First release of cold tossed eggplant

Name: First release of cold tossed eggplant
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 2 piece Eggplant; 5 pieces chopped green onions; 2 pieces minced garlic; 8 pieces Xiaomi chili; 1 spoon white sesame; 2 spoon Chili powder; 2 spoon light soy sauce; 2 spoon Black vinegar; 1 spoon Oyster sauce; 1 spoon white sugar

Steamed eggplant strips stay silky and pale beneath a lively sauce where hot oil wakes up raw garlic, chili, and sesame before sugar and vinegar mellow everything.

20 minNewEasy Cold Dishes Steam Savory

Instructions

1
Prepare the ingredients: two eggplants.
2
After washing the eggplants, wash them again and cut them into strips for later use.
3
Put the cut eggplant into the pot and steam for 8 minutes after the water reaches a boil over high heat.
4
Take out the steamed eggplant and drain the water.
5
Prepare the sauce: Put the chopped bird's eye chilies, minced garlic, chopped green onions, and white sesame seeds into a large bowl, then use hot oil to release their aroma, and finally add white sugar, light soy sauce, oyster sauce, and aged vinegar, and mix well.
6
Put the eggplant into the prepared sauce bowl and stir evenly before serving.
7
Serve on a plate.
8
This kind of cold eggplant dish is delicious and goes well with rice.