Eggplant Salad

Eggplant Salad

1. Wash the vegetables and check for wormholes. Remove the top skin.

2. Set up a rack in the pot and put a bowl of water underneath. It is best if the eggplant can keep the whole root. If the pot is too long and too small, it has to be broken in half.

3. Cover the pot and steam it on high heat. Generally, after five or six minutes, the eggplant can be gently pierced in with chopsticks, indicating that the eggplant is cooked.

4. Turn off the heat, serve and let cool.

5. Just like tearing noodles, you can tear them one by one with your hands. As long as they are not too cooked, they will have this effect. Don't steam it in a pressure cooker, because it's easy to overdo it and the eggplant will rot when you touch it.

6. Put a small amount of salt after tearing, because the soy sauce may not be salty enough.

7. Pour 2 spoons of delicious fresh soy sauce.

8. Drop a small amount of sesame oil, that is, sesame oil.

9. Stir well and the dish is ready.

Tips:

Isn't it simple? If people who eat lightly or have high blood pressure and others cannot eat too much salt, cancel the salting step.