Summer freshness - delicious and unforgettable boiled eggplant

Cooking Instructions

1. Wash the eggplant, cut it into strips and place it on a plate. I forgot to take a picture of the cut eggplant

2. The green onion and ginger are chopped into minced pieces, and the ginger slices are cut into shreds, and the shredded ginger is cut into shreds because it is easy to pick off, and only eat the taste of ginger. Light soy sauce, vinegar, and sugar are well adjusted, sugar and light soy sauce are about 1 to 1, rice vinegar is less, about a quarter, you can add more if you like to eat sour, and the taste of light soy sauce and vinegar is different, according to what you like. This well-mixed sauce is actually a universal sauce, and anything can be adjusted.

   

3. The cold water in the pot is boiled, the eggplant is steamed, and the eggplant strips in the picture have two holes, which are poked with chopsticks.

   

4. Pour an appropriate amount of oil into a small pot with oil and turn on low heat

   

5. Wait for the bottom of the pot to ripple, put a drop of minced garlic into it, so that the oil also has a garlic fragrance

   

6. The green onion, ginger and garlic are placed on the steamed eggplant, the boiled oil is poured on it, and the aroma is overflowing, and then the prepared boiled juice is poured on, and a simple dish is completed. Friends who like spicy can chop some millet pepper in it, which is even more perfect.