[How to pickle eggplant and pickles is the best]_How to pickle_How to pickle
Eggplant is a relatively common food in our lives, rich in nutrition, and is a favorite vegetable for many people.
The most commonly used methods are roasted eggplant, stir-fried, minced eggplant, etc., each of which is delicious. In addition to these methods, eggplant can also be used to pickle pickles. The pickled eggplant tastes enough to increase appetite.Eating porridge or steamed buns is a good way to eat them.
1. Pick some small and tender eggplants, preferably the round ones.
Then cut the eggplant into orange petals, then wash it well, put it on the pan to steam it, and put it in a cool place to dry it until it is not cracked on the outside and there is still some water in it.
2. The next step is to put the seasonings of pickled eggplants and pickles in the pot, mainly salt, peppercorns, three or two fragrant leaves, white koi, a little cumin, cinnamon, ginger slices, white sugar, and high-grade white wine.
Salt, pepper, and boil over high heat, then simmer over low heat for 20 minutes and let cool.
3, prepare a ceramic container, preferably the original type, this eggplant is particularly delicious, authentic, put the ingredients in, and then pour the ingredients into the water, and thenCover the housing and seal it well.
Put it in a cool place like this for ten days, and the eggplant pickles in this jar will be ready.
Be sure to marinate in a muddy carbon canister!
Nothing else is in vain.
Roughly dry the eggplant leaf scales. Do not be too careful. Otherwise, the dried hay can’t be eaten. The dried material has not passed the eggplant. If possible, you can use sorghum poles (fineHead to the end), and seal it horizontally and vertically at the surface of the water.
Finally, seal the mouth of the altar tightly and leave it in the shade for about 10 days before you can taste it.
I said that my saliva is running, this is not the best yet. I will show you how to pickle the yellow rice with yellow rice.