condiments
Eggplant (purple skin, long) 2.
condiments
garlic
5 petals
coriander
1 root
white sesame
1 tablespoon
pepper
1/4
green pepper
1/4
vegetable oil
2 tablespoons
Cooking wine
1 Xiao
sesame oil
1 spoon
salt
1 spoon
chicken essence
1 teaspoon
Mashed garlic eggplant's approach
1.
Prepare the required materials
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2.
Wash the eggplant and cut it in half from the root (don't cut it off)
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3.
Put salt in clear water and soak eggplant 10 minute.
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4.
Then put it on a pot, steam it with boiling water for 10 minutes until it is cooked, take it out and let it cool.
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5.
Stir-fry white sesame seeds in a pot for later use.
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6.
Clean green pepper and cut into powder, and cut coriander into powder.
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7.
Peel and wash garlic, put it in a bowl and add a little cooking wine.
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8.
Be mired in mud
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9.
Cut the steamed eggplant into long strips
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10.
Put it on the plate.
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1 1.
Add garlic, coriander powder, salt, chicken essence, white sesame seeds and sesame oil.
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12.
uniform mixing
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13.
Heat the vegetable oil in the pot, stir-fry the green pepper and red pepper slightly.
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14.
Pour it on the eggplant.
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15.
Mix well and marinate for 5 minutes.
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Mashed garlic eggplant finished product map
Cooking tips
You can put it in the refrigerator and take it out when you eat. Frozen eggplant tastes better.