Cold Dressed Eggplant with Chopped Pickled Chili
Steamed eggplant is hand-torn into silken ribbons, then anointed with a punchy sauce of fermented chopped chilies, garlic, and scallion. Soft, cool, and fiery all at once, it awakens a jaded appetite.
Instructions
- 1
Wash two eggplants and set aside.
- 2
Lightly tap the eggplant; this way, the steamed eggplant will be easy to tear apart.
- 3
Cut the cooked eggplant into sections.
- 4
Place it on a plate, put it in the pot, and steam for ten minutes and five minutes.
- 5
When steaming the eggplant, prepare a seasoning mixture: chopped chili sauce, a little light soy sauce, oyster sauce, sugar, and purified water. Mix them well and sprinkle in the chopped green onions; the seasoning sauce is ready.
- 6
Tear the steamed eggplant into strands and arrange them on a plate, then pour the sauce you just prepared over the eggplant. This chopped chili Hangzhou-style eggplant is ready—an appetizing and refreshing dish to go with rice.
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Ingredients
Main Ingredients
- Hangqie2 pieces
- Pure watera pinch
Seasonings
- Homemade chopped chili sauceto taste
- light soy saucea pinch
- Oyster saucea pinch
- Sugara pinch
Auxiliary Ingredients
- scallion1 piece