(1) Ingredient proportion eggplant 10 kg, salt 2.5 kg, time soy sauce 5,000
(2) Select 30 to 40 small eggplants per kilogram and remove the handle. Then use 500 grams of salt per 10 kilograms of eggplant, add a little water, mix well with the eggplant, and shake it in a large basket to knock out the astringent skin of the eggplant. The peeled eggplant man cylinder is compacted and poured into cool boiled water, in order to soak the eggplant and seal it. 3 days after the fermentation, the cylinder is released, the water is pressed, and the cylinder is pickled. For every 10 kilograms of fermented small eggplant, add 5 kg of soy sauce and 2 kg of salt. Play 2 or 3 times a day. It can be sealed and stored in a jar for 15 days.
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