The practice of cold eggplant with garlic, the method of authentic cold eggplant

Today we're going to make a steamed eggplant with garlic puree.

Ingredients: fine eggplant, garlic, a pinch of coriander.

1: Take a steamer, put a little water, and bring to a boil over high heat.

2) Mix the tomato juice, pat the garlic into minced garlic, chop and place on a plate.

3) Add white vinegar, soy sauce, chili oil, sesame oil, chicken essence, salt and sugar.

4: After a quick stir, the juice is ready.

5: The eggplant is a little long, use a knife in the middle and put it in the pot.

6: When the water is boiling, spread the eggplant in the pot, cover the pot and steam over high heat for 10 minutes.

7: Replace the cilantro with a knife and set aside on a plate.

8: Steam the eggplant for 10 minutes and turn off the heat. It's best to scratch it with a toothpick. If it can be scraped, it means that it is just right.

9: Let the eggplant dry a little, tear the dried eggplant into strips with a toothpick and place on a plate.

10) Pour the freshly mixed garlic juice over the eggplant.

1) Sprinkle with chopped cilantro and mix quickly.

12: Finally, put it directly on a plate and pour any excess juice over it.

13: This appetizing garlic eggplant is ready, and it is absolutely refreshing to eat in summer.

1.Bring the water to a boil, put the eggplant in it, turn to low heat and simmer for another 10 minutes until soft 2Remove the eggplant and soak it in ice water, or let it cool and put it in the refrigerator for at least an hour

Cut the garlic into minced garlic, add salt, light soy sauce or a little xylitol and soak it for later use, 4Squeeze the water out of the eggplant, and the cold salad will be more flavorful, 5Tear the eggplant into strips and stir in the freshly prepared garlic soy sauce, and serve on a plate.

1. Remove the stems of the eggplant and wash it.

2. Put it in a steamer and steam it.

3. Take it out and let it cool.

4. Add a pinch of salt to the garlic and mash it into a puree.

5. Tear the cool eggplant into strips by hand.

6. Add the garlic paste and mix well.

7. Add a teaspoon of fine salt and mix well.

8. Pour in the soy sauce.

9. Stir well and serve.

The method of mixing garlic with eggplant is always simple; First, wash the tender eggplant and cut it into small cubes (about 1 cm) or thick eggplant slices; Put it in a pot and steam it in a grate, then take it out and let it cool, and mash the peeled garlic into a puree; Combine the cold eggplant pieces [slices] with the garlic puree, mix with an appropriate amount of refined salt according to the taste, stir and put it in a can for later use.

1.Wash the eggplant and remove the stems, put it in a steamer and steam it for 15 minutes, let it cool; 2.Garlic is pressed into a puree with a garlic press, and sesame oil, vinegar and salt are added and mixed thoroughly; 3.Finely chop the coriander, add the eggplant and all the seasonings and mix well.

After the eggplant is steamed, the garlic paste, the seafood soy sauce, the alley. It is especially delicious when mixed together, and it goes well with rice.

The preparation of the authentic cold garlic eggplant is as follows:

Tools Ingredients: 3 long eggplants, 6 garlic pieces, 1 red pepper, a pinch of salt, 2 coriander, 6 ml of soy sauce, 2 grams of chicken essence.

1. Prepare the ingredients.

2. After washing the eggplant, put it in the steamer and steam for about 10 minutes.

3. Cut the pepper into thin strips in the gap of steamed eggplant, mash the garlic into a puree, add a small amount of soy sauce, this celery pepper is slightly spicy, and those who love spicy can also choose Chaotian pepper.

4. When the time is up, the eggplant is steamed like a remnant, and you can use chopsticks to insert it, and it feels soft and rotten.

5. Let the eggplant cool for a while, then put it in a stainless steel basin with red pepper and coriander, and add a small spoon of garlic paste.

6. Add a little salt, stir the chicken essence well, don't add too much salt here, because there is soy sauce in the garlic sauce, and the taste is a little salty.

7. Finally, put it on a plate, the red and green, garlic-fragrant and refreshing cold garlic eggplant is completed.