First, the process
Choice of materials - → cleaning - → precooking - → slice - → the first sun - → salting - → the second sun - → soaking, sun - → ingredients - → package
Second, the operating point
1. The choice of ingredients is to use a large, tender, delicate meat, no pests and diseases, no fresh aubergine eggplant as raw material.
2. Wash the selected eggplant with a knife and cut the stalks and bracts into clean water and wash them.
3. In the precooking pot, add boiling water, pour the washed eggplant, cover the pot, and when the water in the pot boils again, remove an eggplant and check the degree of cooking. If the eggplant has turned dark brown, soft , but not cooked, indicating that it has been cooked, should immediately remove the eggplant with a hedge, placed on a bamboo sieve or bamboo curtain cooling heat.
4. After slicing the eggplant to be precooked, dissipate the eggplant, cut the eggplant in half, and then cut each half of the cut into 3 to 4 flaps, but do not cut them open so that the eggplant flaps are still connected together.
5. After the first sun cut, cut the eggplant section face up, place it one by one on a tanning bench, and expose it to sunlight for one day without turning. After the exposure is completed, it can be salted.
6. Salted with ceramic pots or jars for salting. Place the sun-dried eggplant section upwards in the pot (cylinder), lift a layer of ground salt, and rub it evenly to make the salt powder stick to the eggplant. The amount of salt is 5 kg per 100 kg of salt, according to the weight of the eggplant after drying. After mashing the salt, spread the eggplant section upwards and layer by layer in the pot (cylinder) until the eggplant is 3 to 4 centimeters above the pot, so that the center of the pot protrudes. Salted for 12 hours.
7. After the second sun-dried salting, the eggplants were still placed on the tanning bench one by one for the sun. Turn once every 4 hours. If there is moisture under the eggplant when turning, dry it with a dry cloth. Such a sun-bright 2 - 3 days, eggplant color black and can be broken, that is, semi-finished products.
8. Soaking, sun drying Soak the eggplant in clean water for about 20 minutes, allowing it to swell and soften. Then remove it with a hedge, and then put it on the sun in the sun. The water-free juice from the surface of the eggplant to the eggplant is slightly reduced when compared to fresh water, but is still 45% to 50% of the semi-finished product. The purpose of soaking is to remove the bitter taste of some salt and eggplant.
9. Ingredients Cut the semi-finished product into blocks 4 cm wide and 6.5 cm wide. According to 100 kg of eggplant, add 2 kg of salt, 15 to 20 kg of marinated red pepper, and 35 to 40 kg of bean curd. Mix evenly (red pepper is cut into pieces of about 1 cm per piece). Then layer by layer into the kimchi altar, side-by-side jamming layer by layer, as much as possible to make the air impervious to the altar. After filling, cover the lid and fill the sink with water around the mouth of the altar. Finally, buckle the bowl in the sink to prevent outside air from entering the vegetable field. After about 15 days of fermentation, it is the finished eggplant stem.
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