Steps and ingredients for pickled leeks and eggplant

Have you ever eaten pickled leek and eggplant? This is the most common home-cooked dish in our hometown. It has the aroma of leek and the soft and glutinous taste of eggplant, which is very appetizing and goes well with rice. I will write down the method of pickled leek and eggplant later. Friends who are interested can learn to make it by themselves.

How to make pickled leeks and eggplant

1. Preparation of pickled leeks and eggplant

When you pickle leeks and eggplants at home, you don’t need to use too much. Just prepare one kilogram of long eggplant, a handful of leeks and an appropriate amount of table salt.

2. Processing of pickled leeks and eggplant materials

Wash the prepared leeks with clean water, then drain and cut into small pieces for later use. Wash the long eggplants with clean water, then cut them in the middle, cut them into small pieces, and put them directly into the steamer for steaming. It takes about half an hour to steam them.

3. Specific methods of pickled leeks and eggplants

Take out the steamed eggplant, let it cool down and put it in a small pot for pickling. Add edible salt and mix well. Then remove the moisture from the pickle. Then put the chopped leek into the eggplant and start pickling after mixing well. It takes about twenty-four hours and the pickled leek and eggplant will be tasty. When you want to eat it, take it out and put it on a plate. Add appropriate amount of sesame oil and mix well to enhance the flavor. Then you can start eating.

4. Precautions for pickled leeks and eggplants

When pickling leeks and eggplants, be sure to remove the moisture, otherwise it will affect the taste of the eggplant. In addition, the leeks and eggplants should be stored in the refrigerator after pickling. Do not bring in raw water when eating. The storage time should not exceed ten days, otherwise it will deteriorate and can no longer be eaten.