Ingredients for Hand-Shredded Steamed Eggplant:
– Eggplant: 2
– Dried chili: 3g
– Scallion: to taste
– Garlic: 3g
– Sugar: 2g
– Light soy sauce: 2 tablespoons
– Aromatic vinegar: 1 tablespoon
– Salt: 1g
– Chili oil: to taste
Instructions for Hand-Shredded Steamed Eggplant:
1. Select slender eggplants for better presentation. Three eggplants may be insufficient.
2. Thoroughly wash the eggplants, place them in a steamer, and steam over high heat for about 10 minutes. Remove and allow to cool completely.
3. Finely mince garlic and ginger, chop scallions into small pieces, and cut chili into small segments.
4. Prepare the sauce by combining 2 tablespoons of light soy sauce, 1 tablespoon of aromatic vinegar, 2g of sugar, and 1g of salt. Set aside.
5. Once the steamed eggplants have cooled slightly, shred them into thin strips. The finer, the better—this step tests patience and skill.
6. Pour the prepared sauce over the shredded eggplant, drizzle with chili oil (homemade or store-bought), and sprinkle with a small amount of salt.
7. Heat oil in a pan, add minced ginger, garlic, and chili. Sauté over low heat to avoid burning until fragrant.
8. Pour the sautéed mixture over the eggplant, garnish with chopped scallions, and serve.
9. Mix well before eating. The dish is highly appetizing. Initially concerned about oiliness, my mother ended up loving it and even suggested saving some for my father, who was napping.
10. A neighbor brought freshly harvested peas from their garden—exceptionally delicious and undoubtedly fresh.
11. Have you ever tried cold tossed garlic sprouts?
12. Yesterday, I craved crayfish. These were not store-bought but caught from a nearby aunt’s reservoir, offering a distinct tenderness compared to market versions.
13. Demand more from yourself to become independent; expect less from others to reduce disappointment.
Cooking Tips for Hand-Shredded Steamed Eggplant:
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