Three-color Eggplant Strips with Cold Dressing

Name: Three-color Eggplant Strips with Cold Dressing
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 25g Crushed red pepper; 25g Chopped green pepper; 2 tablespoons Minced garlic; 1 tablespoon White vinegar; 1 tablespoon Soy sauce; 1 tablespoon Shimizu; 1 teaspoon Sugar; 2/3 teaspoon salt

by Xiaozifaner

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

This steamed mixed dish can be eaten with confidence. It is not only simple in practice, but also healthy in cooking. In all healthy food cooking, steaming is the healthiest way. Using steam to cook food allows us to taste the changes from steaming. The fresh, fragrant, tender and slippery taste. The nutrients of the steamed vegetables are still retained in the dishes, the ingredients are not destroyed, the aroma is not lost, and the juice is mixed into a dish, which fully maintains the shape and integrity of the dishes.

Ingredients

25g Crushed Red Pepper
25g Chopped Green Pepper
2 tablespoons Minced Garlic
1 tablespoon White Vinegar
1 tablespoon Soy Sauce
1 tablespoon Shimizu
1 teaspoon Sugar
2/3 teaspoon Salt

Three-color Eggplant Strips with Cold Dressing

1. Eggplant chooses to use long eggplant, the flesh is tender and seedless.
Wash the eggplant and cut into strips, add 1 teaspoon of lemon juice or vinegar in water and soak for 8 minutes

Three-color Eggplant Strips with Cold Dressing recipe

2. After draining the water completely, place the skinless eggplant strips on a plate

3. Place the eggplant strips with the skin on the upper layer, put it in the steamer, and steam for 10 minutes after the water is boiled.

4. Finely chop the pepper and garlic (you can chop as you like but don't need to chop too much)

5. Mix the light soy sauce, white vinegar, water, sugar, and salt into a sauce for later use

6. The steamed eggplant strips are fresh and tender but very little water is released. If there is more water, it is not drained. Pour out the water.

7. Place the hot peppers and minced garlic on the eggplant strips as shown

8. Heat a little oil and pour it on the minced garlic with hot pepper, pour into the sauce made in step 5 and mix well when eating.

Tips:
1. Choose long eggplant for eggplant, which is tender and seedless
2. Add 1 teaspoon of lemon juice or vinegar to the eggplant to soak it to prevent oxidation and blackening