How do you pickle eggplant to make it delicious? How to marinate eggplant delicious

Pickled eggplant: 1500 grams of small eggplant, 200 grams of chopped pepper paste, 100 grams of coriander, a few green onions, 2 spoons of soy sauce, 6 tablespoons of miso paste, 1 tablespoon of sugar. The small eggplant is steamed, flattened and let cool.

Mix the coriander segments, chopped green onion, soy sauce, miso paste, chopped pepper paste, and sugar. Spread a layer of eggplant and spread a layer of sauce. Seal and refrigerate for 1 day before eating.

Pickled eggplant two: 500 grams of tender eggplant, 3 grams of red pepper, 10 grams of refined salt, 5 grams of soy sauce, 5 grams of sugar, 7 grams of ginger juice, 5 grams of sesame oil. Put the eggplant in a bowl and add salt to marinate, cover and marinate for 6 hours, take out and wash the salt solution with cold boiled water, and then cut into long strips for later use.

Mix refined salt, soy sauce, sugar, ginger juice and chopped chili pepper with boiling water, add it to the eggplant segment and soak it for 24 hours, then you can pour sesame oil and eat. Since there are no preservatives for the pickled eggplant you make yourself, you need to store it in the refrigerator and eat it in about 10 days.

Here's how to marinate eggplant:Ingredients: eggplant, garlic.

Excipients: coriander, salt.

1. Select 6-7 eggplants, clean them, steam them in the pot, and let them cool for later use.

2. Mash the garlic and chop the coriander.

3. Add salt to the minced garlic and coriander foam and stir well. Salt is added to personal taste, and when eaten as a pickle, add more salt.

4. After cooling, cut a knife in the middle of the eggplant, and evenly stuff the mixed garlic into this thing.

5. Put it in a sealed box, put it in the refrigerator for one day, and you can eat it the next day.

The method of pickling eggplant is as follows:

Ingredients: 5 kg of eggplant, 120 grams of salt, 20 grams of high liquor, 1 piece of ginger, 2 heads of garlic, 1 handful of green Kochi pepper, 1 handful of red pepper.

Steps: 1. Two ends of garlic and ginger together, wash and put aside to dry the water.

2. Place the washed eggplant on the drying rack and drain the water on the surface.

3. After drying, remove the eggplant stem, then cut it in half and divide it into two halves, continue to cut each half in half, and finally cut it into small pieces.

4. Boil the water in the pot, turn off the heat for 5 minutes, turn off the heat and pour it out to cool. At this time, put the glass jar that needs to be used later, and use the water vapor to sterilize the bottle at high temperature.

5. The water content of the green and red pepper has also been dried, and the pepper is slender and slender, so cut it a little smaller with scissors first.

6. Then pour it into a food processor, add garlic and ginger together, and pour it out after mincing and put it aside for later use.

7. Find a clean waterless and oil-free gauze, squeeze out the water in the eggplant, and then put it into a larger clean, waterless and oil-free bowl. Add the chili powder, add another 120 grams of salt, stir Huling and mix evenly, then add 20 grams of high liquor, continue to mix and then you can put it up.

8. After closing the lid, put it in a cool and dry place, and you can eat it after a week.

The pickling method of eggplant is as follows:

Tools Materials: basins, kitchen knives, cutting boards, pots, cutting boards, gauze, glass bottles, eggplant, green and red peppers, salt, sugar, salt, peppercorns, garlic, ginger, white wine, water.

1. Wash and drain the fresh eggplant. Be sure to buy the most tender eggplant, not the old one.

2. Rinse the green and red peppers with water and drain the water. If you like spicy food, you can use Erjingtiao chili. If you don't like spicy food, you can use ordinary peppers. Adding chili peppers not only enhances the flavor, but also makes the color better.

3. Cut the eggplant into 1 cm wide diced eggplant, add some water to the pot and boil, pour in the diced eggplant and blanch for 1 minute, remove and drain after breaking. Then wrap the eggplant in clean gauze, squeeze out the water, and leave it in a sunny place to dry for 4 hours. Flip once an hour until the eggplant is dry.

4. Find a few sealed glass bottles, boil them in boiling water for 2 minutes, disinfect and sterilize, take them out and drain them in a cool and ventilated place.

5. Remove the stems of the green and red peppers, chop them with a knife, chop the garlic into minced garlic, and chop the ginger into minced ginger.

6. Prepare a clean and wide basin, put in the dried diced eggplant, then add minced ginger, minced garlic, chili flakes, sprinkle a handful of dried peppercorns, add an appropriate amount of salt, sugar, pour in some high liquor, and mix all the ingredients of Xinliang with your hands.

7. Put the diced eggplant into a sealed glass bottle and marinate it in a cool and ventilated place for one night, and the pickled eggplant will be ready, spicy and delicious, and the limbs are particularly delicious.

Eggplant pickling method 1.

1. When making pickled eggplants at home, it is best to prepare 4 to 5 fresh long eggplants, and then prepare an appropriate amount of edible salt and coriander, not to mention garlic, green and red peppers, monosodium glutamate and sugar.

2. Remove the stems of the prepared eggplant, wash it with water, then cut it into pieces that can be connected together with a knife, put water in the pot, and then put the eggplant on the steaming drawer, steam for 20 minutes, remove the water and cool down after taking it out.

3. Cut the prepared coriander, garlic and green and red peppers into fine pieces, add edible salt and monosodium glutamate, then put a small amount of sugar and mix thoroughly, marinate for a while, after the freshly steamed eggplant cools down, then put the prepared minced vegetables in the eggplant and marinate it evenly, it can be pickled after two days, and you can take out an appropriate amount of sesame oil to season when you want to eat.

Eggplant pickling method two.

1. Eggplant can also be pickled directly, when pickling, you need to prepare Xi'an eggplant, 5 to 6, and then prepare an appropriate amount of salt, balsamic vinegar and soy sauce, in addition to monosodium glutamate, sesame oil and sweet noodle sauce should also be prepared in moderation.

2. After washing the prepared fresh eggplant, remove the skin, then cut it into finger-thick strips, place them in a small basin, add the prepared salt, vinegar and soy sauce and mix thoroughly, and marinate for 3 to 4 hours.

3. When the pickled eggplant is taken out, you can add an appropriate amount of monosodium glutamate and sesame oil to taste, and when you eat it again, you can put an appropriate amount of sweet noodle sauce in a small bowl, and use the pickled eggplant strips to directly eat the sweet noodle sauce and then pair it with white porridge.

When pickling eggplant, try this method, the operation is simple, 1 pickled ten catties of eggplant is not enough to eat.

Preparation of pickled garlic eggplant:

1) Choose tender eggplants, wash them with water, steam them in a steamer, take them out and let them cool for later use.

2) Peel the garlic, pat it with a knife, cut it into garlic granules, add refined salt and mix well.

3) Wash the parsley and chop it into minced pieces.

4) Cut the steamed eggplant along the length, the knife edge is deep but not transparent, so that the eggplant is in the shape of a hinged leaf.

5) Mix the minced garlic and coriander, rub a little into the knife edge, and add the eggplant. Close it, put it in the jar, sprinkle some fine salt on each layer, and marinate for 10 days.

Cooking tip: Use tender eggplant. It is best to choose garlic with purple skin, large cloves, and spicy flavor.

Ingredients: eggplant.

Excipients: salt, coriander, garlic, green and red peppers, monosodium glutamate, sugar.

Method: 1. Remove the stems of the eggplant and wash it and cut it into strips that are connected together;

2. Add water to the pot and boil, put the eggplant in the cage drawer and steam for 20 minutes, take out the water to control drying;

3. Chop coriander, garlic and green and red peppers, add salt, monosodium glutamate, put a little sugar in it, and mix well;

4. Let the eggplant cool, wrap the chopped vegetables in the eggplant, and slowly stack them. Leave it for 48 hours and you can eat it. (Note that if you can't eat eggplant, you can put it in the refrigerator, so it won't spoil easily.) ）