Eggplant salad
Roasted eggplant is delicious, but it is too oily. Especially in summer, it is best to eat light steamed eggplant. Health is 1.
Recipe Recommendations
- long eggplant 2-3 root
- diced green onion appropriate amount
- ginger appropriate amount
- minced garlic appropriate amount
- soy sauce appropriate amount
- MSG 1 teaspoon
- sesame paste 2 teaspoons
- sesame oil a little
- sugar half a teaspoon
Steps for Eggplant salad
1
Wash the eggplant, cut it lengthwise, place it on a plate and steam for 20 minutes until soft and tender.2
Chop up the onions, ginger and garlic and place them in a seasoning bowl, accounting for about one-third of the rice bowl. The soy sauce should be washed over the onions, ginger and garlic.3
Heat the oil in a pan and pour it into a seasoning bowl. Add sugar, monosodium glutamate, sesame oil while the fragrance comes out. Stir well and pour it on the eggplant. Then use chopsticks to tie the eggplant repeatedly to get the flavor. Marinate for 20 minutes. Serve.Eggplant salad Make Tips
Tip: Pouring hot oil over minced scallions, ginger, and garlic releases a unique aroma that tastes completely different from using them raw in a cold dish. This method also works very well for accordion-cut cucumber; just remember to add some vinegar.