Shredded Eggplant with Cold Dressing

Name: Shredded Eggplant with Cold Dressing
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 Long eggplant; Several petals garlic; 2 trees Shallots; 1 spoon Spicy tempeh; 100g Soy sauce; 100g Vinegar; 20g Sugar; Some salt; A few drops sesame oil

by meggy dancing apple

5.0 (1)

Favorite

8

Difficulty

Normal

Time

20m

Serving

2

Eggplant is tender and can be cooked in many ways. Today, this long eggplant is steamed first and then mixed. It is especially suitable for eating in summer. It is refreshing, appetizing, and free of oily smoke. The long eggplant is steamed and left to cool, and then torn into strips by hand, soaking up the juice, it is extremely enjoyable to eat. "

Ingredients

2 Long Eggplant
Several petals Garlic

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2 trees Shallots
1 spoon Spicy Tempeh
100g Soy Sauce

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100g Vinegar
20g Sugar

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Some Salt

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A few drops Sesame Oil

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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.