Modern people are too savvy and sophisticated. Sometimes we should learn about the simplicity and tolerance of eggplant. He is so ordinary, not jealous with Shanzhen, nor is it comparable to seafood, but whether it is matched with meat or ordinary vegetables. It is an indispensable small role on the table to fully exert its own taste.
Wash the eggplant and steam in a steamer for 15 to 20 minutes.
Take it out and let it cool down
Mix coriander and garlic with minced salt and mix well
Open a mouth in the middle of the cool eggplant, stuffed with parsley and minced garlic
Put it in a sealed box, put some coriander and minced garlic or sprinkle with salt around the eggplant, and marinate it in the refrigerator for one day.
1. This is a kind of pickled side dish that is often used in the Northeast. The practice is not too much, but it is guaranteed to be water-free, tasteless and preserved during the curing process. 2, the eggplant steaming time should not be too long, according to the size of the eggplant to adjust the steaming time; 3, can be eaten in a day of pickling, can be placed for a week, very small dishes; 4, some of the marinated garlic mud will be blue, not spoiled, so the taste came out.