Want to make delicious garlic eggplant, there are several aspects to pay attention to. The first is how to choose eggplant. Eggplant should try to choose smaller eggplant with smooth and black surface, so that it is delicious after pickling. Secondly, in addition to putting minced garlic, add some pepper, coriander and monosodium glutamate to make it delicious. Thirdly, the eggplant must be steamed, as long as it is steamed soft. Don't steam for too long. After a long time, the skin will break and affect the taste. Finally, put the right amount of salt, never too much. Eating too much salt is harmful to your health. Don't marinate too much at a time. And there will be nitrite after a long time. Do you remember the main points? Let's take a look at the specific practice now!

Pickled garlic eggplant

Ingredients: eggplant 10, 2 garlic, half red pepper-1, 3 coriander, proper amount of salt and a little monosodium glutamate.

Production method:

1, eggplant, cut, clean, without peeling, the skin is nutritious and delicious, put it in a pot, add a proper amount of water to the bottom of the pot, boil over medium heat, steam for about ten minutes, and the eggplant will be steamed soft. The specific time depends on the size of eggplant. The time of small eggplant will be shorter, and it will cool after steaming.

2. You can prepare minced garlic when drying eggplant. I used about 2 heads of garlic and cut the garlic into fine garlic powder, chopped red pepper and chopped coriander.

3, add the right amount of salt, don't put too much salt at a time, because each layer of eggplant should sprinkle some salt.

4, add a little monosodium glutamate, if you don't like monosodium glutamate, don't put it.

4. Break the cooled eggplant from the middle, don't break the bottom, let the minced garlic be evenly placed on the eggplant, and then put the eggplant into the container.

5. After putting a layer of eggplant, sprinkle a little more salt, and then put the second layer of eggplant. If there is more salt in minced garlic, there is no need to sprinkle salt. Put them all away and seal them up. You can eat it the next day.

Tip: If you don't like garlic, you can reduce it!