Eggplant salad
I like to eat eggplant, but there is always a lot of oil in stir-fried rice, which is not conducive to health. I tried cold salad, and the taste is good.
Recipe Recommendations
- long eggplant two
- chives appropriate amount
- ginger appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- sugar appropriate amount
- ketchup appropriate amount
- chicken essence appropriate amount
- chili oil Or the right amount of sesame oil
- sour and salty
- mix
- ten minutes
- simple
Steps for Eggplant salad
1
Take one or two long eggplant, remove the stalks, and wash.
2
Cut into strips, open fire, take the steamer, and add cage cloth or filter paper. Then spread out the eggplant and put it in, steam over high heat for about ten minutes until soft and rotten.
3
After turning off the heat, remove the eggplant and place it on a plate to cool off.
4
After that, tear it into strips by hand and place it on a suitable plate.
5
Mix a bowl of juice. First, take appropriate amount of scallions and ginger, and chop. (There should be garlic, just because my husband doesn't like raw garlic, so he gave up.)
6
Add salt and sugar in turn (we prefer sweetness, so the ratio is about 1:4), soy sauce and vinegar (2:1), and a large amount of ketchup until the juice in the bowl is thick. Add chili oil or various peppers and sesame oil if it is spicy., and a little chicken essence. Stir well and add a little water.
7
Sprinkle evenly on the plate, and finally sprinkle with some chives green to finish.