When I was a child, every summer, the most common dishes I ate were cold eggplant, tomatoes mixed with sugar and cucumbers. These dishes are refreshing and appetizing, simple to make, and especially popular in summer. Cold eggplant is my favorite cold dish since I was a child. After the eggplant is steamed, it becomes particularly soft and waxy. After cooling, pour all kinds of sauces and serve with a little stirring. Take a bite, it's refreshing and appetizing, and I feel my appetite open immediately. One person can eat a big plate. Next, the first line: steamed eggplant, steamed eggplant to cool, topped with a bowl of hot and sour appetizing juice, especially appetizing. The first step of the specific production method: prepare the ingredients. 2 long eggplants, appropriate amount of garlic, red pepper 1, green pepper 1 and chives. Step 2: Clean the eggplant and cut it into long strips, as shown in the figure.

Step 3: put the eggplant in a steamer, steam it for 10 minute on high fire until it becomes soft and mature, and take it out to cool. Step 4: Cut red pepper, green pepper, shallot and garlic into powder for later use. Step 5: Pour the right amount of oil into the pot. When the oil is hot, stir-fry the minced garlic in the pot to give a fragrance, and then stir-fry the red pepper and green pepper evenly in the pot. Step 6: Add 2 tablespoons of soy sauce, half a spoonful of salt, 3 tablespoons of balsamic vinegar, 1 spoonful of sugar, a little chicken essence and a little sesame oil to taste. Turn off the heat when the sugar and salt melt. Step 7: After the juice cools, pour it on the tomato strips, sprinkle with a little chives and serve. Super appetizer.

The second way: mashed garlic eggplant This is a classic eggplant mixing method. When steaming eggplant, a small coup was used to make the eggplant bright in color and make people's appetite double. In addition, no cooking oil was put in the whole process, and only a few drops of sesame oil were put when stirring, which was very refreshing and delicious. The first step of the specific production method: prepare the ingredients. Long eggplant, garlic and leek. Step 2: Clean the eggplant, then cut it into 10 cm long sections, and then cut it from the middle, as shown in the figure. Step 3: Take a clean basin, pour half a basin of water, then add 2 spoonfuls of white vinegar and stir well. Next, put the cut eggplant into the pot and soak it for 3-5 minutes. Soaking in white vinegar can prevent eggplant from discoloring, which is the first coup. )

Step 4: put water on the pot and put the eggplant skin up on the steamer, as shown in the figure. (Eggplant skin can also prevent discoloration without touching the steamer. This is the second coup. Step 5: Steam over high fire for 7-8 minutes, then open the lid and take out the steamed eggplant to cool. (The steaming time mainly depends on the size of eggplant. If the eggplant is big, steam it for a while. Step 6: When steaming the eggplant, mash the garlic into garlic for later use. Step 7: Tear the cooled eggplant into strips, as shown in the figure. Step 8: Put the garlic paste into the eggplant, then add half a spoonful of salt, 1 spoonful of soy sauce, 1 spoonful of balsamic vinegar, a little chicken essence, half a spoonful of sugar, a few drops of sesame oil and a little chopped green onion in turn and mix well.

Say a few more words:

1, try to choose eggplant with full smooth skin and tender skin.

2, like to eat spicy friends, you can put some pepper, taste better.