Spicy garlic
By VicentaLakin
The pickles are the most popular garlic cheese in the Northeast, where the simplest is that the garlic is fertilized, covered directly with garlic, a layer of eggplant salt, salty, able to eat for one winter. Mother's pickled garlic is not the same as others, and the right-hand house says it's super good, and since I was a kid, I've been eating this little pickles, and I've been making pickles, and I've been eating them, and they're spicy, spicy, not salty, and they're eating very, very, very, very, very, very, very good。
Recipe Recommendations
- eggplant of 5
- chili of 2
- oil appropriate amount
- salt appropriate amount
- peppercorns appropriate amount
- garlic 1 head
- bean paste appropriate amount
- coriander appropriate amount
- mushroom powder appropriate amount
Steps for Spicy garlic
1
Cheese wash. The pickles used to be smaller, salty, pickled, and the whole family just eats one eggplant at a time, and it doesn't matter how big it is. It's not too salty。
2
The pot is filled with a proper amount of water, with a steamed curtain, a coded eggplant, a burning fire, three or five minutes, no steaming, no pickles, just steaming。
3
Steamed eggplants take out the cool side. Don't pick too much. I'll have nitrite for a long time. I'll have five eggplants。
4
Fresh garlic washes out of the skin, spices and peppers are immersed in light salt water for about 10 minutes and cleaned. Paprika is the best, the color mix is beautiful, and it's not available. It's coming out of the sky。
5
Garlic, chili, fragrance。
6
The frying pots are filled with the right amount of oil, the blasting peppers are removed and thrown out, the garlic is blown out, the garlic is left a little bit, the garlic is put out and the garlic is thick。
7
Add chili tattered, make pepper waterless。
8
Add to the bean petal sauce and make it smell. No soybean sauce, just a little salt. Or anything you like。
9
Turn off the fire, and finally add fragrance, residual garlic, and a little mushroom powder, evenly。
10
It is necessary to wait for the material to be completely cool and then wrap it up, otherwise the heat is uneven and it is easily broken if it is not finished on the day of salt. Take a cold eggplant, cut it out of the middle with chopsticks, don't cut it through, put a small spoon in the middle, wrap it in the eggplant, and keep as much as possible in both. It's perfect for eggplant to steam like this. It doesn't come out of water. It doesn't come out of garlic。
11
The bag of eggplants, which look particularly appetiteful, can be cut to pieces at the time of eating, can also be torn to pieces of eggplant with a piece of pie, and can be cut better without a knife, especially for eating。Spicy garlic Make Tips
One, the eggplant, as much as possible, should not be evaporated, otherwise the pickles will not be made. 2. If you like to eat the garlic, you can do more at once, put in a box, spread salt on top, a little salt, put it in a freezer and eat it for a week, but I like to eat it now, and the market is rich and the food is available。