1. Wash the eggplants, cut them into cross knives, and place them on the steaming tray
2. Use the function of steaming vegetables, steam for ten minutes
3. Pour garlic into a puree, add light soy sauce, rice vinegar, and sesame oil
4. Stir well and let stand for about 15 minutes to let the garlic smell come out
5. Tear the steamed eggplant into long strips, put it in a large bowl, and pour in the garlic paste.
Tips:You can learn a home-cooked dish in five minutes with zero difficulty
