Hand-shredded eggplant strips with cold salad

Recipe Recommendations

• eggplant art. 1
• garlic 2 capsules
• millet pepper of 3
• chives 2 pieces
• sesame oil appropriate amount
• cooking oil appropriate amount
• salt appropriate amount
• white sugar appropriate amount
• white vinegar appropriate amount
• soy sauce appropriate amount
• pepper powder appropriate amount

• slightly spicy
• mix
• ten minutes
• simple

Steps for Hand-shredded eggplant strips with cold salad

1

Slice the eggplant and soak in salt and white vinegar for ten minutes.

2

Squeeze the soaked eggplant dry, then cut it in half, with the skinned side facing up on the plate.

3

Boil boiling water in a pot and steam the eggplant. (This time I separated two different ways to steam, one is covered, the other is uncovered, the result is not covered but the color is more beautiful than covered)

4

When steaming eggplant, cut millet peppers, garlic, and chives into fine powder, place them into a bowl, add salt, white sugar, soy sauce, white vinegar, and pepper powder, mix well, start another pot, pour the cooking oil until it smokes, pour into the seasoning bowl.

5

Pour off excess water from the steamed eggplant, cool slightly, and tear into thin strips.

6

Pour the seasoning from step 4 on the tomato strips.

Hand-shredded eggplant strips with cold salad Make Tips

Recipe Categories

• cold dishes
• Shandong cuisine
• Elderly recipes
• Summer recipes