How do you drown garlic eggplant that can last a winter?

1. Add water to the soup pot, put the washed eggplant in cold water, cover the pot, and steam for about 15 minutes.

2. At the time of steaming the eggplant, peel and wash the garlic prepared in advance, control the moisture, put it on the cutting board, wash the red pepper, and control the moisture.

3. Chop the garlic with a knife and put it in a water-free and oil-free container for later use. At this step, you must pay attention to the garlic should not be stained with water, otherwise the pickled eggplant will easily spoil.

4. Chop the red pepper and put it in a container, add salt and stir evenly, a pound of chili pepper is about a small spoon of salt, if you want to pickle and store it longer, increase the amount of salt appropriately.

5. Take the steamed eggplant out of the pot, use chopsticks to cut it in the middle of the eggplant, do not cut the bottom, it can also quickly dissipate heat, let the eggplant cool, and after cooling, put the stirred minced garlic in the eggplant.

6. Put the eggplant in a waterless and oil-free crisper box, after a layer is arranged, sprinkle a little salt, then put a layer of eggplant, and so on, until the box is full, cover it, and put it in the refrigerator.

The above is how to drown garlic eggplant.

Garlic eggplant is the best way to buy small eggplant. Pound an appropriate amount of garlic into garlic paste, steam the eggplant and let it cool to divide the eggplant into two, evenly measure the eggplant and apply the appropriate amount of fine salt garlic paste, and finally close the two halves of the eggplant and put it into the flavor. Finally, divide the garlic eggplant into several portions and put them in a plastic bag and freeze them in the refrigerator.

When you want to eat it, take it out in advance and thaw it naturally, and then you can eat it.

Place the garlic eggplant in a crisper and refrigerate.

Since eggplant is produced in India, it is highly resistant to heat and humidity, but weak to cold and dryness. The optimal storage conditions are a temperature of 8-12°C and a humidity of 90-95.

If kept in the refrigerator at home, do not store at 5°C or lower, as this will cause "cryogenic damage", which can lead to discoloration and softening. It is best to keep it in a vegetable room where the temperature is controlled even in the refrigerator, or keep it frozen.

Tips for refrigerated and frozen storage of eggplant:

1. When stored refrigerated.

Wipe each eggplant off the surface with all water and wrap it in wrapping paper. Put it in a storage bag and go to the vegetable compartment of the refrigerator. The estimated storage time is about 10 days.

2. When cryopreservation.

Cut into small, easy-to-cook pieces, or cut into slices. Place it in the storage bag of the refrigerator and place it in the freezer.

It can be stored for about 1 month. When using, freeze and cook it.

Place the garlic eggplant in a crisper and refrigerate.

Refrigeration is a method of preserving food, but it does not kill microorganisms, only inhibits their reproduction. The lower the refrigeration temperature, the longer the food will be preserved. The temperature of the refrigerator is generally controlled between 1 and 7 degrees, which can prevent food from rotting in a short time.

Refrigerating fresh food only inhibits food decay, but does not ultimately organize food decay, and the purpose of refrigeration is to slow down the rate of food spoilage. In the temperature range of 1 8 degrees, the lower the temperature of the refrigerator, the slower the microbial growth and the slower the biochemical reactions that spoil the taste, color, tissue and nutrients of the food.

Add more salt and store at 0-5 low temperatures.

If you want to marinate it, at least half a month.

It takes about a week for a slight fermentation process to be served, and the purple color inside the eggplant is the best state.

Method: 1. After the eggplant is washed, use a knife to cut a knife in the middle of the eggplant, and cut it to the position of the eggplant, not to divide it into two.

2. Put it on a plate and steam it in a pot; The length of time depends on what pot you use to steam, but as long as you prick the eggplant with chopsticks and feel that it has become soft, it is almost the same.

3. Take out the steamed eggplant and let it cool.

4. The time to cool the eggplant is just right to prepare the ingredients for pickling. Wash the coriander, wring out the water, cut into minced pieces and set aside; Peel the garlic cloves and mash them into minced garlic (if you want the garlic to be delicious, the secret is to put a little salt and drop a few drops of water when pounding the garlic, so that the mashed garlic is particularly viscous and delicious); Add salt to the minced coriander and garlic and stir well (how much salt you put depends on your taste, but you can taste a little salter than usual after stirring).

5. Sandwich the stirred coriander garlic paste between the cooled eggplants, place it in a sealed box, cover the lid, and marinate it in the refrigerator for two days before eating.

6. When eating, you can tear the eggplant into strips.

If a small amount of garlic eggplant pickled overnight, you can eat it, you can eat it on the same day, if you want to do more, you can marinate it for a few more days before you can eat it, and you can put it after 20 days, which can reduce the production of nitrite and make it healthier for the human body.

Garlic eggplant is generally marinated for one day and can be eaten. Garlic eggplant is a famous dish in the Tohoku region. Steam the eggplant in the pot and let it cool, sprinkle salt in the pounded garlic paste and stir well, tear the eggplant and fill it with the garlic paste, put it in the container, sprinkle a layer of salt on the eggplant until all the stacks are good, put the container in the refrigerator and refrigerate, after 3 to 5 days, wait for the garlic and salt to fully taste and eat.

When taken out and eaten in summer, it is cool and salty in the mouth, with a spicy garlic flavor, and is a delicious snack to accompany summer meals.

The method of pickling garlic eggplant for 30 years can be eaten in one day, and the method is simple, from winter to spring.

Summary. Room temperature for three days, sealed and refrigerated for half a month. Garlic eggplant is stored in different environments, and the storage time will be different. After the garlic eggplant is ready, it can be stored in a cool environment, which can be stored for about 3 days, and it can be stored in the refrigerator for about half a month.

Room temperature for three days, sealed and refrigerated for half a month. Depending on the environment in which the garlic eggplant is stored in the hole, the time of preservation will be different. After the garlic eggplant is ready, it can be stored in a cool environment, which can be stored for about 3 days, and it can be stored in the refrigerator for about half a month.

Room temperature for three days, sealed and refrigerated for half a month. Depending on the environment in which the garlic eggplant is stored in the hole, the time of preservation will be different. After the garlic eggplant is ready, it can be stored in a cool environment, which can be stored for about 3 days, and it can be stored in the refrigerator for about half a month.

Summer is coming, the temperature is getting higher and higher, the shelf life of various vegetables, fruits and meat products is shortened, and the refrigerator is stuffed with all kinds of food, so can eggplants be stored in the refrigerator?

1Can you put eggplant in the refrigerator.

Eggplant can be stored in the refrigerator, if you don't eat it just after buying it, it will be destroyed in a few days, in order to keep the eggplant fresh, the eggplant can be stored in the refrigerator for 3 to 4 days.

2. Why does eggplant get bigger when you put it in the refrigerator.

Some people buy eggplant and put it in the refrigerator to keep it fresh, and after a night passes, they find that the eggplant has become one-third larger, not because the eggplant can't be put in the refrigerator, but because the eggplant purchased is soaked in water, and after being put in the refrigerator, the inside of the eggplant swells, and this kind of eggplant is best not to eat, and the inside of the eggplant has deteriorated.

3 methods of preservation of eggplant.

In addition to being refrigerated in the refrigerator, eggplant can also be stored in a cool and ventilated place, the skin of the eggplant is covered with a layer of wax, which will make the eggplant shiny, can protect the eggplant, once this layer of wax is damaged, it will make the eggplant be attacked by microorganisms and rot, so the preservation is not to rinse with water, to prevent rain, anti-collision, to prevent heat, put in a cool, ventilated and dry place to preserve.

4 precautions for eggplant preservation.

Do not store eggplants in the freezer, the storage of eggplants in the freezer will greatly reduce the nutritional value of eggplants, and the eggplants will expand to a certain extent, and the eggplants will no longer be fresh.

When the eggplant is refrigerated, it is best to wrap the eggplant in plastic wrap to avoid the rapid loss of moisture in the eggplant, and it cannot be left for too long.

5 Contraindications for food stored in the refrigerator.

1. Do not put hot food in the running refrigerator, and bottled drinks cannot be put in the freezer to avoid freezing and cracking the packaging bottle.

2. The refrigerator should not be overfilled, and there should be a gap to facilitate the circulation of cold air, reduce the burden on the refrigerator, and prolong the life of the refrigerator.

3. Raw and cooked food should be classified, and the storage time and temperature should be reasonable, so as to avoid direct contact with the surface of the refrigerator.

4. Fish and other foods should be processed before being put in the refrigerator, and vegetables and fruits should be dried before being put in the refrigerator.

Ingredients: several long purple eggplants, garlic, ginger, coriander, small chili peppers (small and spicy kind), salt, a jar.

Method: 1: Wash the eggplant, cook it in a pot and let it cool.

2) Garlic, ginger and chili pepper chopped into small pieces.

3) Parsley cut into sections.

4: Slice the eggplant to cool Stuff each eggplant with garlic, ginger, coriander, and chili pepper, sprinkle salt and put it in a jar. And the eggplant and the eggplant space should also be sprinkled with salt! Seal for about 7 days and eat.

Tips: If you don't have a jar, you can use a deep-sea bowl, the salt is best medium salt, and the eggplant must be cooled!

Add salt, the salt saturation will last for a long time, but it is too salty, and the merchant is suitable for use.

The salted garlic eggplant I made last autumn has been more than a year now, so I can't eat it anymore.

How long does pickled vegetables take to eat.

The marinating time is less than 2 days or more than 20 days. According to scientific determination, the nitrite content of pickles is not high within 2 days of pickling, but the nitrite content reaches its peak on the 3rd to 8th day, begins to decline after the 9th day, and basically disappears after 20 days. Therefore, pickled vegetables are generally shorter within 2 days, and the long ones should be pickled for a month before they can be eaten.

Legend has it that pickles contain too much nitrite and even carcinogens such as nitrosamines. In fact, not all pickles are at this risk. Studies have long confirmed that neither fermented sauerkraut inoculated with pure acetic acid bacteria, nor fermented kimchi with pure lactic acid bacteria, have excessive nitrite problems.

However, in daily life, people do not use pure bacteria to inoculate and ferment conditions, and homemade kimchi and sauerkraut are inevitably contaminated with miscellaneous bacteria, which is the trouble of nitrite production.

Although the bacteria will convert the nitrate in vegetables into nitrite, this change is also a process of long-term and dissipation. Generally speaking, the nitrite content peaks within a few days to ten days of curing, but then slowly decreases. By 20 days, the level of nitrite is generally safe, i.e. the nitrite content is about the same as that of the vegetable before pickling.

At this time, it is safer to eat pickled vegetables again.

Not suitable for people who eat a lot of pickles:

1. Expectant mothers should eat less pickles.

After pregnancy, some women prefer to eat sour foods, especially pickled vegetables, because of the decrease in appetite. Doctors recommend that it is okay for pregnant women to occasionally consume small amounts of pickled vegetables, but it is not beneficial for the health and development of themselves and their fetuses if they consume too much. There are nitrite compounds in pickles, which have strong carcinogenicity and can induce tumors in various animals and various tissues and organs, cause tumors in the uterus, and induce fetal malformations.

2. Children and the elderly should eat less pickles.

Children's kidney defense system is not very perfect, eating more pickles can easily cause a large number of native harmful bacteria to invade children's bodies to cause harm, and the same is true for the elderly, the elderly body tissues and organs defense ability declines, often eating sauerkraut will make pathogenic bacteria invade the body, causing certain harm.