Speaking of pickled eggplant, I think it should bring back the memories of many friends born in the 1980s. I remember that when I was in junior high school, I lived on campus and went home once a month. Every time I went back to school, I had to bring a bottle with me. I shared my mother’s pickled eggplants with my classmates. They all said that my mother’s pickled eggplants were delicious. Since I often eat my mother’s secret pickled eggplants, I also learned how to pickle them. When I grew up, I often made it at home every time I wanted to eat. My family also loved it. Homemade pickled eggplants are simple to make. You can pickle 8 pounds at a time and you can eat them in 7 days. They are more delicious than pickled cucumbers and peppers. Today I will teach you how to pickle eggplants. The method is very simple. Even if you are a novice in the kitchen, you can make it as an appetizer and it is very delicious. Friends who like to eat eggplants should stop frying them and try this secret method. Buy 8 pounds at a time and prepare them secretly. It is nutritious and satisfies your cravings. You can eat it for a year. The following are detailed production steps.

Ingredients: eggplant, peppers, ginger and garlic, salt, high-strength liquor, etc. Step 1: Prepare 8 pounds of eggplants, clean them and place them in a ventilated place to dry them, wash some green and red peppers, Wash some garlic and ginger and dry them again for later use.

Step 2: Cut the dried eggplant into strips of the same thickness with a knife, chop the green and red peppers and set aside, cut the ginger into pieces, chop the garlic, and add the garlic and ginger to the dish. Puree in the machine and set aside.

Step 3: Boil water in a pot, steam the eggplant strips directly in the pot, turn on high heat and steam for about 3-4 minutes, then turn off the heat and let it cool down for later use. Step 4: Squeeze the water from the cooled eggplants with your hands, put them in a clean basin, put the green and red peppers into the basin, add the beaten ginger and garlic, and finally add a bag of edible salt. , mix evenly with your hands, then add an appropriate amount of high-strength white wine, and stir evenly. Step 5: Put the eggplant into a water-free and oil-free bottle, cover it, place it in a cool, dry place, and seal it for a week before eating. This can also be stored for one year before eating.

Tips for pickling eggplants 1. When pickling eggplants, it is best to use older eggplants. Older eggplants will be more fragrant and taste better when pickled. 2. Don’t squeeze the eggplant too hard. If you add a little moisture, the pickled eggplant will be more delicious. When squeezing the eggplant, be sure to squeeze it gently and don’t use too much force to avoid crushing the eggplant. 3. Adding some white wine when making it secretly can not only promote fermentation, but also play a role in disinfection and sterilization. 4. When stirring the eggplant, be gentle and don’t use too much force, because the eggplant is ripe and will easily rot if you use too much force. 5. It is best to use glass for pickling eggplants. Do not use plastic or iron, which will easily spoil the eggplants. The most important thing is that the container must be clean, water-free and oil-free. 6. Add the amount of chili pepper according to your own taste. If you like it spicy, add more chili pepper. If you don't like it, add less chili pepper or use green and red chili peppers instead.

Homemade pickled eggplants are easy to make. You can pickle 8 pounds at a time and eat them in 7 days. They are more delicious than pickled cucumbers and peppers. This is how I make pickled eggplants for you. Isn’t it particularly simple? ? The eggplant pickled in this way tastes very delicious, and is more delicious than pickled cucumbers and peppers. Friends who like to eat eggplant should try this method! It's much more delicious than frying. Don't fry eggplants anymore. Buy 8 pounds at a time and prepare them secretly. It's nutritious and satisfies cravings. It will last for a year.