How to make juice from hand-shredded eggplant

Many people like to eat eggplant, but it is not easy to make it delicious, especially eggplant likes it to be oily. Modern people’s health concept knows that oiliness is bad for the body, so it is very contradictory. How can we make eggplant delicious and healthy? Hand-torn eggplant is a good delicacy, especially in summer. So, how to adjust the juice of hand-torn eggplant?

Hand-torn eggplant is one of the most popular cold dishes in summer. Eggplant cooked in a cold dish tastes great.

This is a cold dish that my friends all like. The soul of this cold dish lies in the bowl of cold sauce. Today, taking hand-torn eggplant as an example, we will discuss in detail the key points to pay attention to when making cold dishes and how to prepare the cold dressing. As long as you master it carefully, you can make delicious cold dishes.

1. The ingredients must be fresh and must be cleaned thoroughly; it is best to scald the utensils and objects to be washed and cut with boiling water.

2. It is best to cut the salad into uniform sizes so that they can fully and evenly absorb the salad dressing.

3. The ratio of soy sauce and balsamic vinegar is 2:1, that is, 2 tablespoons of soy sauce, 1 tablespoon of balsamic vinegar, and so on. Balsamic vinegar also has a bactericidal effect. 4. It is best to use a garlic press to press the garlic into a paste. This method will make the garlic taste richer than chopping it with a knife. Be sure to add mashed garlic, which has bactericidal effects.

5. It is best to use homemade chili oil, which is very spicy. Add a few drops of sesame oil to make the aroma more intense.

6. If the ingredients contain a lot of water, you can marinate them with salt for a while and then pour out the water. This will make the ingredients taste crisper.

7. The blanched vegetables must be cooled and then drained to maintain their crispness.

8. For some ingredients, you can add coriander or chopped green onions to enhance the flavor of the cold dish.