Eggplant salad
In recent days, I have been fighting with eggplant and eat eggplant every day. Let's have it cold today. I haven't had it cold before.
Recipe Recommendations
- eggplant 2 pieces
- green pepper one
- Jiang appropriate amount
- garlic appropriate amount
- chopped pepper appropriate amount
- onion appropriate amount
- vinegar 1 scoop
- soy sauce 1 scoop
- sugar 2 tablespoons
- sesame oil appropriate amount
- slightly spicy
- mix
- ten minutes
- simple
Steps for Eggplant salad
1
Wash the eggplants, cut them into slices on a plate, and marinate with salt for 5 minutes.
2
Place the marinated eggplant in a steamer and steam for 5 minutes and let cool.
3
Pour 1 teaspoon vinegar, 1 teaspoon soy sauce, and 2 teaspoons of white sugar into a small bowl and mix well. Chop the onions and ginger for later use.
4
Heat the oil in a hot pot, saute the shallots, ginger and garlic, add the green peppers and stir fry until soft.
5
Add 1 teaspoon of chopped pepper and stir well.
6
Pour in the mixed sauce and bring to a boil over low heat.
7
Pour the boiling juice onto the eggplant (after the steamed eggplant is cooled, squeeze out the steamed water slightly with your hands.)