Shredded Eggplant with Cold Dressing
1.
Wash the long eggplants and remove the stalks
2.
Put it in a steamer and steam on high heat for about 10 minutes
3.
Use chopsticks to pierce the eggplant, it can easily penetrate, then you can turn off the heat
4.
Take the eggplant out and place it on a plate, and tear the eggplant in half by hand while it's hot
5.
Adjust the sauce: chop garlic into fines, chop green onions, and add oil and salt light soy sauce, vinegar and other seasonings into a bowl, mix well
6.
After the eggplant is allowed to cool, you can tear it into strips by hand and place it in a large bowl.
7.
Pour the sauce on the eggplant, it's edible
8.
The eggplant with enough juice is soft and glutinous, and very appetizing
Tips:
The sauce can be adjusted or increased or decreased according to the taste; try to make each eggplant with the skin, so that it tastes more delicious.