Garlic eggplant

Garlic eggplant

Introduction:

"What General Li Zhaolin, a hero of the Northeast Anti Japanese Federation, likes most is pickled garlic eggplant. Once, in order to unite with the landlords LV Hongsheng of Daqing Mountain, he gave LV Hongsheng a jar of garlic eggplant which he was most reluctant to eat as a meeting gift. LV Hongsheng was greatly moved when he saw that General Li Zhaolin had taken out garlic eggplant in order to save the country. He immediately made a blood thirsty alliance with General Li Zhaolin Brother of life and death. When Hong Hu, the former governor of Jilin Province, investigated Taonan's countryside, the villagers invited him to eat a steamed bun in the countryside, and then garlic eggplant. The unique charm of garlic eggplant conquered Hong Hu, the governor of Jilin Province. Since then, Hong Hu has never forgotten. When formulating a series of recipes for auspicious dishes, he listed pickled garlic eggplant as a small dish series, becoming a famous dish that can be on the table in a big hotel. So there are probably few northeast people who don't like eggplant. Garlic eggplant is simple and delicious. And it can soften blood vessels and enhance the elasticity of blood vessels. It's a healthy dish

Production steps:

Step 1: 500g eggplant and 50g garlic.

Step 2: wash the eggplant and remove the pedicels.

Step 3: smash the peeled garlic.

Step 4: mash the garlic in the garlic jar. In addition, add some salt and monosodium glutamate when mashing the garlic. The mashed garlic tastes good and thick.

Step 5: put the eggplant into the steamer.

Step 6: steam for about 15 minutes after steaming, and steam until it is cooked and rotten.

Step 7: then take it out and let it cool.

Step 8: open a long hole in the middle of the cooled eggplant and spread the mashed garlic evenly inside.

The ninth step: put in oil free container, put some coriander and garlic in the eggplant around, sprinkle with a little salt according to your taste, make the last seasoning.

Step 10: marinate for 2 hours.

Materials required:

Eggplant: 500g

Garlic: 50g

Salt: right amount

MSG: right amount

Note: 1. This is a northeast home-made pickle. There is not much attention to the method, but in the process of pickle, no water and oil is guaranteed, the taste is better, and the preservation time is longer; 2. Adjust the steaming time according to the size of eggplant; 3. Pickle for 2 hours, and it can be eaten, and it can be stored in the refrigerator for a week, which is a very good snack; 4. Pickled garlic Eggplant, in which the color of mashed garlic in some places will be blue, not deteriorated, so that the taste comes out.

Production difficulty: simple

Process: salting

Production time: several hours

Taste: salty and fresh