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How to make eggplant with garlic in Northeast China? Is there a detailed step diagram?
Hello, I'm Xu Ge Noodles, and I'm glad to answer this question. Northeast garlic eggplant is a northeast dish I like very much. It tastes appetizing and can be said to be the best in cold dishes! Cooked garlic eggplant with freshly steamed white steamed bread tastes quite good!
Northeast garlic eggplant is a pickled cold salad. This home-cooked dish is indispensable on the dining table of the northeast people. Whether it is used to entertain relatives and friends or as a home-cooked dish, it is a very good choice! I remember once going to the northeast, I specially ordered this dish and ate a big plate myself. It is really delicious!
Let me introduce the authentic method of garlic eggplant in Northeast China!
Main ingredients: 2 eggplant.
Ingredients: 2 garlic and a handful of coriander.
Seasoning salt is four Liang, chicken essence is appropriate, and soy sauce is appropriate.
-Start making-
①: When cooking garlic eggplant in Northeast China, I usually choose the kind of thin and slender eggplant, but I didn't buy this kind of eggplant in the market, so I used this kind of fat eggplant. When steaming, cut a knife in the middle of the eggplant, don't cut it off, and then cut it in the eggplant meat a few times, so it is easier to steam. If it's a small eggplant, just steam it in the pot.
②: After washing the eggplant, steam the small eggplant for 5~6 minutes, and steam the large eggplant for 15 minutes. This time must be well controlled. If steamed for too long, the eggplant will be too rotten, and mashed garlic eggplant will be too watery, so it won't be so delicious!
③ When the eggplant is steamed, other vegetables should be treated. Clean coriander, chop it up and set aside. After peeling garlic, put it into a garlic masher and mash it into mud. When you pound garlic, be sure to put some salt in it, so that the garlic can be crushed even more and mashed garlic eggplant will taste better. When the mashed garlic is done, mix them with chopped parsley, stir well and set aside.
(4) After the eggplant is steamed, take it out of the pot and put it aside to cool. Then make a small mouth for each eggplant, but don't break it. Put minced garlic and coriander into the incision and fill it with eggplant.
⑤: Find a clean container, put the prepared mashed garlic eggplant in the container, put the extra garlic and coriander around the eggplant, cover it with plastic wrap, and put it in the refrigerator for 1~2 days. If you want to spend the night, you can eat it the next day. In the northeast, it is usually pickled for about 7 days before eating, so the taste will be better after pickling!
This is the prepared northeast garlic eggplant, which is really a very special meal. It's cold now. If you like cold dishes, you can make more eggplant with garlic and put it in the refrigerator for seven or eight days.
①: To make garlic eggplant, choose long and thin eggplant instead of round one. Round eggplant with garlic is not delicious.
②: When making mashed garlic, be sure to put some salt in the mashed garlic and mash it, so that the mashed garlic eggplant will be delicious and more tasty. If you don't mash it, the taste won't go in, and mashed garlic eggplant won't taste so sweet.
You don't need to put too much salt in this dish. You can pour some soy sauce on your food. This dish is mainly garlic. It tastes bad if it is too salty.
-conclusion-
Well, this is the practice and concrete steps of garlic eggplant in Northeast China. If you like this dish, try it at home. That's all for today. See you next time. Goodbye!
Garlic eggplant is one of the ways to store winter food in the past. It is made in late autumn, mostly with small eggplant that didn't grow before the plant died (called strike garden here, pronunciation). In the era of lack of materials in autumn and winter, it can also be said that it is turning waste into treasure.
The main ingredient is eggplant, and the ingredients are garlic cloves, refined salt and coriander powder. After making it, put it in the altar and keep it properly for eating in the next year and growing vegetables in the garden.
If you do it at home now, you can consider doing it less at a time. The method is: the eggplant is washed, steamed in a pot for about 10 to 15 minutes, and steamed. Garlic cloves are made into garlic paste or minced garlic, and mixed with refined salt and minced coriander for later use; After the eggplant is steamed, take it out and let it cool. Plan from the middle, but don't cut it completely. Take minced garlic and stuff it into eggplant, which is more suitable. Put the filled eggplant into a container (jar, bowl, etc.). I used to use a glass lunch box), sealed, put in the fresh-keeping layer of the refrigerator and marinated for three days to taste.
When stacking, you can sprinkle a small amount of salt on each layer to ensure safety, and then put down the next layer. If there is no refrigerator or the container is too big to hold, put it in a cool, dry and ventilated place, otherwise it will break easily. In addition, avoid water and oil on chopsticks when eating, and be similar to the precautions in Sichuan pickle jar, otherwise it will be easily broken.
Another way to eat ready-to-eat cold salad is to steam eggplant, steam eggplant for a while and steam it thoroughly. After cooling, tear it into strips, add minced garlic/mashed garlic, coriander foam, proper amount of refined salt, a little sesame oil, or add a little monosodium glutamate to refresh it. Mix well and leave it for a few minutes to eat. I don't know what kind of cuisine this is, so it tastes good.