Eggplant Salad

Name: Eggplant Salad
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: A eggplant; 1 tbsp White vinegar; Some water; Some Ice water; 2 tbsp chopped green onion; 2 tbsp Minced chili; 2 tbsp Minced garlic; 2 tbsp Soy sauce paste; 1 spoon Sugar; 1 tbsp drinking water

by TATUNG, Taiwan

4.8 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

2

"Cold eggplant" is a very popular dish in summer. Chilled eggplant is served with sweet and sour sauce. It is super appetizing, but the eggplant is easy to change color regardless of whether it is steamed or boiled. How can we preserve the beauty of eggplant? What about the color?
Let's watch it together. . . . . "

Eggplant Salad

1. Preheat the rice cooker until steam comes out (add 2/3 cup of water to the outer pot, close the lid, press the button)

2. While waiting for preheating, add 1 tablespoon of white vinegar to the steel pot with water, and cut the eggplant into small pieces, then cut into four equal parts and immediately soak in vinegar water (to prevent oxidation)

3. Place the eggplant soaked in vinegar water on a plate, pour some vinegar water on it, quickly put it into the preheated rice cooker, and then close the lid

4. When the button pops up, quickly take out the eggplant and put it in ice water to cool down. Drain the iced eggplant and place it on a plate, then top with the sauce.

Tips:
Preheat the rice cooker, add vinegar to prevent oxidation, and soak in ice water. The rice cooker can be used to make this beautiful cold dish with zero fumes. The temperature of the preheated rice cooker is very high. Be careful of water vapor and don’t burn yourself.
In order to facilitate access, it is recommended to add a bowl pad