Pickled Chopped Pepper Eggplant and Bean Sauce

Name: Pickled Chopped Pepper Eggplant and Bean Sauce
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: Some Dried eggplant; Some Natto; Some Red chili; Some Garlic cloves; Some salt; Some liqueur; Some Tea seed oil; Some Sugar

by Shui Qingqing

4.9 (1)

Favorite

Difficulty

Hard

Time

48h

Serving

Ingredients

Pickled Chopped Pepper Eggplant and Bean Sauce

1. Natto,

2. Dried eggplant,

3. Garlic cloves

4. minced,

5. Red chili,

6. minced,

7. Put the chopped peppers and garlic into the natto bowl.

8. Put well salt and sugar,

9. Put on high wine,

10. Mix well,

11. Then put in the dried eggplant,

12. Pour in the tea oil.

13. Mix well.

14. Then put the mixed pickles into the jar, cover the jar and seal it.

15. Put clear water on the side of the altar to seal it, and open the altar one month later. It can be left for a year for a while and it will be broken. This is my pickled vegetables.