Eggplant salad uses less oil and is nutritious and healthy


3 eggplant
2 tablespoons aged vinegar
2 tablespoons sesame oil
1 tablespoon delicious (soy sauce)
Moderate sweet chili sauce
1 tablespoon sugar
Appropriate amount of monosodium glutamate
1 onion
2 cloves garlic


Step 1
Eggplant wash

Step 2
Cut into two pieces and steam for 10 minutes

Step 3
Chopsticks can be easily poked. Take them out to cool

Step 4
Beat the garlic into pieces and put it into a bowl. Add fresh, aged vinegar, sweet chili sauce, sugar, monosodium glutamate and sesame oil. Stir well until saccharified

Step 5
Eggplant shredded strips and placed on a plate

Step 6
Pour in step 4, sprinkle with scallions and hot oil (the oil here is not in the auxiliary material or hot oil)