Chinese Food
Hand shredded eggplant
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In summer, this roasted eggplant is most suitable for you who don't like eating or cooking. It's delicious and simple.
Cooking ingredients
Cooking Steps
Step1:Remove the handle of the young eggplant. Clean it and bake it in the oven. I roasted it at 180 ° for 20 minutes. Look at the size of the eggplant. It's OK to bake it soft.
Step2:Cut up the roasted eggplant and peel it.
Step3:The eggplant is torn, and the thin and thick strips of little fingers are neatly stacked in the plate.
Step4:Mix the chili powder, mashed garlic, spicy millet, sesame, salt, sugar and rattan pepper oil together. Let's teach you a little trick. When making chili oil, mix some sesame oil or soy sauce in the chili powder. The chili oil will not paste. The color is more beautiful.
Step5:Pour the cooked rapeseed oil into the chili bowl.
Step6:Pour in soy sauce, vinegar and chicken essence and mix well.
Step7:Pour the mixed juice on the eggplant. Sprinkle some chives on it. If you don't hurry, refrigerate it for a while.
Step8:Open to ea
Cooking tips:You can make more chili oil. It's convenient to take it as you like. If you don't eat it too hot, you don't need spicy millet. There are skills in making delicious dishes.
