Name: Pickled eggplant
Total time: 30 min
Yield: 2
Ingredients: Branch; Cheongyang red pepper; Soy sauce 1cup; Water 3cup; Vinegar 1/2cup

10K Recipe

Pickled eggplant

It is a pickled eggplant that is good for the body and tastes good.

2 serving

Within 30 minutes

흥왕리소녀

Ingredients

Branch
Cheongyang red pepper
Soy sauce

1cup
Water

3cup
Vinegar

1/2cup

Cooking Steps: STEP 1/9

Prepare peppers and eggplants.

STEP 2/9

Mix Cheongyang red pepper and regular red pepper and cut them sideways. Please prepare eggplants by cutting them into bite-sized pieces.

STEP 3/9

Based on the paper cup, if the soy sauce is one cup, the water is 3 cups 1:3. Prepare only 2/1 1/2 cups of vinegar when there is 1 cup of soy sauce. (It doesn't matter if you cut down on the vinegar or add more.) The ratio of soy sauce and water is not too salty or too bland! I think it suits my taste.

STEP 4/9

Add soy sauce, water, and vinegar

STEP 5/9

Bring it to a boil.

STEP 6/9

The glass bottle for pickles has been disinfected in advance. As many of you know, flip it over in boiling water, sterilize it, and prepare it.

STEP 7/9

Put the prepared ingredients eggplant and pepper in the glass bottle.

STEP 8/9

And add the prepared sauce. I poured boiling soy sauce water uncooled.

STEP 9/9

It's done.

After 24 hours, I opened the lid and it looks delicious because the soy sauce permeated the peppers and eggplants. The spicy smell of Cheongyang red pepper and the sour smell of vinegar make your appetite explode.