Pickled eggplant is a familiar side dish in every meal of Vietnamese families. Accordingly, 2 quick pickled eggplant making methods are also quite simple and do not take much time for housewives to refer to.
Crispy white quick-fried eggplant
Fresh eggplant when bought needs to be washed, cut off the stems and then slice thinly or split in half, three. Soak in a bowl of cold water mixed with a little salt and vinegar for 15 minutes to remove astringent resin and keep the color bright white. Then take it out and drain.
Prepare soaking water including boiled and cooled water, sugar, salt, vinegar, garlic and chili slices. Put the eggplant in a large bowl and mix well before pouring water into soaking, use a small plate to gently press to submerge the water. After half a day, when the eggplant pieces have absorbed enough mild sweet and sour taste, you can enjoy it with a bowl of hot rice and cool vegetable soup.
Ca phao muối xổi mắm tôm
This method will bring a rich flavor and spiciness for pickled eggplant with instant shrimp paste. After preliminary processing, eggplant needs to be mixed directly with a mixture of shrimp paste, sugar, chili powder, minced garlic, crushed ginger and lemon juice.
Use your hands to gently squeeze to make the spices evenly stick to the surface of each piece of eggplant. Soak for about 30 minutes for the ingredients to blend harmoniously with salty, sour, and spicy spices, very suitable for serving with boiled meat dishes or mixed vegetable soup.
A note that housewives need to pay attention to is to choose eggplants that are medium to medium-sized, with a glossy skin to avoid being hardened or with many seeds. Lightly salted eggplant should only be made in just enough amounts to eat during the day, if leftovers, it needs to be stored in the refrigerator to maintain crispness and avoid being too sour.
