Chinese Food
Chrysanthemum eggplant (pickle)
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Now the eggplant on the farm is in full production. I love eggplant very much. What if I don't have eggplant for a while? Learn a recipe from my mother. Chrysanthemum eggplant. Make more and put it in the refrigerator. When you want to eat it, you can take it out and thaw it. The flavor is not reduced
Cooking ingredients
Cooking Steps
Step1:Wash the eggplant and remove the handle. The handle is facing down. Slice vertically. Be careful not to cut to the end. Connect. Then turn it upside down. Cut it crosswise. Do not cut it. The eggplant is still a whole.
Step2:Spread salt evenly on each section. Sprinkle a few more prickly ash on each section. Marinate in a basin for half an hour.
Step3:Marinate a lot of juice. Take each eggplant and squeeze it by hand. Squeeze the eggplant as dry as possible.
Step4:Steam for ten minutes. Then fry it in a pan and let it smell good.
Step5:Let it cool after leaving the pot. Seal it and put it in the refrigerator. Take a little at a time. It can be put for 48 hours. You can't eat too much. It can be frozen. You can take it as you like.
Cooking tips:There are skills in making delicious dishes.
