Remove the eggplant and wash it well, then put it into a steamer and steam it, use chopsticks to cook it, don't steam it too much
Step 2
Garlic Eggplant Recipe
Peel the garlic and wash it well, soak the cloves in water for a while to make it easier to peel the skin
Step 3
Put the garlic into a garlic jar and put a spoonful of salt into the paste, then mash it. >Put the garlic into a garlic jar and put a spoonful of salt and mash it into a puree, first slap the garlic with a knife and then mash it will be easier, the garlic must be mashed into a puree so that the garlic flavor can give full play to it, don't use a knife and cut it into minced pieces, so the flavor is not strong enough
Step 4
The cilantro will be chopped finely and put it into the garlic puree and mix it well
Step 5
Take a steamed, cooled and steamed garlic clove. a steamed and cooled eggplant, vertically split one side (the other side is intact), and then in the eggplant smeared with a little salt, and then take a small spoon of mixed garlic paste put in the package, the rest of the eggplant in the same way to do a good job
Step 6
Packed garlic eggplant into the preservation of the box in one layer, each layer should be sprinkled with a layer of salt, and then covered with a lid, and left for 2 hours! But my favorite is our Northeast unique garlic eggplant, before this dish can only be eaten in the summer and autumn, with the rapid development of north-south transportation, now you can eat all year round, but also all year round eat never get tired of small dishes. However, northeasterners still like to pick some tender eggplant in late summer steamed and frozen, until the winter time to take out into the garlic eggplant, because always feel that the winter of the southern eggplant can not do the Northeast garlic eggplant unique flavor. Do a good job of the Northeast garlic eggplant is not torn into strips or chopped, regardless of the size of the eggplant is the whole of the marinade, through the Northeastern people's atmosphere and boldness