Method 1 of cold eggplant:
1. Material: long eggplant
2. Peel the eggplant, wash it, put it in a steamer, and steam it for about 10 minute (the whole eggplant can be steamed to prevent it from absorbing excess water, and chopsticks are easy to puncture, indicating that it is cooked).
Step 3 let the steamed eggplant cool
4. The eggplant is torn into long strips and put on a plate.
5. Add chopped green onion, sesame oil, cold soy sauce, salt and sugar and mix well (red is medlar, which is for decoration, and spicy food can be changed into red pepper).
Exercise 2:
1. 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;
2. Cut the washed eggplant into thick slices and steam in a cage for 25 minutes.
3. It is enough to poke with chopsticks and feel soft.
4. After cooling, tear it into strips by hand and put it on a plate.
5. Sprinkle coriander, chives and red pepper powder on the 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.
Tips:
1. If it is pollution-free eggplant, it is better not to peel it, it will be more nutritious.
2. Add some salt when mashing garlic, it won't splash everywhere, and the taste will be better.
Method 3:
1. Material: eggplant, garlic cloves and chopped pepper.
2. Cut the eggplant into sections.
3. Peel and chop garlic.
4. Steam the cut eggplant for 15 minutes.
5. Mix a bowl of juice with chopped pepper, sesame oil, vinegar, chicken essence, sugar, soy sauce and salt.
6. Pour out the steamed eggplant and pour in the prepared juice.