Pickled Garlic Eggplant
1.
Wash the eggplant.
2.
Put it on the drawer and steam for about 10 minutes. Pay attention to it. Don’t steam it. If the eggplant is steamed, the soup will come out. It is not suitable to make garlic eggplant.
3.
Take the steamed eggplant out of the pot and let cool.
4.
At this time, prepare the garlic paste, peel the garlic and wash it.
5.
Chop the garlic with a garlic clamp.
6.
Add the right amount of salt according to your taste.
7.
Use a rolling pin to smash the garlic paste and let it sit for 15 minutes.
8.
Cut the cold eggplant in the middle, do not cut both ends, and pack the garlic in the middle.
9.
The wrapped garlic eggplant can be chopped and eaten, and then mixed with small coriander is particularly delicious, or you can tear it one by one and eat it directly. If you want to save trouble and want to make more and save it for later, then add the amount and put it in Put a layer of garlic eggplant in the container and sprinkle with a layer of salt, then seal it in the refrigerator and keep it cold for a winter.
Tips:
1. Garlic is best eaten raw, because garlic will quickly lose its magical effect when exposed to heat.
2. It is best to leave the garlic for 10-15 minutes after being crushed. It is best to eat it after allicin is fully produced.
3. Don't eat garlic on an empty stomach, because garlic is highly irritating and corrosive, which can cause stomach discomfort. Don't eat too much. It will affect the absorption of vitamin B, which will irritate the eyes and cause blepharitis and conjunctivitis. Therefore, it is best to eat garlic once a day or every other day, with 2 to 3 cloves each time.
