chili powder, pepper powder 1 kilogram, 8 kilograms of sugar, 200 grams of monosodium glutamate, mixed well, put in soy sauce soaked for 1 week, that is, to get salty and spicy, spicy sweet eggplant slices of multi-flavored