Red pepper, eggplant and preserved egg
Overview
Who said cold dishes don’t have good looks? Spring is here, and summer is not far away. Everyone knows that spring and summer don’t have much appetite, so cold dishes are indispensable. But even cold dishes must be made quite good-looking. You can take a look at this dish today, and I guarantee that you will definitely be able to serve it when entertaining guests. It’s high style
Tags
Ingredients
Steps
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Prepare all the required ingredients, usually preserved eggs can be used. Try to choose slender and tender ones for eggplant. I originally wanted to eat them stir-fried, but I wanted to eat them cold
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Peel off the skin of the eggplant and cut into long, even lengths for later use
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Fill a larger container with water, add a little salt, add the freshly cut eggplant and soak it to remove the astringency
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Carefully peel off the shell of the preserved egg, cut it in half first, then cut one preserved egg in half into four pieces
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Arrange the sliced preserved eggs evenly around the plate. Cut small pieces of preserved eggs into the hollow space in the middle and place them in the middle
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Peel and mince the ginger into small pieces, remember to make it very fine
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Same as above for garlic
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Cut chili millet into oblique sections and wash off chili seeds
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Add oil to the pan, put in the drained eggplant and fry for two to three minutes
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Drain the eggplant oil with a slotted spoon and place it in a larger container for later cooling.
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Add minced ginger, garlic, chopped green onion, a pinch of millet, a pinch of salt, a dash of balsamic vinegar, light soy sauce, chili red oil and a pinch of chicken powder
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Stir evenly and marinate for a while until the flavor is absorbed
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Pour the mixed ingredients into the middle of the preserved eggs and leave the chili millet on top so that the arrangement looks better
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Girls, if you keep yourself clean, you are white, if you are self-reliant, you are rich, and if you are both internal and external, you are beautiful.
