How to make eggplant salad with garlic sauce

With the development of modern society and the invention of many household appliances, cooking at home has actually become easier. However, it is found that many people do not know how to cook. Perhaps it is because of the pressure of life and work, and the rapid development of take-out catering, many people do not know how to enter the kitchen. Today I will introduce to you how to make cold garlic sauce eggplant.

1. Wash the eggplant and coriander.

2. Cut the eggplant skin and eggplant sac separately. The eggplant skin must not be undercooked.

3. Place the cut eggplants on the steamer with the skin facing down. After the water boils, steam for another ten minutes and then turn off the heat. Simmer for five minutes after turning off the heat and then open the lid. Take out the eggplant and place it on a plate to cool (it tastes better if put it in the refrigerator for five minutes).

4. This step is the most important, preparing the sauce. Put the dried chili peppers and sesame seeds in a bowl, add oil to a hot pan, when the oil is hot, add the Sichuan peppercorns, fry them, then pour the oil into the bowl, stirring the chili powder while frying. Then smash the ginger and garlic, chop them into foam, and add a small amount of salt, vinegar, light soy sauce, chicken essence, oyster sauce, and sesame oil.

5. Add chili oil into the garlic juice and mix well according to your taste.

6. Add a little coriander and sprinkle the prepared garlic sauce evenly on the eggplant and enjoy.

Your comprehension ability is extraordinary, so with the specific method of making cold garlic eggplant salad, you will definitely be able to make it on your own. And with your extraordinary drive, the dishes you make will surely taste the best.