How to make pickled eggplant

Eggplant is a vegetable that everyone is familiar with. Eggplant can supplement the body's iron. There are many ways to cook eggplant, such as raw eggplant with dipping sauce, roasted eggplant, and three fresh dishes. But there is a way of eating it that is easy for everyone to accept. Some people even start eating raw pickled eggplant when they are very young. Pickled eggplant tastes great and can be eaten as a dish, which is loved by everyone. What are the methods for making raw pickled eggplant?

Method 1

raw material:

500 grams of purple long eggplant, 3 grams of salt, 10 grams of vinegar, 10 grams of soy sauce, 2 grams of MSG, and 10 grams of sesame oil.

Steps:

Wash the eggplant, cut it into thin strips and put it on a plate. Add salt, vinegar and soy sauce, mix well and marinate for half an hour before eating. Add a little sesame oil and mix well before eating. It tastes better when eaten with sweet noodle sauce.

Note:

Although raw pickled eggplant has little nutritional loss and is good for health, it is not advisable to consume too much. Because raw eggplant contains a small amount of solanine, it has health benefits such as strengthening the heart, lowering blood pressure, inhibiting cancer cells, and inhibiting microorganisms, but it is also toxic and excessive intake can cause poisoning.

However, the solanine content in eggplant is low, and the highest variety does not exceed 0.8 mg per gram of dry weight. The water content of eggplant is about 93%. If converted into fresh eggplant, eating about 450 grams of this high-solanose eggplant may reach the intake of 25 mg, and cause nausea and vomiting and other uncomfortable reactions. Therefore, under normal circumstances, eating no more than half a pound of eggplant per meal will not cause any trouble.

Method 2

Ingredients: 500g eggplant (purple skin, long) Seasoning: 3g salt, 10g vinegar, 10g soy sauce, 2g MSG, 10g sesame oil, 20g sweet noodle sauce Features of raw pickled eggplant: delicious taste How to make raw pickled eggplant: 1. Wash the eggplant, peel it, cut it into strips or slices, put it in a large bowl, marinate it with salt, vinegar and soy sauce for half an hour, then add MSG and sesame oil, mix well and it's done 2. When eating, serve the sweet noodle sauce with the eggplant and dip it in it

Method 3

Step 1

Wash the small eggplants bought from the market, steam them in a steamer, and let them cool.

Step 2

Prepare the sauce: chop the cilantro into small pieces, chop the scallion leaves into small pieces, and crush a head of garlic into minced garlic. Put them all in a large bowl, add a large spoonful of Haitian soybean sauce and a large spoonful of minced garlic chili sauce, and mix well.

Step 3

Tear the cooled eggplant into small strips, find a sealable container, put a layer of eggplant and a layer of sauce, put it in the refrigerator and marinate for a day before eating

Method 4

Step 1

Remove the eggplant stems and wash them clean, then steam them in a steamer until cooked. Use chopsticks to poke them until cooked. Don't steam them too soft.

Step 2

Peel the garlic and wash it. Soak the garlic cloves in water for a while to make it easier to peel.

Step 3

Put the garlic into a garlic jar, add a spoonful of salt and mash it into a paste. It will be easier to mash the garlic with a knife first. The garlic must be mashed into a paste so that the garlic flavor can be fully brought out. Never cut it into small pieces with a knife, as the flavor will not be strong enough.

Step 4

Chop the coriander into fine pieces and mix it with the garlic paste.

Step 5

Take a steamed and cooled eggplant, cut one side vertically (the other side is intact), then apply a little salt on the eggplant, then take a small spoonful of the mixed garlic paste and put it in and wrap it up. Do the same with the rest of the eggplants.

Step 6

Put the wrapped garlic eggplants in a fresh-keeping box and arrange them layer by layer. Sprinkle a layer of salt on each layer, then cover it with a lid. It can be eaten after 2 hours. It is best to store the prepared garlic eggplants in the refrigerator in summer.