Shredded eggplant

Overview

In the past, what I often ate at home was "Cold Eggplant". Wash the eggplants and cut them from the bottom without cutting off the top. While the rice is cooking, place the sliced eggplant in the steamer compartment. The rice is cooked and the eggplant is steamed. Mix in the seasonings and it’s ready to go~! This "Hand Shredded Eggplant" is made in a microwave oven. The method is very similar to "Cold Eggplant". But the speed is much faster than "Cold Eggplant", and the cooked eggplant has less water than steamed eggplant. Friends who don't like the rotten texture can try this method.

Tags

• cold dishes
• home cooking
• common dishes
• old man
• summer recipes
• banquet dishes
• dinner
• aged vinegar
• chicken essence
• chopped pepper
• eggplant
• light soy sauce
• sichuan pepper oil
• white sugar
• garlic
• salt
• sesame oil

Ingredients

Steps

1. 1 Wash the eggplant, cut it into two pieces along the waist; you don’t need to peel the eggplant, but you need to wash it thoroughly;

   

2. 2 If you have a larger eggplant like me, cut it in half; put the eggplant in a microwave container and heat it on high for 2 minutes;

   

3. 3 Take it out and use chopsticks to check whether the eggplant is cooked along the cut area. In this state in the photo, it still needs to be heated for another 2 minutes;

   

4. 4 Peel off the garlic coating and chop into pieces; add an appropriate amount of chopped pepper to the garlic bowl;

   

5. 5 Add appropriate amount of sesame oil;

   

6. 6 Add appropriate amount of pepper oil;

   

7. 7 Add appropriate amount of light soy sauce and mature vinegar;

   

8. 8 Add appropriate amount of salt, chicken essence, sugar and cold boiled water, stir evenly;

   

9. 9 After the microwaved eggplants are cooled, tear them into strips with your hands and place them on a plate;

   

10. 10 Pour over the prepared sauce.