Light food - cold eggplant

Overview

A light salad with seasonal vegetables suitable for summer.

Main raw materials.
Wash and cut the long eggplants into strips and steam them in a steamer.
Steam the long eggplants, let cool and place on a plate.
Chop green onions, coriander, and millet pepper and set aside.
Add sesame sauce, light soy sauce, seafood soy sauce, sesame oil and salt and mix thoroughly and set aside.
Sprinkle green onions, millet peppers, and coriander on the eggplant, pour in the prepared sesame sauce, pour in hot oil, mix well, and serve.
Cold long eggplant.