The recipe for garlic, eggplant, pickled vegetables
Health benefits
Eggplant: promoting blood circulation
Ingredients
Two eggplants
Garlic 10 pieces
Salt 20g
5 grams of monosodium glutamate
The recipe for garlic, eggplant, pickled vegetables
1. Wash the eggplant and go ahead
2. Steam in a pot for 15 minutes, then take it out and let it cool for later use
3. Mash garlic into garlic paste, add salt and monosodium glutamate for later use
4. Peel off the cooled eggplant from the middle and divide it into several layers in the middle
5. Evenly spread the garlic puree onto the eggplant
6. Put it in the refrigerator and refrigerate for one night, or you can leave it unused for better refrigeration taste
Tips
According to personal taste, coriander can be added. The ratio of eggplant to garlic is 10 pounds of eggplant, 2 pounds of garlic, 300 grams of salt, and everyone has their own taste
this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/841.html
1. This website follows industry standards, and any reposted articles will clearly indicate the author and source; 2. For original articles on this website, please indicate the author and source of the article when reprinting. Any behavior that does not respect the original content will be held accountable; 3. The author's submission may be edited, modified or supplemented by us.
The method of stir frying sweet potatoes with preserved meat
The method of steaming eggplant in a raincoat
The method of stir frying sausage with pea slices
Stir fried dried tofu with celery
The recipe for stir frying beef with scallions
Method of making scallions, garlic, fresh shrimp vermicelli pot
The method of stir frying meat with cauliflower
The method of steaming salted grass carp with old tofu
