1. Wash the small eggplants and remove the stalks. It is best to remove the stalks with your hands instead of cutting them with a knife.
2. Steamed on the steamer.
3. Smash the garlic, put it in a bowl and add a small spoonful of salt, which is the small spoon in the seasoning box.
4. Use a rolling pin to pound garlic paste, add two tablespoons of water and a little MSG to mix evenly.
5. Steam the eggplant for 15 to 20 minutes, and press it with your hands to feel soft.
6. After letting the eggplant cool, use chopsticks to cut it apart, not to cut it through. Use chopsticks to evenly chop the eggplant meat inside and then stuff a small spoonful of garlic into it, and spread the garlic evenly.
7. Because someone in the family doesn't eat coriander, I made a few pure garlic pastes first. Chop the coriander and mix it into the garlic.
8. After the mashed garlic is finished, the eggplants are placed in the fresh-keeping box. After one layer is full, sprinkle a little salt on the bottom layer and then sprinkle salt.
9. Marinate for two hours and you can eat it. The longer the time, the better.
Tips:The garlic must be finely mashed, otherwise it will be very spicy when you eat it.
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