Eggplant Salad
1.
Prepare the materials and wash them all
2.
Cut the eggplant into thick slices, put it in a steamer, turn to medium heat and steam for 8-10 minutes
3.
It can be easily pierced through with chopsticks, take it out and let cool
4.
Green peppers, garlic, chives, and ginger are all finely chopped
5.
Now start to make the sauce: put salt, thirteen incense, chicken essence, light soy sauce in the bowl
6.
Put in vinegar
7.
Put a spoonful of chili oil
8.
Put appropriate amount of sesame oil
9.
Stir well
10.
Tear the eggplant into strips and place in a bowl
11.
And then upside down on the plate
12.
Just pour the mixed juice on it
Tips:
Check the rawness and ripeness of the eggplant, you can prick it with chopsticks, and it’s OK to prick it through