Eggplant salad
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. Taste of cold eggplant: The eggplant is soft and rotten, salty and delicious. This dish is a summer delicacy that can relieve heat and help digestion. It is suitable for all ages.
Recipe Recommendations
- salty and fresh
- mix
- ten minutes
- simple
Steps for Eggplant salad
1
Wash the eggplant and remove the stalks.
2
Cut each eggplant into 4 strips. You can also cut it in half.
3
Put hot water in the pot, place a steamer rack, immediately add the eggplant, and steam it for about 10 minutes, depending on the size of the heat. After steaming for a while, you can use chopsticks to test whether it is cooked well.
4
When steaming the eggplant, cut the chopped green onion and minced garlic to prepare the seasoning.
5
Put chopped green onion, minced garlic, Laoganma chili oil, soy sauce, balsamic vinegar, sugar, and oil into a bowl and stir well for use.
6
Steam the eggplant out of the pan, pour it into a bowl, sprinkle with salt while it is hot to melt, stir, and set aside to cool.
7
Pour out part of the water from the cooled eggplant, leave a little, pour in the mixed juice and stir well.
8
Wait until it is seasoned and you can serve on the table.