The key to the beautiful color of this cold dish is the way and maturity of the cooking ~·If you are afraid of trouble, you can add soy sauce!
The color is very good and the taste is very sweet.
Hand-shredded eggplant
By PriceEmard
Recipe Recommendations
Steps for Hand-shredded eggplant
1
Break the eggplant in half, boil a pot of water when it is difficult. After boiling, heat the eggplant skin side down and cook it until the purple color of the eggplant becomes very deep and soft with your fingers. Then remove it ~~ Don't flush it with cold water. Find something to leak into the water, and break it and tear it into small strips when it cools.2
Take a small bowl and put some minced garlic, diced green and red pepper, 1 gram of salt, 1 gram of monosodium glutamate, 1 gram of sugar and 2 grams of sesame oil. Then heat some hot oil and pour it on it and it will be very fragrant. Then add 10 grams of steamed fish bean oil and stir well, and pour it on the eggplant.Hand-shredded eggplant Make Tips
This cold dish looks beautiful; the key is the cooking method and doneness. If you find seasoning too much trouble, just adding soy sauce is fine too!