What is the secret ingredient for pickling garlic eggplant and how to make it?

Pickled garlic eggplant must choose small tender eggplant, before pickling, steam it first, drain the excess water, cut it in half for later use, then cut the garlic into fine pieces, and then spread it in layers with salt and coriander in the cut eggplant, and then spread it in a sealed container for about three days before you can open the can and eat.

Pickled garlic eggplant is to wash and steam the eggplant, then cut it from the middle, put the pounded salted garlic paste into a small spoon in the middle of the eggplant, spread evenly, close it again, put it in a jar, and cover it tightly. It takes about a week to ferment lightly, and the fermentation process is the most important.

Wash the eggplant, steam it in a pot for 10 minutes, mince the coriander and garlic, add salt and monosodium glutamate and mix well, cut the steamed eggplant from the middle, stuff it with garlic and coriander foam, then sprinkle with salt, marinate for 5 7 days and then eat.

Pick the selected and steamed eggplant in a pot and cut it a little in the middle, then put the garlic puree, put it in a container, and keep it in the refrigerator.

Before cooking, prepare the ingredients, an appropriate amount of ginger, onions, garlic, eggplant, etc. Wash all the ingredients, put the eggplant in a pot and steam it for about 10 minutes, when it is cooked, take it out and let it cool. Chop the other seasonings and set aside.

Cut the cold eggplant, preferably vertically, put some salt on its surface, spread evenly, and put some garlic on top. Cover it with a clean plastic wrap, put it in a clean box, cover it with plastic wrap, and put it in the refrigerator to freeze it for about a day, preferably not in the freezer, just in the refrigerator.

After taking it out, tear it into strips, add some chili peppers to it, stir well, and you can eat it, it is very delicious and has a good taste. When making it, be careful, if you can't finish eating, don't make too much at once, if you leave it for a long time, there will be a lot of bacteria, which will affect its taste. The amount of salt and minced garlic can be added as you usually like, and if you like to eat something with a strong taste, you can put more salt.

But don't eat too much, eat too much, it's easy to have high blood pressure. Put the box, it is better to wash it clean, to be free of water and oil. When stored, it will not be so easy to deteriorate and breed bacteria.

There's another way to make it, and it's also delicious. Before cooking, prepare the ingredients, an appropriate amount of eggplant, seasoning ginger, garlic, coriander, etc. Wash all the ingredients, put the eggplant in the pot, steam it, and take it out.

When steaming, be careful that it is best to steam the whole strip without cutting it, and after taking it out, cut it in half. Chop up the other seasonings and spread them on the surface. You can also add some leeks or coriander, and the taste is also very good.

Place in a clean box, seal well with plastic wrap, and place in a cool, ventilated place with a low temperature. Or keep it in the refrigerator, and after a week, you can take it out and eat it. When making it, it is best not to let air in, it will affect its taste.

If the environment is very low in winter, you can leave it without putting it in the refrigerator.

Eggplant is a very common vegetable, the taste is soft and glutinous, it is also very easy to buy in the supermarket, due to different regions, the way to eat eggplant is also different, there are fried eggplant, fried eggplant, and some people in some areas like to make pickled garlic eggplant, pickled garlic eggplant is the traditional practice of eggplant, there are many old people like to make this dish, very next to rice, there are many people feel that eating garlic eggplant, just like the feeling of eating at home, there are many people will pickle a lot of retention, keep it to eat slowly, when eating noodles, Pickled garlic eggplant can relieve greasy, and it is very simple and quick to make, and the storage time is relatively long, so what is the secret recipe of pickled garlic eggplant? What should we do? Let's find out!

First, the process of making pickled garlic eggplantPrepare the main ingredients first, the main ingredients are very simple, only eggplant and garlic, and appropriate salt, first wash the eggplant and put it in the pot to steam, and when it changes color a little, you should take the shoes to the sun and expose them to the sun, let the wind blow for a while, and wait until the skin of the eggplant is a little wrinkled, and then take it home, and then mash the garlic into a puree, you can put a little salt or coriander after pounding, millet spicy is OK, add it according to personal taste, and then fuse them together, stir evenly, Then make a big hole in the middle of the eggplant, like a pocket, put the prepared garlic material into the eggplant, put it in a sealed box or bag after making it, and then put it in the refrigerator compartment, let it sit for a few hours before eating. <>

Second, the secret recipe for pickling eggplantThere are certain rules when making pickled garlic eggplant, if the garlic is directly enlarged at the inappropriate time, the taste will be very unpalatable, so after the shoes are processed, the first thing is to take the shoes to the sun to expose to the sun, if there is no exposure, the flavor and taste of the eggplant will be much worse, there will only be a soft and glutinous feeling of eggplant, and there is no hardness of the eggplant skin, so this step is absolutely indispensable. <>

The secret recipe of this dish is that the eggplant should be steamed first, then dried, and then peeled from the middle, do not disconnect the two ends, mix the chopped garlic and coriander with salt, and then spread it on top of the eggplant, spread it and put it in a container.

It should be cleaned first, then cut into strips and put in the steamer to steam for 10 minutes, and finally put it outside to dry for a morning, prepare a small bowl, add garlic, vinegar, chicken essence to spare, and then prepare a bowl, add salt to it, put the eggplant in it, cut the middle and put the eggplant in.

Ingredients: 5 kg of eggplant, 6 heads of garlic, 2 taels of coriander, 3 teaspoons of salt (in the mixture), appropriate amount of salt (sprinkle with thin salt), and half a teaspoon of monosodium glutamate (in the mixture).

The practice of pickled garlic eggplant in the Northeast.

Tips: 1. Pour the pickled garlic eggplant up and down after a day, so that the saltiness can be balanced. You can also taste the defeat, if it is light, sprinkle some salt, because it becomes sour and cannot be eaten.

2. If you like to eat spicy and high, you can cut some chili foam and mix it with garlic coriander, and you can eat garlic eggplant with a spicy taste. Remember not to put oily chili foam

Pickling garlic and eggplant is very simple and easy to make.

Pick the eggplant of uniform size, cut off the eggplant stem, wash 10 eggplants, pot in cold water, steam for 20 minutes, and let cool (to be cool).

1 head of garlic peeled and mashed into garlic, stir in about 3 4 grams of salt Use a spoon to cut two-thirds of one side of the eggplant (do not cut through), evenly fill in a small half spoon of garlic paste, put it in a container, put a layer and sprinkle a thin layer of salt, cover it with plastic wrap, refrigerate and store it, and it can be eaten after 3 days.

Ingredients: 500 grams of eggplant, 3 heads of garlic.

Excipients: salt to taste.

1. Wash the eggplant and steam it for about 5 minutes, depending on the size of the eggplant.

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2. Take it out and let it cool.

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3. Peel and wash the garlic, dry it or wipe off the water with kitchen paper.

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4. In the past, garlic mash was pounded with a garlic jar, but now there is no more at home, first use a garlic tong to crush the garlic cloves, and add an appropriate amount of salt according to personal taste.

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5. Use a flat-topped rolling pin to mash the garlic into a puree.

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6. The pounded garlic is like this.

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7. Cut the middle of the eggplant, do not cut through the two sides.

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8. Wrap the garlic paste, if you make a lot, you can put it in a container, each layer, sprinkle some salt on the eggplant, and then refrigerate it to keep it from deteriorating in winter.

Tips:

The eggplant can be steamed, do not steam out the water, otherwise the taste is not good, and it is not easy to preserve.

The saltiness of the garlic paste is according to your own taste, if you want to keep it for a longer time, add more salt, eat it at any time, you can add less salt, and you can mix some coriander when you eat, the taste is better.

Adding salt to the mashed garlic makes it easy to mash and ensures that the salt is completely and evenly integrated into the mash.

How do you cook pickled garlic eggplant?

First of all, it is best to use the eggplant with uniform size, dark and translucent color, wash the eggplant, remove the stem, put it in the steamer, steam it on high heat for about 10 minutes, take it out and let it cool. It should be noted here that the eggplant should not be steamed for too long, and it can be pierced thoroughly with chopsticks, otherwise there will be a lot of water and you will not be able to make garlic eggplant.

Clause. Second, drying, this step is very important, otherwise the eggplant will not be stored for so long, and it will not taste good. When I was a child, my mother hung up and spent the morning in the sun. We dry the moisture on the surface at home and make it slightly wrinkled.

Clause. 3. Prepare the garlic peeling, add salt and mash it after peeling, some people like to chop it with a knife, the knife chop is not as good as the pounded garlic garlic flavor, and the garlic eggplant made is more delicious, so don't be too troublesome to make a good taste. Chop the coriander and marinate it with a pinch of salt.

Clause. Fourth, take a waterless and oil-free jar or basin, sprinkle a thin layer of salt at the bottom, and then dry the eggplant, use chopsticks to cut it in the middle, do not scratch the two ends, evenly spread the finely pounded garlic paste in the eggplant, and finally smear a layer of minced coriander on the top, the garlic eggplant tastes particularly good, you don't like coriander can not add this step, and then squeeze it with two hands, wrap it without revealing the filling, put it in a basin sprinkled with salt, spread a layer of eggplant each, and sprinkle a little salt, (Sprinkle salt mainly to preserve it for a longer time, don't sprinkle too much, because after all, minced garlic and coriander have been added with salt, and eating too salty is not good for your health.) ）

5.After the eggplant is wrapped and arranged, we cover it with another layer of plastic wrap and put it in the refrigerator for refrigeration, and it can be eaten after a day.

When pickling garlic eggplant, remember not to add garlic directly, but to mash garlic with salt to make garlic puree, which can not only make allicin play a better effect, but also make the eggplant unique flavor.

1. Wash the prepared eggplant with water, then cut it from the middle, remove the pedicle, steam it in the steamer, and steam it for 20 minutes after boiling, and then steam the eggplant softly.

2. Remove the skin of the garlic, make garlic paste for later use, wash the coriander with water and cut it into minced coriander, put it together with the garlic paste and mix it thoroughly, then add edible salt, five-spice powder and chicken essence to taste, and then you can proceed to the next step after mixing.

3. Put the mixed garlic paste into the middle of the steamed eggplant, clamp it tightly, then put it in a clean container, put the garlic paste in each eggplant, then put it in the refrigerator, and then take it out and eat it after two days.

The pickling method of Northeast garlic eggplant is as follows:

1. Prepare the eggplant, the eggplant should be purple-skinned long eggplant, choose a smaller, tender eggplant, and the surface is smooth and black eggplant, so that the eggplant is delicious after pickling, remove the eggplant and wash it.

2. Wash the coriander, drain the water, and peel off the skin of the garlic.

3. Finely chop the coriander, chop the garlic into minced pieces, or mash the garlic into garlic paste.

5. Mix the minced garlic, coriander, salt and monosodium glutamate together.

6. Add water to the steamer and boil, put the eggplant in the steamer, steam the eggplant, as long as it is soft and steamed, don't steam it for too long, put the eggplant on the board, cut the middle, and do not cut the head and tail.

7. Fill the mixed minced garlic into the sliced eggplant, not too full, and the eggplant is flush.

8. Put the brewed eggplant in the container, put a layer of eggplant, sprinkle some salt evenly, put a layer of eggplant, sprinkle some salt, stack the eggplant in the container, cover it with a layer of plastic wrap, put it in the refrigerator and refrigerate, you can eat it the next day, put it in the refrigerator, and take it as you eat.

Introduction: Garlic eggplant is an unforgettable home-cooked dish in the Northeast. In winter, there are few fresh vegetables, and the family often pickles a variety of small pickles, such as garlic and eggplant.

Now that my life is better, I rarely eat garlic eggplant anymore, and I miss the taste very much, so I bought some eggplant and made garlic eggplant again. The pickled garlic eggplant tastes fragrant and is good for breakfast as a porridge. Here's how to marinate garlic eggplant.

Ingredients: eggplant, garlic.

Seasoning: Salt. Garlic eggplant pickling method steps:

1. Choose the eggplant and remove the eggplant.

2. Wash the eggplant.

3. Steam the eggplant until ripe.

4-5. Press the garlic into garlic paste.

6. Add an appropriate amount of salt to the garlic paste and stir well.

7. After the steamed eggplant cools, break it in half and spread the salted garlic paste in the middle.

8. Put the salted eggplant in a clean and oil-free box, put it in the refrigerator and store it for a few days before eating. When eating, you can add an appropriate amount of sesame oil, and the coriander is more delicious when mixed with coriander.

How to marinate garlic eggplant**:

1. Choose the eggplant and remove the eggplant.

2. Wash the eggplant.

3. Steam the eggplant until ripe.

4-5. Press the garlic into garlic paste.

6. Add an appropriate amount of salt to the garlic paste and stir well.

7. After the steamed eggplant cools, break it in half and spread the salted garlic paste in the middle.

8. Put the salted eggplant in a clean and oil-free box, put it in the refrigerator and store it for a few days before eating. When eating, you can add an appropriate amount of sesame oil, and the coriander is more delicious when mixed with coriander.

Pickling tips for garlic eggplant:

1. Eggplant should be smaller, about 10 cm is more delicious.

2. Remove the eggplant, but don't remove the hat.

3. When the eggplant is smeared with garlic, break it in half and be sure to break it.

4. The steamed eggplant must be cooled before being smeared with garlic paste for preservation.

5. The box containing the eggplant must be clean and oil-free.