In the hot summer, cold eggplant is a refreshing dish that not only tastes delicious, but also brings a hint of coolness. The flesh of eggplant is delicate and rich in nutrients, such as vitamins, minerals and dietary fiber, which are very beneficial to human health.
First of all, choosing fresh eggplant is the key to making cold eggplant. The skin of eggplant is thin and tender, the color is bright, and it is better to choose one with smooth skin, no diseases and pests, and soft touch. After washing the eggplant, cut it into thin strips for blanching and cold dressing.
Next up is the blanching session. Place the eggplant in boiling water and stir gently so that it heats evenly. Blanching should not be too long, so as not to make the eggplant too soft and lose its taste. When the eggplant has changed color slightly, quickly remove it, drain and place it on a plate.
Then, we started to make the salad. In a small bowl, add light soy sauce, vinegar, minced garlic, chili oil, sugar and salt, stir well until the sugar and salt are dissolved. The flavor of this salad should be balanced, sweet and sour, but also slightly spicy and appetizing.
Finally, pour the prepared cold sauce evenly over the blanched eggplant, and gently stir with chopsticks to make the eggplant fully absorb the flavor of the cold sauce. At this time, the color of the eggplant is more vibrant, giving off an attractive aroma.
This is how a refreshing and delicious cold eggplant salad is complete. Not only can it be served as an appetizer but also with other main dishes and become a delicacy on the table. In the hot summer, tasting a bite of cold eggplant, it seems that you can feel a trace of coolness, which makes people feel refreshed.
Ingredients: 4 rows of eggplant
Garlic dipping sauce: 50 grams of crushed garlic, 50 grams of soy sauce, 50 grams of Gongyan white vinegar, 40 grams of two sands, 10 grams of rice lin
1. Prepare the ingredients.
2. Wash the eggplant first, cut it into small pieces, and cook it in a pot under cold water until it changes color.
3. Scoop up the eggplant, put it in a bowl to cool slightly, and put it in the refrigerator for 10 minutes.
4. Chop the garlic and mix all the ingredients of the sauce, and wait for the eggplant to cool and become ice, then you can dip it in the sauce and eat.
5. Eggplant can also be refrigerated in the refrigerator for the next day, dipping in sauce, more ice and more delicious.
Uncle's tip
1. After the eggplant is boiled, pick it up and put it in the refrigerator on ice, and the taste will be more Q.