Tossed Eggplant
by Xiangxiang's small kitchen
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Wash three eggplants.
2. Cut the eggplant into two pieces, then cut it twice vertically and put it on the plate.
3. Put cold water into the pot and steam for ten minutes after the water is boiled.
4. Take out the steamed eggplant.
5. Pour out the steamed water and let cool.
6. Finely chop green onion and garlic, and cut millet pepper into circles.
7. Take a bowl and add light soy sauce, oyster sauce, salt, sugar, olive oil and sesame oil to make a juice.
8. Cut the eggplant into strips with chopsticks, add minced garlic, millet pepper and green onions, and pour in the sauce.
9. Finished picture.
