Garlic eggplant
By VicentaLakin
Recipe Recommendations
- medium spice
- pickled
- several days
- simple
Steps for Garlic eggplant
1
Get ready for the eggplant
2
Clean up the fragrance
3
Garlic peppers
4
The eggplant filtrates from the middle
5
WATER DRAWER IN THE PAN (SECRET: WHITE VINEGAR IN THE WATER, EGGPLANT STILL BLACK O (∩) O~)
6
Nicely washed eggplants, steamed in the pot. It's mixed
7
Garlic is a big deal
8
Paprika washes and cuts. It's big
9
Slice the paste
10
Put the garlic in the pot
11
Put it in chili
12
And pour it into the pastry
13
Add salt, sesame and fragrance to the basin. It's for the inside
14
Steamed eggplant
15
Open the steamed eggplant and split it in half
16
Add in it a corset of garlic and pepper
17
Collapse
18
Put pressure in the container
19
All done, put in the container and pour the rest of the soup and material. It's a good fit
20
Cover the lid
21
It will be available for one week in the cold room. Cut into small pieces at the time of consumption, with hot pepper oil (fruit oil, hot oil). Let's eat and drink. I don't know why the weather is cold and customary to prepare a lot of pickled food. Bad days get used to it. {\cHFFFFFF}{\cH00FFFF}