Sesame sauce tossed with eggplant

Cooking Instructions

1. Take a bowl and scoop 2-3 tablespoons of tahini.

   

2. Add 5 grams of salt, 3 grams of sugar, 2 tablespoons of light soy sauce and 2 tablespoons of vinegar, stir well in one direction, if it is too thick, add a little water, and stir out a thick yogurt.

   

3. Cut the eggplant into finger-thick strips, about 10 centimeters.

   

4. Boil water in a pot, put the water in the steamer and steam the eggplant for 10 minutes (a hole can be easily made with chopsticks).

   

5. Finely chop half a head of garlic, cut 1 coriander into sections, 1 millet spicy ring, and set aside.

   

6. Chili oil method: Take a bowl, put 1 spoon of chili noodles and 10 peppercorns in the bowl, heat the oil in the pot, boil the oil and pour it into the bowl.

   

7. Drain the steamed eggplant slightly and arrange it on a plate.

   

8. Top the eggplant with minced garlic, millet spicy and coriander, and drizzle with prepared sesame paste and chili oil.

   

9. Mix well.