Mary flinches when she thinks of the smoky kitchen. She orders takeout every day, but she is really not too worried about the sanitary conditions. After all, there are a lot of news about the mess of takeout now. There is no way to take delivery on weekdays, and I still eat takeout all day with my family. I am afraid this body is really unbearable. Therefore, in the hottest summer, most people in Beijing are noodle-makers, and then they are served with two or three small cold dishes to relieve summer heat and stimulate appetite. It is cooler and more comfortable to eat without sweating in the kitchen with a spatula. After all, after working in the kitchen for more than an hour to cook a table dish on a non-hot day, they have no appetite to eat, let alone such hot weather.

A small cold dish that my family cooks every summer is mashed garlic eggplant in old Beijing. I remember that in the summer when I was a child, my mother often steamed a pot of eggplant, and everyone rushed to eat it when it was served at one end. It was definitely the most memorable memory of childhood food. Mashed garlic eggplant used to be cooked in a steamer, but actually it can be cooked in a rice cooker. Let's take a look!

mashed garlic eggplant

Ingredients: long eggplant, garlic, salt, sesame sauce, soy sauce, vinegar

Practice: 1. Wash the long eggplant, depending on how many eggplants you want to make. If a family stutters three to four long eggplants this big, it will be enough.

2. Cut the eggplant in the middle, and then cut it into long strips. Because it is to be put in an electric cooker, the strips are short. If it is put in a steamer, longer strips are also acceptable.

3. Put a proper amount of water into the rice cooker, and put the cut eggplant in the grate of the rice cooker, and don't pile it up.

4. If the cooking function is selected in the rice cooker, the power can be turned off in 2 minutes. It's best to steam the eggplant early in the morning, after all, you can eat it after cooling.

5. To prepare the sauce, mix a proper amount of sesame paste, soy sauce, salt and vinegar together, then pour in appropriate water, and finally stir in the chopped garlic.

finally, pour the prepared sauce directly on the steamed and cooled eggplant, and you can eat it. Soft eggplant mixed with a fragrant sesame sauce and garlic paste is simply the most suitable appetizing cold dish in summer. A large plate of eggplant looks too much, and you feel that you can't eat enough. And the method is super simple, almost without any difficulty. It's a lazy dish that doesn't need to study in metropolis. Would you like a plate?