General Li Zhaolin, the hero of the Northeast Anti-Japanese Alliance, loved to eat pickled garlic and eggplant most. Once, in order to join forces with Lu Hongsheng, the landlord of Daqingshan, he specially gave Lu Hongsheng a jar of garlic and eggplant, which he was most reluctant to eat, as a meeting gift. Lu Hongsheng saw that General Li Zhaolin had even taken out garlic and eggplant in order to save the country. He was very moved and immediately formed a bloodthirsty alliance with General Li Zhaolin and became life-and-death brothers.
When Hong Hu, the former governor of Jilin Province, was conducting a survey in the rural areas of Taonan, his fellow villagers invited him to eat steamed buns in the countryside and eat garlic and eggplant. The unique charm of garlic and eggplant conquered Hong Hu, the governor, and Hong Hu never forgot it. When formulating the Jicai series recipes, he listed pickled garlic and eggplant as a small dish series, becoming a famous dish that can be put on the table in big hotels.
Therefore, there are probably few people in Northeast China who don't like to eat eggplant. The method of garlic and eggplant is simple and delicious. It also has the effect of softening blood vessels and enhancing blood vessel elasticity. It is a healthy health dish
Garlic eggplant
By SidneyPurdy
- salty and fresh
- pickled
- several hours
- simple
Steps for Garlic eggplant
1
500g of eggplant and 50g of garlic.
2
Wash the eggplant and remove the stalks.
3
Smash the peeled garlic.
4
Then put it into a garlic jar and mash it into a garlic paste. In addition, add some salt and monosodium glutamate when mashing the garlic, so that the mashed garlic tastes good and is more viscous.
5
Put the eggplant in the steamer.
6
Steam after SAIC for about 15 minutes and be sure to steam until cooked.
7
Then take it out and let it cool.
8
Open a long mouth in the middle of the cooled eggplant and evenly spread the garlic mashed inside.
9
Put it in an oil-free container, place some coriander and minced garlic around the eggplant, and sprinkle with a little salt according to your taste for final seasoning.
10
Marinate for 2 hours and serve.Garlic eggplant Make Tips
1. This is a common pickled side dish in Northeast China. There is not much emphasis on the practice, but during the curing process, it is ensured that there is no water and no oil, so it tastes better and lasts for a longer time; 2. Adjust the steaming time according to the size of the eggplant; 3. Marinated for 2 hours and can be eaten in the refrigerator for a week, which is very a small dish for rice;4. Marinated garlic and eggplant, the color of some parts of the mashed garlic will turn blue, not go bad, so the taste comes out.