Moreover, the method of pickling eggplant with garlic is different for each household, so this dish also has a lot of flavor belonging to mother. Although the garlic eggplant cooked in many restaurants tastes good now, it always lacks the unique taste of hometown. When I was young, my mother would buy a lot of eggplant to make pickled eggplant with garlic every autumn. After growing up, I learned to make pickled eggplant with garlic. In fact, the practice of marinating eggplant with garlic is very simple. I always think that my mother's cooking is the best, probably because I miss my hometown.
The material for preparing pickled eggplant with garlic is very simple, as long as you like garlic, eggplant and other seasonings. Wash the eggplant first, then tear it into long strips by hand. Hand-torn eggplant tastes better than knife-cut eggplant. Then put the eggplant in a clean container and sprinkle some salt to let the water of the eggplant seep out. Then it can be steamed in the pot. Be careful not to steam for too long, otherwise there will be a lot of water and the taste will go bad. After the eggplant is steamed, it can be placed in a sunny place to dry the water on the surface. Don't air it for too long, or the eggplant will harden.
Then you can prepare your favorite seasoning, mash garlic and salt together, and then chop coriander. If you like spicy food, you can also add some millet pepper, add some soy sauce, soy sauce, aged vinegar and oyster sauce, stir well and spread on eggplant. Put it in the refrigerator for a while and you can eat it. ?