Hand-shredded eggplant - with pepper oil recipe

Overview

I've been very busy lately, and it was getting dark on my way home. I want to eat something nutritious but don’t want to eat outside, so I usually put a meat dish in the wok and a vegetarian dish in the steamer. Because of this, I fell in love with the method of hand tearing.

Tags

• cold dishes
• home cooking
• balsamic vinegar
• chicken essence
• eggplant
• ginger powder
• light soy sauce
• zanthoxylum bungeanum
• chopped green onion
• minced garlic
• red pickled pepper
• salt
• sesame oil
• vegetable oil

Ingredients

Steps

1. 1 Peel the eggplant and cut into strips. Steam until cooked.

   

2. 2 Mix light soy sauce, balsamic vinegar, sesame oil, salt and chicken essence into juice and set aside. If there is pepper oil, put some pepper oil. My family happened to have finished eating the pepper oil, so I decided to make it myself. [Method of Sichuan peppercorn oil: Heat up the oil pan. When the oil is 6% mature, put the Sichuan peppercorns in. After frying over medium-low heat until fragrant, remove the Sichuan peppercorns. The remaining oil is pepper oil. 】Pour the prepared pepper oil into the minced ginger and garlic while it is hot, and add the juice you just prepared into the minced ginger and garlic. (PS: Recently, my phone had a seizure. I took a lot of steps, but when I went back to the gallery to view the pictures, the pictures were all gone. When I copied them to the computer, they just said that the picture files were damaged and I couldn’t see anything. I was going crazy...)

   

3. 3 Pour the ginger and garlic juice onto the torn eggplant, and sprinkle with chopped green onion and chopped pickled pepper. (The chili I bought was too spicy, so I didn’t dare to chop it. It was for decoration, so I didn’t dare to eat it o(╯□╰)o)