Eggplant was introduced to China from India during the Western Han Dynasty, and was once known as the "Confucius of Western Sichuan" Yang Xiong, mentioned in the "Shu Du Fu": "Sheng winter bamboo shoots, the old dishes increase gamma", which "gamma" is today's eggplant, it can be seen early on the Chinese table. "is today's eggplant, visible eggplant early on the Chinese table, this much-loved vegetable summer is the harvest time, whether it is a round eggplant or long eggplant, are affordable good ingredients, so today take a look at the eggplant what are the methods of production?

Method 1:

Materials:? Eggplant 2? garlic two cloves? Salt moderate? soy sauce 1 spoon? 1 small green onion? Vinegar, 1 tablespoon? Chicken essence, 1 tsp? Pepper 1 tsp? chili pepper 1 tbsp? Chen vinegar 1 tsp

1. Cut the eggplant into two slices, rinse, and steam in a pot for about 8 minutes (easily inserted with chopsticks), turn off the heat, simmer for a while on low heat, and remove. Place in a small pot and rinse with cold water, then soak in cold water for a while. When cool, peel off some of the skin, tear the eggplant into strips and place on a plate.

2. Chop the minced ginger, garlic and chorizo into a small bowl. Place in a small bowl and add 1 teaspoon chili noodles, 1 teaspoon cayenne pepper, 1 teaspoon aged vinegar, 1 teaspoon soy sauce, and 1 teaspoon sugar. Cook in hot oil, stir, add salt and chicken seasoning. You can add some boiling water, cold sauce spoon is not easy to mix.

3. Tear the eggplant into a plate, pour the sauce into the eggplant with a spoon, sprinkle with chopped green onion and white sesame seeds.

4. Add some peanuts if available. Stir with chopsticks and serve. A delicious, simple, cold eggplant is ready for your next meal.

Method 2:

Materials: one long eggplant, 5 cloves of garlic; salt, sugar, monosodium glutamate, fruit vinegar, sesame oil

1. Wash the long eggplant, remove the head and tail, and cut the eggplant in half, and cut the eggplant in half from the middle and set aside.

2. electric pie pan heating, eggplant pulp down the pie pan. You can press it in advance to see if it can be almost covered. If the eggplant is too thick, it is recommended to cut another layer. Put a few garlic together to heat.

3. Heat on high heat for about 4 minutes, the eggplant is cooked. When you pierce it with chopsticks, you can easily see the soft and rotten eggplant flesh.

4. Remove the eggplant, cool slightly, tear into long strips, and place in a large bowl.

5. Add 4 cloves of cooked garlic, 1 clove of raw garlic, some salt, monosodium glutamate and more sugar to the sarcophagus.

6. Pour in about 2 tablespoons of fruit vinegar, ? tablespoon of sesame oil and 4 tablespoons of water and mix well.

7. When it's time to eat, pour the sauce over the eggplant strips and mix well before serving.