Question 1: How to pickle small eggplants and pickles 1. Ingredients: 1500 grams of small eggplants, 200 grams of minced pepper sauce, 100 grams of coriander, a few green onions, 2 spoons of soy sauce, 6 spoons of miso sauce, 1 sugar Spoon. 2. Steam the small eggplants. 3. Spread flat and let cool. 4. Mix the coriander segments, minced green onions, soy sauce, miso sauce, chopped pepper sauce, and sugar evenly. 5. Spread a layer of eggplant and spread a layer of sauce. 6. Seal and refrigerate for 1 day before eating.

Question 2: How to pickle raw eggplants and how to pickle pickles 1. Choose the pickling raw materials. The pickling raw materials must meet two basic standards: 1. It is fresh, free from bacterial infection, and meets hygienic requirements; secondly, the variety must be right, not all vegetables are suitable for pickling. For example, some vegetables contain a lot of water and are easy to rot if squeezed. For example, overripe tomatoes are not suitable for pickling. Some vegetables contain a lot of fiber, such as leeks. Once the water is squeezed out of pickled leeks, only crude fiber remains. , do not have much nutrition, and taste tasteless; there are also some vegetables that can only be eaten in a single way, such as lettuce, which is suitable for eating raw or making soups, but is not good for stir-frying and stewing, and is not suitable for pickling. Therefore, when making pickles, you should choose varieties that are durable in storage, not afraid of pressing or squeezing, and have firm meat, such as cabbage, radish, kohlrabi, jade root (kohlrabi), etc. For pickles, it is best to choose fresh vegetables. If vegetables are left for a period of time, a certain amount of nutrients will be consumed as the water disappears, causing aging. They are not suitable for pickling: first, the skin is thick and the seeds are hard; second, they contain a lot of sugar and the meat is doughy, not tender or crispy; especially vegetables with more chlorophyll have hard fiber, which makes pickles "skin strips" and difficult to chew. , the taste is not good either. Therefore, it is best to use fresh vegetables that are six or seven years old. Whether the pickles are whole, whole or processed and cut into shreds, strips, blocks or slices, they must be neat in shape, basically symmetrical in size and thickness, and pay attention to color, taste, aroma and beautiful appearance. 2. Accurately grasp the amount of salt. Salt is the basic auxiliary raw material for pickling pickles. Whether the amount of salt is appropriate is the key to making pickles of various flavors according to standards. The basic standard for the amount of salt used for pickling vegetables is that the maximum amount of salt used cannot exceed 25% of the weight of the vegetables (for example, when pickling 100 kilograms of vegetables, the maximum amount of salt used cannot exceed 25 kilograms); the minimum amount of salt used cannot be less than 10% of the weight of the vegetables (for quick pickling) Except for pickles). The amount of salt used for pickling fruits and vegetables and root vegetables is generally higher than that for pickling leaf vegetables. 3. Invert the vat on time. Inverting the vat is an essential process in the process of pickling. To invert the vat is to turn the sauce or pickles in the marinade upside down. This allows the vegetables to continuously dissipate heat, absorb evenly, and maintain the original color of the vegetables. 4. The eating time of pickles. Generally, vegetables contain nitrates, and stale vegetables have higher nitrate content. Nitrite is harmful to the human body. If nitrite enters the blood for a long time, people will have weakness in their limbs. Freshly pickled vegetables. The nitrite content rises, and after a period of time, falls back to the original level. When pickling vegetables, the lower the salt content and the higher the temperature, the faster the nitrite rises. Generally, after pickling for five to ten days, the nitrate and nitrite rise to a peak, and then gradually decrease after fifteen days. It will be harmless in twenty-one days. Therefore, pickled vegetables should generally be eaten after twenty days. 5. Selection of pickling tools for vegetables When pickling pickles, attention should be paid to the use of appropriate tools, especially the selection of containers. It is related to the quality of pickles. A good recipe for pickled vegetables. Chili pepper: 5 jins, washed and cut into two halves (cool). Soy sauce: 2.5 jins and boiled (used after cooling). Salt: 0.5 jins. Cooking oil: 0.2 jins (peanut oil) (boiled). Ginger: 0.2 jins. Garlic: 0.2 catties of white wine: 0.35 catties of white sugar: 0.35 catties of MSG: 0.1 catties of other pickles of the same type can also be pickled: carrots, white radish, cabbage root, lettuce, cucumber, etc. (It is best to salt it first, otherwise there will be too much water) Ingredients: One pound of celery, two ounces of peanuts, half a carrot, and a little pepper. One star anise (break it and set aside) Method: 1. Boil the peanuts in boiling water until just cooked, take them out and let them cool. 2. Boil celery in boiling water (remove celery leaves and cut into sections) until it turns green, take it out and let cool. 3. Wash, peel and slice the carrots into flower-like shapes. 4. Pour the cooled peanuts, celery, and carrot slices together, add a little salt, pepper, and aniseed and mix together.

5. You can also add some shredded cabbage as a companion. It will be ready to eat in an hour or so. You can also add some sesame oil when eating.

Question 3: How to make pickled eggplant and pickles, Dajia’s garlic-flavored eggplant

Ingredients: 500g long eggplant, 75g refined salt, 75g garlic paste, 50g minced coriander, 5g preparation method

1. Remove the stems and wash the eggplant, put it into a steamer, steam it over high heat until it is eight ripe, take it out and dry it. 2. Stir the garlic paste, minced coriander and a small amount of refined salt evenly into a paste, then spread it in the middle of the split eggplant, then put one layer of salt and one layer of eggplant into the porcelain jar, press it tightly with clean stones, and cover it. Cover and marinate for 3 to 5 days (stir every 2 times). Product Features: The color is soft, the taste is spicy and delicious, and the shape is beautiful and unique. If you mix it with chive flowers when eating, it will have more flavor.

Ingredients for eggplant in sauce: 1 kilogram of eggplant, 10 grams of refined salt, 75 grams of thick soy sauce, 10 grams of chili noodles, 10 grams of green onion, 2.5 grams of minced garlic, 5 grams of sesame seeds, preparation method 1. Select slender, tender ones in August. Wash and dry the seedless eggplant, cut into 3 cm long sections, and then split each section into 4 parts. 2. Sprinkle some salt on the cut eggplant and marinate overnight, then wrap it with gauze and put a heavy object on it. 3. Chop the green onion into mince and mix it with soy sauce, chili powder, minced garlic and sesame seeds to make a sauce. 4. After squeezing out the water from the eggplant, place it in a ventilated place so that the skin begins to dry. Then spread the prepared sauce on the eggplant layer by layer, put it into the jar, and cover it tightly. 5. It can be taken out and eaten after 3 to 4 days. It is best to order a drop or two of sesame oil when serving for a better taste.

Question 4: How to pickle eggplant and pickles. I remember when I was a child, the pickled eggplant and small peppers at home were salty. Recipe introduction: Pickled eggplant can be used as pickles. It is easy to make and is a side dish to go with rice.

Ingredients

5 long eggplants, 4 heads of garlic, half a catty of coriander, appropriate amount of salt

Method

1. Wash the eggplants , remove the stems and cut in half if too long.

2. Steam for about 10 minutes, take out and let cool.

3. Chop the garlic and coriander, add salt and mix well.

4. Spread the eggplant from the middle and add chopped garlic.

5. Seal and store in the refrigerator for one day before eating.

Tips

1. The steaming time should not be too long. Figure 1 shows the steamed state.

2. Hands, basins, etc. should not be stained with oil during the pickling process.

3. Let the eggplant cool before continuing the operation. It can be eaten after one day.

Question 5: What is the best way to pickle eggplant and pickles? Steam them, add salt and minced garlic, put them in the refrigerator and enjoy them for a week. It is a famous Northeastern dish.

Question 6: How to pickle small eggplants? Steam the eggplants, cool them, tear them apart, add minced garlic and coriander, salt to taste, seal them with plastic wrap and seal them in the fresh-keeping cabinet for two days.

Question 7: How to submerge northern peppers and eggplants with pickles. Delicious pickled eggplants: How to make pickled eggplants. Select the pickling raw materials for pickling vegetables, which must meet two basic standards: First, they must be fresh, free from bacterial infection, and meet hygiene requirements. Second, the varieties must be right. Not all vegetables are suitable for pickling. There are many ways to pickle eggplant, and it is a good choice when eating rice or noodles. Ingredients: Long strips of eggplant, garlic, green onions, salt, and coriander. Method/step 1. Steam the eggplant in a pot until it becomes soft. 2. Cut the eggplant in the middle and let it dry for half a day until the water dries out and the inside and outside of the eggplant are completely transformed. cold. 3. Mash the garlic cloves, add lump salt and pound together. 4. Cut the scallions into small pieces and sprinkle the scallion segments and coriander into the eggplant while it is marinating in the vat. This will create a better flavor. 5. Apply the minced garlic to the spaces between the cut eggplants, place them in a pickling jar, and keep them in a cool place. You can eat them in 3 to 5 days.

Note: The eggplant must be dried, otherwise it will become sour after pickling. You can add an appropriate amount of garlic according to your preference. When pounding the garlic, add coarse salt to prevent the minced garlic from splashing around.

Question 8: How Pickled small eggplants, beans and pickles, homemade garlic eggplants

Ingredients: 500 grams long eggplants, 75 grams refined salt, 75 grams garlic paste, 50 grams minced coriander, 5 grams preparation method

1. Remove the stems of the eggplants and wash them Clean, put into a steamer, steam over high heat until cooked, take out and dry. 2. Stir the garlic paste, minced coriander and a small amount of refined salt evenly into a paste, then spread it in the middle of the split eggplant, then put one layer of salt and one layer of eggplant into the porcelain jar, press it tightly with clean stones, and cover it. Cover and marinate for 3 to 5 days (stir every 2 times). Product Features: The color is soft, the taste is spicy and delicious, and the shape is beautiful and unique. If you mix it with chive flowers when eating, it will have more flavor.

Ingredients for eggplant in sauce: 1 kilogram of eggplant, 10 grams of refined salt, 75 grams of thick soy sauce, 10 grams of chili noodles, 10 grams of green onion, 2.5 grams of minced garlic, 5 grams of sesame seeds, preparation method 1. Select slender, fresh ones in August. Wash and dry the seedless eggplant, cut into 3 cm long segments, and then split each segment into 4 parts. 2. Sprinkle some salt on the cut eggplant and marinate overnight, then wrap it with gauze and put a heavy object on it. 3. Chop the green onion into pieces and mix it with soy sauce, chili powder, minced garlic, and sesame seeds to make a sauce. 4. After squeezing out the water from the eggplant, place it in a ventilated place so that the skin begins to dry. Then spread the prepared sauce on the eggplant layer by layer, put it into the jar, and cover it tightly. 5. It can be taken out and eaten after 3 to 4 days. It is best to order a drop or two of sesame oil when serving for a better taste.

Question 9: How to make eggplant pickles. Buy a few small eggplant buns (smaller eggplants) and coriander, wash them and cut them into small pieces for later use. Chop the garlic and set aside. Wash and cut the eggplant into thin slices but do not cut off the bottom. Sprinkle some salt on each slice and steam it in a pot after it is cool enough to lose moisture (the eggplant is very ripe). Put coriander and minced garlic in each sandwich, then place each eggplant bun with the opening facing up in a small basin or bowl, heat the oil and pour it directly onto each eggplant bun. It will be ready to eat in two or three days.

Question 10: Ingredients for homemade chili, eggplant and pickles

3 pounds of small eggplants (made according to actual needs)

Coriander

4 peppers

A bag of light soy sauce

White sugar

How to make homemade eggplant pickles

Prepare and process the small eggplants Clean, heat oil and stir-fry, add more oil.

Stir-fry the wilted cabbage and take it out of the pot

Cut the coriander into large pieces, stir-fry it in the pot. There is no need to stir-fry the wilted rice. Just stir-fry it for a few times and take it out of the pan. Place the fried eggplants on top.

Cut the raw chili into sections and add to the eggplant and coriander. Note: There is no need to fry the peppers here, just put them raw into the pot.

Put a bag of light soy sauce into a pot and bring to a boil. Add sugar and adjust according to your own taste. Personally, I think adding more will make it taste better. Keep stirring with a spoon when cooking soy sauce to prevent sugar from getting stuck in the pot. Boil the light soy sauce and pour it directly into the eggplant, coriander, and pepper.

Finished product! You can eat it directly after making it, or you can soak it overnight and then eat it, the taste will be more delicious.