Multi-flavored eggplant slices Fresh eggplants are stalked, washed, and cut into slices. The ratio of 16 kilograms of salt per 100 kilograms of eggplant slices is used to spread a layer of salt in the jar. After the cylinder is full, add the salt water with a concentration of 16% to submerge the eggplant slices and press the weights tightly. Afterwards, the cylinder was turned up once every 2-3 days, and the soy sauce was salted and matured in about 20 days. Remove the marinated and matured eggplant slices and soak in clean water for 6 hours. Change the water 3-4 times and then remove and dry. Put 100 grams of dried chili powder, 1 kg of pepper powder, 8 kg of white granulated sugar, 200 g of MSG, and mix well and soak in soy sauce for 1 week. Take out the dried and quantitatively sealed package to market.
The flavored eggplant cuts the fresh eggplant medium with moderate tenderness into thin strips, is placed in boiling water and blanched for 1-2 minutes, picked up, drained, and exposed to sunlight to dry into a roll. Then according to the ratio of 50 kg of granulated sugar per 100 kilograms of gooseberries, add the sugar to the aluminum pan first, add the appropriate amount of boiling water, boil and stir into the sugar juice, then pour into the dried kale and fresh hot powder and pepper, and stir continuously. . When the juice is able to pick up the silk, put the eggplant wok in the cooked rice noodles and roll it, let it cool, and serve the flavored eggplant
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