Pickled eggplant practice is as follows:

Materials: eggplant 5 pounds, 120 grams of salt, 20 grams of white wine, ginger 1 piece, garlic 2 heads, green pepper 1, red pepper 1.

Steps:

1, two heads of garlic, ginger a piece, wash a wash and put aside to dry the water.

2, wash the eggplant on the drying rack, drain the surface water.

3, after drying the eggplant first remove the tip, and then cut in half into two halves, each half and then continue to cut in half, and finally cut into small pieces.

4, water on the pot, high heat for 5 minutes, turn off the fire and pour out to cool. At this time to wait a little while need to use the glass jars to put the steamer up, the use of water vapor to the bottle high temperature sterilization.

5, green and red pepper water is also dry, this pepper are long and thin, first with scissors to cut it a little smaller.

6, and then poured into the cooking machine, garlic and ginger are also added together, crushed after pouring out first put aside.

7, find a piece of clean, waterless and oil-free gauze, squeeze out the water inside the eggplant, and then put it into a larger clean and waterless bowl. Add in the minced chili peppers, add 120 grams of salt, mix well, then add 20 grams of white wine, continue to mix a mix and then you can load up.

8, cover and put in a cool dry place on it, a week later you can eat.