Red Pepper and Eggplant Mixed with Preserved Eggs
1.
Prepare all the necessary ingredients. Generally, preserved eggs can be slender and tender. I want to eat cold salad.
2.
Peel off the eggplant and cut into even long pieces for later use
3.
Fill a larger container with water, add a little salt, and add the freshly cut eggplant to soak it to remove the astringency
4.
Carefully peel off the shell of the preserved egg, and cut it in half first, then cut a preserved egg in half and cut it into four pieces.
5.
The sliced preserved eggs are evenly placed in the hollow center around the plate, and small pieces of preserved eggs are placed in the middle.
6.
Peel the ginger and cut into small froth, remember to be fine
7.
Garlic as above
8.
Spicy millet cut into diagonal slices, wash away the chili seeds
9.
Add oil to the pan, add the drained eggplant and fry for two to three minutes
10.
Use a colander to drain the oiled eggplant and put it into a larger container to wait for the cold dressing.
11.
Add chopped ginger, minced garlic, chopped green onion, pinch millet, a pinch of salt, a pinch of balsamic vinegar, light soy sauce, a little chicken powder with chili oil
12.
Stir well and marinate for a while until it tastes good
13.
Pour the mixed ingredients into the middle of the preserved preserved egg, and leave the spicy millet on top so that the plate will look better
14.
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