Garlic Pickled Eggplant

Garlic Pickled Eggplant

1. Wash the prepared small eggplants

2. Pick the coriander and wash

3. Garlic chili

4. The eggplant breaks the soaking water from the middle and filters it out

5. Add a water drawer to the pot (cheat: some white vinegar in the water, the eggplant will not change black O(∩_∩)O~)

6. Prepare the washed eggplant and steam it on the pot. Stir stuffing at the same time

7. Peel the garlic, the amount of garlic should be large

8. Wash the peppers, remove the stalks and chop finely, a large amount

9. Chopped garlic

10. Put the garlic chopped into the basin

11. Add the crushed chili

12. Pour in the chopped coriander

13. Add salt, sesame, and sesame oil to the basin and mix well. Is for filling

14. Steamed eggplant ready for use

15. Open the steamed eggplant, just separate it in half

16. Add tossed coriander, garlic, chili and other stuffing

17. fold

18. Compacted into a container

19. All are done, put in a container, and pour in the remaining soup and ingredients. Compact stacking is better

20. Close the lid

21. It can be eaten after being stored in the refrigerator for a week. Cut into small pieces when serving, and top with freshly fried chili oil (pepper oil or hot oil). Serving with rice and porridge, drinking to relieve tiredness. I don’t know why the weather is cold and I habitually prepare a lot of pickled food. . . Get used to hard days. . . ~~~~(>_