Cold shredded eggplant

Cold shredded eggplant

Introduction:

"It's too hot, so I like to make some cold dishes. I always like to tear eggplant strips by hand. Although they are delicious, they don't sell well. This time, I searched a lot of information and tried them three times. Finally, this dish has a perfect combination of vision and taste."

Production steps:

Step 1: slice eggplant and soak in salt and white vinegar for 10 minutes.

Step 2: squeeze the soaked eggplant to dry, cut it in half, and put it on the plate with the skin side facing up.

Step 3: boil water in the pot and steam the eggplant. (this time I separate two different ways to steam, one is covered, the other is not covered, but the color of the uncovered one is more beautiful than that of the covered one.)

Step 4: when steaming eggplant, cut the millet pepper, garlic and chive into fine powder, put them into a bowl, add salt, sugar, soy sauce, white vinegar and Zanthoxylum powder, mix them well, take another pot, pour the cooking oil into the seasoning bowl when smoking.

Step 5: steam the eggplant, remove the excess water, and tear it into thin strips after cooling.

Step 6: pour the seasoning in step 4 on the eggplant strips.

Materials required:

Eggplant: 1 (500g)

Garlic: 2

Millet pepper: 3

Chives: 2

Sesame oil: appropriate amount

Cooking oil: right amount

Salt: right amount

Sugar: right amount

White vinegar: right amount

Soy sauce: moderate

Pepper powder: right amount

Note: when steaming eggplant, the eggplant skin should be all up, and it can't be covered, some of mine will change color.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: slightly spicy