1. Wash the eggplant, peel it, cut it into small rectangular strips, sprinkle with refined salt, soak it in cold water to remove the brown color, take it out, put it in a bowl and steam it in a steamer, take it out Let dry in cold water.

2. Peel off the garlic coating, wash it, smash it with a knife, add a little salt, and chop it into minced garlic.

3. Put the sesame paste in a small bowl, first add cold water and stir, while stirring, slowly add the cold water. When it becomes a thin paste, add refined salt, monosodium glutamate, minced garlic, sesame oil, and rice vinegar and mix well. Pour evenly onto the cooled eggplant strips and mix well. 1. Wash the eggplant, remove the stems, and cut into cubes of about 3 cm.

2. Place the garlic on the cutting board, chop the pineapple, and mince the ginger.

3. Put the wok on high heat, pour in the sesame oil and heat it, add the minced ginger and sauté until fragrant, then pour in the dried smoke of the eggplant cubes, add soy sauce, sugar, balsamic vinegar and minced garlic and heat it , add sesame paste and MSG, mix well and serve. Features:

It has the aroma of soy sauce, oil, spicy garlic, acetic acid, and sweet sugar. It combines fresh, fragrant, sour, spicy, and sweet flavors and is suitable for people in various situations. 20 grams of sesame paste, 5 grams of salt, 10 grams of garlic (white skin), 5 grams of sesame oil, 5 grams of vinegar, 2 grams of MSG

Features of eggplant mixed with sesame sauce:

Light and delicious.