Three Eggplant Processing

Eggplant is a common vegetable with ample supply. When it is marketed in summer in large quantities, it often results in a backlog of waste due to poor sales. Several deep processing methods are introduced to reduce losses and increase income.
1. Multi-flavored eggplant slices fresh eggplant stalks, washed and cut into slices. According to the ratio of 16 kilograms of salt for 100 kilograms of eggplant slices, fill in a layer of salt in a jar of soy sauce. Then, add 16% salt water to submerge the eggplant slices and apply heavy weights. Every 2 to 3 days, the cylinder is turned up once and marinated and matured in about 20 days. Then take out the water and soak for 6 hours, change the water between 3 and 4 times, and then pick up and dry. Take dried soba tablets 100 kilograms, chili powder 1.2 kilograms, prickly ash powder 1 kilogram, sugar 8 kilograms, 200 grams of MSG, mix well, soak in soy sauce for a week, that is, salty with spicy, spicy pan-sweet flavor Solanum tablets. After drying, quantify
2. The garlic eggplant strips are modeled on the method as described above. The soaked pieces are marinated, removed and dried until they are mostly dry, cut into thin strips, placed in boiling water and blanched for 1 to 2 minutes, soaked in cold water for 4 to 6 hours, and picked up. . Wash garlic, fresh ginger, respectively, cut into pieces, according to 100 kilograms of eggplant, garlic 3.5 kg, 1.5 kg of ginger to prepare Qi, mix uniform cylinder, add soy sauce submerged, flip once a day, 4 to 5 days later It is a dark red, garlic-rich finished product.
3. The flavored eggplant cuts the fresh eggplant with moderate tenderness into thin strips, blanches in boiling water for 1 to 2 minutes, and collects and drains. Then put it in the sun and dry it until it shrinks. According to the proportion of 100 kilograms of lecithin with 50 kilograms of sugar, take the sugar into the aluminum pan, add the appropriate amount of boiling water, boil the boiled juice, and then pour into the dried raisin and the appropriate amount of hot chili powder and pepper, and stir continuously. Usually cook for 15 to 20 minutes, see the juice can be silk, the cooked rice noodles rolling in the pot, spread out and let cool, that is, a unique taste of the convenience of small eggplant, weighing after sealing the package can be.

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