The pickling method of garlic eggplant, the pickling method of garlic eggplant

Autumn is the harvest season, in the autumn of the Northeast, almost every family will pickle some small pickles, pickled garlic eggplant is a very popular pickle, pickled garlic eggplant in the Northeast is one of the must-have home-cooked pickled dishes on the table, from snacks to large, there is a taste, you can not get tired of eating, with rice porridge, rice, noodles are good. In the Northeast, garlic eggplant has only three main ingredients: eggplant, garlic, and coriander, which retains its unique flavor. These are common ingredients on the market, ** not expensive, can be done in a few simple steps, is an appetizer for autumn and winter, the following is to share the method:

Garlic eggplant] Required materials: 3 kg of eggplant, 2 taels of coriander, 1 kg of garlic, a tablespoon of salt, an appropriate amount of monosodium glutamate

Steps:1Prepare the eggplant, the eggplant should be purple-skinned long eggplant, choose smaller, more tender eggplant, and the surface is smooth and black and shiny eggplant, so that the eggplant is delicious after pickling, remove the eggplant from the stem, wash.

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

3.Chop the coriander, mince the garlic, or mash the garlic into minced garlic.

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, and 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 don't cut the head and tail.

7.Fill the chopped garlic into the sliced eggplant, not too full, and it will be flush with the eggplant.

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.

Tips: Eggplant should choose purple skin long eggplant, choose smaller, more tender eggplant, and the surface is smooth and black eggplant, such eggplant is delicious after pickling, as long as the eggplant is steamed soft, steamed, don't steam for too long, the salty taste of pickling should be heavier, the pickled is light, and it is easy to deteriorate.

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Northeast garlic eggplant authentic method.

Pickled garlic eggplant method**.

Old Peking sesame sauce garlic eggplant.

Preparation of Northeast garlic eggplant.

Old-fashioned method of pickling eggplant.

Ingredients: eggplant, garlic.

Seasoning: Salt. Method:

1: Select the eggplant and remove the eggplant.

2: Wash the eggplant.

3) Steam the eggplant until ripe.

4-5: Crush the garlic into minced garlic.

6) Add salt to the garlic paste and stir well.

7) Break the steamed eggplant in half and spread the salted garlic in the middle.

8: Put the salted eggplant in a clean, 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.

Tips: Choose a smaller eggplant, about 10 cm is more delicious.

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

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

Steamed eggplants must be allowed to cool before being coated with garlic for preservation.

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

The pickling method of the pure eggplant of Northeast garlic ear is as follows:

Ingredients: 800 grams of eggplant, appropriate amount of coriander, appropriate amount of garlic, appropriate amount of salt.

Steps: 1. Remove the stems of the eggplant and wash it. This is shown in the figure below.

2. Steam in a steamer for 15 minutes, take it out and let it cool. This is shown in the figure below.

3. Chop the coriander and add minced garlic and salt. The wheel is shown in the figure below.

4. Mix well. This is shown in the figure below.

5. Cut the eggplant in the middle and put the filling in. This is shown in the figure below.

6. Put a layer of eggplant and sprinkle a layer of salt. This is shown in the figure below.

7. Put it in the refrigerator overnight and eat it the next day. This is shown in the figure below.

1. Wash the eggplant and set aside.

2. Prepare the garlic.

3 parsley. 4. Wash and put on a plate separately for later use.

5. Smash the garlic in a garlic jar and set aside.

6Put the smashed garlic and parsley in a bowl and stir well with salt.

7. Stir well.

8Steamed eggplant and break through the middle.

9Place the minced garlic in the middle of the eggplant and put it together.

10This is a finished eggplant, cover it with plastic wrap, and put it in the refrigerator for 3 hours before eating, and the taste will be better.

Steam the eggplant for 10 minutes and let it cool, cut a layer of minced garlic and a layer of salt in the middle of the eggplant with chopsticks, and put it in the refrigerator to refrigerate.

The method of marinating garlic eggplant is very simple, you need to cut the eggplant into pieces, steam them over the fire, sprinkle them with minced garlic and salt, etc.

Steam the eggplant for 10 minutes and let it cool, cut a layer of minced garlic and a layer of salt in the middle of the eggplant with chopsticks, and put it in the refrigerator to refrigerate.

In fact, this practice is very simple, you can go to the Internet to find some ** tutorials, you will know how to do it, continue to find some ** tutorials on the Internet, which are very detailed. You can give it a try.

Ingredients. Eggplant.

3 pcs. Garlic.

1 head. Accessories. Salt. Amount.

Garlic. Taste. Steam. Craft.

Ten minutes. Take.

Ordinary. Difficulty.

Steps to make pickled garlic eggplant.

Steps to make pickled garlic eggplant: 1 1 Wash the eggplant.

Steps to pickle garlic eggplant: 2 2 Steam in the upper drawer for about 10 minutes, pay attention to observation, don't steam it, the steamed eggplant will produce soup, and it is not suitable to make garlic eggplant.

Steps to pickle garlic eggplant: 3 3 Steamed eggplant out of the pot to cool.

Steps to pickle garlic eggplant: 4 4 Prepare the garlic puree at this time, peel and wash the garlic.

Steps to pickle garlic and eggplant: 5 5 Crush with a garlic processor.

Steps to pickle garlic eggplant: 6 6 Add the right amount of salt according to your taste.

Steps to make pickled garlic eggplant: 7 7 Mash it with a rolling pin and let it sit for 15 minutes.

Steps for pickling garlic eggplant: 8 8 Slice the middle of the cooled eggplant, do not scratch the two ends thoroughly, and wrap the garlic in the middle.

Pickled garlic eggplant practice steps: 9 9 packs of garlic eggplant can be chopped and eaten, and then mixed with some small coriander is particularly delicious, you can also tear it one by one and eat it directly, if you want to save trouble and want to make more to keep it for later, then after the amount is done, put it in a container and put a layer of garlic eggplant and sprinkle a layer of salt, and then seal it in the refrigerator and refrigerate, you can eat it for a winter.

How to marinate garlic eggplant:

First, wash the eggplant and steam it on the steamer, mash the garlic, chop the coriander, add the Verdeami, mix well with a little salt, and set aside.

After the eggplant is steamed, let it cool, make an opening in the middle of the eggplant, but do not cut the head and tail, and then put the prepared filling in the belly of the eggplant, put it in the crisper box, and eat it at noon and at night.

Steam the eggplant for 10 minutes and let it cool, cut a layer of minced garlic and a layer of salt in the middle of the eggplant with chopsticks, and put it in the refrigerator to refrigerate.

Garlic, eggplant. I think there are many ways to make eggplant. My method is to wash the eggplant, cut it into strips, and steam it in a cage drawer until soft.

Pour some crushed garlic and chili. Put it in the steamed post and stir it. Add vinegar, light soy sauce, dark soy sauce vinegar, salt and mix well and eat.

General practice. Wash the eggplant, peel it, cut it into two connected slices, steam it in a pot (about 15-20 minutes according to the size of the eggplant), let it cool and set aside;

Peel the garlic, pat it flat and chop it into minced pieces, or pound it into minced garlic for easier flavor;

Finished product. finished product (20 photos).

Put a small amount of minced garlic between the two slices of eggplant, rub a layer of salt on the outside, put it in a clean container with a lid, and put it in the refrigerator, which is very convenient. When eating, add monosodium glutamate, drop in sesame oil, mash and mix well. Features:

Refreshing, garlic flavor, anti-inflammatory and sterilization, anti-diarrhea and anti-cancer, increase appetite, good for health.

You can buy more eggplant, 1-2 catties is appropriate, steam and cool in the pot, sprinkle salt in the pounded garlic paste and stir well, tear the eggplant and fill it with garlic paste, put it in the container, sprinkle a layer of salt on the eggplant until all the yards are good, put the container in the refrigerator and refrigerate, after 3-5 days, wait for the garlic and salt to fully taste and eat. In summer, take out and eat, cut into sections, sprinkle with chili oil, monosodium glutamate, coriander, mix well, the entrance is cool and salty and fragrant with the spicy taste of garlic, strengthen the stomach and eliminate food, it is a delicious snack to accompany the meal in summer.

In the Tohoku region, there are a number of methods used to prepare pickled foods in winter to store vegetables, including eggplant as the main ingredient, salted with salt and garlic, also known as garlic eggplant.

Quick Practice. Smaller ones have four or five long eggplants. One or two heads of garlic, salt to taste, and a small bunch of coriander.

Wash the eggplant and put it in a steamer to steam it thoroughly and let it cool, then tear it into small strips. When steaming the eggplant, mash the garlic into garlic puree, add a little salt, a little water and stir evenly. Chop the coriander into minced coriander.

Put the eggplant strips in a small bowl or other container, add the prepared garlic, salt, and chopped coriander, and stir well.

Nutritional value of garlic eggplant.

Eggplant. Eggplant is also rich in nutrition, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients, and also contains vitamin 3 Anti-aging eggplant contains vitamin E, which has the function of preventing bleeding and anti-aging; Eggplant is rich in vitamin P, which can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent microvascular rupture and bleeding, and maintain normal cardiovascular function; Eggplant contains vitamin E, which has the function of preventing bleeding and anti-aging, and eating eggplant often can prevent the blood cholesterol level from increasing, which has a positive significance for delaying human aging.

Steam the eggplant for 10 minutes and let it cool, cut a layer of minced garlic and a layer of salt in the middle of the eggplant with chopsticks, and put it in the refrigerator to refrigerate.

Eggplant Dosage: 1000g, garlic, coriander, salt to taste, sesame oil A little cooking steps.

1 Mash the garlic into a minced garlic and mix with salt and a little sesame oil.

2 Wash the eggplant, cut it in half, don't cut it off and steam it.

3 Spread the garlic puree evenly.

4 Cover the plate with plastic wrap and refrigerate.

5 After about 1 hour, take out the plate, sprinkle with coriander foam, drizzle with red oil and serve.