Steps for making cold hand-shredded eggplant

Cold hand-shredded eggplant tastes very refreshing and is a very good dish in summer. Let me share with you how to make it:

Introduction to Cold Shredded Eggplant

Today's eggplant salad is my own improvement. I didn't mash the eggplant like my grandma did, nor did I cut it with a knife. Instead, I tore the steamed eggplant into thin strips by hand, which can minimize the loss of eggplant nutrients. In addition, I added slightly wrinkled green and red peppers that were roasted, and did not leave the eggplant skin. The eggplant mixed in this way not only has a unique flavor, but also tastes softer and more delicious.

This eggplant dish is cooked in the microwave, without any flames. I like using the microwave more and more to cook. It is not only convenient and hassle-free, but also oil-free and smoke-free. It allows me to completely free myself from the kitchen. I can take a shower while waiting for the dish to come out of the oven, without having to struggle in the heat of high temperatures...

Finally, I would like to emphasize that garlic is an indispensable ingredient for eggplant. Eggplant is a versatile vegetable, which means that it has no special taste. Therefore, if you want this main character to shine, you must add the supporting roles to enhance the flavor, such as onions, garlic, chili peppers, coriander... Only when mixed with these stimulating ingredients can the potential of eggplant be stimulated, and it will be fragrant and tasty.

Ingredients for cold hand-shredded eggplant

1 long eggplant 1 red pepper

1 green pepper 3 cloves of garlic

1 chopped onion A pinch of salt

A little sugar and some white vinegar

How to make cold shredded eggplant

1. Add appropriate amount of water to the microwave steamer, place the steamer on the stove, wash and cut the eggplant into large pieces, put it into the steamer, and steam it on high heat for 15 minutes.

2. Wash the red and green peppers and cut them into inch pieces

3. Microwave on high heat for 5 minutes until the skin is slightly wrinkled

4. Cut the roasted peppers into thin strips

5. Take only the flesh of the steamed eggplant and tear it into thin strips by hand

6. Add shredded pepper, a little salt and granulated sugar

7. Add appropriate amount of white vinegar

8. Add mashed garlic and chopped green onion and mix well.

Tips

1. Be sure to use a microwave-safe steamer. Do not put ordinary steamers into the microwave easily to avoid causing harm.

2. Bake the peppers until the skin is slightly wrinkled. Do not heat them for too long to avoid burning them.

3. Tear the eggplant shreds as evenly as possible. The thinner the better so that they are easier to absorb the flavor.

4. The heating time is for reference only. Please adjust the specific time according to the power of your own microwave oven.