I like to eat cold eggplant in the summer, but I feel that it is too troublesome to steam, so I tried the microwave oven and it worked well! ! Soon and the process is simpler! !
Take a round eggplant and cut a piece of thickness about 1 cm, taking care not to cut it! ! (If you mind, you can also peel the eggplant. If you feel too much trouble later, you can cut the cross knife, but I feel that it is still a bit of a knife that tastes better after the tear.)
In the container of eggplant, hold the water, add a little salt and vinegar, mix well, put in the eggplant, cover it with a container to keep the eggplant in the water, soak for about 10 minutes. You can take the garlic first in this time. (soaked with salt and vinegar to avoid blackening of eggplant meat as much as possible)
After the eggplant is soaked, put it in a container and put it in a microwave for about 5 minutes. (just take it out, time is about 5 minutes, personally increase or decrease the time)
The eggplant just came out and looked very straight. It didn't look like it was cooked. In fact, it was cooked. When the chopsticks were pressed twice, it was soft. The heated water was poured out, and the eggplant was let cool.
At this time, stir the sesame seeds and stir-fry until the aroma is off. Mixing the remaining material is the seasoning juice. (= =, no chopped green onion, cut a little green pepper feels no effect. And sesame must be fried, really fried chicken!!)
Mix the juice and tear the basic cool eggplant into thin filaments. Sprinkle with the seasoned sauce and sprinkle with the sesame seeds.
The first step of the eggplant can be cut thinner, 0.5~0.7 cm is also good, better to tear some, if thin, the heating time can also be reduced by a dozen seconds. There are also a lot of works that say that it is sour, forgetting to explain to everyone, my juice is not vinegar, vinegar is only used to soak the eggplant, there is no vinegar in the juice.