Cold Eggplant

Overview

"Cold Eggplant" is a very popular dish in summer. The chilled eggplant is dipped in sweet and sour sauce, which is super appetizing. However, eggplant changes color easily whether it is steamed or boiled. How can we preserve the beautiful color of eggplant? Let's take a look together. . . . .

Tags

• cold dishes
• home cooking
• common dishes
• old man
• dinner with friends
• summer recipes
• autumn recipes
• dinner
• eggplant
• soy sauce paste
• sugar
• white vinegar
• chopped green onion
• drinking water
• ice water
• minced chili pepper
• minced garlic
• water

Ingredients

Steps

1. 1 Preheat the rice cooker until steam comes out (add 2/3 cup of water to the outer pot, cover the lid and press the button)

   

2. 2 While waiting for preheating, fill a steel basin with water and add 1 tablespoon of white vinegar. Cut the eggplant into small sections, then cut it into quarters and soak it in vinegar water immediately (to prevent oxidation)

   

3. 3 Arrange the eggplant soaked in vinegar water on a plate, pour some vinegar water on it, quickly put it into the preheated rice cooker, and then cover it with the lid

   

4. 4 When the button pops up, quickly take out the eggplant and put it in ice water to cool down. Drain the iced eggplant and place it on a plate. Pour the sauce on it