2. Wash the eggplant with clear water and remove the top and tail of the eggplant.
3. Cut all the eggplant with a knife, put the eggplant into a spare basin, and then add a proper amount of edible salt to marinate for about 4 hours.
4. Mix the soy sauce, vinegar and sugar together and put them in a pot to boil. After the cooked juice is cooled, add a proper amount of water and stir evenly with a spoon.
5. Pour the prepared juice into the eggplant incision with a spoon and leave it for about 34 hours.
6. Find a clean jar, sprinkle mustard noodles on the bottom of the jar, then put the eggplant on the first floor, put mustard noodles on the eggplant until the jar is full, press a heavy object on the jar and leave it for 3-5 days to eat.
Exercise 2
Ingredients: 2 kg eggplant, 250 g mustard, 400 g soy sauce, 0/00 g vinegar/kloc, 0/60 g salt/kloc, 500 g sugar.
The practice of mustard eggplant
Wash the eggplant, remove the pedicel and stem, cut a mouth along the eggplant, put it in a salt pan, add salt for 2 ~ 3 hours and take it out. Mix soy sauce, vinegar and sugar, boil, let cool, add a little water, stir well, pour into eggplant incision one by one with a spoon, and marinate for 3 hours. Sprinkle mustard noodles on the bottom of the marinade, then spread eggplant and mustard, and press stones on it. It will be ready in three days.