Cold mixed eggplant -- the wonderful use of microwave oven
In the hot summer, vegetables are the first. The microwave oven is skillfully used to save time. The cooked eggplant retains its inherent moisture and color better than the steamed eggplant.
Step 1 . Ingredients: 350g of eggplant Ingredients: 1 head of garlic, coriander (I use fennel sprouts instead), soy sauce, vinegar, sesame oil, and a moderate amount of oil consumption.
Step 2 . Wash and drain the eggplant.
Step 3 . Cut it into sections and place it in a microwave container. I used a microwave tower.
Step 4 . Cover or seal the plastic wrap, use a toothpick to pierce a few holes in the wrap, and place it in the microwave for 3 minutes (the specific time is set according to the wattage of your own electrical appliance).
Step 5 . Heat until the eggplant is taken out and cooled thoroughly.
Step 6 . Tear the cooled eggplant and put it into a plate.
Step 7 . Chop coriander or fennel seedlings.
Step 8 . Smash garlic with a little salt to make a paste.
Step 9 . Mix garlic puree, place in a small bowl, add soy sauce, vinegar, oil, and sesame oil together to make a seasoning sauce.
Step 10 . Pour seasoning on the pre packaged eggplant.
Step 11 . Sprinkle fennel foam onto a plate and serve.
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