Homemade pickled eggplant

2024-11-15 02:59:17 406

This is a local flavor that only comes from my hometown. When I was a child, my mother made it very delicious, and it pairs perfectly with porridge.

1. The dried eggplant that my mother sun dried herself is very beautiful. The recipe for dried eggplant can refer to the recipe I previously posted.
2. Cut the dried eggplant into small pieces with scissors and put them in a bowl for later use.
3. Prepare a pot of boiling water and pour it into the bowl filled with dried eggplants.
4. Invert a plate and simmer for five minutes.
5. You can open it and try it out. I prefer chewy ones and soaked them for five minutes. Friends who like something softer can soak in it for a while longer
6. Take out the soaked dried eggplant, control the moisture, and put it on a plate for later use. Cut ginger into thin shreds, circle chili peppers, and chop garlic cloves.
7. Put ginger, garlic, and chili peppers into the dish containing dried eggplants.
8. Add 2 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of white sugar, half a tablespoon of salt, and chicken essence, stir well.
9. Finished product. Salty, fragrant, sour, and spicy with a chewy texture, paired with porridge, it's so refreshing that you can finish a bowl in one gulp.
10. You can make more at once, put them in a glass jar, refrigerate them, and eat for three or four days without any problem.
I made half a can and finished it in two days. My family loved it very much.