How to make garlic eggplant in the Northeast, the home cooked practice of garlic eggplant in the Nor

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.

How to make Northeast garlic eggplant?

Wash and steam the eggplant for eight minutes, tear it into strips, add chives, coriander, minced garlic and chili peppers, squeeze the hot oil until fragrant, and pour hot oil on it. Refined salt chicken powder.

The eggplant is steamed in a pot, and the garlic and millet pepper are cut in the middle.

The method of Northeast garlic eggplant is an indispensable small pickle on the table.

The home recipe for garlic eggplant is as follows: XiluTools Ingredients: green eggplant, garlic, coriander, oil, salt.

1. Put a sufficient amount of water in the steamer, boil over high heat, put the washed eggplant into the upper layer and steam for about 15 minutes, pat Lu Xian from the pot and take it out to cool for later use.

2. Cut the cooled eggplant from the middle with a knife, and do not cut off the bottom.

3. Prepare the chopped coriander and garlic.

4. Add a spoonful of oil, appropriate amount of salt, minced coriander and minced garlic to the bowl and mix well.

5. Stuff the mixed garlic into the sliced eggplant and fill it up. Put it on a plate and refrigerate it for a few days to taste better.

The home cooking of Northeast garlic eggplant is as follows:

Ingredients: Eggplant.

Excipients: garlic, salt, coriander, chili.

Tools: pots, bowls, plastic wrap, refrigerators.

1. Steam the long eggplant until it is wrinkled, and the chopsticks will break in a bucket.

2. Chop the garlic, coriander, pepper, add a few spoons of salt, stir and set aside.

3. After the eggplant is steamed, cool it, then use a knife to cut one or two long strips and stuff it with seasoning. Cover with plastic wrap, put it in the refrigerator, and you can take it out and eat it the next day.

How to choose eggplant:

1. Look at the eggplant stalk stupid.

When you go to the market to buy eggplant, it is easy to find that the eggplant stem is purple and green, compared to the eggplant stem is purple, it will taste better, of course, the price is worth the price, and the purple one will be slightly more expensive.

2. Look at the distance.

Under normal circumstances, there will be a white fruit between the eggplant pedicle and the fruit, the longer the white, the more tender the eggplant, so you should look at the time of purchase, the white part is less, it is best not to buy.

3. Hand touch.

When buying eggplant, you can gently pinch it, generally the tender eggplant will be softer than the old eggplant, the old eggplant will be hard, and the skin of the tender eggplant is not as smooth as the old eggplant.

4. Look at the shape.

The eggplant on the market is bent and straight, vertical, slightly tortuous, and twisted and turned, the eggplant head is slightly tortuous, and the eggplant that grows naturally is rarely vertical, Lu Lu generally adds some kind of drug to make the eggplant look better, and the especially curved eggplant is due to the poor growth caused by external factors. Therefore, it is recommended that everyone choose eggplants with a little twist.

The home recipe for garlic eggplant is as follows:1. Prepare two purple eggplants, wash them and remove the stems, peel them first, cut them into hob pieces, put them on a plate, boil water in a pot, put them in the eggplant cubes and steam them over high heat for about 10 minutes.

2. When steaming eggplant, we adjust the sauce, pat the garlic and chop it into minced garlic, put it in the bowl after chopping, cut the green onion into two knives from the middle, put it in the bowl, prepare three fresh green and red peppers, cut them into circles after washing, put them in the bowl after cutting, then add half a spoon of salt, a little monosodium glutamate, a small amount of thirteen spices, and then add an appropriate amount of light soy sauce, then add a small amount of millet balsamic vinegar, a little bit is OK, and finally pour in a little sesame oil, stir well, and put it aside for later use.

3. Mash the eggplant pieces into a puree with chopsticks and put it aside to cool, pour in the seasoned juice after the eggplant is completely cool, and then stir evenly with chopsticks to get out of the pot and put it on the plate.

Eggplant contains solanine, which can inhibit the proliferation of tumors in the digestive system and has a certain effect on the prevention and treatment of gastric cancer. In addition, eggplant also has the effect of clearing cancer fever. Eggplant with garlic is a delicious home-cooked dish in the Northeast.

Do you know what are some delicious home-cooked recipes for garlic eggplant? Next, I will recommend 4 home-cooked methods of Northeast garlic eggplant.

Ingredients for garlic eggplantIngredients: 750 grams of eggplant, 1 head of garlic, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, salt, appropriate amount of monosodium glutamate.

Preparation of garlic eggplant1. Wash and peel the eggplant, cut it into pieces, put it in a steamer and steam for about 15 minutes, then put it on a plate to cool and set aside.

2. Peel the garlic, chop it into a mushroom, put it in a bowl, add soy sauce, sesame oil, salt and monosodium glutamate and mix well.

3. Pour the sauce over the eggplant.

Ingredients for garlic eggplantIngredients: 750 grams of eggplant, 1 head of garlic, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, salt, appropriate amount of monosodium glutamate.

Preparation of garlic eggplant1. Wash and peel the eggplant, cut it into pieces, put it in a steamer and steam for about 15 minutes, then put it on a plate to cool and set aside.

2. Peel the garlic, chop it into a mushroom, put it in a bowl, add soy sauce, sesame oil, salt and monosodium glutamate and mix well.

3. Pour the sauce over the eggplant.

Ingredients for garlic eggplant1 round eggplant, 2 cloves of garlic, 1 coriander, 1 2 teaspoons salt, cooking oil, Sichuan peppercorns.

Preparation of garlic eggplant1.【Cleaning and cutting of eggplant】: Rinse the eggplant with clean water.

2.Cut off the roots of the eggplant with a knife.

3.Hold the eggplant in your left hand and the knife in your right hand, turn in a circle and begin to peel the eggplant.

4.Separate the skin from the flesh.

5.Use a knife to divide the eggplant into large, evenly sized eggplant slices.

6.【Steaming and processing of eggplant】: Put water in the pot and bring to a boil.

7.Set up the steaming rack and place the sliced eggplant on the steaming rack.

8.Cover the pot with a lid and steam over high heat for about 10 minutes.

9.Until the eggplant is cooked, it can be easily penetrated with one chopstick.

10.Use chopsticks to pinch out the eggplant.

11.Take out the eggplant and gently press it with a spatula to squeeze out the water contained in the eggplant.

12.Use a rolling pin to start pounding the eggplant.

13.Mash into eggplant puree and set aside.

14.【Mixing process of eggplant puree】: Pounded eggplant puree.

15.Peel the garlic, place in a small bowl, add a pinch of salt, and mash it with a rolling pin to form a shredded garlic that can be drawn.

16.Place the mashed garlic in the eggplant puree.

17.Add 1 2 teaspoons of table salt.

18.Put an appropriate amount of cooking oil in the pot, add Sichuan pepper, and fry it over low heat until the Sichuan pepper changes color and becomes fragrant.

19.Pour the fried peppercorn oil on top of the eggplant puree.

20.Wash the parsley and finely chop it.

21.Finely chopped coriander in the eggplant puree.

22.Stir well with chopsticks.

Ingredients for garlic eggplant1 round eggplant with a little garlic.

Preparation of garlic eggplant1.Peel the eggplant and cut it into long strips and put it in the microwave oven to cook, if you don't know how long you can heat it for 2 minutes each time, the fish is heated 3 times before the eggplant is cooked, and then put the eggplant in a container and let it cool and set aside.

Northeasterners, your question.

1.Get ready. Eggplant, purple long eggplant, round eggplant will not do;

garlic, a lot of preparation;

Salt; Basins, jars, bowls... Just have a lid.

1.Eggplant cooked. It is steamed, turn to medium heat after boiling, and it will be cooked in about fifteen minutes.

2.While cooking the eggplant, pick the garlic, as much as possible, and then chop into minced garlic. Personally, I recommend using a garlic pounding jar for a better taste.

3.After the eggplant is cooked, let it cool, and after it cools, tear the eggplant lengthwise, but do not tear it off, and stuff the garlic inside.

4.Then put it neatly in the container, sprinkle a layer of salt on the bottom of the container, and then sprinkle a layer of salt on the eggplant for each stack of eggplant, not too much, too salty, and stiff.

5.Cover with a lid or plastic wrap and leave it in the refrigerator for three or four days.

I don't have coriander in Jilin garlic eggplant, and I don't know if there is coriander in Heilongjiang and Liaoning.

1. Use smaller green eggplant for eggplant, wash it and steam it in a pot, and steam it over low heat for 15 minutes.

2. After steaming, press it with your fingers, not too soft, or not too much water, and then let it cool.

3. Cut the cooled eggplant in half, do not cut it through.

4. Prepare minced garlic, coriander, chili flakes and salt.

5. Sprinkle a little salt on a dry plate and a little salt on the sliced eggplant skin.

6. Press a small pit into the chopped garlic eggplant and add minced garlic, coriander, chili flakes and salt.

7. Fold the finished eggplant, put it in the crisper and refrigerate it for 3 days before eating.

It's easy! Wash the eggplant and cut it into two pieces if it is too large. Steam in the pot for seven or eight minutes, don't steam for a long time, otherwise it will be too cooked and have no taste.

At the same time, crush the garlic, mash it into a puree, add salt, vinegar, a small amount of soy sauce, and chili oil (it is best not to use chili oil like Sichuan cuisine) to make a thick sauce for later use. Tear the steamed eggplant into strips of moderate size (you can do without the skin). Finally, pour the sauce over the eggplant strips.

A little more garlic paste. Coriander and chopped green onions. But don't put MSG and chicken bouillon.

I'm going to give you a simple Northeast garlic eggplant.

The preparation of pickled garlic eggplant in the Northeast is as follows:

1. Wash the long eggplant, because it is not peeled, so wash it carefully.

2. Talk about the eggplant to remove, the picture below is a steamed picture, used to make a look.

3. Then put the eggplant on the steamer to steam, then divide it into two and let it cool for later use.

4. Take out the prepared garlic below.

5. I mash the garlic in a food processor.

6. Then put the garlic and coriander foam together and stir well, then add salt and chicken essence, this amount should be added according to everyone's taste.

7. After waiting for the eggplant to cool, we stuff garlic and coriander foam into the eggplant, don't stuff too much, it's basically a flat layer. Put all the yards away, cover them with plastic wrap, marinate them for 7 days and eat them, or put them in a jar at a low temperature.

We can eat it after the day, and if we are afraid of spoilage, we can put it in the refrigerator and eat it as we go.

Eggplant originated in the southeast tropical region of Asia, ancient India was the earliest domestication place, and there are still wild species and relatives of eggplant in India. The wild fruits are small and bitter, and after long-term cultivation and domestication, the flavor is improved, and the fruits become larger.

It spread to Africa in the Middle Ages, to Europe in the 13th century, to southern Europe in the 16th century, to Europe in the 17th century, and then to the Americas.

It was introduced to Japan from China in the 18th century. China has a long history of cultivating eggplant, with a wide variety of types and varieties, and it is generally believed that China is the second origin of eggplant. In the botanical work "Southern Grass and Trees" written by Ji Han of the Western Jin Dynasty, it is said that there are eggplant trees in southern China, which is the earliest record of eggplant in China.

In the Song Dynasty, Su Song's "Tujing Materia Medica" recorded that in addition to purple eggplant, white eggplant, and water eggplant in the north and south at that time, there were also rattan eggplants in the south of the Yangtze River.

Garlic eggplant ingredients: Ingredients: eggplant.

Seasoning: coriander, garlic, appropriate amount of salt, garlic eggplant steps in detail

1. Wash the eggplant and steam it in a steamer for 15 to 20 minutes;

2. Take it out and let it cool thoroughly;

3. Chop the coriander and garlic and add salt and mix well;

4. Make an opening in the middle of the cooled eggplant and stuff it with coriander and minced garlic;

5. Put it in an airtight box, put some coriander and minced garlic around the eggplant or sprinkle with salt, marinate it in the refrigerator for a day and serve.

2. Don't steam the eggplant for too long, adjust the steaming time according to the size of the eggplant;

3. It can be eaten after marinating for a day, and can be placed for a week, which is a small dish that goes well with rice;

4. The pickled garlic seeds will be blue in some places, not spoiled, so the taste will come out.

Small purple eggplant or purple and green eggplant (don't be a large green eggplant with thick skin), coriander, salt, garlic.

The method is very simple, wash the eggplant and clean the stem, and put it in the cage drawer to steam. Generally, it can be ten or twenty minutes, remember to steam it thoroughly, otherwise some people will eat raw eggplant and eat it.

Serve it out and cool thoroughly, mince the coriander, mince the garlic, break the eggplant in the middle, and then stuff the chopped coriander, minced garlic and salt together.

Find a small basin or bowl with no oil or water on the bottom. Sprinkle with a pinch of salt and add the eggplant you've just stuffed with chopped coriander, garlic and salt. Sprinkle a little more salt on top.

When it's full, find a plate or lid and close it tightly.

Leave it on overnight and you can eat it the next day.

In summer, the weather is relatively hot, so you can put more salt in moderation.

Ever since I was a child, I hated eating garlic because it smelled so bad that I couldn't swallow it, so I rarely ate garlic. But this time, I had a new perspective on garlic at his house, and the combination of garlic and eggplant was a seamless combination. After taking a bite, I still want to take another bite.