Garlic

1

The eggplant is clean。

2

The eggplant goes to Longti to put it in the steam pan, and it boils for eight minutes, and it's off fire. The eggplant can't steam too bad

3

Steamy little eggplant。

4

Garlic goes to the skin, flattens it to pieces, or rubs it to the ground. The cilantro is cut to shreds。

5

The garlic and the fragrance are put in the bowl with salt。

6

Take a cold little eggplant, and break it with your hands gently, and don't break it, and put it in a fragrance of garlic。

7

Let's do this with all the little eggplants, put them on a plate, with salt, with eggplant and salt. When it's done, it's wrapped in a membrane, and it's frozen in the fridge for one day。

1. It is best to place the prepared garlic eggplants in a container. Arrange a layer of eggplants and sprinkle a layer of salt, repeating until all the eggplants are arranged. Place the container in the refrigerator to marinate for a day or two; they are ready to eat once the garlic and salt have fully infused their flavors. It is not recommended to make too much during the summer, and even when refrigerated, it is best to finish them within five days. My own version has a lighter flavor, so I make a smaller amount to finish it quickly! 2. When eating eggplant, it is recommended not to peel the skin, as eggplant and garlic are perfect partners. Cut eggplants can be soaked in fresh water and removed just before cooking; this prevents the eggplant from turning black and removes any astringent taste. 3. Eggplant is a highly nutritious purple vegetable that is delicious to eat. Its benefits, such as anti-aging properties, cancer prevention, and heat-clearing effects, are widely praised. Eating it in the summer is truly a healthy and enjoyable experience