Eggplant is especially fresh, and it is a good choice to eat it fried or steamed. However, in autumn, the skin of eggplant is a little old. Therefore, the autumn eggplant is very popular in Northeast China, which can not only prolong the preservation time of vegetables, but also enrich the taste. The pickled vegetables made in this way are not worse than fresh eggplant. Since I learned the practice of pickled garlic eggplant, I have to make it at this time of the year, making it once 10 kg. Whether it's porridge or steamed bread, it's a good choice. It's a special appetizer. This kind of eggplant is lovely. Don't miss the study. Below I will share the practice of pickled garlic eggplant with you in detail.

The practice of pickled garlic eggplant:

Spare ingredients: eggplant 10 kg, 8 heads of garlic, 3 ounces of parsley, and appropriate amount of salt;

Production process: step one, prepare an appropriate amount of eggplant, remove the root pedicle of eggplant, carefully clean it, then put it in the vent to dry the water on the surface to ensure that there is no raw water on the surface of eggplant;

Step 2, add water to the pot, after the water is boiled, put the eggplant into the water to start steaming, and steam it for about 10 minute with a big fire. After the eggplant is steamed and steamed, it can be taken out and cooled at room temperature.

Step 3, prepare a proper amount of garlic, put more if you like, break garlic into petals, soak it in clear water for a while, peel it, and control the water on the surface. After coriander is washed, it is also necessary to control the water.

Step 4, cut parsley and garlic cloves into pieces, put them together in a big bowl, add salt, add a little monosodium glutamate, stir well, and let stand for 5 minutes. At this time, take out the cold eggplant;

Step 5, melt the eggplant from the middle, just like baking the eggplant. Put the mixed garlic and coriander powder into the seam where the eggplant melts, prepare a container that has been disinfected in advance, stack the stuffed eggplant with a thin layer of salt, sprinkle more salt on the top layer, add a lid, and put it in the fresh-keeping layer of the refrigerator, and you can eat it in a week.

Xiao Bian Summary: At this time, the price of eggplant is very close to the people, only 1 yuan per catty. Anyone who likes to eat eggplant can buy it at any time and eat it whatever he wants. Pickled garlic eggplant is a favorite pickle in Northeast China, which can be done with simple ingredients and simple collocation. It is much better than pickles bought in supermarkets, especially in autumn, and the effect is very good. I will make it at one time./kl