Shredded Eggplant with Garlic

Name: Shredded Eggplant with Garlic
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 230g eggplant; 20g garlic; 5g Chives; 3g salt; 2g Sugar; 5g Balsamic vinegar; 10ml Soy sauce

by Short and long

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Not only is summer hot and dry, but also autumn tigers! Eat some eggplants in autumn, not only have wrinkles faded, but pigment spots and dark circles have gradually disappeared! Eggplant is rich in vitamin E, which can eliminate free radicals, effectively fight aging, and dilute stains and promote whitening.
The saponins contained in eggplant can not only relieve fever and calm down, but also regulate the body, effectively resist fatigue, and lower blood lipids. For office workers who have a greasy and tired diet, they must eat more eggplants! To clear away heat and stop bleeding, reduce swelling and relieve pain, and protect the cardiovascular system. Eggplant is also rich in vitamin P, which can enhance the adhesion of human cells, enhance the elasticity of capillaries, and prevent blood vessels from rupturing. Therefore, friends who are not very good with cardiovascular systems can also eat more eggplants.
Today I will make a simple shredded version of steamed eggplant with garlic. "

Ingredients

230g Eggplant
20g Garlic
5g Chives
3g Salt
2g Sugar
5g Balsamic Vinegar
10ml Soy Sauce

Shredded Eggplant with Garlic

1. Wash the 230 eggplants, 20g garlic, and 5g chives needed for this dish.

2. Remove the stalks of the eggplant, cut into about 8 cm long pieces, chop 5 g of chives, and put 20 g of minced garlic into a small bowl.

3. Put the cut eggplant sections on a plate, add cold water to the steamer and bring to a boil. After SAIC, put the eggplant sections on high heat and steam for 10 minutes.

4. After the eggplant is steamed, take it out and let it cool. Tear the cooled eggplant into thin strips by hand to make it more delicious.

5. Put 10ml light soy sauce, 5ml balsamic vinegar, 3g salt and 2g sugar in a small bowl to make the juice.

6. Put 20g minced garlic and 5g chopped green onion together on the torn eggplant. Stir the sauce and pour it on the eggplant. Stir it thoroughly before eating.

Tips:
Tips: This dish is simple, less oily, refreshing and not greasy. Choose a long eggplant with a little bit of tenderness for a better taste. You can also add some ginger and coriander to your taste for better taste.