Category: Shandong cuisine, hemostasis conditioning, anti-aging conditioning, peptic ulcer conditioning, gastritis conditioning.

Seasoning: garlic 100g, soy sauce 10g, salt 3g, vinegar 5g and sesame oil 5g.

Third, the taste of the dish: the eggplant is soft and rotten, the taste is spicy and sour, and the garlic is rich and attractive.

Fourth, the production process:

1. Peel eggplant, shred by hand, steam in a cage, and plate;

2. Peel garlic, wash it and mash it for later use;

3. Mix garlic paste with soy sauce, salt, monosodium glutamate, vinegar and sesame oil to make garlic juice, and serve with eggplant.