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The Most Photographed Cold Dish in Summer-shredded Eggplant (how to Make Cold Sauce)
by Powder gummy candy
Favorite
Difficulty
Easy
Time
20m
Serving
2
I have always loved eggplant since I was a child, but eggplant has always been my culprit. Every time I took it, it was so horrible that I never published a blog post. This time I was very lucky. The photo was beautiful, the eggplant skin also had a long face, and it still carried the purple.
The weather is hot, I love to make cold dishes. It is very simple and appetizing. The shredded eggplant is one of the most photographed cold dishes in my family in summer. The eggplant is cooked in a cold dress and the taste is very good.
My friends all like the cold dishes I make. The key to the soul of cold dishes lies in the bowl of cold sauce. Today, I will take shredded eggplant as an example to discuss the key points of cold dishes and how to prepare cold sauce. As long as you master it carefully, you can make delicious cold dishes.
1. The ingredients must be fresh and must be cleaned; utensils, washing and cutting objects are best to be scalded with boiling water.
2. It is best to cut cold vegetables into uniform sizes so as to fully and evenly absorb the cold juice.
3. The ratio of soy sauce to balsamic vinegar is 2:1, that is, 2 tablespoons of soy sauce, 1 tablespoon of balsamic vinegar, and so on. Balsamic vinegar also has a sterilizing effect.
4. Garlic is best pressed into a puree with a garlic press. This method has a stronger flavor than mincing it with a knife. Be sure to add garlic paste, which has sterilizing effect.
5. It is best to use homemade chili oil, which is full of spiciness, and then add a few drops of sesame oil to make the fragrance stronger.
6. If the ingredients have a lot of moisture, they can be marinated in salt for a while, and then the water is poured out, so that the taste of the ingredients will become more crispy.
7. The blanched vegetables must be too cold, and then drain the water, so as to maintain the crispness.
8. For some ingredients, coriander or chopped green onion can be added appropriately to increase the flavor of cold dishes. "
The weather is hot, I love to make cold dishes. It is very simple and appetizing. The shredded eggplant is one of the most photographed cold dishes in my family in summer. The eggplant is cooked in a cold dress and the taste is very good.
My friends all like the cold dishes I make. The key to the soul of cold dishes lies in the bowl of cold sauce. Today, I will take shredded eggplant as an example to discuss the key points of cold dishes and how to prepare cold sauce. As long as you master it carefully, you can make delicious cold dishes.
1. The ingredients must be fresh and must be cleaned; utensils, washing and cutting objects are best to be scalded with boiling water.
2. It is best to cut cold vegetables into uniform sizes so as to fully and evenly absorb the cold juice.
3. The ratio of soy sauce to balsamic vinegar is 2:1, that is, 2 tablespoons of soy sauce, 1 tablespoon of balsamic vinegar, and so on. Balsamic vinegar also has a sterilizing effect.
4. Garlic is best pressed into a puree with a garlic press. This method has a stronger flavor than mincing it with a knife. Be sure to add garlic paste, which has sterilizing effect.
5. It is best to use homemade chili oil, which is full of spiciness, and then add a few drops of sesame oil to make the fragrance stronger.
6. If the ingredients have a lot of moisture, they can be marinated in salt for a while, and then the water is poured out, so that the taste of the ingredients will become more crispy.
7. The blanched vegetables must be too cold, and then drain the water, so as to maintain the crispness.
8. For some ingredients, coriander or chopped green onion can be added appropriately to increase the flavor of cold dishes. "
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