Deep processing of eggplant

A multi-flavored eggplant recipe involves a careful process to create a delicious and unique dish. Start by selecting fresh eggplants, washing them thoroughly, and slicing them into thin pieces. For every 100 kilograms of sliced eggplant, use 16 kilograms of salt. Layer the slices in a jar, sprinkling salt between each layer. Once the jar is full, pour in a 16% saltwater solution to fully submerge the eggplant. Seal the jar tightly and turn it over every two to three days. After about 20 days, the eggplant will be well-salted and matured. Remove the slices from the jar and soak them in clean water for six hours. Change the water 3 to 4 times to remove excess salt. Once drained, dry the eggplant slices completely. For the next step, take 100 kilograms of dried eggplant and mix in 1.2 kilograms of chili powder, 1 kilogram of pepper powder, 8 kilograms of sugar, and 200 grams of monosodium glutamate. Combine everything well and soak the mixture in soy sauce for one week. Afterward, package the eggplant in measured quantities and prepare it for sale. Second, the garlic-flavored eggplant method follows a similar process. After salting and drying the eggplant, cut it into thin strips. Boil them briefly for 1-2 minutes, then cool them in cold water for 4-6 hours. For every 100 kilograms of eggplant strips, add 3.5 kilograms of minced garlic and 1.5 kilograms of fresh ginger. Mix well and place the mixture in a container, covering it with soy sauce. Turn it daily, and after 3-4 days, you'll have a richly flavored garlic eggplant ready to enjoy. Third, the spicy pepper flavor version begins with medium-firm eggplants, which are sliced and blanched in boiling water for 1-2 minutes. After draining, dry the slices in the sun until they curl up. For every 100 kilograms of eggplant, mix in 50 kilograms of sugar. In an aluminum pan, dissolve the sugar with hot water to make syrup, then add fresh chili powder and pepper, stirring continuously. When the syrup reaches the right consistency, add the eggplant and mix with cooked rice flour. Spread the mixture out and let it cool before packaging. This detailed process ensures that each type of eggplant dish has its own distinct flavor, making it a versatile and tasty addition to any meal.

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