How to pickle eggplant pickles, cabbage pickles

Ingredients: 3 eggplants, 1 green pepper, 1 red pepper, appropriate amount of garlic, appropriate amount of oil, appropriate amount of salt, appropriate amount of mushroom powder, appropriate amount of Sichuan peppercorns, appropriate amount of coriander.

Production steps: 1. Prepare the materials.

2. Wash the eggplant and take it out to cool after steaming in the upper drawer.

3. Wash and chop the green and red peppers, coriander and garlic, add an appropriate amount of oil to the wok, stir-fry the peppercorns, and then take out the peppercorns and throw them away.

4. Stir-fry the chopped garlic until fragrant, add the chopped green and red peppers and stir-fry.

5. Add salt, mushroom powder and chopped coriander to taste.

6. Remove from the pot and let cool.

7. Cut the eggplant in the middle, do not cut through the two sides, and wrap the filling in the middle.

8. Wrapped eggplant buns.

9. When eating, you can tear the eggplant into strips and mix it with the filling.

1.Tell you a southern practice: wash the eggplant and dry the water, add salt and marinate for a day, and then dry the water due to the addition of salt a little, then add alkone grass powder and a small amount of sugar. The dried eggplant should be flexible and strong, with a unique flavor, and should be eaten as a snack.

2.Based on my many years of experience in the north, there is another method that I think will not taste bad. The northern climate is dry, easy to dry food, things are not easy to spoil and easy to preserve.

Blanch the eggplant (don't rot), drain the water, marinate it with salt (put more), and then blow it dry in a ventilated place, not too dry, add ginger, garlic, chili, chicken essence, mix well and store in the refrigerator. Serve in a few days.

The practice of pickling cabbage, cabbage is one of the most common vegetables, almost every household has eaten it, and it is also a versatile vegetable. Many people like to eat cabbage, among which pickled cabbage is liked by many people, and the following shares the practice of pickling cabbage.

1. Remove the roots of the cabbage and cut into slices.

2. Add 4 tablespoons of coarse salt to half a bowl of water, stir slowly until it melts, preferably completely, and the flavor is more even.

3. Add the brine to the chopped cabbage, mix slightly and marinate for 1 and a half hours.

4. Prepare green onions, onions, garlic paste, and pickled cabbage twice and drain the water for about 20 minutes.

5. After draining the water, add chili powder and fish sauce.

Crushed garlic, sugar.

Ginger powder, with disposable gloves, mix well.

6. After the seasoning is mixed, add the green onion and onion together and mix patiently, and then put it in the refrigerator at room temperature for half a day after mixing.

Prepare 1-2 baby cabbages, clean them (2 for small baby cabbages) and tear them into pieces by hand.

Put oil in a pan and stir-fry baby cabbage for about 2 minutes.

Prepare minced garlic, 1 tablespoon of light soy sauce, 2 tablespoons of aged vinegar, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of starch Add a little water to make the sauce.

Pour all the juice into the pot and stir-fry the baby cabbage evenly.

Add two dried chilies and stir-fry.

Remove from the pan and sprinkle with chopped green onions.

The practice of pickling pickles.

Remove the celery leaves, wash it, cut the small pieces of uniform size and change the thicker part of the root, finer, water induction cooker 2100w barbecue into the thick section of the celery root, put in other cut celery, take it out for about 2 minutes, rinse and set aside.

Before cutting the carrot, I thought for a long time, how to cut this carrot delicious, and finally decided to cut it into sections in the slices, in the shredding, the knife skills are not good, I always cut one thick and one thin, but it doesn't matter about the money, fortunately, it does not affect the taste. After chopping, blanch the carrots in the same water for 1 minute, not too long. Take a shower and set aside.

Kohlrabi. Go to the middle stalk, shred and set aside, no need to blanch. I didn't cut the kohlrabi very evenly, then put all the ingredients together and add large grains of salt, and after grasping and mixing evenly, I put the ingredients directly into the prepared pickle jar.

Salt must be put more, the fried water does not need to be poured out, let the ingredients soak in the salt water, less salt pickles love to grow hair. Once flavored, you can eat it.

In about 10 minutes, a lot of water and sand came out, and it was originally full.

The recipe for pickling eggplant pickles is as follows: 1000 grams of eggplant, 10 spicy millet, 300 grams of green and red peppers, and 1 head of garlic.

1. Clean the eggplant, remove the burrs on the surface, if it is just picked off the eggplant as bad as possible, use a rag to scrub the surface of the eggplant, so that the removal is relatively clean, after cleaning, remove the eggplant stem, and dry the surface moisture in a ventilated place.

2. Cut the dried eggplant into long strips, wrap it in gauze, put it on the steamer and steam it for ten minutes.

3. Take out the steamed eggplant, hang the gauze up, let the moisture inside the eggplant flow out naturally, and if you are in a hurry, wring out the moisture inside the eggplant sail by hand.

4. Prepare the ingredients needed for pickling eggplant, clean the millet spicy, green and red peppers, cut them into small rings, chop the garlic, and cut the ginger into thin strips.

5. Put the eggplant and the processed ingredients in a large basin, add half a bag of salt to ten catties of eggplant, a little thirteen spices or five-spice powder, stir evenly and add three caps of high liquor, which plays a role in sterilization and antiseptic.

6. Put the mixed eggplant in a sealed jar, store it for three days and then eat it, add a little sesame oil and coriander before eating, and put some chili oil if you don't feel spicy enough.

Preparation of pickled eggplant:Ingredients: 200g garlic, 2kg eggplant, 200g coriander, appropriate amount of salt, appropriate amount of pepper.

Step 1: Eggplant should choose this kind of fine, tender eggplant, pickled out to be delicious.

2. Soak the garlic.

3. Soak the coriander.

4. Steam the eggplant in a pot.

5. Take it out and drain it to cool.

6. Pound the garlic with garlic, chop the sharp peppers, I put two red peppers, chop the coriander, and mix it with salt at this time.

7. Cut open the eggplant and plug it with the filling.

8. Sprinkle a thin layer of salt on the container of pickled eggplant, put it into the eggplant, put a layer and sprinkle a thin layer of salt, and so on.

9. Put it in a crisper box, marinate for a day and eat it.

Pickled eggplant method

Ingredients: eggplant, ginger, garlic, green and red peppers, salt.

Methods and Steps].

1) First of all, we have to go to the market to buy an appropriate amount of eggplant, I bought 10 catties of eggplant today. When buying eggplants, be sure to choose the freshest ones, preferably the ones that have just been picked for a short time. I usually go to the old vegetable farmers on the street to buy them, because most of the vegetables they grow themselves.

2) Prepare a dozen garlics, peel the garlic, and rinse them in clean water. Then put the garlic in a sieve, dry the surface moisture of the garlic, and make this delicacy, and the garlic must be prepared with more. Then we have to prepare half a catty of green peppers and half a catty of red peppers, remove the stems, and put them in clean water to clean.

Finally, prepare a piece of ginger, clean the ginger, and put it with the garlic to dry.

Taking advantage of this time period, we have to put the eggplant we bought back into clean water to clean the surface of the eggplant. When cleaning the eggplant, remember to add two more spoonfuls of salt to the water, which can play a good role in sterilization and removal of pesticide residues. To wash the eggplant, we need to cut off the head of the eggplant with a knife, and then cut the eggplant into segments of about 6 cm, and break it for later use.

3) After cutting the eggplant, we want to add it again to the water, add 45ml of white vinegar, and soak the eggplant in white vinegar water for 5 minutes. The purpose of this is to prevent the eggplant from blackening. When the soaking time is up, dry the eggplant and set it aside, then prepare the steamer, boil the water in the steamer over high heat, put the prepared eggplant into the steaming drawer, cut side down, and cover the lid to steam the eggplant.

The steaming time of the eggplant is about 10 minutes, and after the eggplant is steamed, you can open the lid, and then take the steamed eggplant out of the steamer and let it cool for later use. Then we have to chop the prepared garlic, green and red peppers and ginger into minced pieces and put them in a bowl for later use.

4) After the eggplant has cooled, we need to prepare a sandbag, then put the steamed eggplant in the sandbag and squeeze it vigorously to squeeze out the excess water in the eggplant. Marinating the eggplant in this way will keep the eggplant for a longer period of time. Then put the dried eggplant into a large bowl, add the freshly chopped ginger, garlic, and chili pepper, mix it well with chopsticks, and then add 100 grams of edible salt to it.

When marinating eggplant, add more salt to it, which can effectively improve the eggplant pickling time. Finally, start to stir all the ingredients evenly, prepare a glass jar, put the prepared eggplant in the glass jar to press it tightly, cover the glass jar, and save it.

Eggplant is one of the most nutritious vegetables, and pickling it alongside it to make pickles will extend its shelf life and add flavor. To make eggplant dried pickles, you need to prepare raw materials such as fresh eggplant, salt, green onions, ginger, and dried chilies. Cut the eggplant into small pieces and soak them in salted water for a while, then dry them and set aside.

Then, cut the green onions and ginger into small strips, cut the dried chili peppers into small pieces, put them in a container with the eggplant, add an appropriate amount of salt, mix well, cover with plastic wrap, and leave at room temperature for about 24 hours before serving.

Eggplant dried pickles are not only simple to make, but also have a unique taste, making it a delicious and healthy home-cooked dish. Since the taste of pickles is slightly salty, it is important to reduce the amount of salt used when cooking. Dried eggplant pickles can be eaten on their own, as a side dish, or with meat, tofu and other side dishes to add texture and nutrition.

In short, pickling eggplant and dried pickles is a simple and fun process to make, which not only improves people's hands-on skills, but also tastes the delicious taste of parsley. Repeated experience and improvement can be used to create more varieties of pickles and enrich people's tastes and lives. Finally, we remind everyone to pay attention to hygiene, do not over-pickle, keep the taste delicious, and add color to the health of your family.