Eggplant 400g
Leek 120g
Salt15g
Making time: 10-20 minutes
Number of people dining:
step
1
Cut the eggplant into pieces and steam it in the pot.
2
When steaming eggplant, cut the leeks for later use.
three
After 20 minutes, the eggplant is out of the pot and the water can be squeezed out-the eggplant can be wrapped in gauze to squeeze out the water.
four
Add a layer of leek and sprinkle a layer of salt.
five
Put a layer of eggplant and sprinkle a layer of salt.
six
Put a layer of leek, sprinkle a layer of salt and add pepper.
seven
Add a layer of eggplant and sprinkle a layer of salt until the eggplant and leek are wrapped.
eight
After the yard is finished, cover with plastic wrap and marinate for 48 hours, and the pickled eggplant with mother-in-law flavor is finished.
nine
You can eat it in 48 hours. I pickled it as shown in the picture. If you are in a hurry, you can make eggplant and leek smaller, which is convenient and quick. )
Edited on 2018-01-17.
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How do leeks drown?
Pickling with garlic, ginger and pepper is more delicious. The method is as follows: Prepare materials: leek, garlic, ginger, sugar, salt and pepper. First, the leeks are washed and dried. Second, garlic and ginger are minced, and peppers (or fresh peppers) are shredded. Third, according to your own taste, you can keep the pepper if you don't like spicy food. Fourth, put 3 spoonfuls of salt. 5. Put 3 spoonfuls of sugar. 6. Put them all in and grab them evenly with disposable gloves. Seven, put it into an oil-free and waterless container, pour a little sesame oil and cover it with plastic wrap. Eight, you can eat it the next day.
9 Zan 6 18 Browsing 20 19-05-26
Is pickled eggplant, leek and pickles delicious?
Pickled eggplant, leek and pickles feel ok. The practice of pickling leek eggplant 1, preparation of pickling leek eggplant, you don't need to use too much when pickling leek eggplant at home. Prepare a kilogram of eggplant, a handful of leeks and a proper amount of salt. 2. Treatment of pickled leeks and eggplant materials Wash the prepared leeks with clear water, then remove the water and cut them into small pieces for later use. Wash the long eggplant with clear water, then cut it in the middle, cut it into small pieces and steam it directly in the steamer. It takes about half an hour to steam it. 3. The specific method of pickling leek eggplant is to take out the steamed eggplant and cool it, then put it in a small pot that can be pickled, add edible salt and mix well, and then remove the salt water. Then, you can put the chopped leek into the eggplant, mix well and start pickling. It takes about 24 hours, and the pickled leek and eggplant can be eaten. When you want to eat, take it out and put it on a plate, then add the right amount of sesame oil and mix well. Have a taste. 4. Precautions for Pickling Amaranth Eggplant When pickling Amaranth Eggplant, you must pay attention to removing the pickled water, otherwise it will affect the taste of eggplant. In addition, the pickled amaranth eggplant should be kept in the freezer and should not be brought into raw water when eating. The storage time should not exceed ten days, otherwise it will go bad and can't be eaten any more.
4 Like 188 Browse 20 18-02-28
How to drown eggplant and leek together
Eggplant is tough, not crisp, and definitely not delicious. The method is to mix well with salt and seal it!
1 like 189 browse
How to pickle leek eggplant?
Method for making pickled leek eggplant: Material preparation: leek, eggplant, 15g ginger foam, 15g garlic foam, salt, 10g white sugar, 6g monosodium glutamate, 30ml high-alcohol liquor, knife, basin and pickling container. Step 1: Wash the eggplant and put it in a basin for later use. Step 2: Then put the eggplant in a pot and steam it for 15 minutes (steam off the water in the eggplant). Step 3: Wash leeks and put them on the chopping block. Step 4: Cut the leek into sections with a knife. Step 5: Put the chopped leek, ginger foam, garlic foam, salt, monosodium glutamate, sugar and white wine into a basin and stir evenly. Step 6: Cut the steamed eggplant. Step 7: Fill the mixed leek stuffing into the eggplant. Step 8: put the eggplant into a pickling container, and put a layer of eggplant and a layer of salt. Step 9: Put the pickling container in the shade for 6-8 days, and the leek and eggplant can be successfully pickled.
23 like 978 browsing 20 19-04-07
How to submerge eggplant and leek
Ingredients: long eggplant, leek, sweet noodle sauce, soy sauce, ginger, star anise, pepper 3g, salt 1. Wash eggplant, remove pedicels, cut into two halves, steam until it is 70% mature, cut into thick strips, and air dry; 2. Soak ginger, aniseed and pepper to make seasoning water1000g; 3. Cut the leek into 3.3cm long and marinate it with 10g salt for 3 to 5 days; 4. Mash garlic and mix well with eggplant and leek; 5. Mix well with the prepared seasoning water, soy sauce and noodle sauce; 6. It can be eaten after curing 15 days.
3 like 459 browsing 20 17- 10-09
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