The Broken Gold Beach remains as peaceful and beautiful as ever.
Because the weather was so fine, the old lady picked a basketful of small eggplants from the backyard, intending to pickle them into garlic eggplants.
This is a type of pickled vegetable that people in the north love to eat.
Choose small eggplants that are four or five inches long, wash them clean, steam them until soft, cut them open in the middle, and let them dry slightly to remove excess moisture.
Next, crush a lot of garlic, add chopped cilantro and fine salt, and mix well.
Then spread the garlic paste evenly and stuff it into the eggplant.
Finally, find a small earthenware jar, wash and dry it to ensure there is no raw water or oil, and then put the eggplants inside.
Layer eggplant and fine salt, seal and store in a cool, dark place. It will be ready to eat after half a month.
Once marinated, it's a great accompaniment to both porridge and noodles.
People in Xindu prefer light flavors and would definitely not want to eat such pickled vegetables, but in Suijintan, every household comes from the north and their tastes have never changed.
Pickling in late autumn
Continue read on readnovelmtl.com