Main ingredient: long eggplants (two)

Supplement: minced garlic (? tael)

How to make it:

1. Eggplants are threaded through the root with bamboo chopsticks, and rotated over the fire to grill.

2. Beware that the eggplants sometimes spew hot air while grilling.

3. Grill the eggplant until the skin is wrinkled and the inside of the eggplant is soft.

4. Leave the grilled eggplant to cool and remove the skin.

5. After removing the skin, there will be hard texture in places that are not roasted, so they should be removed.

6. Tear the eggplant into thin strips and set aside.

7. Prepare garlic, seasoning.

8. Take a small bowl, put the seasoning together and mix well.

9. Pour over the torn eggplant and mix well.

10. If you like it cool, wrap in plastic wrap and chill in the refrigerator for 3 hours, then serve in bowls.

11. Finally sprinkle some cooked sesame seeds taste more fragrant.