Accessories: 4 liang of garlic, 2 liang of Chili powder, 2 liang of ginger, 3 liang of salt, 2 liang of monosodium glutamate, half a catty of soy sauce and 3 liang of soybean oil.

Preparation method of eggplant dry side dish;

1. Wash the dried eggplant and soak it in warm water for about 5 minutes until it feels soft by hand.

2. Put the soaked eggplant in a steamer and steam for 10 minute.

3. Mash garlic and ginger.

4. Mix ginger paste with salt, pepper with garlic paste and black sesame seeds, and stir well.

5. After the soybean oil is boiled, let it cool and pour it into the mixed sauce.

6. Dry the eggplant, let it cool, and put it in the jar.

7. Pour in the prepared sauce, and finally pour in the soy sauce and mix well.

8. Cover it and keep it in the shade. If it is summer, it can also be put in the refrigerator.

9. Put the garlic into the garlic jar and mash it into mud.

10, Jiang Ye cut into small pieces for mashing. Ginger is not as sticky as garlic. There is no need to mash it. Try to break it up.

1 1. When eating, take out the pickled dried eggplant, add Jiang Mo and garlic and mix well.