Chinese Food
Northeast pickled eggplant
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A jar full of salted vegetables of good times. Authentic small salted vegetables of Northeast China. Every autumn is a beautiful scenery. When I was a child, there were no fresh vegetables in the winter in Northeast China. Garlic eggplant was a table pressing dish. In autumn, every family would pickle a lot of vegetables and eat them in winter. The method is very simple. The tender eggplant is steamed. The garlic is mashed into mashed garlic and wrapped in eggplant. The biggest feature is no oil, no water, long-term preservation is not bad, and the taste is the same. Especially the congee with garlic and eggplant. It's really delicious. -
Cooking ingredients
Cooking Steps
Step1:Wash and steam eggplant for about 5 minutes, depending on the size of Eggplan
Step2:Take out to coo
Step3:Peel and wash garlic. Dry or wipe off water with kitchen pape
Step4:Only eggplant pickled with garlic puree is delicious. In the past, it was mashed with garlic jars. Now there is no one at home. First, use garlic clips to crush the garlic cloves. Add some salt according to your taste
Step5:Mash garlic and salt into mud with a flat top rolling pi
Step6:The mashed garlic is like thi
Step7:Split the eggplant in the middle. Don't cut through the two side
Step8:If you make a lot of garlic puree, you can put it into a container. Every layer, sprinkle some salt on the eggplant, and then refrigerate it. It can keep it from spoiling in winter.
Cooking tips:1. The eggplant can be steamed. Don't steam out. Otherwise, the taste is not good and it's not easy to preserve. 2. The saltiness of the mashed garlic depends on your taste. If you want to keep it for a long time, add more salt. Eat it at any time. You can add less salt. When you eat it, you can mix some coriander. The taste is better. 3. Adding salt to mash garlic not only makes it easy to mash, but also ensures that the salt is completely and evenly mixed into the mashed garlic. There are skills in making delicious dishes.
