Garlic Eggplant
1.
Clean the small eggplants.
2.
Remove the long stems of the small eggplants and put them in a steamer. After the water boils, steam for eight minutes, then turn off the heat. (The eggplant can’t be steamed, it’s too stale and not shaped)
3.
Steamed small eggplants.
4.
Peel the garlic, slap and chop it into minced pieces, or pound it into a mashed garlic to make it easier to taste. Chop coriander into finely chopped pieces.
5.
Put the chopped garlic and chopped coriander into a bowl, add salt and mix well.
6.
Take a small eggplant in the air and gently break it with your hands. Don't break it. Put the mixed garlic and parsley in it.
7.
Do this for all the small eggplants, put one layer on the plate, sprinkle a layer of salt, put another layer of eggplant, and sprinkle a layer of salt. After making it, wrap it in plastic wrap and keep it in the refrigerator for one day.
Tips:
1. Put the prepared garlic eggplants in a container, and place a layer of salt on a layer of eggplants until they are all packed. Put the container in the refrigerator for one or two days, and wait until the garlic and salt are fully flavored. edible. It is not recommended to cook too much in the summer, and it is best to eat it in the refrigerator within five days. The taste that I made by myself is a little bit lighter, make a little less, and quickly disappear!
2. It is recommended not to peel the eggplant. Eggplant and garlic are a perfect pair. The cut eggplant can be soaked in clean water and taken out before cooking. This can prevent the eggplant from turning black and remove the astringency of the eggplant.
3. Eggplant is a purple vegetable with very high nutritional value. It is delicious and delicious. It is well-known for its anti-aging, anti-cancer, heat-clearing and relieving heat-relieving effects. Eating it in summer is indeed a wholesome enjoyment!
