As we all know, eggplant is rich in iron, but many people don't like it because it usually uses a lot of oil when cooking. Including myself, in my memory, when I was a child, my mother wanted to fry eggplant, and I couldn't swallow it when I looked at a plate of greasy eggplant. After I get married and have children, I won't cook that greasy food because I pay attention to the health of my family. For this reason, I specifically asked her about the method of garlic eggplant, which is a very famous pickle in Northeast China. Nothing to cook for my husband, which not only solves the problem that my husband loves eggplant, but also conforms to my habit of cooking without oil. Let's see how this garlic eggplant is made.

1. Pour enough water into the pot and bring it to a boil. Steam the washed eggplant on the top floor 15 minutes. Take it out of the pot and let it cool. Chop garlic for later use. 2. Cut the cold eggplant from the middle with a knife without breaking the bottom. Open the long eggplant, coat it with salt vertically, fill it with garlic paste, put it in a fresh-keeping box and refrigerate it for a long time to a day. 3. Take the pickled long eggplant out of the refrigerator and break it into thin strips. Add a spoonful of oil consumption to the plate. Stir-fried scallops and oil peppers can be eaten. 1. The prepared long eggplant is recommended to be eaten within 3 days. Because pickled sauerkraut rises rapidly from the fourth day, reaching the highest value in a week or so, which is harmful to the health, so you need to eat it quickly when it is ready. This is also the main reason why we like to cook pickles at home. It is difficult to estimate the date of selling radish and kimchi in the market, so I don't know whether sodium nitrite should be at the bottom or the highest value.

2. Eggplant must be put into the fresh-keeping box after garlic is sandwiched, and then put into the refrigerator for refrigeration after the outer cover is closed. If there is no fresh-keeping box, it is best to cover the dishes with plastic wrap. Otherwise, the garlic smell in the refrigerator will be difficult to get rid of. When you mix cold dishes in the last step, you suggest taking as much as you want. You don't have to mix all the cold dishes together. If you can't finish eating long eggplant, it's very easy to damage. This easy-to-learn eggplant with garlic is ready. Have you learned? This is a very popular pickle in Northeast China. It is recommended that friends who can buy green eggplant try to make it with green eggplant. I didn't make one with purple eggplant. I really don't know what it tastes like. If you have green eggplant in your area, you can try purple eggplant. Remember to leave me a message and tell me if it's delicious.