Homemade method of garlic cold eggplant How to make garlic 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.

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.

750 grams of eggplant, 1 head of garlic, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, salt and monosodium glutamate.

Production process. 1. Wash and peel the eggplant, cut it into pieces, put it in a steamer and steam for about 15 minutes, then put it on a plate to cool and set aside.

2. Peel the garlic, chop it into a mushroom, put it in a bowl, add soy sauce, sesame oil, salt and monosodium glutamate and mix well.

3. Pour the sauce over the eggplant.

1 round eggplant and a little garlic.

Production process. 1. Peel the eggplant and cut it into long strips and put it in the microwave to cook; 2. Put the cooked eggplant in a container and let it cool for later use.

3. Mix the garlic, vinegar, salt, chicken powder, light soy sauce and sugar into juice and stir well with the cooled eggplant.

4. Put the garlic eggplant in the refrigerator for 1 hour, then you can eat, or add some coriander.

Ingredients: 1 eggplant, 10 grams of garlic, a little salt and sugar, 1 tablespoon light soy sauce, water and oil.

Method] Garlic is scattered with the back of a knife, peeled and chopped into minced garlic, the eggplant is washed and steamed in a pot, cut into even strips and placed on a plate.

2.Mix salt, sugar, light soy sauce and an appropriate amount of water to make a juice and pour it over the eggplant strips.

3.Heat oil in a pan, sauté the minced garlic until fragrant, and then pour the garlic oil evenly over the eggplant strips while it is hot.

Make the ingredients. Eggplant, sesame oil, sesame oil, green onion, ginger, garlic, sauce, oil, monosodium glutamate, salt, vinegar, chopped chili.

Production process. First prepare four or five eggplants, wash them and remove the stems. Then use a knife on the eggplant and cut it in a cross shape.

Then, put half a pot of water in the pot, and when the water is boiling, throw the eggplant down.

While the eggplant is cooking, put an appropriate amount of sesame oil, sesame oil, green onion, ginger, garlic, sauce, oil, monosodium glutamate, salt, vinegar, and chopped chili pepper into a plate and mix thoroughly.

When the eggplant is cooked and boiled thoroughly, take it out, put it in a basin, pick it up with chopsticks, then mix it with the seasoning, and put it on a plate.

Well, the cold eggplant with both colors and flavors is ready.

500 grams of eggplant.

50 grams of garlic, 20 grams of soy sauce, 20 grams of sesame oil, appropriate amount of refined salt and monosodium glutamate.

Production process. Wash and peel the eggplant, cut it into pieces, steam it in a steamer for about 15 minutes, and let it cool on a plate for later use.

Peel the garlic, chop it into a puree, put it in a bowl, add soy sauce, sesame oil, refined salt, and monosodium glutamate and mix well.

Pour the sauce over the eggplant and mix well.

Ingredients: long eggplant, olive oil, garlic, light soy sauce, sesame oil, salt.

1.Wash the eggplant and cut it into long strips.

2.Put it on a plate and put it in a steamer, and after the water in the steamer is boiling, steam for 15 minutes.

3.Squeeze the garlic into a puree, add olive oil, light soy sauce, sesame oil and a pinch of salt.

4.Let the steamed eggplant cool and pour the mixed garlic on top.

1.Prepare all the materials.

2.Wash the eggplant, cut it into two pieces and cut it into four slices.

3.Put it in a pot and steam over high heat for 10 minutes.

4.While the eggplant is steaming, mix the seasoning, add all the ingredients in the seasoning to a small bowl, stir well and set aside.

5.Wash the red peppers and cut them into rice grains.

6.Peel the ginger and cut it into rice grains.

7.Remove the outer coat of the garlic cloves and cut them into rice grains.

8.Heat the oil in a pan and pour in the garlic and ginger when the oil is hot.

9.Heat over medium heat until fragrant, then pour in the red pepper grains.

10.When the aroma is overflowing, add the seasoning and bring to a boil over medium heat to make a sauce.

11.Remove the steamed eggplant, tear it into strips and place it on a plate.

12.Pour in the sauce and mix well.

Ingredients. 3 eggplants.

1 clove of garlic. Salt to taste.

Balsamic vinegar to taste. Red pepper to taste.

Accessories. Appropriate amount of sesame oil.

Garlic mixed with eggplant to prepare the steps.

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1.Prepare the ingredients.

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2.Steam the eggplant in a steamer.

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3.Poke with chopsticks and feel familiar.

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4.The steamed eggplant is left to dry for a while, at which point the garlic is sprinkled with salt and mashed.

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5.Tear the eggplant into strips by hand and place them in a bowl.

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6.Then dig the mashed garlic into a bowl, put red pepper and stir it with oil, then add balsamic vinegar and sesame oil and mix well.

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7.Put on and pour the mixed garlic sauce over the eggplant.

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8.Garnish with coriander and mix well when eating.

First, the eggplant is steamed. Garlic juice. Plus the ingredients. Pour into the eggplant. Stir well and serve.