The recipe for raw pickled eggplant is as follows:

Tools/materials: eggplants, green peppers, red peppers, garlic, ginger, knife, cooking machine, pots, water, pots, table salt, white wine, bottles, lids.

1, prepare eggplant, clean and put it in a ventilated place to dry moisture, clean some green pepper, red pepper, and then clean some garlic and ginger also dry moisture standby.

2, will dry the water of the eggplant with a knife cut into the same thickness of the strip, green pepper, red pepper chopped spare, ginger cut into pieces, garlic cut a little, garlic and ginger together into the cooking machine into a puree spare.

3, boil water in the pot, directly put the eggplant strips in the pot to steam, open the fire to steam for about 3-4 minutes, and then turn off the fire will be cooled standby.

4, the cooled eggplant with hands to squeeze out the water, placed in a clean pot, will be green pepper, red pepper also into the pot, will be beaten ginger and garlic also put in, and finally add a bag of salt, with the hands of the mix evenly, and then add the right amount of white wine, tossed evenly.

5, and then the eggplant into a waterless and oil-free bottle, cover and put the lid in a cool and dry place sealed for a week after you can eat, which can also be preserved for a year can be eaten.