Accessories: 50g of cucumber

Seasoning: 15g of chili oil Salt 4g of monosodium glutamate 2g of sesame paste 10g of bean paste 5g of sesame seeds 5g of pickled peppers 10g of parsley 15g of scallions 5g of garlic 5g of each moderately

Eggplant puree mixed with the potatoes

1. will be the eggplant to remove the tip, peeled washed;

2. potatoes with the eggplant on the pot steamed, and the potatoes mash in a plate of the dish. p>

2. potatoes, with the eggplant on the pot steaming, eggplant mashed into a puree in the plate, potatoes peeled and cut into small dices sprinkled on the eggplant puree;

3. cucumber washed, cut into julienne;

4. cilantro choose to wash, cut into pieces;

5. pickled peppers, scallions are cut into thin julienne, garlic pounded into the puree;

6. sesame seed paste, soybean paste, monosodium glutamate, salt, a little water to blend into a sauce, and a little water to make a sauce. Mix with sesame sauce, bean paste, monosodium glutamate, refined salt, and a little water to form a sauce, and pour it on the eggplant puree;

7. Mix the shredded green onion, shredded pickled pepper, shredded cucumber, and chopped cilantro, and put them around the eggplant puree;

8. Pour the garlic puree on the eggplant puree, and then sprinkle cooked sesame seeds and drizzle with chili oil to serve.

For more information on mashed eggplant with potatoes, see Mint.com Food Library/shiwu/qienibantudou