How to make eggplant salad

Economic development has put us under increasing pressure, and we have to spend longer and longer time in the company every day. As a result, we have to pick up our phones to order takeout every day, but our hearts are full of aversion to takeout. So, on weekends and holidays, we all like to cook our own meals. Now, let me tell you about the method of making home-cooked eggplant salad.

1. Prepare the raw materials;

2. Wash the eggplant, remove the head and tail, cut into strips, and soak in vinegar water for 10 minutes to prevent blackening;

3. Arrange the eggplant strips evenly on a plate and steam them in a steamer over high heat until cooked, about 10 minutes.

4. While the eggplant strips are steaming, take a bowl and add sugar, balsamic vinegar, soy sauce, chicken essence and salt to taste.

5. Place the eggplant strips in a large bowl so that they can be seasoned easily. You can also leave it in a large bowl.

6. Take a pot, pour in a proper amount of vegetable oil, add ginger and garlic when the oil is 50% hot, and then add shallots. As shallots will become fragrant in a dozen seconds, they should be added later.

7. Take out the onion, ginger and garlic from the pot and put them into a large bowl. Pour the prepared sauce into the pot and bring to a boil.

8. Pour the boiled sauce into a bowl, add sesame oil and mix well.

The steps for making homemade eggplant salad are simple, but to do it well, you still need to try and practice seriously. Although the method is important, understanding is more important. Only by truly understanding can you make delicious food.