Hand-shredded eggplant with cold salad
By VicentaLakin
Recipe Recommendations
- eggplant two
- garlic two cloves
- coriander a little
- octagonal two
- soy sauce a little
- chicken essence a little
- white sugar a little
- salt a little
- soybean oil a little
Steps for Hand-shredded eggplant with cold salad
1
Ingredients: eggplant, garlic, cilantro, star anise.
2
There are many substances in the skin of eggplant that are beneficial to the human body, so don't peel it. Just put a pinch of salt in your palm when cleaning the eggplant, rub the surface of the eggplant repeatedly, then wash it with clean water and soak it for five minutes. Wash the eggplant.
3
Put water in the steamer, wait for the water to boil, add the eggplant.
4
Choose to cook for ten minutes.
5
While steaming the eggplant in the pan, pat the two cloves of garlic flat and place them in a garlic mashing machine to make garlic paste.
6
Prepare mashed garlic and coriander sections.
7
Put a little soybean oil in the pan, add star anise when the oil is 80% hot, stir-fry repeatedly over low heat, wait for the star anise to have a fragrance, slowly turn black, turn off the heat, let cool, and set aside.
8
Steam the eggplant, open the cover and let cool.
9
After the eggplant and star anise oil are cooled, prepare soy sauce, salt, chicken essence, sugar, mashed garlic, and coriander.
10
Put on fresh-keeping gloves and tear the eggplant into strips by hand, add mashed garlic, coriander, chicken essence, sugar, soy sauce, salt, and star anise oil in turn, and mix well.Hand-shredded eggplant with cold salad Make Tips
Note: The key to the success of hand-shredded eggplant salad is that the eggplant must be thoroughly cooled after steaming, and the salt must be added last.