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Sesame Sauce Hand-Torn Eggplant Exclusive
Steamed eggplant torn by hand into strips, then dressed with nutty sesame paste, soy sauce, and vinegar. A cooling, tangy-savory dish often finished with a scatter of fresh jingjie leaves; the soft, silky texture soaks up the creamy dressing beautifully.
Instructions
- 1
Wash the eggplant.
- 2
Take it out and let it cool after steaming for 20 minutes.
- 3
Tear into strips by hand.
- 4
Add an appropriate amount of sesame paste.
- 5
Add an appropriate amount of light soy sauce and aged vinegar.
- 6
Add a touch of decoration.
- 7
It's started.
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Ingredients
Main Ingredients
- Eggplantto taste
- Schizonepetato taste
Seasonings
- Sesame pasteto taste
- light soy sauceto taste
- Vinegarto taste
- Saltto taste