How to pickle eggplant, how to make pickled eggplant

The preparation of pickling eggplant is as follows:1. Put the eggplant in the pot and steam.

2. Dry for half a day and dry with water.

3. Mash the washed garlic cloves with salt.

4. Spread minced garlic on the cut eggplant.

5. Put it in the jar and put it in a cool place.

Eggplant is a vegetable that everyone is familiar with. It can replenish the iron element of the human body, and there are many ways to make eggplant, such as raw boiled eggplant dipping sauce, roasted eggplant, and ground three fresh can be made with eggplant. But there is a way to eat it that is easy for everyone to accept, and some people even start eating raw pickled eggplant at a very young age.

The taste of the drowning eggplant is very good, and it can be eaten as a dish, and it is loved by everyone. How is the recipe for pickled eggplant?

Method 1. Ingredients:

500 grams of purple skin long eggplant, 3 grams of salt, 10 grams of vinegar, 10 grams of soy sauce, 2 grams of monosodium glutamate, 10 grams of sesame oil.

Steps: Clean the eggplant, cut it into thin strips and put it on a plate, add salt, vinegar and soy sauce, mix well and marinate for half an hour before eating. It tastes even better when served with sweet noodle sauce.

Precautions: Although raw pickled eggplant has less nutrient loss and is beneficial to health, it should not be eaten too much. Because raw eggplant contains a small amount of solanine, it has health effects such as strengthening the heart, lowering blood pressure, inhibiting cancer cells, and inhibiting microorganisms, but it is also toxic, and it can also poison people when ingested too much.

However, the solanine content in eggplants is low, and the highest varieties do not exceed milligrams per gram of dry weight. The moisture content of eggplant is about 93%, which is converted into fresh eggplant, and eating about 450 grams of this high-solanine eggplant can reach an intake of 25 mg, and nausea and vomiting and other uncomfortable reactions occur. Therefore, under normal circumstances, a meal of no more than half a catty of eggplant will not cause any trouble.

Practice 2. Ingredients: 500 grams of eggplant (purple skin, long) Seasoning:

3 grams of salt, 10 grams of vinegar, 10 grams of soy sauce, 2 grams of monosodium glutamate, 10 grams of sesame oil, 20 grams of sweet noodle sauce Raw pickled eggplant Characteristics: Delicious and delicious raw pickled eggplant Preparation: 1

Wash the eggplant, peel it, cut it into shreds or slices, put it in a large bowl, marinate it with salt, vinegar and soy sauce for half an hour, after marinating, put on monosodium glutamate and sesame oil, and mix well to make 2When serving, the sweet noodle sauce is served with the eggplant and dipped in it.

Method three. Step 1

Wash the small eggplants bought in the market and put them in a steaming drawer to steam and let them cool.

Step 2: Adjust the sauce: cut the coriander into small pieces, cut the green onion leaves into small sections, press one head of garlic into minced garlic, put them in a large bowl, add a tablespoon of Haitian soybean sauce, a tablespoon of garlic spicy sauce, mix well.

Step 3: Tear the cooled eggplant into small strips, find a container that can be sealed, spread a layer of eggplant and a layer of sauce, and put it in the refrigerator to marinate for a day before eating.

Method 4. Step 1

Remove the eggplant stem and wash it, then put it in the steamer to steam, and use chopsticks to ripen it, don't steam it too badly.

Step 2: Peel and wash the garlic cloves, soak the garlic cloves in water for a while to make it easier to peel the garlic.

Step 3: Put the garlic in the garlic jar and put a spoonful of salt to mash it into a puree, it will be easier to pat the garlic with a knife and then mash it, the garlic must be mashed into a puree so that the garlic flavor can be fully brought out, do not use a knife to chop it into minced pieces, the taste is not strong enough.

Step 4: Finely chop the coriander, add it to the garlic paste and mix well.

Step 5: Take a steamed eggplant, cut one side vertically (the other side is whole), then smear a little salt in the eggplant, then take a small spoonful of mixed garlic paste and wrap it.

Teaching you to pickle eggplant only takes a few simple steps, appetizing and eating, and it will not be bad if it is stored for 1 year, and it will not be eaten in restaurants.

When I was a child, my father contracted a few vegetable sheds, I was very busy in the morning, and the vegetables with good color were pulled to sell, leaving only some wilted bars, every time winter came, my mother would brush the vat clean, put in the eggplant pickled, full of a large vat, who had no vegetables in the neighborhood, came to the yard to dig a bowl to eat, it was convenient in the morning, and I was too lazy to stir-fry the vegetables, it was delicious, appetizing, and even the children could eat a lot.

Eggplant is rich in nutrition, there are too many benefits, meat and vegetables are suitable, it can be fried, burned, steamed, boiled, fried, cold dressed, and made soup, many friends like to peel when eating eggplant, it is best not to peel eggplant, because it is rich in vitamin B, and it is beneficial to the body to eat often.

Today to share the practice of this pickled eggplant, this recipe is really easy to use, buy 10 catties at a time, three or two to get it, the eggplant that can not be eaten, put it in a sealed jar and store it, when you want to eat, use chopsticks to pick up a plate, and then a bowl of porridge, nutritious and delicious, I will share the steps below, let's learn together.

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

Seasoning : Salt.

1. Eggplant is prepared according to the amount of rice at home, this season's eggplant is particularly cheap, we are 5 cents a pound, in the preparation of a handful of millet pepper, an appropriate amount of garlic.

2. Clean the eggplant first, dry the water, don't peel the eggplant, cut it into strips of equal thickness, boil the water, put in the eggplant strips, and steam on high heat for 5 minutes.

3. Steamed eggplant, wait for it to cool, dry the water in the eggplant by hand, don't hold it too hard when operating, retain some water slightly, and it won't be too dry when eating.

4. Wash the green and red peppers, cut them into minced pieces, put more if you like spicy food, and chop the ginger and garlic in the same way.

5. Put the chopped chili, ginger and garlic into the eggplant, and add the edible salt according to your taste.

6. Stir well, pour in some high liquor, can play a role in sterilization, but also prolong the shelf life.

7. A delicious pickled eggplant is ready, it has a taste, when you want to eat, take out a plate with porridge to drink, and put the rest into a sealed jar, which can be stored for 12 months.

Delicious in season

The eggplant can be steamed on high heat for 3-5 minutes, and when holding the water, a small part should be retained, so that it will not affect the taste.

The first time I made pickled eggplant, I felt that I did less, and I ate it in three or five days, my family is very welcome, and I like friends, I must try it, and now the eggplant is cheap, and it will definitely not disappoint you.

Prepare a few eggplants first, then chili paste, coriander, green onions, soy sauce, sugar, salt. Then peel the eggplant, cut it into several pieces, put it in a bowl, then add the chili paste, coriander, green onion, soy sauce, sugar and a pinch of salt, stir well, seal and marinate for two hours.

Cut the washed eggplant into finger-sized strips, remove the excess water from the eggplant, dry it in the sun for a day, and the next day, beat the fresh pepper into foam, and then add the corresponding green onion, garlic, ginger and light soy sauce, and prepare it according to your different tastes.

You can put some cooking wine and Lao Gan Ma, add some sesame oil, minced garlic, soy sauce and vinegar, and it will be delicious to marinate.

The method and steps for marinating eggplant are as follows:Ingredients: 10 eggplants, 2 garlic heads, 50g coriander, 50g salt.

1. Wash the eggplant and steam it in the steamer and let it cool for later use.

2. Pound the garlic and set aside.

3. Cut the coriander into foam and set aside.

4. Cut the eggplant, sandwich the garlic and coriander in the middle, then sprinkle a little salt on the surface of the garlic and coriander, and then close the eggplant.

5. Sprinkle a layer of salt on the bottom of the container where the pickles are kept, and then put the peeled eggplant inside.

6. Stack a layer and sprinkle a layer of salt and continue to stack until it is all completed, cover it and place it in a cool place for 5 to 7 days before eating.

I will share with you how to pickle eggplant at home, so that the pickled eggplant tastes very delicious and delicious, and it is not afraid of spoiling for a year, the taste of childhood, full of memories, I believe that many post-80s and post-90s have a deep impression of pickled eggplant, let's take a look at the production method with me.

Ingredients: eggplant, green and red peppers, salt, sugar, high white wine.

Specific methods:1Wash the eggplant first and place it on top of a breathable tool to dry.

2.Wash some green and red peppers and dry them for later use.

3.After the eggplant is dried, remove the stem, then cut it all into strips of the same thickness, then add an appropriate amount of salt to it, stir it evenly by hand, mix well and put it next to it to marinate for two hours to kill the water in the eggplant.

4.After two hours, continue to dry the eggplant, wring out all the excess water in the eggplant, put it on a breathable tool, and let it dry in the sun for a day.

5.After the eggplant is dried, it is poured into a waterless and oil-free clean basin, there are almost 10 catties of eggplant, and in the end there is such a little left.

6.Put the dried green and red peppers in the grinder and grind, this pepper can be added according to your own taste, my family loves spicy food, so there are quite a lot of peppers.

7.Then pour the ground chili pepper into the pot, as well as minced garlic and ginger are also added, you can taste the taste of eggplant, then add an appropriate amount of salt to taste, add a spoonful of sugar, and then add a small amount of high liquor into it, grasp and mix evenly with your hands, add liquor to have the effect of antiseptic and sterilization, and finally put it into a waterless and oil-free clean glass bottle prepared in advance, cover it and put it in a cool and dry place to seal and preserve, and you can eat it after a week.

8.Let's make this pickled eggplant, how to eat the eggplant after pickling? Put the eggplant in a bowl, if you like to eat spicy, add some chili noodles into it, splash it with hot oil, add some aged vinegar and stir it well, you can eat it, and friends who like it can try it yourself.

1.2 eggplants, seasonal vegetables, washed.

2.Remove the stalk of the eggplant and cut into 2 sections. Bring water to a boil in a pot, add the eggplant and heat for 7 minutes 3Chop the chopped green onion and ginger, put it on a plate, pour in a little soy sauce and a pinch of salt4Remove from the frying pan, pour in 5g of vegetable oil and heat it.

5.Pour the hot oil onto a plate and stir slightly.

6.Remove the eggplant and peel it. (Tips: eggplant is very hot, not ordinary people can bear it, pour a bowl of cold water, dip your fingers, tear it quickly, then soak it again, tear it again).

7.The peeled eggplant is still very hot, put it on a plate with chopsticks, tear it into strips along the eggplant with chopsticks, and stir well.

8.Done, eggplant tender can only do this, basically only in summer, more typical of traditional home cooking.

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.

Pickling eggplant methods and stepsIngredients: 3 eggplants.

Excipients: 3 coriander, 1 garlic, 3 tablespoons salt.

Steps: 1. Remove the stems and wash the eggplant, cut it in half, put it in a pot and boil over high heat, turn to low heat and steam for 15 minutes.

2. Cut the coriander into sections and mince the garlic.

3. Tear the steamed eggplant into strips.

4. Add coriander, minced garlic and salt, mix well and marinate, you can marinate for 1 day, but in fact, you can eat it after 2 hours.

5. Done.