Buzz
Pickled spicy chili eggplant is the latest craving among homemakers. The recipe is incredibly simple, so give it a try!
Ms. Nguyen Hoang Quyen, an office professional at the State Bank on Ba Trieu Street (Hai Ba Trung, Hanoi), shares her recipe for pickled spicy chili eggplant, earning almost 2 million a day. With crocodile prices at just 25,000 VND/kg during the season, coupled with expenses for fish sauce, chili, garlic, plastic bottles, and labor, she still manages to make a profit of nearly half. Check out her formula!
1. How to Make Pickled Spicy Chili Eggplant
Ingredients for making pickled spicy chili eggplant:
- Fresh green eggplants: 300g;
- Regular fish sauce: 300ml;
- Boiling water, cooled: 50ml;
- Garlic: 2 bulbs;
- Thai bird's eye chilies: 7-8 pieces;
- Clean salt, sugar, glass jar.
Choose moderately ripe crocodile, not too young or too old.
Steps to make pickled spicy chili eggplant
Step 1: Clean the eggplants. Then use a knife to peel off the tough outer skin. For a quicker infusion, score the eggplants into 4 pieces with a knife to allow the fish sauce to penetrate faster. After peeling each eggplant, immediately immerse it in a basin of water with a pinch of salt to prevent discoloration. Soak the eggplants in saltwater for about 1 hour to reduce their acidity.
Peel to make pickled spicy chili eggplant
Step 2: Pour the eggplants into a basket, rinse them thoroughly with cold water several times. Boil a pot of water and pour it over the eggplants in the basket, quickly lifting them out to prevent overcooking, and let them drain. Sterilize a glass jar by rinsing it with boiling water and letting it dry. This way, the eggplants will not float when soaked in fish sauce.
Step 3: For this method of making pickled spicy chili eggplant, pour 300ml fish sauce into a clean pot, add sugar, then place it on the stove and bring it to a boil. Rinse the Thai bird's eye chilies, remove the stems, and slice them. Peel the garlic and slice it or leave it whole. Arrange the eggplants in the jar, interspersed with garlic and chilies to allow the spicy flavor to permeate each eggplant. Then pour the boiled fish sauce to cool into the jar, seal tightly. About 3 days after the spices have infused into the eggplants, you can enjoy the deliciously tangy and spicy pickled spicy chili eggplant.
Finished product of the method of making pickled spicy chili eggplant
Method 2: How to Make Pickled Spicy Chili Eggplant 2
Ingredients for making pickled spicy chili eggplant 2:
- Fresh green crocodile meat: 600g;
- High-quality fish sauce: 500ml;
- Filtered water: 150ml;
- Garlic: 5 bulbs;
- Chili: 12-15 pieces;
- Salt: 2 teaspoons.
Steps to make pickled spicy chili eggplant 2
Step 1: Cleanse the eggplants and peel them. Then immerse the eggplants in saltwater for about 30 minutes to remove the eggplant's plasticity. Afterward, lift the eggplants out and quickly dip them in boiling water; this prevents them from floating. Then, lift the eggplants and let them drain.
Step 2: Clean the chilies, removing the stems. Peel the garlic, leaving it whole or slicing it according to your preference.
Step 3: Pour fish sauce and filtered water into a pot, heat it on the stove for about 2 minutes, then add the chilies and garlic. Afterward, remove from heat to let the fish sauce-chili-garlic mixture cool completely. You can add a little sugar to the soaking liquid to soften the taste.
Step 4: Prepare a glass jar with a tight-fitting lid, sterilize it with boiling water, and let it drain. Then arrange the eggplants in the jar and pour the cooled fish sauce mixture in, making sure the liquid covers the eggplants. Seal the jar tightly and let the eggplants soak for about 4 - 5 days, allowing them enough time to absorb the flavors. Retrieve and enjoy. With this pickled spicy chili eggplant recipe, give it a try for your family or venture into it for business.
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