The way to salt eggplant is crispy and delicious, without browning
Many housewives want to make a jar of white, crispy salted eggplants for family meals, so try the “secret” below.
Ingredient
300g eggplant (white or purple eggplant is fine); 2 cloves of garlic; 1 chili; 1 branch of ginger; 1/2 small cup fish sauce; 1/2 cup sugar; 1/4 cup salt; 1.5 small cups of vinegar.
How to choose eggplant
Choose eggplants with fresh stems, free of borers, avoid choosing withered eggplants because when soaked in fish sauce, they will not be crispy and delicious.
There are many types of eggplant, but you should choose small eggplant with white skin because it will be crispy, delicious and absorb the flavor more easily. To buy eggplant with the best quality, you should buy it at reputable stores, supermarkets, and markets.
Preliminary treatment
When buying eggplants, cut off the stems so they don’t turn dark. Prepare a basin for water, a little salt, and a little vinegar, stir well to soak the eggplants. Then, you split the eggplant in half and soak it for about 4 hours, then take the eggplant out, rinse with clean water and drain.
Peel the garlic, remove the stems from the chili, then put the garlic and chili in the blender, puree or chop finely with a knife.
Peel the ginger, wash it and cut it into bite-sized pieces, about 2 inches long.
Soak eggplant
Put into the pot 1/2 cup of fish sauce, 1/2 cup of sugar and 1 cup of vinegar.
Put the pot on the stove, turn on low heat until the sugar dissolves, season to taste, then turn off the stove and let the mixture cool.
When the eggplants are drained, put them in a glass jar, then add ginger, garlic and chili and mix well.
Once the fish sauce has cooled, add the fish sauce and then use a clean fork to compress the eggplant until it’s submerged in water and let it sit for about 2 days until the eggplant is ready to eat.
After 2 days, you take the eggplant and put it on a plate that is just enough to eat. For the rest, you still use a clean plate to compress the eggplant and put the jar of eggplant in the refrigerator to eat gradually. Eggplant soaked as above will have a sweet and sour taste, crunchy and delicious.
Eggplant eaten with shrimp paste, jute crab soup and boiled meat will be a waste of rice.
