Salted Eggplant
Ingredients: 1kg eggplant (choose medium-sized ones), 1 small ginger, garlic, unsalted sea salt.
– Leave the eggplant whole and let it dry in the sun for about 3-4 hours until it shrinks slightly.
– Cut off the stem but make sure not to cut too close to the flesh of the eggplant.
– Soak the eggplant in salty water to remove the resinous substance about 2-3 times until the soaking water becomes dark, then drain the eggplant. Soaking the eggplant like this will eliminate any toxins and resin.
– Boil water to about 40ºC, dissolve 1 teaspoon of sugar, 1 teaspoon of salt to create a salty and sweet taste, then pour it into the jar until the eggplant is fully submerged.
– Leave the garlic with its skin on and lightly crush it. After cleaning, lightly crush the ginger and place it on top. Finally, use a bamboo mat or a small plate to press down the eggplant, or you can use a small dish instead.
– In the summer, the eggplant is ready to eat after 2-3 days of salting. Do not leave the eggplant in the jar for too long, or if the water and the eggplant turn white and foamy, it will be toxic.
Salted Eggplant Salad
Ingredients: Eggplant, garlic, chili, fish sauce, sugar, vinegar…
– Add 1 teaspoon of sea salt to the eggplant, gently squeeze it with your hand and let it sit for about 10 minutes.
– Rinse the eggplant thoroughly with boiling water and let it cool.
– Place the eggplant in a bowl, add vinegar, peeled and crushed garlic, finely chopped chili, monosodium glutamate, a little fish sauce, and a teaspoon of sugar, then mix well.
– With salted eggplant salad, it can be eaten after a few hours.
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