Eggplant salad

Eggplant salad method:

Ingredients for making eggplant salad:

1 eggplant, 50g garlic sprouts, 25g celery, 25g peeled lemon, 1 cooked duck egg, 300ml water, appropriate amount of salt, pepper, white vinegar and salad oil.

Processing steps of eggplant salad:

1. Peel eggplant, wash, dice, soak in clear water to get black liquor; shell duck eggs, dice and set aside.

2. Take stainless steel pot or enamel pot, add water to boil, pour in diced eggplant until it is well done, remove and drain.

3. Put diced eggplant, garlic sprouts, celery, lemon and duck eggs on the plate, mix well with salt, pepper, white vinegar and salad oil, and send them to the refrigerator to cool. When eating, take it out.

Eggplant salad

Salty and fresh, slightly sour and slightly sweet. Characteristics of eggplant salad: crisp eggplant, beautiful side dishes, salty and slightly sour.

Raw materials

Ingredient: Eggplant

Accessories: green and red pepper, onion, green olive, celery, tomato, pine nut, raisin

Seasoning: salt, pepper, sugar, red wine, vinegar

Cooking method

1. Cut the eggplant into cubes and fry it in the pan;

2. Stir fry green and red pepper, onion, celery and tomato. Add water and eggplant. Season with salt, pepper, sugar, vinegar and red wine. Heat until the sauce is thick. Sprinkle with pine nuts and raisins.

Method 2

Ingredients: 1 eggplant, 50g garlic, 25g celery, 25g peeled lemon, 1 duck egg, 300ml water. Salt, pepper, white vinegar and salad oil.

1. Peel eggplant, wash, dice, soak in water to get black liquid; shell duck eggs, dice, and set aside.

2. Take stainless steel pot or enamel pot, add water to boil, pour in diced eggplant until cooked, remove and drain.

3. Put diced eggplant, garlic sprouts, celery, lemon and duck eggs on the plate. Mix salt, pepper, white vinegar and salad oil. Put them into the refrigerator to cool. When eating, remove them.

Longitude: 104.06573486

Latitude: 30.65946198