Eating cold dishes in summer is easy, appetizing and not greasy. It’s a good meal!


2 eggplant (purple skin, long)
Proper amount of fungus
1 / 4 lantern peppers
1 tablespoon sugar
1 / 2 green peppers
1 clove garlic
1g ginger
2 shallots
A little sesame oil
Appropriate amount of cold mixed thin salt raw soy sauce
2 tsp green pepper oil
1 millet pepper


Step 1
Wash all the dishes and spices used and drain the water.

Step 2
Boil water in a pot, pour the washed fungus into boiling water, scald for two or three minutes, and then cool it in ice water. Cut the eggplant into three sections (depending on the length of the eggplant), then cut the broken eggplant and steam it for about 10 minutes.

Step 3
While steaming eggplant, you can adjust the seasoning. First pour raw soy sauce into the bowl (use thin salt or special cold soy sauce, which will not be salty, and then you can't put salt), and then add an appropriate amount of green pepper oil and sesame oil (depending on your preference).

Step 4
Cut ginger, garlic, shallots, millet, pepper and green pepper into small pieces.

Step 5
Put it in the raw soy sauce just adjusted

Step 6
Add a little sugar and mix well with chopsticks. Just the seasoning.

Step 7
Bring out the steamed eggplant and let it cool.

Step 8
Tear the eggplant into strips by hand and put it on the plate. Then put the cut sweet pepper wire (one layer of Eggplant and one layer of sweet pepper wire) and put the fungus next to it. (made one with fungus and one without fungus)

Step 9
Finally, pour the freshly mixed seasoning on the plate, sprinkle with shallots (or coriander), and you can enjoy the delicious food. You can also sprinkle a little sesame on it.