In the hot summer, the heat is pressing, and many people will lose their appetite. At this time, it is the most timely to have a plate of "cold eggplant" that is cool and cool, sour and appetizing. The following is' the practice of cold sauce eggplant', for your reference only!

1. Stir-fry dried red pepper into small pieces, add sesame, pepper and a little salt to stir-fry into Chili oil, and let it cool for later use; Cut shallots and shallots into small pieces; Chopped red pepper;

2. Cut the washed eggplant into thick slices and steam in a cage for 25 minutes.

3. It is enough to poke with chopsticks and feel soft.

4. After cooling, tear it into strips by hand and put it on a plate.

5. Sprinkle coriander, chives, red pepper powder and soy sauce on the eggplant;

Mash garlic with a little salt, add vinegar, soy sauce, sugar, monosodium glutamate and appropriate amount of Chili oil to make a sauce and pour it on eggplant.

It is best to stir evenly after refrigeration, and the taste is better.

skill

1. If it is pollution-free eggplant, it is better not to peel it, it will be more nutritious.

2. Add some salt when mashing garlic, it won't splash everywhere, and the taste will be better.