Spicy preserved egg and eggplant

Overview

The taste is mellow, spicy and fragrant.

Tags

• cold dishes
• home cooking
• summer recipes
• lunch
• students
• cold soy sauce
• cooked white sesame seeds
• dried sea pepper
• eggplant
• preserved egg
• rapeseed oil
• sesame oil
• vinegar
• zanthoxylum bungeanum
• garlic
• salt

Ingredients

Steps

1. 1 Grow eggplant, remove stems, wash and cook in salted boiling water.

   

2. 2 Tear the eggplant into long strips by hand and place on a concave plate.

   

3. 3 Peel and cut the preserved eggs into pieces and place them on the eggplant strips;

   

4. 4 Add cold soy sauce, vinegar, sesame oil, cooked white sesame seeds, and garlic slices.

   

5. 5 Heat a pan with less oil, stir-fry Sichuan peppercorns and dried sea pepper over low heat until fragrant;

   

6. 6 Let the Sichuan peppercorns and sea peppers cool and mash into pieces.

   

7. 7 Sprinkle chopped Sichuan peppercorns and sea pepper on top of the garlic slices;

   

8. 8 Heat the vegetable oil until it smokes, and pour it over the chopped Sichuan peppercorns and sea pepper;

   

9. 9 Knead and mix evenly.