Eggplant 5 kg
Salt120g
2 garlic heads
Ginger 1 block
Green pepper 1 bar
Red pepper 1 bar
2 glass bottles
20 grams of high-alcohol liquor
How to pickle eggplant?
1, garlic at both ends, ginger together, washed and set aside to dry water;
2, a handful of green and red peppers, clean the pepper first, the pepper is mainly to taste, put more if you can eat spicy, and put it aside to dry the water for later use;
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3. Now wash the eggplant, and put the washed eggplant on the drying rack to drain the water on the surface;
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4. After drying, remove the eggplant pedicle first, then cut it in half and divide it into two halves. Each half will continue to be cut in half and finally cut into small pieces.
5. After all the eggplant is cut, it can be steamed in the pot. My steamer is relatively small, and I steamed 5 kg of eggplant for three times.
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6. Boil the water on the pot for 5 minutes, turn off the fire and pour it out to cool. After steaming, it is still a big pot full. At this time, put the glass jar that needs to be used later on the steamer and sterilize the bottle at high temperature with steam;
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7. The moisture of the green red pepper has also dried. This pepper is slender and slender. Let's cut it smaller with scissors first.
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8. Then pour it into the cooking machine, and add garlic and ginger together. After mincing, pour it out and put it aside for later use. At this time, you can smell the mixed smell of pepper and garlic.
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9. After the eggplant is cooled, let's find a clean gauze without water and oil, and squeeze out the water in the eggplant. You don't need to squeeze it out, you can leave a little water, and then put the eggplant into a bigger clean bowl without water and oil. 10, pepper powder is added, and then120g of salt is added. First, it is stirred evenly, and then 20g of high-alcohol liquor is added. The liquor is mainly disinfected and sterilized, so that the eggplant can be stored for a longer time, and it can be packed after continuous mixing.
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Five pounds of eggplant is just packed in two cans. Just cover it and put it in a cool and dry place.
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You can eat it in a week, and the eggplant can be preserved for a year without deterioration. It is more fragrant than big fish and big meat, and it is very good with steamed bread and bibimbap. It is appetizing and appetizing.
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Tips
Intimate reminder
1, it is best to choose an older eggplant, and the older eggplant will be more fragrant and taste better when pickled;
2. Squeeze out the water from the cooled eggplant. Don't squeeze it too dry. Bring a little water. The pickled eggplant made is more delicious. When squeezing the eggplant, be sure to gently, don't use too much force, so as not to smash the eggplant.
3. The container material for pickling eggplant is best made of glass, not plastic or iron, which is easy to pickle eggplant;
4. Clean the container before use, disinfect it with high-temperature steam or boiling water, and ensure that there is no water and oil in the container before putting the ingredients;
5, the amount of pepper is added according to your own taste. If you like to eat spicy food, put more peppers. If you don't like to eat, put less or use green and red peppers instead.
6, the role of adding high-alcohol liquor is disinfection and sterilization, which can keep pickled eggplant longer.