Classic nostalgic northeast pickle garlic eggplant(jing dian huai jiu dong bei xiao xian cai suan qie zi )

Classic nostalgic northeast pickle garlic eggplant

Introduction:

"When I was young, my mom always liked pickled eggplant, which was one of the best places to eat when we were young Now that our living standard has improved and we pay attention to our healthy diet, we seldom eat pickled vegetables, but occasionally we miss the taste. I suddenly want to eat garlic eggplant. I told my father that he would buy eggplant to make garlic eggplant. The garlic eggplant made now will not be as salty as it was made when I was young for preservation. It tastes delicious. It's good for breakfast with porridge. "

Production steps:

Step 1: choose the eggplant and remove the handle. Clean the eggplant

Step 2: steam eggplant until mature

Step 3: press garlic into mashed garlic.

Step 4: add appropriate amount of salt to mashed garlic and stir evenly.

Step 5: after the eggplant is steamed and cooled, break it in half and spread the garlic paste with salt in the middle.

Step 6: store the eggplant with salt in a clean and oil-free box and store it in the refrigerator for 2.3 days. When you eat it, you can add some sesame oil. It's better to mix coriander.

Materials required:

Eggplant: moderate

Garlic: right amount

Salt: right amount

Note: * eggplant to choose a smaller, about 10 cm more delicious. *Take off the eggplant, but don't take off the hat. *Break the eggplant in half when smearing the mashed garlic. *Steamed eggplant must be air cooled before it can be preserved with garlic paste. *The eggplant box must be clean and oil-free.

Production difficulty: simple

Process: salting

Production time: several days

Taste: garlic

Chinese PinYin : Jing Dian Huai Jiu Dong Bei Xiao Xian Cai Suan Qie Zi