Eggplant in red oil

Eggplant in red oil

Introduction:

"It's very hot recently, and I don't have much appetite to eat. Today I'm on vacation, so I made some patterns by myself. Red oil eggplant is the improved version of cold eggplant made by my family before. The red color makes me have an appetite. In addition, it's peeled and steamed. It's more delicious. It melts in my mouth and tastes tender."

Production steps:

Step 1: cut the eggplant into strips

Step 2: soak the cut eggplant in water for half an hour

Step 3: cut garlic and onion well

Step 4: steam the eggplant in the pot for 15 minutes to cool

Step 5: prepare the spicy oil for use

Step 6: after the eggplant is cooled, pour in the prepared spicy oil, add garlic and scallion, and mix well when eating

Materials required:

Eggplant: 1

Garlic: right amount

Scallion: right amount

Chili oil: right amount

Salt: right amount

Note: 1. Eggplant can be soaked in water for half an hour to remove flavor, and make the color of eggplant not so black. 2. Eggplant tastes better when it is cooled

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: medium spicy