Cool the steamed eggplant, pour a bowl of hot and sour appetizing sauce, especially appetizing.
Specific production method
Step 1: Prepare the ingredients. 2 long eggplants, garlic, 1 red pepper, 1 green pepper, green onions.
Step 2: Clean the eggplant, and then cut into long strips, as shown.
Step 3: Place the eggplant in a steamer and steam over high heat for 10 minutes until the eggplant is tender and ripe, then remove and allow to cool.
Step 4: Mince the red chili, green chili, scallions and garlic and set aside.
Step 5: Pour in a suitable amount of oil into the pan, when the oil is hot, put the garlic into the pan and stir-fry to get the flavor, then put the red chili and green chili into the pan and stir-fry evenly.
Step 6: Add 2 tablespoons of soy sauce, half a tablespoon of salt, 3 tablespoons of balsamic vinegar, 1 tablespoon of sugar, a little chicken essence, a little sesame oil to taste. Turn off the heat when the sugar and salt melt.
Step 7: When the sauce is cooled, pour it on the eggplant strips, and sprinkle a few chopped scallions on it, then serve it on the table and start it, it is super appetizing.
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To teach you the two cold practices of eggplant, refreshing appetizing, a person can eat a big plate
To teach you the two cold practices of eggplant, refreshing appetizing, a person can eat a big plate
The second: eggplant with garlic mud
This is a more classic eggplant mixing method. When steaming the eggplant, a little trick is used to make the good eggplant bright color, which looks like people's appetite doubled. In addition, the whole process did not put cooking oil, only a few drops of sesame oil when mixing, eating is very refreshing and delicious.
Specific production method
Step 1: Prepare the ingredients. 2 long eggplants, garlic, green onions.
The second step: clean the eggplant, and then cut into 10-centimeter-long segments, and then cut from the middle, as shown.
Step 3: Take a clean pot, pour half of the pot of water, then put 2 spoons of white vinegar, and then stir well. Next, put the cut eggplant into the basin and soak it for 3-5 minutes.
Step 4: Bring boiling water to a boil and arrange the eggplants, skin side up, on a cage drawer.
Step 5: Steam over high heat for 7-8 minutes, then uncover and remove the steamed eggplant to cool.
Step 6: While the eggplant is steaming, mash the garlic and set aside.
Step 7: Tear the cooled eggplant into strips as shown.
Step 8: Put the garlic paste into the eggplant, and then add half a spoon of salt, 1 spoon of soy sauce, 1 spoon of balsamic vinegar, a little chicken essence, half a spoon of sugar, a few drops of sesame oil, a little chopped scallions in turn and mix well.