For many middle-aged and elderly people, they still retain the habit of eating pickles. After eating too much fresh vegetables, they want to eat some pickles to appetize. Pickled garlic eggplant is a dish that many people like to eat very much, and the editor personally likes to eat it. The secret recipe of pickled garlic eggplant is that you must choose those small eggplants that have not yet opened their flesh. When pickling, you need to pickle them whole.

1. How to make pickled garlic eggplants

1. The method of pickling garlic eggplants is also relatively simple. You need to prepare some small eggplants, and then prepare some garlic, salt, chicken essence, and coriander. Before preparing to pickle the shoes, you must first put the small flag in the steamer to steam it. After steaming, put it aside to measure. Be sure to wait until it is completely cool before you can smoke it. Then peel and wash the prepared garlic, and dry it.

2. The next step is to mash the garlic that has just been prepared, add some salt and chicken essence, and stir evenly. Then break the eggplant that has just been cooled from the middle, but don't break it completely. Spit the minced garlic that has just been marinated evenly into the middle of the eggplant, and then close the eggplant. Spread a layer of salt evenly on the container where the shoes are placed, and then spread the eggplant on top. The eggplant is now marinated. After all the eggplants are coated with garlic paste and all are arranged, apply the salt to the container. Place the plastic wrap in a cool place.

3. The next step is to wait. When the garlic is fermented, you can smell the aroma of garlic and start eating. It usually takes more than three weeks to ferment.

2. Conclusion

The method of pickling garlic and eggplant is relatively simple, and many people like to eat it very much. It tastes soft and glutinous, and is usually eaten as porridge or Eat it with some meat and it tastes very good. The secret to pickling garlic eggplants is that you must pay attention to the selection of oranges. Don't choose eggplants that are too big or too ripe, otherwise the eggplants will turn into mud after being pickled and will be inedible. It is best not to open the eggplant frequently during the pickling period. After about two or three weeks, you will be able to smell the aroma of garlic.