Dried eggplant is a specialty snack of the Han people in northeastern Jiangxi and Jiangxi (Yingtan City, Guixi City, Wannian County, Poyang County, Leping City, Shangrao City, etc.). It is fragrant, spicy, sweet, and The salty and various flavors are integrated into one. The taste is both tough and soft, and it is unforgettable in your mouth. Wash and remove the stems of the eggplants, dry them to remove the moisture, then cut them in half, and then cut them into long strips. Add a layer of eggplants, add a layer of salt on top, and stir for a while until all the eggplants are cut.

Eggplants There will be a lot of water, throw away the water, and then pick it up handful by handful. Try to save as much water as possible in each handful. Spread it on a shelf and let it dry for a day. At dusk, the eggplants are 70 to 80% dry. Seal the bags and dry them in the refrigerator. The dried eggplants can be mixed into Pixian Doubanjiang and pickled, or they can be sealed in film bags. When you want to eat them, soak them until soft, stir-fry lean meat, or steam the meat. It is delicious. The process of sun-drying eggplants: clean the fresh eggplants, cut them into half-shaped flesh, and then make a few cuts on each piece. The cut eggplants are hung in the sun or ventilated to dry

It takes about 10 days. It can be dried in the sun. After the eggplant is dried, wash it with cold water to wash off the yellow liquid and dust. Then put it in a pot and steam it for ten minutes. Then sprinkle salt on the steamed eggplants, stir them, and dry them for two days. Clean the fresh eggplants, cut them into halves and make a few cuts on each slice. Hang the cut eggplants in the sun or ventilated to dry. It takes about 10 days to dry in the sun. After the eggplants are dried, wash them with cold water to remove the yellow liquid and dust, then put them in a pot and steam them for ten minutes.

Then steam them until cooked Just sprinkle salt on the eggplants, stir them and let them dry for two days. After the eggplant is steamed, it is easier to dry it in a drain basket. It usually takes three days to dry under the bright sun. Let the eggplants dry for a day. When they are slightly dry, sprinkle salt on them, spread them evenly, and then continue to dry them. Since the eggplant is already covered with salt, there is no need to add any more salt during the mixing process, and no water should be touched during the whole process. Pour it into the pickle jar. After three or four days, the eggplant will become slightly loose and you can eat it. When making radish pickles, add a little more salt. If it is too bland, it will become sour if stored for a long time. If you don't like garlic and chili peppers, you can also sprinkle them with salt directly, dry them and store them, then steam and stir-fry them immediately when you eat them. The eggplants processed in this way can be steamed until soft and then eaten. You can also add some meat and simply stir-fry, or add a little water and stew them before eating.