Cooking Steps

1. 

   Step1:Here I want to talk about eggplant first. Eggplant also has quality difference. Some are very tender and some are very old. Generally speaking, round eggplant will be older. Long eggplant will be younger. But long eggplant has its advantages and disadvantages. Please see the picture on the left. Purple is very deep and even. The supermarket here is called meirenjia. This kind of vegetable is usually tender. The common pot is steamed for 15 minutes and then soft and rotten. The color on the right is light. It feels a little flowery. This kind of leather is very hard and thick. If you want to steam it, you need to use a pressure cooker. Let's use the dark tender eggplant today.

2. 

   Step2:Cut the eggplant into long strips. Grab it with a little salt.

3. 

   Step3:Cover with plastic wrap and steam over high heat for 15 minutes.

4. 

   Step4:Let's mix the sauce when we steam the eggplant. A tablespoon of sesame paste (mix the sauce in the bottle in advance or it will be very thin on the top and very thick on the bottom) and half a scoop of old vinegar. A little taste is very fresh. Salt and sugar ~ if the sesame paste is too thick, then add some hot water to make a uniform paste ~ add some sesame oil to make it more fragrant.

5. 

   Step5:Well steamed eggplant. I like it. You can tear it into small pieces or mash it directly. Today I'll cut it into small pieces.

6. 

   Step6:Pour in the sauce. Squeeze another clove of garli

7. 

   Step7:Add some coriander and mix well, and then serve it. ~ I love sesame paste, I love garlic, I love eggplan

8. 

   Step8:Thank you for watching.