Cold Eggplant

Overview

The May Day holiday ended happily. Is there any lazy cancer after the holidays? Are you having trouble sleeping? Don’t you want to go to work or go out? Three days of playing was not enough, and perhaps another three days might not be able to satisfy my longing and infinite expectations for a wonderful vacation. The plans and lists I had laid out during the vacation were not completed yet. Alas, the poor vacation ended like this. During the three-day holiday, eating and drinking are indispensable. Those who eat well and those who drink spicy food are the true reflection of everyone’s holidays. There are a lot of spicy and spicy food to eat. In today’s world of delicious food, how many people can resist this temptation? I can push first and second, but I can't push third and fourth. In the end, I fell in love with the delicious food. I know that everyone has eaten a lot of high-calorie foods during the holidays, and now they want to drink only water and eat cabbage to reduce their slightly bulging belly. How can you face the coming summer at this pace? Beautiful dresses, sexy suspenders, and fashionable miniskirts can only pass you by. So today I will share with you a quick post-holiday appetizer dish that is simple, low in fat, and very appetizing. The fragrance of green onions flooded my throat, and the fragrance of garlic made my heart spicy. Compared with fried eggplant, it is less greasy and lighter; compared with grilled eggplant, it is less smoky and more healthy. If you also love this lightness and beauty, this simplicity and simplicity, and this low-calorie food, cold eggplant is definitely a good choice.

Tags

• cold dishes
• vegetarian dishes
• appetizers
• home cooking
• summer recipes
• chives
• eggplant
• red oil
• sichuan pepper oil
• vinegar
• white sugar
• garlic
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare the raw materials in advance

   

2. 2 Wash the eggplant, cut it in half, steam it in a steamer and let it cool for later use

   

3. 3 Heat the pot and pour in the Sichuan peppercorn oil. Pour the hot Sichuan peppercorn oil over the minced garlic and mix well. Set aside

   

4. 4 Tear the eggplant into strips, mix the vinegar, soy sauce, red oil, garlic pepper oil, salt and sugar evenly, pour it on the eggplant, sprinkle with chopped green onion and serve