1, mustard eggplant? Raw materials: eggplant 4 kg, mustard 0.1 kg, soy sauce 0.8 kg, vinegar 0.2 kg, salt 0.32 kg, sugar 1 kg.

2, choose fresh and tender eggplant, wash with water, last year stalks and tips. Eggplant cut a mouth, put in a container, add salt marinade 3 hours and remove. The sauce, vinegar, sugar mix boil, then cool, and add a small amount of water and stir well. Pour this mixture into the eggplant and marinate for 3 hours. Sprinkle mustard powder on the bottom layer of the container, then a layer of eggplant and a layer of mustard placed on the pressure stone, 3 days later will be ready. Cheng taste salty spicy sweet.

3, choose fresh young eggplant, wash clean, last year stalk tip. Eggplant cut into thin slices, put into the container, sprinkle fine salt, tossed evenly, on the pressure stone. 2 hours later, remove, wash with water, squeeze out the water. Put it into the container again, covered with a small amount of sliced carrots and shredded ginger, and press it with a stone, and serve it on the 2nd day.