Garlic patting eggplant

By LouveniaBotsford

Garlic patting eggplant
Eggplant is one of the few purple vegetables and a very common household vegetable on the table. Its purple skin is rich in vitamin E and vitamin P, which is unmatched by other vegetables.

Recipe Recommendations

  • eggplant appropriate amount
  • garlic appropriate amount
  • chili oil appropriate amount
  • balsamic vinegar appropriate amount
  • soy sauce appropriate amount
  • pepper oil appropriate amount
  • sesame oil appropriate amount
  • salt appropriate amount
  • MSG appropriate amount

Steps for Garlic patting eggplant

  • Make step 0
    1
    (Wash the eggplant, cut it into strips, and cook it in the pan.)
  • Make step 1
    2
    With less boiling water, the eggplant will be cooked in a few minutes. Use a colander to put the cooked eggplant into a leaking net basket, drain and let it cool
  • Make step 2
    3
    Allow to cool, filter and dry the eggplants and place them on a plate. Add the patted garlic. Chili oil, balsamic vinegar, soy sauce, pepper oil, sesame oil, sesame oil, salt, MSG, and mix well.

    • Garlic patting eggplant Make Tips

    1. Identification of old and tender eggplant: The tender eggplant has dark color, thin skin and loose meat, low weight, tender and sweet seed, and is not easy to separate. There is a green-white skin on the lower part of the calyx. Old eggplant has a bright and smooth color, thick and tight skin, firm meat, solid seeds, easy to separate, yellow and hard seeds, heavy seeds, and some have a bitter taste.

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