A favorite dish during the summer months is gazpacho, a refreshing and quick way to make gazpacho a hit during the hot season. ? In the past, my father loved to make cold garlic eggplant at home. After steaming the eggplant and tearing it into thin strips, he popped the chopped green onion in hot oil and threw it on the eggplant while it was still hot. The squeaky sound of the eggplant is the fresh flavor of the eggplant.

Ingredients and details

Eggplant moderate amount of garlic moderate amount of cooking oil moderate amount of salt moderate amount of pepper moderate amount of green onions moderate amount of soy sauce moderate difficulty simple time 45 minutes taste garlic process mix

Practice Steps

1.

Eggplant washed, cut open the pot to steam.

2.

Steamed eggplant cooled and cut into thin strips with chopsticks.

3.

Cut the small green onions into scallions.

4.

Smash the garlic into a paste, then pour 1/2 tablespoon of soy sauce and mix well.

5.

When the oil in the pot is hot, add the peppercorns, scallions, and the right amount of refined salt to burst.

6.

Pour the green onion oil on the eggplant strips while it is still hot, and according to personal preference, pour the garlic paste on the eggplant strips and mix well.

Warm tips

1, long eggplant steamed when steamed, preferably soft.