Eggplant with garlic paste - a taste bud opener

Overview

The scorching sun is also the season when a lot of fruits and vegetables are on the market. In fact, there are only a few seasonal vegetables to eat, and the cooking method is very homely. I accidentally ate the garlic eggplant they made in a restaurant. It was much more delicious than the ones I made before. So I came back and made it myself. I didn’t expect it to be surprisingly delicious. I thought it was even more delicious than the restaurant. Haha, it only takes ten minutes to make it. It is very easy to use and appetizing. I hope you all like it.

Tags

• cold dishes
• cold vinegar
• eggplant
• garlic
• msg
• millet spicy
• mujingcai
• oyster sauce
• white sugar
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Ingredients: Eggplant, wood ginger and vegetables (you can omit it, this is a wild vegetable unique to our Sichuan side and can be replaced with coriander) millet, spicy garlic cloves

   

2. 2 Cut the eggplant into strips and steam over high heat for 7 minutes

   

3. 3 Cut all the ingredients into fine pieces

   

4. 4 After the steamed eggplants have cooled down, squeeze out the water inside

   

5. 5 Put it in a bowl and squeeze out some water

   

6. 6 Then press it tightly and buckle it down

   

7. 7 Put these seasonings together and make a sauce. I prefer a little more soy sauce and a little more oyster sauce. Everything else depends on your taste. If you like vinegar, add more vinegar. Remember to add a little water at the end so it's not so thick.

   

8. 8 Just try to make the prepared juice a little salty. Because you are mixing eggplant, I like sweet and sour food, so I put more vinegar and sugar

   

9. 9 Then put the garlic first, then the ginger vegetables, pour the juice, and then add the spicy millet

   

10. 10 It’s so delicious that I passed out, hehe