Wash the eggplant and cut it in half.
Prepare a basin of water: add one spoon of salt ???? and two spoons of white vinegar, stir to dissolve evenly, and add Soak the eggplant for ten minutes and set aside.
Add water to the pot and bring to a boil, put the eggplant in, cover and steam over high heat for about 5 to 6 minutes.
After steaming, do not simmer immediately, open the lid of the pot, insert it gently with chopsticks, and let it cool naturally.
????：buildIt is recommended to use a stainless steel steamer and follow step 2 to make the eggplant ???? steamed with a beautiful color. The color of the eggplant ???? steamed by me temporarily is not so good.
Let it cool, tear it into strips with your hands, and put it on a plate to dry for a while Let the eggplant naturally release some water and drain it. At this time, prepare the sauce.
Peel and mince the garlic cloves using various methods: pat, cut, rub, pound Either way is fine; chop some green onions and set aside.
Put the minced garlic and chopped green onion into a bowl, add an appropriate amount of balsamic vinegar and light soy sauce Mix soy sauce, oyster sauce, sesame oil, Sichuan pepper oil, chili pepper, a little salt and sugar and mix well.
Pour the mixed sauce onto the eggplant. The summer salad is very appetizing. Simple and delicious. ????????????
You must steam a pot of delicious rice! ????https://www.xiachufang.com/recipe/107153108/
