Garlic pickled eggplant recipe

Our lives cannot be separated from friends, and gatherings among friends are inevitable. Having a meal together is a happy thing. We can sit together and talk about everything. When having a meal together, most people would choose to go to a famous restaurant. But if you can do it yourself, I believe your friends will be happier. So, here I will show you how to make garlic pickled eggplant.

1. Wash the prepared eggplants

2.12121 Garlic Chili

3.21212 Pick and wash the coriander

4.1 Add water to the pot and put it on the tray (Secret: add white vinegar to the water, the eggplant will not turn black O(∩_∩)O~)

5.2 Crack the eggplant in the middle and soak it in water and filter out

6. Arrange the washed eggplants and steam them. Meanwhile, mix the stuffing

7. Peel the garlic and use a lot of garlic

8. Wash the peppers, remove the stems and chop them into small pieces.

9. Chop garlic

10. Put the crushed garlic into the pot

11. Add chopped chili pepper

12. Add chopped coriander

13. Add salt, sesame seeds and sesame oil into a bowl and mix well. For filling

14. Steam the eggplant for later use

15. Open the steamed eggplant and separate it into two halves.

16. Add the mixed coriander, garlic, chili and other fillings

17. Fold in half

18. Compact and place in container

19. Once everything is done, put it in a container and pour in the remaining soup and ingredients. Compact stacking is preferred

20. Put the lid on

21. Store in the refrigerator for one week before eating. When eating, cut into small pieces and drizzle with freshly fried chili oil (pepper oil or hot oil will do). Eat it with rice or porridge, or drink wine to relieve greasiness. I don't know why I tend to prepare a lot of pickled foods when the weather gets cold. . . I'm used to hard times. . . ~~~~(>_

The world is so big, there are so many restaurants, and naturally there are many flavors of garlic pickled eggplant. But no one tastes the same as the one you make yourself, so try it now.