1, prepare eggplant. Choose eggplant with long purple skin, and choose smaller, tender eggplant with smooth and black surface. This kind of eggplant is delicious after pickling. Remove the pedicle of eggplant and wash it.
2. Wash the coriander, drain the water and peel the garlic.
3. Cut the parsley, chop the garlic, or mash the garlic into mashed garlic.
4. Put minced garlic and coriander in a big bowl, add salt and monosodium glutamate, and don't put monosodium glutamate if you don't like it.
5. Mix minced garlic with minced coriander, salt and monosodium glutamate evenly.
6. Add water to the steamer to boil, put the eggplant into the steamer and steam the eggplant until it is soft and cooked. Do not steam for too long. Put the eggplant on the chopping board and cut it in the middle, not the head and tail.
7. Fill the chopped garlic in the cut eggplant, not too full, just flush with the eggplant.
8. Put the soaked eggplant in a container, put a layer of eggplant on it, sprinkle some salt evenly, put another layer of eggplant, sprinkle some salt, put all the eggplant in the container, cover it with a layer of plastic wrap, and put it in the refrigerator. You can eat it the next day. Put it in the refrigerator and carry it with you.