Autumn is the harvest season. In autumn in Northeast China, almost every family will pickle some small pickles. Pickled garlic eggplant is a very popular pickled vegetable. Pickled garlic eggplant in Northeast China is one of the necessary home-cooked pickled vegetables on the table. It is delicious from snacks to large ones, and it is not greasy. It is good with rice porridge, rice and noodles. The garlic eggplant in Northeast China has only three main ingredients: eggplant, garlic and coriander, which retains its unique flavor. These are common ingredients in the market, and the price is not expensive. They can be prepared in a few simple steps. They are appetizing dishes in autumn and winter. Let's share the following practices:

Materials required for garlic eggplant: 3 kg of eggplant, 2 ounces of parsley, garlic 1 kg, salt 1.5 tbsp, monosodium glutamate,

Practice steps:

1. Prepare the eggplant. Choose the eggplant with long purple skin, and choose the smaller, tender eggplant with smooth and black surface. This kind of eggplant is delicious after pickling. Remove the pedicle and wash it?

2. Wash the coriander, drain the water, and peel off the garlic?

3. Cut coriander into powder, chop garlic into powder, or mash garlic into mashed garlic?

4. Put minced garlic and coriander in a large bowl, add salt and monosodium glutamate, and don't put it if you don't like monosodium glutamate.

5. Mix minced garlic with minced coriander, salt and monosodium glutamate evenly?

6. Boil the eggplant with water in the steamer, put it in the steamer, and steam it until it is soft and cooked. Don't steam it for too long. Put the eggplant on the chopping board, cut the middle, and don't cut the head and tail.

7. Fill the chopped garlic in the cut eggplant, not too full, just flush with the eggplant.

8. Put the brewed eggplant in a container, put a layer of eggplant, sprinkle some salt evenly, put another layer of eggplant, sprinkle some salt, put all the eggplant in the container, cover it with a layer of plastic wrap, put it in the refrigerator, and eat it the next day. Put it in the refrigerator and take it with you. ?

Tip: Choose eggplant with long purple skin. Choose smaller, tender eggplant with smooth and black surface. This kind of eggplant is delicious after pickling. Just steam the eggplant until it is soft and cooked. Don't steam it for too long. The salted taste is heavier, and it is light and easy to deteriorate.