Hand-shredded eggplant
Ingredients: bean paste,douchi,eggplant,soy sauce,onion,garlic,vinegar,sugar,oil,chili oil,pepper powder,sesame oil,pepper oil
Recipe Recommendations
- eggplant appropriate amount
- onion appropriate amount
- oil appropriate amount
- garlic appropriate amount
- douchi appropriate amount
- bean paste appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- sesame oil appropriate amount
- pepper powder appropriate amount
- pepper oil appropriate amount
- chili oil appropriate amount
- sugar appropriate amount
Steps for Hand-shredded eggplant
1
Raw material diagram.
2
Peel and steam the eggplant, just insert it through with chopsticks.
3
Allow to cool, tear into strips by hand, and place in the refrigerator for more than one hour.
4
Wash the green onions and chop them, and chop the garlic and fermented beans separately for later use.
5
Put oil in the pan and stir-fry the bean paste until red oil, and then add the fermented bean to stir-fry until fragrant.
6
Pour into a bowl and add minced garlic while hot.
7
Add soy sauce, vinegar, Zanthoxylum bungeanum powder, sesame oil, Zanthoxylum bungeanum oil, chili oil, and white sugar and mix well.
8
Drain out the excess water in the eggplant, pour the sauce on it, and sprinkle with chopped green onion.