Summer is coming, this steamed dish to eat more, soft and tender, low-fat and non-greasy, the more you eat the thinner

These two days have reached about thirty degrees, and it feels like a second has entered the summer, although summer has not yet arrived, but it is also almost here. It is said that spring does not lose weight, summer is sad in vain, taking advantage of the small tail of spring, friends who have plans to seize the opportunity.

Today, to share with you a steamed dish suitable for eating more during the fat reduction period, that is, this steamed cold mix eggplant, the method is simple, soft and tender, fragrant and delicious, low-fat is not greasy, the more you eat, the thinner and thinner there is no burden.

To prepare the steamed cold eggplant:

Prepare a few fresh and good quality eggplants, preferably tender ones, rinse them in clean water, then cut into chunks and place them in a clean steamer basket.

Pour a little more water into the pot, place the steamer basket on top, heat to a boil, and continue steaming for about fifteen minutes, until the eggplant is steamed.

Then take out the eggplant and put it aside to cool, during which you can control the moisture, after the eggplant becomes cold, tear the long strips and put them in a clean bowl, and pour it out after the water comes out.

Peel and wash the green onion and chop it into small pieces, garlic peel and wash it and cut it into small pieces, and millet peppers rinse with water and cut into small rings.

Put the chopped shallots, minced garlic and millet pepper into the eggplant, pour in the appropriate amount of soy sauce, balsamic vinegar, salt, sesame oil, chili oil, sesame oil, stir well and serve.