Sandwiched spicy dried eggplant

It combines fragrant, spicy, sweet and salty flavors, and has a tough and soft taste, and it has a taste that you can't forget and want to eat after eating. Practice: Choose eggplant, wash and remove the pedicle. Put two-thirds of the water in the pot, bring it to a boil, put the cleaned eggplant with pedicels in the pot and cook for 2-3 minutes until the eggplant becomes soft, take it out, cut it open, and put it in the sun for about 6-8 hours. Take 20kg of glutinous rice, make it into liqueur, wash the rest, cook it into glutinous rice, mix it with liqueur, and make it into a paste. Be careful to be thicker, but you can't see rice grains. Wash dried chili and garlic and cut them into pieces, the more broken the better. Pour them into the core material together with white sugar, monosodium glutamate and salt, and stir well. Wrap a 2-3 cm thick core between two eggplant skins, and then put it in the sun for 8-10 hours. Steam the sun-cured dried eggplant in a pot for about 2 hours, stop fire, put it in the pot for the night, take it out the next morning, and put it in the sun for 8-10 hours. Repeat this for three times, and the last time, the water content of dried eggplant should be about 15%. The sandwich dried eggplant was sorted, graded and cut into strips with a width of 1 cm. Vacuum-packed with nontoxic plastic film bags, stored at room temperature for 15 days, and the bags are qualified without swelling or bursting.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)