1. Wash the eggplants, peel them, and steam them in a steamer.
2. Let the eggplant cool slightly, tear it into quarters by hand, and place it in a container and spread it out.
3. Sprinkle with minced garlic, sprinkle with salt, and then drizzle with chili oil.
4. Spread another layer of eggplant, and also sprinkle with minced garlic, salt, and chili oil. By analogy, put all the eggplants in the container. Place in the refrigerator to marinate overnight.
5. I like to eat coriander, so I put some in it. Don't let go if you don't like it.
6. I added some red peppers, but I don’t have to. Because of this side dish, I drank another bowl of porridge
Tips:I always make more, keep it in the refrigerator, and eat it within 3 days. How much do you do yourself increase or decrease the formula proportionally. If the taste is heavy, add more salt, and if you like spicy food, add more chili oil.
