salad of cold steamed eggplant

salad of cold steamed eggplant

Introduction:

"It's delicious to cook eggplant, but it's too oily. Especially in summer, it's better to eat light steamed eggplant. Health is one. "

Production steps:

Step 1: after washing the eggplant, cut it lengthwise, put it on a plate and steam for 20 minutes until it is soft and rotten.

Step 2: chop the onion, ginger and garlic and put them in the seasoning bowl, which accounts for about one third of the rice bowl. The soy sauce should be free of onion, ginger and garlic.

Step 3: heat the oil on the pot, pour it into the seasoning bowl, add sugar, monosodium glutamate, sesame paste and sesame oil when the flavor comes out, stir well and pour it on the eggplant, then repeatedly prick the eggplant with chopsticks, so as to taste it, and marinate it for 20 minutes before eating.

Materials required:

Eggplant: 2-3

Onion powder: appropriate amount

Ginger powder: appropriate amount

Minced garlic: right amount

Soy sauce: (without onion, ginger and garlic)

MSG: 1 teaspoon

Sesame paste: 2 teaspoons

Sesame oil: a little

Oil chili powder: a little

Sugar: half a teaspoon

Note: Secret: onion ginger garlic powder after hot oil irrigation will produce a unique flavor, and raw onion ginger garlic cold out is not the same taste. Using this method to make coir raincoat cucumber is also very delicious, that is, the coir raincoat cucumber needs to add some vinegar.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: Original