Harvesting Allium chinense and eggplant in the garden | Traditional cooking | Hoang Huong
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After days of harvesting vegetables and tubers from outside, today I will harvest them on my farm and process them. My farm also has many types of green vegetables, but most of them are not ready to be harvested yet, only Allium chinense and eggplant. So today I will harvest Allium chinense and eggplant for processing.
Regarding Allium chinense, after harvesting, the roots will be cut off and washed, the top tubers will be cut separately to make pickled tubers. The method is very simple, just mix Allium chinense with a little sugar. Then put it in a jar and finally add water and close the lid and wait for 3 to 5 days before you can eat. As for the Allium chinense leaves, I will cut one part into small pieces, then add eggs, add a little soup powder and fish sauce and mix well. Then just fry it until it's cooked. This dish is very simple but extremely delicious. As for the remaining part, I will cut it a little longer to make soup. Wait for the pot of water to boil, I will add Allium chinense leaves into the pot, seasoning depending on each person's taste, add eggs and cook together. So I have completed two dishes about Allium chinense.
As for the eggplant, I would cut it into medium sized pieces. Then coat it with crispy flour and fry it. This dish doesn't have any spices, because it tastes best when dipped in chili sauce. Such a simple dish but loved by children. Sometimes I even suspect that the children are just trying to express to the outside that it's delicious to make me happy. But the children denied it, and I believe so too. Because children don't know how to lie, especially when it comes to their attitude towards food, right?
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