Summer appetizer -- spicy eggplant with cold sauce

Summer appetizer -- spicy eggplant with cold sauce

Introduction:

"Eggplant is one of the few purple vegetables, and it is also a very common home vegetable on the table. In its purple skin is rich in vitamin E and vitamin P, which is not comparable to other vegetables. The cold eggplant is one of the cold dishes, which is mainly made of eggplant. The cooking skills of cold eggplant are mainly mixed vegetables, and the taste is salty. Taste: eggplant is soft and rotten, salty, fresh and delicious. This dish is a summer delicacy. It can clear the heart and relieve the heat, and help digestion. It is most suitable for young and old people. "

Production steps:

Step 1: the material is ready.

Step 2: cut eggplant 4 times horizontally and vertically.

Step 3: put it in the pot.

Step 4: steam for 15 minutes.

Step 5: prepare the seasoning.

Step 6: pour proper amount of oil into the pot, stir fry Zanthoxylum bungeanum, Zanthoxylum chili and chili noodles, turn off the fire.

Step 7: sift out the seasoning and leave out the spicy oil.

Step 8: after the eggplant is steamed, under the stimulation of cold water, control the excess water.

Step 9: put a spoonful of sesame oil, 2 spoonfuls of vinegar, 1 spoonfuls of salt, a bottle cap of delicious soy sauce, a proper amount of spicy oil in the basin, and put it on the plate.

Materials required:

Eggplant: 2

Garlic: 6

Chinese prickly ash: moderate

Hot pepper noodles: right amount

Sesame oil: 1 teaspoon

Vinegar: 2 teaspoons

Salt: 1 teaspoon

Delicious soy sauce: a bottle cap

Spicy oil: right amount

Note: 1: eggplant hand tear delicious. 2: With pepper, pepper, pepper noodles, fried some spicy oil mixed in eggplant will be more flavor.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: medium spicy