When I was a child, every summer, I ate the most dishes are cold eggplant, sugar tomatoes, shoot cucumber these. These dishes are refreshing and appetizing to eat, easy to do, especially popular in the summer. Cold eggplant is one of my favorite cold dishes since I was a kid. After steaming, the eggplant becomes particularly soft and sticky, and after cooling, it is poured with a variety of seasoning sauce and slightly mixed well before serving. One bite of this dish is so refreshing and appetizing that your appetite is immediately whetted and you can finish a large plate of it alone. The following, the first: steamed eggplant to steam the eggplant to cool, 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 onion. Step 2: clean the eggplant, and then cut into long strips, as shown.

Step 3: Place the eggplants in a steamer and steam over high heat for 10 minutes, until soft and ripe, then remove and allow to cool. Step 4: Finely chop the red chili, green chili, scallions and garlic separately and set aside. Step 5: Pour a moderate amount of oil into the pot, when the oil is hot, put the garlic into the pot and sauté the flavor, then put the red pepper and green pepper into the pot and sauté 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 and poured onto the eggplant strips, then sprinkle a few chopped scallions, you can serve and start, super appetizing oh.

Second: Eggplant with Garlic MudThis is a more classic way to mix eggplant. When steaming the eggplant, a little trick is applied to make the good eggplant bright in color and look appetizing. 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. Long eggplant 2, garlic moderate, shallots moderate. Step 2: clean the eggplant, and then cut into 10 cm long sections, and then cut from the center, as shown in the picture. Step 3: Take a clean pot, pour half of the pot of water into it, then put in 2 tablespoons of white vinegar, and then stir well. Next, put the cut eggplant into the basin and soak it for 3-5 minutes. (Soaking in white vinegar water will prevent the eggplant from discoloring, which is the first great tip.)

Step 4: Boil water on the pot and arrange the eggplants, skin-side up, on the cage drawer, as pictured. (The skin of the eggplant does not come into contact with the cage drawer, as well as preventing discoloration, which is the second best trick.) Step 5: Steam over high heat for 7-8 minutes, then uncover and remove the steamed eggplant to cool. (The steaming time depends largely on the size of the eggplant. If the eggplant is bigger, steam it for a little longer in moderation.) Step 6: While the eggplant is steaming, mash the garlic into garlic paste and set aside. Step 7: Tear the cooled eggplant into strips as shown. Step 8: Put the garlic paste into the eggplant, then add ? tsp salt, 1 tsp soy sauce, 1 tsp balsamic vinegar, a little chicken essence, ? tsp sugar, a few drops of sesame oil, a little chopped scallion in turn and mix well.

A few more words:

1. Try to pick eggplants with full and smooth skin that are relatively tender.

2, like to eat spicy friends, you can put some more chili, the flavor is better oh.