Classic Nostalgic Northeastern Pickles-garlic Eggplant

Name: Classic Nostalgic Northeastern Pickles-garlic Eggplant
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: Some eggplant; Some garlic; Some salt

by Xiaochun

4.8 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

Remember when I was young

Because at that time, the materials were not abundant and the transportation was not developed.

So there are few fresh vegetables in winter

Every family often pickles some small pickles for cooking

This garlic eggplant is one of them

I remember that when I was young, my favorite food was the peel of garlic eggplant

Dad’s favorite place to eat the root

Mommy loves eggplant stuff most

At that time, I always said that our family was the best partner. Now the standard of living has improved

Also pay attention to eating healthy

So I rarely eat pickled vegetables

But occasionally I miss the taste very much

Suddenly I want to eat garlic eggplant

Tell your dad that he will buy eggplants and make them

The garlic eggplants made now will not be as salty as they were made for preservation

It tastes very fragrant

Breakfast is great for porridge."

Ingredients

Some Eggplant
Some Garlic
Some Salt

Classic Nostalgic Northeastern Pickles-garlic Eggplant

1. Choose the eggplants and remove the eggplant handles. Clean the eggplant

Classic Nostalgic Northeastern Pickles-garlic Eggplant recipe

2. Eggplant steamed until ripe

3. Press the garlic into garlic paste.

4. Add garlic to the garlic and stir evenly.

5. After the steamed eggplant is allowed to cool, split it in half, and smear the salted garlic in the middle.

6. The salted eggplants are stored in a clean oil-free box and stored in the refrigerator for 2.3 days before eating. You can add appropriate amount of sesame oil when you eat, and it's better to mix with coriander.

Tips:
*Choose eggplants that are relatively small, about 10 centimeters are more delicious.

*Remove the eggplant, but don't remove the hat.

*When the eggplant is rubbed with garlic, break it in half and it must be broken.

*The steamed eggplant must be left to cool in order to be preserved with garlic.

*The eggplant box must be clean and oil-free.