Garlic
By VicentaLakin
I grew up eating garlic every year, and this fall, my mom always takes the little eggplant off the small garden, pulls out some spices, picks up a few peppers, makes some garlic, and then just makes it taste good! This garlic is a pickle
Recipe Recommendations
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Garlic
1
The eggplants don't have to get rid of the twigs
2
The eggplant is cut open, and it's so cold
3
Garlic chops into garlic paste, chili chops into pepper, cilantro cuts into a bowl
4
With salt mixed up, a little bit more to make it salty, and this garlic cauldron is ready
5
Put the internals in the belly of the eggplant, put a salted eggplant in the glove box, and put a lid on the freezer and pick it up overnight or for days。
6
It's a pickled garlic. It's a little uncracked, but it's delicious。
7
It's finished
8
It's finished
9
It's finishedGarlic Make Tips
1. Do not cut off the eggplant stems so they won't fall apart when stuffed, ensuring a good shape, and the stems taste delicious once fully pickled.
2. The steamed eggplants must be completely cooled before stuffing, otherwise they will easily turn sour.
3. The stuffing should be on the saltier side so it pickles quickly and preserves well.
4. Be sure to arrange the eggplants in layers with salt in between.
5. Garlic is the main flavor in this garlic eggplant dish, so add plenty of it; add other ingredients according to your preference, but do not omit them.