Shredded White Eggplant with Cold Dressing

Name: Shredded White Eggplant with Cold Dressing
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 tablespoon Cold soy sauce; 1 tablespoon sesame oil; 1 stage shallot; 1 tablespoon White sesame

by Soft-Ni

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

When there is no appetite in summer, is it good to have a cold side dish? Because you are not accustomed to eating chili in the south, this cold dress is salty and fresh. If you like spicy taste, you can add a little chili cold dress. The soy sauce used for the cold dressing can be light-tasting low-salt soy sauce, so that it will not feel very salty.
ps: I choose white eggplant, but also purple eggplant. There are different types of tomato melon, and you can adjust it according to the size when steaming, as long as the tomato melon is steamed until soft.

Ingredients

1 tablespoon Cold Soy Sauce
1 tablespoon Sesame Oil
1 stage Shallot
1 tablespoon White Sesame

Shredded White Eggplant with Cold Dressing

1. Cut the tomato melon into pieces about the length of your fingers.

Shredded White Eggplant with Cold Dressing recipe

2. Put it on the pot and steam for about 10 minutes until the eggplant is soft.

3. The steamed tomato melon is immediately put into boiled water or ice water to cool, and you can take it out when it is cold with your hands. Do not soak for too long.

4. Gently squeeze the excess water out of the tomato melon, and then tear it into strips by hand. You can also cut it with a knife, but I think it is more flavorful to tear it by hand.

5. Then drizzle appropriate amount of soy sauce and sesame oil according to personal taste, sprinkle with cooked white sesame seeds and chopped green onion.

Tips:
For tomato melon, I choose white tomato melon, but also purple tomato melon. There are different types of tomato melon, and you can adjust it according to the size when steaming, as long as the tomato melon is steamed until soft.