Salted eggplant with one thing, tastes many times better than usual

In the daily tray of rice, when it comes to water spinach, we must say salted eggplant – those two things always go together like a traditional Vietnamese dish. For Ms. Le Hoang Trang Han (Long Bien, Hanoi), salted eggplant is an indispensable dish in tray home, especially when summer comes.

In addition to the usual way of processing, Ms. Han combined with orchids to salt the eggplant.

“I really like the scent of flowers. Moreover, I researched on medicinal herbs and found that this flower has many health benefits. Eggplant season is also the flower season, so many years ago, my mother soaked eggplant and I would pick it up. flowers in a pickling jar”, she says.

With normal salted eggplant, it’s delicious, but adding the ylang-ylang flower makes it even more mouth-watering. This dish, when salted, is surprisingly fragrant and crispy.

Talking about the secret of processing, Ms. Han adheres to 3 steps: Soak overnight, soak in salt and blanch the ylang-ylang flowers in fish sauce with eggplant to keep for a whole year.

“Country food but it’s addictive for me and my family. My husband used to say that as long as he has a bowl of salted eggplant, he can eat 3 bowls of rice.” she added.

Attractive salted eggplant with jade flowers.

Material

1 kg eggplant

5 ylang ylang flowers

100g spring onion

2 galangal root

2 branches of ginger

1kg granulated salt

500ml vinegar

1 cane stick

10 chili peppers

5 garlic bulbs

350ml delicious fish sauce

20g white sugar

Making

Step 1: The cassava leaves to dry in the sun for about 1 day to hunt again. Next clean, remove the stalk.

Step 2: Put the eggplants in a basin full of water, season with 250g of white salt, 100g of vinegar, 2 ylang-ylang flowers, soak for 5-6 hours or overnight, then take them out, wash and dry.

Step 3: Take 1 branch of ginger, 1 bulb of galangal, chopped, chili de-stemmed, onion toothpicks smashed, ylang-ylang flowers mixed with 150g of salt and 20g of sugar to get a mixture.

Step 4: Put the eggplant in a clean jar, add the above mixture to the top. One layer to another layer of mixture. Finally, add boiling water to cool, use a blister to compress tightly, after 2-3 days, the eggplant will ripen evenly.

Once ripe, you can eat it right away or if you want to store it for a whole year, do this:

Step 1: Take the eggplant out of the jar, wash it with water and dry it.

Step 2: Puree the remaining galangal, ginger, garlic, and chili mixture. Add the remaining ylang-ylang flowers and then boil them in boiling water to kill bacteria and inhibit rapid fermentation.

Step 3: Boil a mixture of fish sauce, 2 tablespoons of vinegar, 10g of sugar, 150ml of water. Pour in galangal, ginger and flower mixture, stir well.

Step 4: Put the eggplant in the jar again, compress it with thinly sliced ​​sugarcane sticks and then cover it. After 3 or 4 weeks, you can enjoy or leave the whole year without fear of spoilage.

Dinh Anh (Photo from NVCC)
According to Vietnamnet