Ingredients

Eggplant 60 grams

Pepper 4 grams

Garlic 2 grams

Water 40 grams

Soy sauce 2 grams

Vinegar 3 grams

Chili oil 2 grams

Salt 1 gram

Methods/Steps

1. Wash the eggplants and remove the tips, then cut them in half, then cut them shorter according to the length of the steamer appropriately, with the cut side upward, add cold water to the pot, cover the pot with a lid, and steam for about 10 minutes after the water boils.

2. Strip and seed the peppers and finely chop them. If you don't eat garlic, you can omit it altogether.

3. Place the peppers and garlic in a bowl.

4. Add soy sauce, vinegar, and chili oil to the bowl. The soy sauce and vinegar should be just enough to cover the peppers, but the principle is, if you like sour, add more vinegar, and if you like spicy, add more chili oil.

5. Eggplant is not hot, tear into strips, plate.

6. Dipping water set aside, pick up the eggplant dipping sauce, eat, is my favorite flavor.

Note

Don't use soy sauce, don't use vinegar, don't use aged vinegar or white vinegar, choose a softer one.