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

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