How to make sweet and sour salted eggplant – a delicious summer food

Enjoying crispy sweet and sour salted eggplant pieces, rich in garlic and galangal flavors served with crab soup is great, especially on hot summer days.
With how to make sweet and sour eggplant In the following, you can prepare a delicious dish “bring rice” by yourself in hot summer meals.

– Salted tomato ingredients: 1 kg eggplant, 2 garlic bulbs, 1/2 galangal root, about 10 chili peppers, chili sauce, white sugar, vinegar, fine salt, rice water. – Steps to perform: + Buy the eggplant to pick up the stalk, cut it in half or three and soak it in salt water so it doesn’t darken, after about 20 minutes, take it out and continue to put it in water to wash the rice and soak it for another 2-3 hours. The process of soaking in salt water and water to wash the rice so that the eggplant will both release plastic, not blacken, and release toxins available in the fruit. + Preliminary preparation of other ingredients: galangal peeled, washed, half cut only half, then cut into small pieces and then crushed with peeled garlic and chili. If you don’t have a blender, you can finely chop them as small as possible. Pay attention to the amount of chili peppers added, so just eat, don’t make it too spicy, it will lose the taste of the pickled tomato dish. + Prepare the brine: Add 1/2 bowl of white sugar rice, 1 bowl of chili sauce rice, 3-4 tablespoons of white vinegar, 1 tablespoon of table salt, 3 tablespoons of boiled white water to cool, and mix well until smooth. sugar and salt dissolved. Taste is good, but you need to remember to add more sweet and sour taste to salt and eat. Pour the previously ground chili, galangal, and garlic mixture into the mix, seeing that this brine is a bit thick, not too thin or too thick. + Put the eggplant in a bowl of salted water, mix well and let it sit for about 5 minutes. Then turn it again and put it in the refrigerator, after half a day it is ready to eat. The finished product is pickled curry Crispy, eye-catching color, with enough sweet and sour taste of sugar, vinegar and very characteristic aroma of garlic and galangal. This dish is also very delicious with crab soup or white rice, which is a favorite dish from children to adults. has the effect of stimulating digestion, helping to eat more delicious, supplementing microorganisms for the digestive system and a large amount of fiber to help avoid diseases such as constipation, hemorrhoids … Invite readers to watch the video “Chaosing the tray of 1 million dishes with only a few dishes, not including rice and sticky rice”. Source: VTV TSTC. However, eggplant also contains a toxin solanin, which is available in tubers and legumes. If not cooked, this amount of solanin is even higher, so salted eggplant, especially with a short salting time, is even more advised not to eat too much. So, when salting, to be safer, you absolutely do not skip the steps of soaking the tomatoes as above to ensure less toxins in the eggplant. Besides, pregnant women, people with a history of heart disease, kidney disease, liver disease, gastritis are also advised not to eat salted eggplant.