pickled eggplant

Recipe Recommendations

• eggplant 2 only
• onion appropriate amount
• Jiang appropriate amount
• soy sauce appropriate amount
• salt appropriate amount
• vegetable oil appropriate amount

• light
• mix
• ten minutes
• simple

Steps for pickled eggplant

1

2 eggplants, seasonal vegetables, wash

2

Remove the stems of the eggplant and cut into 2 sections. Bring the water to a boil, add the eggplant, and heat for 7 minutes

3

Cut the green onions and ginger, place them on a plate, add a little soy sauce and a little salt

4

Remove the oil pan, pour 5g of vegetable oil, and heat it up

5

Pour the hot oil into a plate and stir slightly

6

Remove and peel the eggplant. (Tip: Eggplant is very hot and cannot be tolerated by ordinary people. Pour a bowl of cold water, soak it in your fingers, tear it quickly, then soak it again, and tear it again)

7

The peeled eggplant is still very hot. Use chopsticks to put it into a plate, use chopsticks to tear the eggplant into strips, and stir well.

8

This can only be done if the eggplant is tender when it is completed. Basically, this can only be done in summer. It is a typical traditional home-cooked dish.

Recipe Categories

• hot dishes
• home cooking