Eggplant Salad

Name: Eggplant Salad
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece eggplant; 1 piece garlic; 1 tablespoon Chili oil; 1 piece Millet pepper; a little olive oil; 1 tablespoon Soy sauce

by Easy to cook

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Summer eggplants are good and cheap, and you can buy them everywhere. Traditional Chinese medicine believes that eggplant has an ancient cold in nature and has the functions of dispelling blood stasis, reducing swelling and pain, treating cold and heat, dispelling wind and collaterals, and stopping bleeding. Eggplant is rich in vitamin P. This substance can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent capillary rupture and bleeding, and maintain normal cardiovascular function. In addition, eggplant has the effect of preventing scurvy and promoting wound healing. Therefore, you may wish to eat more of the good ingredients of the season and cook it in a different way, so that you can eat it every day!

Ingredients

1 piece Eggplant
1 piece Garlic
1 tablespoon Chili Oil
1 piece Millet Pepper
a little Olive Oil
1 tablespoon Soy Sauce

Eggplant Salad

1. Prepare the ingredients

2. Wash the eggplant, cut into four, put it in a steamer and steam it, about 12 minutes

3. Peel and mince garlic, mince chili

4. Heat the pan, add garlic and chili until fragrant

5. Pour in the soy sauce and turn off the heat

6. Add chili oil and mix well

7. Tear the steamed eggplant into strips, pour the cooked sauce into the eggplant, and stir evenly.

Tips:
Tips for food:

1. Wash the eggplant and steam it with the skin, let it cool, tear it into strips, and stir in the prepared sauce.

2. Soy sauce has a salty taste, so the saltiness is just right without adding salt.

3. If you don't like chili, you don't need to use it. You can replace it with shallots or scallions.