Production of eggplant with sesame sauce

1. Wash eggplant, peel it, cut it into rectangular strips, sprinkle with refined salt, soak it in cold water to remove the brown color of eggplant, take it out, steam it in a bowl, and then take it out to cool.

2. Peel garlic, wash it, mash it with a knife, add a little salt and chop it into garlic paste.

3. Put the sesame paste into a small bowl, first add cold boiled water and stir, then slowly add cold boiled water while stirring. When stirred into a thin paste, add refined salt, monosodium glutamate, garlic paste, sesame oil and rice vinegar and mix well. Pour evenly on the cool tomato strips and mix well. 1. Wash eggplant, remove pedicle and cut into 3cm corners.

2, garlic on the chopping block, cypress chopped, ginger minced.

3. Put the wok into a big fire, add sesame oil to heat it, add Jiang Mo to stir fry, add dried eggplant, add soy sauce, sugar, balsamic vinegar and minced garlic to heat it, add sesame sauce and monosodium glutamate, and mix well to serve. Features:

Sauce, oil, garlic, acetic acid and sugar are sweet, and they are combined into five flavors: fresh, fragrant, sour, spicy and sweet, which are suitable for people in various occasions. 20g sesame paste, 5g salt, garlic 10g (white skin), 5g sesame oil, 5g vinegar and 2g monosodium glutamate.

Characteristics of eggplant mixed with sesame sauce;

Light and delicious.