How to marinate dried eggplant An introduction to how to marinate dried eggplant

1.Ingredients: Eggplant 1kg (dry).

2.Excipients: 4 taels of garlic, 2 taels of chili powder, 2 taels of ginger, 3 taels of salt, 2 taels of monosodium glutamate, half a kilogram of soy sauce, 3 taels of soybean oil.

3.Wash the dried eggplant and soak it in warm water for about 5 minutes until it is soft to the touch.

4.Put the soaked dried eggplant in a steamer and steam for 10 minutes.

5.Mash the garlic and ginger into a paste.

6.Mix the ginger puree with salt, pepper, garlic and black sesame seeds and stir to combine.

7.Once the soybean oil is boiling, let cool and pour into the mixed sauce.

8.Dry the eggplant, let it cool and place it in a jar.

9.Pour in the prepared sauce, and finally pour in the soy sauce and mix well.

10.Cover and place in a cool place. If it's summer, you can also keep it in the refrigerator.

11.Place the garlic in a garlic taming jar and mash it into a puree.

12.Ginger leaves are cut into small pieces for easy mashing. Ginger is not as sticky as garlic, so you don't need to mash it into a puree, try to crush it.

13.When eating, put out the salted dried eggplant, add minced garlic and ginger, mix well and serve.

1. Ingredients: 1 kg of eggplant (dry).

2. Auxiliary materials: 4 taels of garlic, 2 taels of chili powder, 2 taels of ginger, 3 taels of salt, 2 taels of monosodium glutamate, half a kilogram of soy sauce, 3 taels of soybean oil.

3. Soak the eggplant in warm water for about 5 minutes, and pinch it with your hands until it feels soft.

4. Put the soaked dried eggplant in the steamer and steam for 10 minutes.

5. Mash the garlic and ginger into a puree.

6. Mix ginger puree with salt, chili pepper and garlic and black sesame seeds and stir well.

7. After the soybean oil is boiled, let it cool and pour it into the mixed sauce.

8. Dry the eggplant and put it in the jar.

9. Pour in the mixed sauce, and finally pour in the soy sauce and mix well.

10. Close the lid and place in a cool place. If it's summer, you can also put it in the refrigerator.

11. Put the garlic into the garlic pounding jar and mash it into a puree.

12. Ginger is also cut into small pieces for easy mashing, ginger will not be as sticky as garlic, so it does not need to be mashed, but it should be broken as much as possible.

13. When eating, take out the pickled dried eggplant, add minced garlic and ginger, mix well and serve.

1. Ingredients: 3 eggplants.

2. Excipients: coriander, garlic, salt.

3. Remove the stems of the eggplant and clean it with water, cut it in half and put it in a steamer over high heat, turn to low heat and steam for 15 minutes.

4. Wash the coriander and cut it into sections, break a head of garlic into garlic cloves, cut it into minced pieces after cleaning, and set aside the coriander and minced garlic.

5. After the eggplant is steamed, tear it all into strips (tearing the eggplant into strips will pickle it faster, and it will take two or three days to marinate it in the traditional way).

6. Then add the coriander and minced garlic, then add salt, mix well and marinate for a day.

7. When the marinating time is up, you can put it on a plate and eat.

1. When making pickled eggplants at home, it is best to prepare 4 to 5 fresh long eggplants, and then prepare an appropriate amount of edible salt and coriander, not to mention garlic, green and red peppers, monosodium glutamate and sugar.

2. Remove the stems of the prepared eggplant, wash it with water, then cut it into pieces that can be connected together with a knife, put water in the pot, and then put the eggplant on the steaming drawer, steam for 20 minutes, remove the water and cool down after taking it out.

3. Cut the prepared coriander, garlic and green and red peppers into fine pieces, add edible salt and monosodium glutamate, then put a small amount of sugar and mix thoroughly, marinate for a while, after the freshly steamed eggplant cools down, then put the prepared minced vegetables in the eggplant and marinate it evenly, it can be pickled after two days, and you can take out an appropriate amount of sesame oil to season when you want to eat.

The ingredients to be prepared in advance include: 500g of eggplant, 100g of coriander, 100g of garlic, and 30g of salt.

1.In the first step, choose a fresh eggplant, as shown in the image below.

2.Wash the eggplant with water and put it in a steamer basket to steam, as shown in the picture below.

3.Once the eggplant is steamed, set aside to cool. Dice the coriander and chop the garlic for later use, as shown below.

4.Then mix the coriander, garlic, and salt and let it sit for 10 minutes, as shown in the picture below.

5.Use a knife to make a cut in the middle of the eggplant, as shown below.

6.Put the filling in the middle of the eggplant, as shown below.

7.Put it in a container, put it in the freezer, and wait to taste it the next day, so that the pickled eggplant is ready.

The ingredients that need to be prepared in advance include: 500 grams of eggplant, 100 grams of coriander, 100 grams of garlic, and 30 grams of salt.

1. The first step is to choose a relatively tender eggplant, as shown in the figure below.

2. Wash the eggplant with water and steam it in a steamer, as shown in the figure below.

3. After the eggplant is steamed, put it aside to cool, cut the coriander into cubes, chop the garlic and mince it, and set it aside for later use, as shown in the figure below.

4. Then mix the coriander, garlic and salt and let it sit for 10 minutes, as shown in the figure below.

5. Use a knife to cut a knife in the middle of the eggplant, as shown in the figure below.

6. Put the filling in the middle of the eggplant, as shown in the picture below.

7. Put it in a container, put it in the refrigerator, and wait for the second day to taste, so that the pickled eggplant is ready.

<>1. Wash the eggplant, remove the eggplant, then cut the eggplant into even-sized eggplant strips, sprinkle salt on the eggplant strips and stir them to make the salt evenly spread on the eggplant strips.

2. Put the eggplant strips into the steamer and steam them, and when they are half-cooked, you can take out the eggplant and drain the water to remove the water in the eggplant.

3. After draining the water in the eggplant, you can open the eggplant to the sun for exposure, and you also need to turn the eggplant over when drying, so that it will be more evenly sunburned.

4. When the eggplant is completely dried, it can be put into a film bag, and after sealing, it can be stored in a cool place.