Shredded eggplant

Overview

Eggplant is rich in many vitamins and nutritious. Traditional Chinese medicine believes that eggplant is a cold food, which has the effects of clearing away heat and stopping bleeding, reducing swelling and relieving pain. Eating it in summer can help clear away heat and relieve summer heat. There are many ways to eat eggplant, including frying, roasting, steaming, boiling, deep-frying, cold dressing, and making soup. It is suitable for both meat and vegetable dishes and can be used to cook delicious dishes. Although there are many ways to eat eggplant, most of them are cooked at a higher temperature and for a longer time. Not only is it greasy when eaten in hot summer, but the vitamins rich in eggplant are also lost. After much deliberation, I decided to make a hand-shredded salad, which does not require fumes and is easy to make. Eggplant itself is bland and tasteless. It easily absorbs the flavors of sauces and spices. You can adjust the appropriate flavor according to your own taste. It tastes cool and refreshing, and you can’t stop eating it

Tags

• vegetarian dishes
• home cooking
• common dishes
• old man
• summer recipes
• lunch
• camellia oil
• garlic
• light soy sauce
• long eggplant
• onions
• sugar
• vinegar
• ginger
• salt

Ingredients

Steps

1. 1 Wash the eggplant, remove both ends, and cut into long, even lengths

   

2. 2 Place in a steamer and steam over high heat for 10 minutes.

   

3. 3 Take it out of the pot and pour in cold water

   

4. 4 After the eggplant has cooled slightly, tear it into long strips with your hands and place on a plate.

   

5. 5 Cut the onion into flowers, mince the ginger, pound the garlic into mince, and place them on top of the eggplant.

   

6. 6 Mix light soy sauce, vinegar, salt, and sugar into a sauce according to personal taste, and pour it on the eggplant.

   

7. 7 Heat the camellia oil in a spoon. When the oil is 80% hot, pour it over the eggplant. Mix well while it is hot and serve.