Cold Tomato
1.
The eggplant is divided into three, cut in half, and then cut into strips with a knife.
2.
Arrange the cut eggplants neatly on the plate.
3.
Put it in a steamer and bring to a boil on high heat, then turn to medium and low heat and steam for 10 minutes.
4.
Prepare the seasoning when steaming the eggplant. Chop the spicy millet, garlic, and shallots for later use.
5.
Take a small bowl and put 10ml of soy sauce, 10ml of oyster sauce, 2g of white sugar, 1g of pepper powder, 5g of red oil chili, and 5g of sesame oil in the bowl.
6.
Put oil in the pot, add the spicy millet and the minced garlic to fry until fragrant. Add the chopped green onions (there is a little left for garnish) and turn off the heat.
7.
Pour the spicy millet into the seasoning bowl and stir well.
8.
Drizzle the seasoning on the eggplant and sprinkle with chopped green onion.
