Shredded eggplant

Overview

Eggplant is one of the few purple vegetables and is also a very common home-cooked vegetable on the table. Its purple skin is rich in vitamin E, and its flesh also contains protein, fat, carbohydrates, calcium, phosphorus, iron and other nutrients. Not only is it rich in nutrients and very cheap, but it can also be used in a variety of cooking methods, such as steaming, braised, stir-fried or cold. As long as you master the skills, every method is so delicious. This hand-shredded eggplant is also a classic method

Tags

• hot dishes
• home cooking
• old man
• summer recipes
• lunch
• dinner
• balsamic vinegar
• chicken powder
• dried chili pepper
• garlic
• light soy sauce
• onions
• purple eggplant
• sesame oil
• salt

Ingredients

Steps

1. 1 Rinse the eggplant, remove the head and tail, and cut it in half from the middle

   

2. 2 Put the eggplant into a pot of boiling water, cover it, and steam over high heat for four minutes, then reduce to low heat for seven to eight minutes

   

3. 3 Let the steamed eggplants cool for 20 minutes

   

4. 4 Chop the onion and garlic separately, and cut the dried chili into small pieces

   

5. 5 Put the green onion, dried chili pepper and garlic into the pot

   

6. 6 Pour the heated peanut oil into a bowl, add salt, chicken powder, sesame oil, light soy sauce, and balsamic vinegar and mix well

   

7. 7 Tear the cooled eggplant into long strips and place them on a plate

   

8. 8 Picture of the finished product, pour the prepared cold sauce and sprinkle with chopped green onion