Want to make delicious garlic eggplant, there are several aspects to pay attention to, first of all, how to choose the eggplant, eggplant try to choose a smaller, and the surface of the smooth black eggplant, so that the eggplant marinated only delicious; second, in addition to put the garlic in addition to adding a little chili pepper, cilantro, monosodium glutamate is enough flavor to taste, and eat it is more fragrant; again, the eggplant must be steamed, as long as the steam is soft, don't steam the time! Too long, long time the skin will be broken, affecting the taste of Oh; Finally, salt in moderation, can not put too much, eat too much salt is not good for the body, do not pickle too much at a time, and then say a long time there will be nitrites, we remember the main points did not? We now come to see the specific method!

Pickled garlic eggplant

Instruments: 10 small eggplant, garlic 2, red pepper half - 1, parsley 3, salt, MSG a little

Method of production:

1, the eggplant cut off the tip, clean, do not have to go to the skin, the skin is nutritious but also tasty, put in a pot, the bottom of the pot with an appropriate amount of water, high heat to medium heat, probably more than ten minutes of steaming, eggplant! Steam soft on it, the specific time depends on the size of the eggplant, small eggplants with time will be shorter, steamed and cooled

2, drying the eggplant can be prepared when the garlic, I used about 2 heads of garlic, cut the garlic into fine garlic, the red bell pepper into the end of the cilantro is cut into the end of the

3, add the right amount of salt, salt, don't put too much salt at once, because, each layer of eggplant on the salt to be sprinkled

3, add the right amount of salt, not to put too much, because, each layer of eggplant on the some salt

3, add the right amount of salt, not to put too much, because, each layer of eggplants on the salt <

4, and then add a little monosodium glutamate, if you do not like monosodium glutamate, do not put can be

4, the cooled eggplant, from the middle of the break, the bottom do not break, so that you can put the garlic evenly on the eggplant, so that the eggplant arranged in the container

5, after each layer of eggplants, a slight layer of salt, and then put the second layer of eggplants, if the garlic in the salt is more than, do not need to salt, all set up

5, each layer of eggplants, a little layer of salt, then put the second layer of eggplants, if the garlic more salt, then No need to sprinkle salt, all set, sealed, the next day you can eat

Tips: If you do not like the garlic flavor is too heavy you can reduce a head of garlic Oh!

A delicious pickled garlic eggplant is ready, how? Is not very simple, we still have any questions? Welcome to pay attention to the editor, leave a message to the editor together to exchange some food experience, I will bring you a different food every day, not the same practice, I hope you can enjoy.