1, cut strips: eggplant washed and de-tipped, along the edge of the cut off a piece of the cut side down, cut into 1 cm pieces, and then cut into long strips;
2, rolling knife block: kitchen knife upright eggplant on the first diagonal slash, the cut side up, cut, roll, cut cycle;
3, cutting: eggplant, remove the head, cut the middle, cut into strips and then put the flat and then cut into dices.