Autumn is a harvest season, and the output of vegetables in real estate is relatively large. Therefore, if these vegetables want to be preserved for a longer period of time, they can only be made into pickles. In this way, Northeastern pickles are the most popular. It became a tradition.
Marinated eggplant with garlic is one of the must-have pickled dishes on our Northeast dining table. The editor has never tired of eating it since he was a snack. On the contrary, he feels that he never gets tired of eating it, whether it is paired with rice porridge. , rice or noodles, they all taste good. It would be a pity if you have only eaten fresh eggplants but not the pickled garlic eggplants that we Northeasterners love most. So today I want to share with you the pickled garlic eggplants. Delicious recipe for garlic eggplant.
In our village, the pickled garlic eggplant made by my mother is the most delicious. Many fellow villagers will come to my home to learn how to pickle. As time goes by, my mother now tells me this exclusive recipe. Now, this year I have all the pickled garlic and eggplants at home. I have to admit that my mom’s exclusive recipe is quite good. The method is simple and easy to learn. Even if you make dozens of kilograms at a time, you can easily cook it. What’s more important is this The prepared pickled garlic eggplant will not go bad for a year. At this point, many people are anxious to know how to make it, so without further ado, let’s get straight to the point.
Marinated garlic and eggplant
The ingredients we need to prepare are: eggplant, garlic, red pepper, coriander, salt, MSG and other commonly used seasonings at home.
Then let’s deal with the ingredients: wash the eggplant and cut off the stems. I personally don’t recommend peeling it because the eggplant skin is more nutritious. If the ingredients don’t like eating the eggplant skin, you can remove it. . Add an appropriate amount of water to the pot. After the water boils, turn to medium heat and steam the eggplants over water. It will take about 10 minutes. The specific details will depend on the size of the eggplants. If you can't judge, you can use a toothpick to prick it. , if it can be pierced, it means you can turn off the heat, and then let it cool for later use.
Peel 2 heads of garlic and place on the chopping board and cut into fine pieces. Wash the red pepper, remove the stems and cut into fine pieces. Remove the dead leaves and part of the roots from the coriander, wash and cut into pieces. Finely mince, put the three ingredients together, add an appropriate amount of edible salt and chicken essence, mix well and set aside. If you add salt here, it is better to add less, because you will need to sprinkle some salt on the eggplant later. If you add too much, When the time comes, it may feel very salty, and people with light taste will not be able to eat it.
After the eggplant cools, cut it from the middle. Be careful not to cut off the head and tail, and don’t cut it directly into cold salad. Then put the minced garlic we prepared evenly in the middle of the eggplant, don’t be too slow, about Just be level with the eggplants, and then place them in the container that Xia Jun has handled in advance. Place the stuffed eggplants one at a time. Remember to sprinkle a thin layer of salt on the top layer of eggplants, and sprinkle more on the top layer of eggplants. Salt, then cover and refrigerate to keep fresh so you can enjoy it the next day.
Follow this method to make pickled garlic eggplant. It will not go bad for a year. Even if there are no fresh eggplants to eat in autumn, winter and next spring, don’t worry. Just eat pickled garlic eggplant, and it tastes good. It’s very delicious and you can grab it whenever you want. Isn’t it very convenient? And it is delicious when paired with rice porridge, rice, noodles, etc. It is no wonder that Northeastern people love to eat pickled garlic eggplant.
When choosing eggplants, try to choose smaller ones. Eggplants with a smooth and black appearance are better. Such eggplants will be delicious when pickled. There is no need to steam the eggplants too well when steaming them. It’s fine if it’s soft. If it’s steamed too well, it will affect the taste and the skin will break. We’d better add less salt. It’s perfect if it’s fragrant with garlic. After all, eating too many pickles pickled with edible salt will be harmful to us. There are some effects on the body.
After the Beginning of Autumn, Northeastern people love to eat pickled garlic and eggplant. My mother has an exclusive recipe that lasts for a year! Today’s sharing ends here. Friends who like it can give me a like. This is the greatest encouragement to me. It doesn’t matter if you haven’t seen enough. Follow me and you won’t miss any exciting content. Tomorrow I will The editor will still be waiting for you here with new sharing, and I look forward to meeting you again!