Cool-skinned eggplant
By VicentaLakin
Recipe Recommendations
- eggplant two
- preserved eggs of 2
- garlic appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- mature vinegar appropriate amount
- sesame oil appropriate amount
Steps for Cool-skinned eggplant
1
The eggplant is cut in thick, 10 minutes in the water and 10 minutes in the pot。
2
The eggs are boiled in water for three minutes, cooled and skinned。
3
Garlic chops up, puts in a proper amount of salt, smokes, vinegars, platters。
4
Steamed eggplant dried water, cooled。
5
Cool juice cools, skins cut, mixed with cooled eggplants. A half an hour after pickle, add sesame oil。