Homemade Pickled Eggplant

Name: Homemade Pickled Eggplant
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 1 handful Dried eggplant; 4 clove Garlic; 1 piece Ginger; 2 piece Xiaomi chili; 2 spoon light soy sauce; 1 spoon Aromatic vinegar; 1/2 tsp Salt; 1/2 tsp chicken essence; 1 spoon white sugar

Homemade dried eggplant strips are rehydrated under boiling water and briefly steamed with the heat trapped, regaining a pleasantly chewy texture ready for flavorful dressings.

10 minNewEasy Pickled & Preserved Mix Mild Spicy

Instructions

1
The dried eggplants that mom made herself are very beautiful. You can refer to the recipe I posted earlier for how to make dried eggplants.
2
Cut the dried eggplant into small sections with scissors and put them in a bowl for later use.
3
Prepare a pot of boiling water, pour the boiling water into a bowl containing dried eggplant, making sure it covers the dried eggplant.
4
Invert a plate over it and simmer for five minutes.
5
You can open it and try it. I prefer it to be chewy, so I soaked it for five minutes. Friends who like it softer can soak it a little longer.
6
Take out the soaked dried eggplant, drain the water, and place it on a plate for later use. Cut the ginger into thin strips, slice the bird’s eye chili into rings, and chop the garlic.
7
Put ginger, garlic, and chili into the plate that holds the dried eggplants.
8
Add 2 tablespoons of light soy sauce, 1 tablespoon of aromatic vinegar, 1 tablespoon of sugar, half a spoon of salt, and chicken essence, and mix well.
9
Finished product. Savory, salty, sour, and spicy with a chewy texture, paired with porridge, slurping it up, a bowl is finished in no time.
10
You can make a larger batch at once, put it in a glass jar, store it in the fridge, and it will be fine to eat for three or four days.
11
I made half a jar, and it was finished in two days. Everyone at home really liked it.