Ingredients: 2 eggplant, half garlic, vinegar 1 spoon, soy sauce 1 spoon.

Accessories: sesame oil 1 tablespoon, red pepper 1, onion 1, sugar 1 teaspoon, and a little salt.

1. Wash the eggplant, cut it into two sections, then put it in a sieve and steam it in a steamer for 8 minutes.

2. Next, mash garlic into mashed garlic.

3. Cut the onion into chopped green onion and the red pepper into small pieces.

4. Put chopped green onion, red pepper, soy sauce, aged vinegar, sesame oil, sugar and salt into garlic paste and mix into garlic paste.

5. Take out the eggplant and let it cool. Tear into thin strips after blanching.

6. Then pour the garlic sauce on the torn tomato strips.

7. Just mix well when eating.

Matters needing attention in steaming eggplant

1. Choose eggplant: Choose fresh eggplant with smooth skin and no scratches or damage. Eggplant should be even and heavy, and there is no sign of softening and yellowing.

2. Treatment of eggplant: After washing the eggplant, cut off the stalk at the top, and then cut the eggplant into pieces or cut it in half according to personal preference. If the eggplant is big, you can cut the eggplant into pieces first, and then cut the eggplant into thin slices.

3. Bitterness removal: In order to remove the bitter taste of eggplant, you can sprinkle a layer of salt on the cut eggplant, let it stand for 10- 15 minutes, and then rinse it with clear water. This can remove most of the bitterness.

4, cooking time: eggplant cooking time should not be too long, general cooking 10- 15 minutes. Cooking for too long will cause eggplant to become too soft and lose its taste.

5. Seasoning: Before steaming eggplant, you can add some seasonings according to your personal taste, such as minced garlic, Jiang Mo, chopped green onion, soy sauce and sesame oil. Make eggplant more delicious.