This dish is very simple and delicious, and I do it every summer. Write a recipe for your reference today. If you can talk to me privately in the place where you don't understand, you can also go to the food group to learn from each other. Micro signal 13681300185
Put the washed eggplant on the pan and steam.
At this time, add the garlic and salt to the garlic with a garlic pot, then put a few drops of olive oil or sesame oil. The parsley is chopped for use, and do not mix these ingredients before putting the eggplant, because the parsley will meet the salt in the garlic. (If the garlic eggplant does a lot, it is necessary to peel the garlic and wash the parsley in advance, because steamed eggplant can't be used for a long time.)
You can turn off the fire in the pot for 10 minutes, or you can calculate the time without opening the lid. Use the chopsticks to tie the eggplant. If it can be smashed, the eggplant is cooked.
Heat the eggplant chop with a knife, but don't cut it through, the bottom skin is connected.
The eggplant eggplant is made hot, and you can do the next step without hot pressing. Put the cut eggplant clams in the crisper, mix the coriander and minced garlic, and stuff them into the eggplant chop. After the code is applied one by one, cover it and put it in the refrigerator. (More stuffing in each eggplant!)
After the eggplant clams are generally ready, they can be eaten for half a day. If you leave it for 1 day, it is better to eat. If the saltiness is enough, it will not be able to chill for a month.
This dish has garlic and salt, so it doesn't like to deteriorate. You can do more in the refrigerator and eat it slowly. Coriander can be put more, and salty when salted.