Shredded eggplant with minced garlic

Shredded eggplant with minced garlic

Introduction:

"Although it's a cold winter and the hot summer is far away from us, we still have a passion for cold dishes ~ ~ ~ because ~ ~... It's simple ~ ~ ha ha ~ everyone loves eggplant, but eggplant is too oil-absorbing. We try to eat less high oil food ~ ~ so eggplant is generally cold, less oil, healthy and delicious ~ ~"

Production steps:

Step 1: materials ready

Step 2: wash and cut the eggplant into sections, steam it in the steamer and take it out to cool (steam over high heat for about 10 minutes)

Step 3: chop the scallion, garlic and pepper separately

Step 4: mix soy sauce, vinegar, sugar and salt into sauce

Step 5: tear the cooled eggplant into shreds, the thinner the better

Step 6: pour the sauce on the eggplant

Step 7: heat the oil in the pan, add pepper, garlic and scallion

Step 8: stir fry the fragrance

Step 9: then pour on the eggplant

Step 10: Sprinkle with green onion and mix well before eating

Materials required:

Kandelia candel: 5

Garlic: 5 pieces

Millet pepper: 2

Shallot: a little

Raw soy sauce: 1 tbsp

Vinegar: 2 / 1 tbsp

Sugar: 2G

Salt: 1g

Note: this kind of eggplant is called Kandelia candel, which is quite common in Guangdong. It's very soft and waxy after steaming, and it won't come out of water, so it's very suitable for salad. Of course, if you can't buy this kind of eggplant, you can use other kinds of eggplant~

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: medium spicy