How to make pickled eggplant

We usually like to pickle some side dishes, such as pickled cucumbers and radishes, which can be used as side dishes or pickled a little salty as appetizers. In addition, pickled eggplant is also a good delicacy. How to make pickled eggplant? First, cut the eggplant into small strips, then fry it in oil, and then put various seasonings and the eggplant into a sealed container to marinate. Of course, you still need to understand the specific steps in detail.

Steps to make pickled eggplant

11. Wash the eggplant and cut it into long strips as thick as your thumb.

22. Boil the soy sauce in a clean pot, turn off the heat once it boils, pour it out and let it cool!

33. Chop the onion, ginger, garlic, coriander, green and red peppers (optional), and cut the ginger and garlic into small pieces. Mix well after cutting.

44. After the oil is hot, start frying the eggplant strips. Poke them with chopsticks and they are ready when they are soft. Don’t fry it until it’s burnt.

55. After the eggplant strips are fried and let cool, find a container and place a layer of eggplants.

66. Add a layer of eggplant and then a layer of mixed onion, ginger, garlic, coriander and chili, and repeat this process until all the ingredients are used up.

77. Pour all the remaining onion, ginger, garlic, coriander and chili into a container, and add the cooled soy sauce until it covers the eggplant and onion, ginger, garlic, coriander and chili. Put the lid on! You don’t need to put anything else in it, you can eat it in a few days!

Method 2

Ingredients Recipe Calories: 420 (kcal)

Ingredients

Eggplant

Appropriate amount of cooking oil

Minced garlic

Bean paste

Rice vinegar

Sugar

Light soy sauce

Salt to taste

Chicken essence

Soy sauce

Chopped green onion

Methods/Steps

1 Prepare two eggplants, cut them into strips, and fry them in a pan without adding oil until soft. Serve aside.

2 Pour appropriate amount of oil into another pot and add minced garlic. Saute until fragrant.

3 Add another spoonful of bean paste.

4 Stir-fry until red oil comes out.

5 Pour in the fried eggplant.

6 Add appropriate amounts of rice vinegar, light soy sauce, sugar, salt, chicken essence and soy sauce.

7 Add a little chopped green onion, stir-fry evenly, and serve.