However, today’s cold dish can be done in more than ten minutes. The most important thing is not to spend energy on frying, stewing and frying. You just need to wash, cut, steam and mix at will. It looks very popular and tastes very colorful! Simple and appetizing.


1 eggplant (purple skin, long)
1 tablespoon salt
3 tablespoons soy sauce
2 tablespoons vinegar
5g mashed garlic
2 tablespoons chili oil
3 tbsp water
3 g Sugar
5g chives


Step 1
Wash the eggplant, rub the skin with a little salt, and cut the eggplant into small strips of the same size and length as your little finger

Step 2
Boil water in the pot. If the eggplant is steamed for 10-12 minutes, if you can't judge whether it has been steamed, you can poke it into the eggplant with chopsticks. It is ripe if you poke it easily without effort

Step 3
The whole eggplant can be taken out of the refrigerator to cool (or go to the next step while hot). Pour soy sauce into the bowl, then add salt and sugar, and stir with a spoon until the sugar and salt melt

Step 4
Pour vinegar, mix well, add mashed garlic, cool boiled water, mix well, try the taste, sour and sweet, salty and fresh

Step 5
After the taste in step 4 is adjusted, add 2 tablespoons of oil chili. The oil must be filled with chili powder and pepper. It is spicy and enjoyable, but if you don't like spicy, you can omit this step

Step 6
Pour the sauce into the cool eggplant and sprinkle with fine fragrant scallion