Garlic and eggplant jelly
Overview
Time flies by so fast in 2016. In the blink of an eye, it has entered the heat of summer. The weather is getting hotter and hotter, and the dawn is getting earlier and earlier. I often feel that the sun is shining on my butt as soon as I close my eyes. I can only vent my depression every day through delicious food. Eating is everyone’s most basic need, so it should be treated seriously and tenderly. Every ingredient is a gift from God and deserves our careful cooking.
Tags
Ingredients
Steps
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Wash and peel the eggplants, and buy ready-made jelly. In places like Sichuan, Chongqing, Chengdu, jelly is an essential summer snack. It can be found everywhere. In addition to ordinary jelly, there are also varieties such as mung bean or soybean jelly. In summer, a bowl of sour and spicy jelly is really refreshing and refreshing, appetizing and strengthening the spleen.
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Cut the peeled eggplants into equal parts and steam them over high heat for about five minutes. Do not steam them for too long. Steaming them for too long will cause the eggplants to change color and become watery, which will affect the taste.
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Dice the garlic, mash it into minced garlic, and mix the various seasonings in the ingredients into juice. You can also add some shredded cucumber to make the taste more refreshing.
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After the eggplants have cooled, squeeze out the water slightly with your hands and then tear them into long strips.
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Spread the torn eggplant flatly on the jelly, then pour in the seasoning, and mix gently with chopsticks. Be as gentle as possible, because the jelly is fragile, so handle it with care, otherwise it will easily affect the appearance.
