Roasted Pepper Eggplant
1.
Material drawing
2.
After washing the eggplant, place it on the cage and steam it.
3.
Wash the peppers and put them on the fire with chopsticks.
4.
When black patches appear on the epidermis, the meat of the pepper becomes soft.
5.
Put it under running water to wash away the black skin.
6.
Cut into small pieces.
7.
Put the garlic in a stone mortar, add a little salt, add part of the burned chili, and mash.
8.
Take out the chili garlic paste, add light soy sauce, sesame oil, a little sugar and chopped pepper to mix into a flavored juice.
9.
The eggplant is steamed thoroughly and it is easy to pierce it with chopsticks.
10.
After the steamed eggplant cools slightly, tear it into eggplant strips by hand.
11.
Put the rest of the chili in the bowl, pour the flavor juice that was previously adjusted, and mix well.
Tips:
1. The whole eggplant is steamed, keeping the original flavor, and the steaming time is a little longer.
2. Rotate while burning chili to avoid burning.
3. A knife can be used when tearing the eggplant into strips.
4. This dish should be eaten cold, it is best to steam the eggplant in advance.
