Cold chrysanthemum and eggplant

Overview

The simplest home-cooked salad

Cut the eggplant, use chopsticks to hold the bottom as shown in the picture, do not cut the clamped part, cut the other parts into strips, then sprinkle a little salt into the eggplant and marinate for 10 minutes, rinse with water, and pinch off the water
Put the eggplant into boiling water and cook it, you can also steam it
Place the cooked eggplants on a plate, then top with chili sauce according to your own taste. You can also use minced garlic, minced chili, minced ginger, starch, etc. to thicken the sauce and pour it on
The cold dish is like this after processing. It tastes very fresh and goes well with rice