Don't Like Deep-Fried Eggplant, Afi Teaches You How to Steam and Serve Cold Cucumber with Vinegar
Ingredients for Cold Tossed Shredded Eggplant
Three long purple eggplants (350g), 2 cloves of garlic, 1 sprig of coriander, 2 scallions, 3 tablespoons of soy sauce, 2 tablespoons of vinegar, 1 teaspoon of sugar, 1/2 teaspoon of salt, 2 tablespoons of oil, 1 chili (for garnish)
Procedure for Cold Tossed Shredded Eggplant
Step 1
Preparation
Step 2
After steaming, slice the eggplant into strips about the thickness of a chopstick, 10 minutes is enough
Step 3
After steaming, let the eggplant cool to hand temperature, then shred it into strips about the thickness of a chopstick, drain the water, and set aside
Step 4
Prepare the sauce: grind the garlic, chop the scallions into chopped green onions, chop the coriander, add 3 tablespoons of soy sauce and 2 tablespoons of vinegar
Step 5
Add 1 teaspoon of sugar and 1/2 teaspoon of salt, and stir well
Step 6
Heat 2 tablespoons of oil in a dry wok over high heat until smoking, then turn off the heat. Use a spoon of the size specified in step 4
Step 7
Pour the sauce over the eggplant strips and stir well before eating. Do not pour all the sauce at once, adjust to your personal taste, as eggplant varies in its water content, making it difficult to control the saltiness. This recipe uses all the sauce. If you don’t like sour flavors, use less vinegar.
Step 8
Finished product, garnish with chili
Step 9
Finished product
Cooking Tips for Cold Tossed Shredded Eggplant
If you like spicy flavors, add chili peppers or other spicy ingredients. It’s best not to pour all the sauce at once, adjust to your personal taste, as eggplant varies in its water content, making it difficult to control the saltiness.
