The eggplant is chilled with eggplant, and the summer salad is healthy and refreshing. It is mixed with sesame sauce and the sauce is very good.
Long eggplants are picked off the stalks, washed and cut into three sections, each section is divided into two, steamed on the steamer;
After steaming and letting cool, tear it into thin strips by hand (without cutting the knife, tearing the hair without breaking the fiber, and having a good taste); garlic, shallots and shallots are chopped on the eggplant;
Adjust the sauce: three spoonfuls of sesame sauce add a little cold and open, and add a small bowl of 2 tablespoons vinegar, 1 spoonful of soy sauce, 1 spoonful of sugar, a little salt to adjust;
Pour the sesame sauce and bowl of juice on the eggplant, heat a little oil in the hot pot, pour the oil hot, and hear the sound of the scent, the scent is also coming out, add a little sesame oil, that is good.
Sesame sauce should be opened with a little cold.