When I was young, my family lived in a yard. Every summer evening, my grandmother would come to the small table in front of the yard with a plate of steamed eggplant and garlic sauce, and the family would eat them one by one quickly. Soft and waxy eggplant with sauce, clear but not dry breeze wrapped in the heat that has set, that is probably the taste of childhood in my memory.

The dish I want to bring to you today is a bit like the eggplant I ate when I was a child, but there is a little difference. So without further ado, start unlocking.

Many girls don't like eggplant, not because it is not delicious, but because it is greasy. But this cold eggplant is different. It is not only simple to make, but also less oily, which is very suitable for summer.

By Huaqing Rouyi Douguo Gourmet Official Certified Talent

Ingredients: purple eggplant, 4 peppers 1 coriander, 30g garlic, 5 cloves of salt, monosodium glutamate, fine sugar, a little red oil and sesame oil. Steps 1, clean the eggplant;

2. Remove the eggplant coat and put it in the steamer;

3. After the water is boiled, steam for about 8 minutes until the eggplant is ripe;

4. In the process of steaming eggplant, chop pepper, coriander and garlic;

5. Tear the steamed eggplant into strips and put it in the refrigerator for about 30 minutes;

6. After taking it out, sprinkle with pepper;

7. Sprinkle garlic;

8. Sprinkle with coriander;

9. Finally, sprinkle salt, monosodium glutamate, fine sugar, red oil and sesame oil on it;

10, mix well and serve. It's very refreshing.

In fact, this dish is really similar to the taste I remember. Now I only go home during the Spring Festival every year. At that time, my home was full of all kinds of food, and it was delicious, but I rarely saw the eggplant in my memory. So I unlocked this cold eggplant myself. I like it too. I hope you like it, too.

Tips eggplant steaming time can be adjusted according to your own preferences; 2, steamed eggplant, must be refrigerated before mixing, so that eating will be refreshing.