When making cold eggplant, first chop the dried red pepper, add the pepper, and fry with salt to make Chili oil for later use. Then, cut the washed eggplant into thick slices, put it in a steamer, air-cool, tear it into strips by hand, sprinkle coriander, chives and red pepper powder on it, and add Chili oil for later use.

2. Method 2:

Ingredients: 500g eggplant and 20g garlic.

Accessories: chives, coriander, semi-red pepper, dried red pepper, sesame, salt, sugar, monosodium glutamate, soy sauce, vinegar, oil and pepper.

Stir-fry dried red pepper into small pieces, add sesame, pepper and a little salt to stir-fry into Chili oil, and let it cool for later use; Cut shallots and shallots into small pieces; Chopped red pepper.

Cut the washed eggplant into thick slices and steam in a cage for 25 minutes.

It is enough to poke it gently with chopsticks and feel soft.

The practice of cold eggplant step 44. After cooling, tear it into strips by hand and put it on a plate.

Sprinkle coriander, chives and minced red pepper on eggplant; Mash garlic with a little salt, add vinegar, soy sauce, sugar, monosodium glutamate and appropriate amount of Chili oil to make a sauce and pour it on eggplant. It is best to stir evenly after refrigeration, and the taste is better.

3. Method 3:

Ingredients: 2 eggplant, garlic, onion, soy sauce.

Slice the eggplant and cook it in a pot.

Load the plate.

Stir-fry shallots and garlic in a frying pan and season with soy sauce.

Just pour the seasoning on the eggplant.