1. Prepare eggplant. Choose eggplant with long purple skin, smaller and tender eggplant with smooth and black surface. This kind of eggplant is delicious after pickling. Remove the pedicle and wash it.
2. Wash the parsley, 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 do not put monosodium glutamate if you don't like it.
5. Mix minced garlic and coriander, salt and monosodium glutamate evenly.
6. add water to the steamer to boil. put the eggplant 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 and cut the middle, not the head and tail.
7. Fill the chopped garlic in the sliced eggplant, not too full, just flush with the eggplant.
8. Put the brewed eggplant in a container, put a layer of eggplant on it, sprinkle some salt evenly, put another layer of eggplant on it, sprinkle some salt on it, put all the eggplant in the container, cover it with a layer of plastic wrap, and put it in the refrigerator for cold storage. You can eat it the next day, put it in the refrigerator and take it with you.