Garlic Pickled Small Eggplants

Wash the prepared small eggplants

Pick the cilantro clean and wash it

Garlic and chili

Cut the eggplant in half, soak it in water, and then drain it.

Add water to the pot and place on the steamer rack (Tip: Add a few drops of white vinegar to the water, the eggplant won't turn black O(∩_∩)O~)

Arrange the washed eggplants and steam them. Meanwhile, mix the filling.

Peel the garlic, and use a large amount of garlic.

Wash the chili peppers, remove the stems, and chop them finely; a large quantity

Chop the garlic finely

Put the minced garlic into the bowl

Add crushed chili

Then pour in the chopped cilantro

Add salt, sesame, and sesame oil to the bowl and mix evenly. This is the filling.

Steamed eggplant set aside for later use

Open the steamed eggplant, that is, split it into two halves.

Add the prepared filling of cilantro, garlic, and chili into it

Fold in half

Press firmly into the container

Finish everything, put it into the container, and pour in the remaining broth and ingredients. It's best to pack them tightly.

Put the lid on

After storing in the refrigerator for a week, it can be eaten. When eating, cut it into small pieces and drizzle with freshly fried chili oil (Sichuan pepper oil or hot oil are both fine). Serve with rice or porridge, or enjoy with alcohol to help with greasiness. I don't know why, but when the weather gets cold, I habitually prepare a lot of pickled foods... I've gotten used to the hard days...~~~~(>_