Chinese Food
Pickled leek and eggplant
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When I was a child, grandma and grandma used to make pickled leek eggplant. This dish is simple, easy to learn and retains the original taste of the ingredients. Later, my mother also likes to make pickled leek eggplant. Especially in autumn and winter. Vegetables are gradually less. Making some leek eggplant is delicious and delicious.
Cooking ingredients
Cooking Steps
Step1:My mother said that the best way to pickle leek eggplant is round eggplant. The steamed round eggplant tastes soft and rotten, and is suitable for taste.
Step2:Cut the eggplant and steam it in the pot. When cutting, you can cut more. It's convenient for steaming. Steam the eggplant to cool and mash.
Step3:Wash and drain the leeks. Then cut into segments.
Step4:The cut leeks are ready for use.
Step5:Add some salt to the mashed eggplant and put in the raw leek. Mix well.
Step6:The leek eggplant is good. It can be put in the refrigerator. It can be eaten overnight. Serve in a small bowl. Drizzle with sesame oil. Taste better. The remaining leek eggplant can be kept in the refrigerator for three to five days. The leek is still crispy and delicious.
Cooking tips:There are skills in making delicious dishes.
