Shredded Eggplant in Red Oil

Name: Shredded Eggplant in Red Oil
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Long eggplant; Some garlic; Some Homemade chili oil; Some Soy sauce; Some Vinegar; Some MSG

by Liu Yingjie

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Eggplant is a very nutritious vegetable,
But most people love to eat oily eggplant,
Even if it’s fried food, everyone will like to put a lot of oil to fry eggplant.
This way the nutrition of the eggplant is lost,
Also added too much heat.
The healthiest thing in cooking is steamed food.
Today I steamed the eggplant and mixed it with red oil.
Don't have a flavor. "

Ingredients

Some Long Eggplant
Some Garlic
Some Homemade Chili Oil
Some Soy Sauce
Some Vinegar
Some Msg

Shredded Eggplant in Red Oil

1. Take a long eggplant and wash it.

2. Cut into several portions and put on a plate.

3. Put it in a pot and steam for 15 minutes.

4. Let the steamed eggplant cool, and then tear it into small strips.

5. Put an appropriate amount of torn eggplant into a small dish.

6. Pound the garlic while steaming the eggplant.

7. Take a small bowl and add soy sauce.

8. Add vinegar.

9. Put in MSG.

10. Pour the sauce on the eggplant.

11. Pour a spoonful of chili oil.

12. Sprinkle the mashed garlic and mix well and serve.

Tips:
1 Eggplant is best to use long eggplant, which is more delicious when steamed.

2 The steaming time of the eggplant depends on the firepower of your own pot, whichever is cooked.

3 After the eggplant is steamed, the water in the plate must be controlled.