Eggplant

1

One eggplant, two garlic, one onion, pepper cutter。

2

Clean up the long eggplant, don't go to the skin, cut off the tail, and then cut the eggplant in a small, even part。

3

Take one of them, put it up, start cutting the thin slices and cut it to the bottom as far as possible, but do not cut it off (two chopsticks on both sides of the mat), the thinner the asyrets。

4

Turn the eggplant at 90 degrees, cut it like it looks。

5

Put the cleavage cut in the plate, into the steam pan, and cover it up。

6

Fire evaporates for six or seven minutes。

7

Carefully move the steamed eggplant into the plate, sort it out, make it up, and dig a spoon of pepper sauce in each of the flower's cores。

8

Scratch the garlic, the paste on the pepper sauce, and a spoon and a half vinegar。

9

Another pot, burning hot oil to smoke, while it's hot on the garlic end, it's fragrance

10

Like two blooming assies? It's evaporating. It's fresh and delicious

1. The chopped chili sauce itself has a savory and salty flavor, so no extra salt is needed. Adding a little vinegar can neutralize the saltiness of the chopped chili, and you can also add a little sugar, which immediately elevates the flavor layers. 2. For the final step of drizzling hot oil, I suggest not skipping it, and it must be heated until it smokes. The raw minced garlic needs the heat of the oil to fully release its rich aroma. 3. You must not remove the skin when eating eggplant, as the purple skin contains rich Vitamin E and Vitamin P, which is incomparable to other vegetables. 4. The longer the eggplant chunks are cut, the larger the chrysanthemum petals will be; the thinner they are cut, the more layers the petals will have. 5. Before putting it in the steamer, I was a bit anxious and didn't know what the result would be. After steaming, looking at the crowded pile, I still felt unsure. It wasn't until I arranged the plating that the shape stunned me; it was unexpectedly beautiful. So, everyone can do it, don't worry. 6. It is truly not difficult to cut. The only thing required is a bit more patience and attention to detail, nothing else.