Pickled pepper, eggplant and bean paste

Overview

How to cook Pickled pepper, eggplant and bean paste at home

Tags

• preparing meals
• dried eggplant
• garlic cloves
• natto
• tea seed oil
• white sugar
• wine
• red pepper
• salt

Ingredients

Steps

1. 1 Natto,

   

2. 2 Dried eggplant,

   

3. 3 Garlic cloves

   

4. 4 Chop into pieces,

   

5. 5 Red pepper,

   

6. 6 Chop into pieces,

   

7. 7 Put the chopped chili and garlic into the natto basin.

   

8. 8 Put well salt and sugar,

   

9. 9 Put high alcohol,

   

10. 10 Mix well,

    

11. 11 Then add the dried eggplant,

    

12. 12 Pour in tea oil.

    

13. 13 Mix well.

    

14. 14 Then put the mixed pickles into the jar, cover the jar and seal it.

    

15. 15 Fill the edge of the altar with water to seal it, and open the altar after a month. It can be left for a year before it goes bad, so you can eat it as often as you like. This is my pickled pickle.