Chilled eggplant

This year's summer is really hot, casually 40 degrees Celsius, although there is air conditioning now, but I still don't want to eat too greasy food. The eggplant family's favorite food is to make three fresh; Or steam it and eat it with soy sauce oil. Today I made a different one, the sauce was richer, and I mixed it directly.

Ingredients

Eggplant 5 spp

mincedgarlic,spicymillet,choppedgreenonion,whitesesameseeds,hotoil appropriateamount

salt,sugar,pinefresh alittle

steamedfishsoysauce 1 spoon

lightsoysauce 1 spoon

vinegar 1 spoon

oystersauce alittle

sesameoil 1 spoon

water 2 spoons

Cooking Instructions

Wash the eggplant, cut it into sections, and then divide everything into two.
Add some white vinegar and soak for 2 minutes. (In this way, the eggplant is not easy to blacken during the steaming process)
Bring water to a boil and steam for 8 minutes.
After cooling, tear into small strips.
In a bowl, prepare the cold sauce:
minced garlic, millet spicy, chopped green onion, white sesame seeds, and drizzle with hot oil to stimulate the fragrance.
Continue to âž• season:
Add salt, sugar, pine freshness, 1 tablespoon of steamed fish soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of vinegar, a little oyster sauce, 2 tablespoons of water, and finally pour in a spoonful of sesame oil, stir well.
Pour the sauce over the eggplant, mix and serve!