Eggplant Salad

Name: Eggplant Salad
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 4-5 (fine) eggplant; 3 cloves garlic; Some chopped green onion; Some Millet pepper; a little oil; 1 tablespoon Chili powder; A few drops Pepper oil; 1 tablespoon Lao Gan Ma Hot Sauce; 2-3 tablespoons Soy sauce; 3 tablespoons Vinegar; a little Sugar

by 🍬The taste of mint 🍬

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

My mother-in-law cooked rice for a week, and I also ate a light diet for a week. By the way, Jiangsu's vegetarian dishes only put salt, or put some garlic slices, and add some sugar to make them fresh, so I have no appetite!
Turn out the refrigerator and lie there for 2 days, let’s have a cold salad! Hot and sour, appetizing and refreshing...
✌️Get a cold eggplant in 15 minutes, so delicious that it screams! "

Eggplant Salad

1. Remove the tails of the eggplants and wash them.

2. Put it in a steamer and steam for about 15 minutes.

3. Cut millet pepper into small circles, mince garlic, and mince chives.

4. The eggplant is steamed until it is crumpled, and the chopsticks can be moved.

5. Remove and let cool. Tear off the strips and place them on the plate.

6. Add a little oil to a small pot and cook until it smokes, then pour it into a small bowl containing millet pepper, garlic mash, and chili powder to stimulate the aroma.

7. A little Lao Gan Ma hot sauce.

8. A few drops of pepper oil.

9. 2-3 spoons of light soy sauce.

10. A little vinegar.

11. A little sugar, stir well.

12. Pour into the plate, sprinkle the chopped green onion, and start.

13. Sour and spicy appetizer.

14. It's very yummy!

Tips:
1. Add seasonings as you like. Today’s millet peppers are super spicy, so put them less next time.
2. Add some peanuts to taste better, but unfortunately there is no stock at home