Eggplant is one of the few purple vegetables in life, inexpensive, soft texture, delicious flavor, and contains the nutrients are also rich and comprehensive, so it is loved by the people. Eggplant eating method and practice is a variety of ways, whether it is burning eggplant or fried eggplant, although the taste is good and rice, but is eating too greasy and greasy mouth, especially in the hot summer, everyone's taste is more inclined to light, but is steamed eggplant and then cold eggplant practice is more popular some.

This cold mixed eggplant the whole not put a drop of oil, eat natural not greasy mouth, but more refreshing and delicious. Cold eggplant is delicious, practice is also very simple, as long as a steam and then mix a mix to get it done, but in the steam eggplant, there are many friends are not doing well, steamed out of the eggplant color black dark, look bad, thus also affecting the appetite. In fact, at first I encountered this problem, I thought the eggplant steamed after the black, but ate someone else's steamed eggplant, I realized, mastered the steamed eggplant tips, steamed out of the eggplant is not black dark, but the color is more beautiful and better look.

Steamed eggplant is not black this little trick or girlfriends taught me it, will soon enter the summer, cold eggplant dish and fast called many people table regular, so I will steam eggplant is not black the correct way to share with you, steamed eggplant, do not rush on the pot steam, do one more step, eggplant is not black more appetizing.

Cold Steamed Eggplant

Ingredients: eggplant, green onions, garlic, dry chili, soy sauce, vinegar, salt, sesame oil, water

Step 1: Eggplant into the water to wash, cut in half, if you feel a little big, you can continue to cut in half, but do not cut too small.

Step 2: Prepare a large bowl, pour a moderate amount of water, drop a moderate amount of vinegar, and then put the eggplant to soak for 5 minutes, fish out of the water standby.

Step 3: Remove the outer skin of the onion and wash it clean and chop it, peel the garlic and cut it into garlic or pound it into garlic paste, and cut the dried chili into small dices.

Step 4: Add cold water to the pot, put the eggplant into the steamer basket, then heat until boiling, and continue to steam until the eggplant is cooked.

Step 5: Remove the eggplants and place them in a bowl to cool, then tear them into long strips, pour off the water that comes out, and place the eggplants in a moisture-free bowl.

Step 6: Then the minced garlic, chopped green onion, dried chili pepper sprinkled on top of the eggplant, continue to pour in the appropriate amount of soy sauce, vinegar, salt, sesame oil, mix well to serve.

Cooking Tips:

Steaming eggplant do not rush on the pot steam, we still have to do one more step, more to do this step is to put the eggplant into the vinegar diluted water soak, because the vinegar is acidic, it can be very good to prevent the eggplant oxidized black, so that the eggplant with vinegar water soaked, and then on the pot steam will not be black.