Sandwich Spicy Dried Eggplant is a special local product in the northeastern Jiangxi Province. It is a combination of fragrant, spicy, sweet, and salty tastes. The taste is both tough and soft, and you can't forget to eat it. You also want to eat it. The specific production process is described below. First, raw materials 1. The main raw material: eggplant, requires a large, no pests, no flaws, smooth surface, eight mature as well. Glutinous rice, no mildew, no insects. 2. Auxiliary materials: sweet sake, sugar, salt, monosodium glutamate, dried pepper, garlic. Second, ingredients 1. Leather: 100 kg of eggplant. 2. Core material: 120 kg of glutinous rice, 15 - 20 kg of white sugar, 1 - 2 kg of dried chilli, 1.5 kg of garlic, and the amount of salt and monosodium glutamate. Note: The amount of sugar and dried pepper can be adjusted according to consumers' tastes. Third, the operating points 1. Choose eggplant and wash it off. 2. Put two-thirds of the water in the pot and boil it. Put the washed-out aubergine into the pot and cook it for 2 - 3 minutes until the eggplant becomes discolored and soft. Grab the cut open and lay it flat on the sun. 6--8 hours or so. 3. Take 20 kilograms of glutinous rice, make sweet brewing, and wash the rest of the glutinous rice, boiled glutinous rice, mixed with sweet wine, mixed into a paste, pay attention to be thick, but can not see the rice. 4. Dry chili peppers and garlic and cut them into crumbs. The more crushed the better, pour it into the core with sugar, monosodium glutamate and salt, and mix well. 5. Two to three centimeters thick core material is wrapped in two pieces of eggplant skin and then dried in the sun for 8-10 hours. 6. After the drying of the sandwich, the dried eggplant is placed in a pot and steamed for about 2 hours. The fire is ceased, placed in a pot overnight, and taken out the next morning, and dried in the sun for 8-10 hours. This is repeated three times. The last time you want to dry to the eggplant, the moisture content is about 15%. 7. The sandwich was dried, graded, and cut into 1 cm wide strips. 8. Non-toxic plastic film bags are vacuum-packed and stored at room temperature for 15 days. Bags without bagging are acceptable products. Fourth, the quality requirements Appearance: brown sauce, core sauce red, a special smell, taste soft, sweet, salty, fresh, spicy, fragrant as one. Health indicators: Aflatoxin, lead, and bacterial indicators meet national standards. V. Explanation 1. The following rain, can be placed in the drying oven, oven temperature controlled at 50 - 60 °C. 2. The amount of dried chili and sugar can be adjusted according to the tastes of most consumers around the world, such as medium, low, high sugar, and even sugar free. 3. This process uses three times of the process, such as cooking twice or twice, but the taste is not as good as cooking three times, three or more changes in taste is not.
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