How to make traditional pickled eggplant?

The practice of eggplant kimchi introduces the dishes and their functions in detail: the formula of invigorating spleen and appetizing kimchi.

Taste: Sauce-flavor technology: Sauced eggplant pickles Production materials: Ingredients: eggplant (purple skin, long) 700g.

Seasoning: 5 grams of salt, 75 grams of soy sauce, 5 grams of Chili powder, 5 grams of green onions, 3 grams of garlic (white skin) and 3 grams of sesame seeds teach you how to cook eggplant pickles, and how to cook eggplant pickles is delicious. Choose a long, thin, tender and seedless eggplant, wash and dry it, then cut it into 3 cm long sections, then divide each section vertically into 4 parts, and cut garlic and green onions into pieces.

2. Sprinkle some salt on the cut eggplant and marinate it overnight, then wrap it in gauze and press it on the stone.

3. Squeeze the eggplant and put it in a ventilated place to dry the skin. Then sprinkle the prepared sauce on the eggplant layer by layer, put it in the jar, and cover it for preservation.

It can be taken out after 4.3-4 days, and it is best to order 1-2 drops of sesame oil when serving, which will taste better.

Tips for making eggplant pickles: The main ingredients of the sauce are soy sauce, Chili powder, chopped green onion, minced garlic and sesame.