Pickled Garlic Eggplant

Materials for Pickled Garlic Eggplant

500g Eggplant 1 Pepper

Red Chili Pepper 1 Garlic 2 Heads

Cooked Sesame Seeds Adequate Salt Adequate

Spiced Oil Adequate Cooking Oil Adequate

Pickled Garlic Eggplant

Step 1

Place the Eggplant whole in a Steam the whole eggplant into the steamer, pay attention not to steam too bad, or mix when the eggplant into the mud, steamed and torn in half to cool

Step 2

Garlic minced garlic, divided into two spare

Step 3

The bell pepper and red chili peppers into small dices spare

Step 4

Topping the hot pot into the appropriate amount of vegetable oil, sesame oil, and the ratio of 1:1, you can use it as a marinade. The ratio of 1:1 can be

Step 5

When the oil temperature reaches about 7%, the sharp peppers, red chili peppers first into the pan and stir fry, stir fry on low heat, stir fry for about 1 minute or so, half of the minced garlic into the pan and stir fry, stir fry until 8 minutes to cook turn off the fire to cool down, and then pour the remaining minced garlic into the pan and mix it, and at the same time, put in the salt, monosodium glutamate

Step 6

While the white sesame seeds in a pot of frying, the sesame seeds are cut into small dices and spare. >Fry the white sesame seeds in a pan

Step 7

Pour the cooled eggplant into the pan and mix

Step 8

Finally, pour the chopped cilantro and the white sesame seeds into the eggplant, and mix together, drizzle in a little sesame oil, mix well, and then pour the mixed garlic eggplant into the pre-prepared glass jar to seal it, and put it in the shade, and then eat it the next day in the morning