1, the main raw material: eggplant, which is required to be large, free from pests and diseases, scars and smooth surface, and it is better to be eight ripe.

2. Auxiliary raw materials: glutinous rice, liqueur koji, sugar, salt, monosodium glutamate, dried pepper and garlic.

3. Leather: eggplant 100 kg.

4. Core materials: glutinous rice 120kg, sugar 15-20kg, dried pepper 1-2kg, garlic 1.5kg, salt and monosodium glutamate.

5, choose eggplant, wash and pedicel.

6. Put two-thirds of the water into the pot and bring it to a boil. Boil the cleaned eggplant with pedicels removed in a pot for 2-3 minutes until the eggplant becomes soft and discolored. Take it out, cut it open and put it in the sun for about 6-8 hours.

7. Take 20 kilograms of glutinous rice and make sweet wine. Wash the remaining glutinous rice, cook it into glutinous rice, mix it with sweet wine and make it into paste. Be careful not to see rice grains.

8. Wash dried peppers and garlic and cut them into pieces. The more broken, the better. Pour it into the core material together with white sugar, monosodium glutamate and salt and stir well.

9. Wrap a 2-3 cm thick core between two pieces of eggplant skin, and then put it in the sun for 8- 10 hour.

10, put the sun-dried sandwich dried eggplant into the pot and steam for about 2 hours, cease fire, put it in the pot for the night, take it out in the sun for 8- 10 hours the next morning, and repeat this for three times. For the last time, the moisture content of dried eggplant should be about 15%.

1 1. The dry eggplant with sandwich is sorted and cut into strips with the width of 1 cm.

12, vacuum packed in nontoxic plastic film bags, stored at room temperature for 15 days, and the bags are qualified without swelling or bursting.