How to pickle eggplant and how to make eggplant delicious?

Anti-cancer appetizer, porridge must-have pickled dishes.

Tools Raw materials.

more eggplant (3 sticks).

Garlic (both ends).

Salt 1 bag. Method steps.

1 5 Step by Step Reading.

No need to peel it, put the whole eggplant in a pot and steam it in water for 15-20 minutes, if you like to eat a little harder, use a little less time, if you want to eat a softer one, add more time to steam.

While steaming the eggplant, pat and cut the garlic into foam according to your personal taste.

Remove the steamed eggplant from the pan and break it with chopsticks in the middle to expose the eggplant flesh and spread it out flatly. Wait for the heat to subside and cool, then spread the chopped garlic foam on top of the eggplant according to your taste.

Take a glass container with a lid, sprinkle a layer of salt on the bottom of the container according to personal taste, spread a piece of eggplant + garlic paste made before, sprinkle a layer of salt, add a layer of eggplant + garlic paste, fill the container in turn, seal it with a lid, and put it in the refrigerator for two days.

After two days, take out the pickled garlic eggplant, tear it into strips, and add an appropriate amount of sesame oil, so that you can get a delicious garlic eggplant.

Precautions. If you want to put the surplus back in the refrigerator, you must seal it well, otherwise it will make the refrigerator smell of garlic.

You can also add a little coriander or green onion foam to your taste.

Garlic eggplant is a delicious and healthy home-cooked dish, the eggplant is soft in the mouth, delicious in taste, and seasoned with garlic to make it even more spicy and delicious. Here's an easy-to-learn and delicious way to do it:

Ingredients: 3 eggplants (about 500 grams).

Garlic 5-6 cloves.

Ginger 1 small piece.

Minced green onion to taste.

Cooking oil to taste.

Light soy sauce 2 scoops.

1 scoop of vinegar. Salt to taste.

Sugar to taste. Production Steps:1Wash the eggplant, remove the stems and cut into hob pieces for later use.

2.Stir-fry spices. Add an appropriate amount of cooking oil to the pot, add minced green onion, minced garlic and minced ginger after heating, and slowly stir-fry over low heat until fragrant.

3.Sautéed eggplant. Add the sliced eggplant pieces, stir-fry evenly, cover the pot and simmer for about 5 minutes, until the eggplant is soft and then turn off the heat.

4.Prepare and blend cave forest materials. Mix light soy sauce, vinegar, salt, and sugar to make a sauce.

5.Add the seasoning. Pour the sauce into the stewed eggplant and stir evenly.

6.Cut a clove of garlic with a knife, chop it into a puree, and pour it over the eggplant.

Tips:1When frying eggplant, stir-fry constantly so that the eggplant does not stick to the pan.

2.A little starch can be put so that the eggplant is not too "sticky".

3.If you are unsure about the amount of vinegar and sugar, you can try them separately, and it is best not to use too much sugar that will cause it to be too sweet.

Summary. Hello, according to your question [Step 1]: Clean the prepared eggplant, and then use a knife to make a vertical circle on the top of the eggplant into strips, do not break it to keep it connected from end to end, do not remove the eggplant stem, it can be eaten, the eggplant pedicle is very rich in vitamins.

Step 2: Add water to the pot and bring to a boil, put the lid on the curtain, put the eggplant into the long plate with the fish, and then put the lid in the pot and steam over low heat for 10 minutes. [Step 3]:

While steaming the eggplant, we prepare the seasoning and chop the green and red peppers into minced pieces; Crush the garlic and chop it into minced pieces; Wash the coriander, remove the leaves, and cut the stems into cubes; Then put them together in a small bowl for later use. [Step 4]: Eggplant is steamed for about 10 minutes, and it is best to take it out when it is steamed, and it is best to put it on the curtain of leaky eyes.

Step 5]: After the eggplant is cooled, we start to prepare the seasoning sauce, put 3 grams of salt, 3 cloves of garlic, 1 spoon of chili noodles, 2 spoons of white vinegar, 1 spoon of sugar, 1 spoon of chicken essence into our cut seasoning, and then stir well. [Step 7]:

After the eggplant is cooled and the moisture is controlled, put the seasoning with chopsticks or a spoon in the gap between the eggplant, put it on a plate, and marinate it in the refrigerator for 3-4 hours before eating!

Hello, according to your question [Step 1]: Clean the prepared eggplant, and then use a knife to make a vertical circle on the top of the eggplant into strips, do not break it to keep it connected from end to end, do not remove the eggplant stem, it can be eaten, the eggplant pedicle is very rich in vitamins. [Step 2]:

Add water to a pot and bring to a boil, put a lid on it, put the eggplant potatoes into a long plate with fish, and then put the lid in the pot and steam over low heat for 10 minutes. [Step 3]: While steaming the eggplant, we prepare the seasoning and cut the green and red peppers into minced pieces; Crush the garlic and chop it into minced pieces; Wash the coriander, remove the leaves, and cut the stems into cubes; Then put them together in a small bowl and set aside.

[Step 4]: Eggplant is steamed for about 10 minutes, and it is best to take it out when it is steamed, and it is best to put it on the curtain of leaky eyes. [Step 5]:

After the eggplant is cooled, we start to prepare the sauce, add 3 grams of salt, 3 cloves of garlic, 1 spoon of chili noodles, 2 spoons of dry white vinegar, 1 spoon of sugar, 1 spoon of chicken essence to our cut seasoning, and stir well. [Step 7]: After the eggplant is cooled and the moisture is controlled, put the seasoning with chopsticks or a spoon in the gap between the eggplant, place it on a plate, and marinate it in the refrigerator for 3-4 hours before eating!

Eggplant is a very nutritious food, it is rich in vitamins, can play a role in reducing the gall sterol, fat people can eat a little more eggplant, which helps to be healthy.

The old-fashioned method of pickling eggplant is as follows: Ingredients: eggplant, chili, green pepper, red pepper, garlic, ginger, salt, thirteen spices or five-spice powder, white wine. Step Hood:

1. First of all, clean the prepared eggplant, control the moisture, and cut the dried eggplant into long strips for later use;

2. Wrap the eggplant in gauze, put it on the steamer and steam for about 10 minutes, do not steam for a long time to soften the surface of the eggplant;

3. Take out the steamed eggplant and hang it with gauze, and wring out the moisture inside;

4. Then wash the chili, green pepper and red pepper and cut them into small pieces, cut the garlic into minced pieces, and cut the ginger into thin strips for later use;

5. Put the eggplant and processed ingredients in a large basin, add half a package of salt, a little thirteen spices or five-spice powder, stir well, and then add an appropriate amount of liquor;

6. Finally, put the eggplant in a sealed jar and store it for about 3-5 days, so that the eggplant is pickled.

In the process of making pickled eggplant, it should be noted that you should try to choose softer eggplant with fewer internal seeds; Moreover, when the eggplant is pickled, add some high-concentration liquor, which can play a role in sterilization and disinfection to avoid decay during storage.

Preparation of eggplant meat puree.

Ingredients: Eggplant. Pork fat and lean dices.

Green onions, ginger, garlic, green and red peppers.

Bean paste, soy sauce, oyster sauce, thirteen spices.

Preparation of sugar eggplant meat puree.

Slice the eggplant and throw it into the pan, sauté until soft, pour out and set aside.

Chop green onions, ginger, garlic, green and red peppers, fry dry, stir-fry until fragrant, pour in the meat puree and stir-fry, add the bean paste and stir-fry until the dried meat is fragrant, pour in the eggplant and stir-fry.

After cooking, add soy sauce and thirteen spiced silent sugar, stir-fry evenly, and remove from the pan.

Specific steps:

Wash the eggplant and pork.

Cut the eggplant into sections and cut into thick strips.

Puree the pork.

Eggplant. Add salt to marinate to remove the water.

Chop the green onion, ginger, garlic and chili.

Heat oil in a pan, add the eggplant and stir-fry, until the eggplant is collapsed, and set aside.

Add oil to the pot, add green onions, ginger, garlic and chili peppers and fry until fragrant.

Stir-fry in the pureed meat. Add light soy sauce to color. Add half a bowl of boiling water and bring to a boil for about half a minute.

Add the eggplant and stir-fry and wrap the soup in the eggplant.

Fill the container with vinegar and pepper and monosodium glutamate.

Finally, pour the juice over the eggplant and remove from the pan.

The family's favorite eggplant puree with meat foam, steamed and pounded in the pot, spicy and flavorful, is as simple as that.