How to tear eggplant by hand? Is the eggplant boiled or steamed?

I'd like to share with you the practice of "hand-tearing eggplant", which is called six vegetables by Jiangsu and Zhejiang people and dwarf melon by Guangdong people. It is rich in nutrition and contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. Moreover, there are many ways to eat eggplant, which can be stir-fried or braised in brown sauce. It tastes very delicious. Eggplants can be eaten all year round by hand. When it is cold, they can be eaten after being mixed and still hot. In summer, put it in the refrigerator in advance and take it out when eating, which is a cold dish with porridge. Eggplant is steamed, and it is less oily and healthier. Then, the ingredients needed to tear eggplant by hand are: eggplant, garlic, millet spicy (optional) and shallots; Seasoning: a little salt, chicken essence, sugar, light soy sauce, vinegar, red pepper. Let's share the practice in detail for everyone.

First of all, we prepare the ingredients, a washed purple eggplant, first cut off the root pedicle with a knife, then cut it into 5 cm long sections, then cut it into even eggplant slices with a knife and put it into a pot. 3 millet peppers are cut into Chili rings, 4 garlic slices are flattened first, then cut into minced garlic, and 1 coriander is cut into small pieces and put in a pot. The ingredients are ready. Let's start steaming the eggplant. Add some water to the pot, put it in the grate and cover the lid. After the water boils, put the eggplant on the grate, cover the lid and steam for 5 minutes. After 5 minutes, the eggplant has been steamed soft and cooked, and the skin is slightly wrinkled. Prepare a big basin, take out the grate and pour the eggplant into the big basin, tear it into even strips by hand and let it cool for later use. Then we began to season. In a small pot filled with small materials such as millet pepper and garlic, 2 grams of salt, 1 gram of monosodium glutamate and a little white sugar were added. White sugar was mainly used to freshen up, but not too much. 3 grams of aged vinegar and 5 grams of chili oil, stir well, then pour into a basin filled with eggplant, stir well in the basin to make the eggplant fully tasty, then put it on a plate and serve.

After the steamed eggplant is torn, it can be put in the refrigerator for a while to let it cool thoroughly, which not only allows its moisture to separate out, but also is more suitable for eating in summer. Eggplant must be steamed. If it is not steamed, it will not only taste bad, but also have diarrhea. The condiments of cold salad can be added freely according to personal preference, and anything you want can be added.