Three or four long eggplants (three people)

A number of coriander (according to their own liking)

Garlic half head

Seasoning: sesame sauce; Raw soy sauce; Vinegar; Salt; Sugar (all according to taste)

Production step

Wash the eggplant and peel it if it feels old.

Slice with oblique knife

Spread on a steamer and steam on fire 15- 18 minutes (according to the amount of eggplant)

Turn off the fire and let it cool. Pick it up in a big bowl and roll it into tomato paste with chopsticks. If you want to eat something cooler, put the steamed eggplant slices in a stainless steel basin and sit in a large cold water basin to cool down.

Wash coriander and cut into sections; Crush garlic cloves

A little sesame paste is mixed with a little boiled water and made into a thick paste.

Put garlic paste, sesame paste, soy sauce, vinegar, salt and sugar into tomato paste and mix well (you can also add various sauces according to your own taste).

Add coriander (if you like it, you can put it if you don't like it)