Eggplant
How to cook Chinese Eggplant Salad?
How to cook Chinese Eggplant Salad?
Ingrédients
- 400 g eggplant
- 3 g garlic
- 15 ml thin soy sauce
- 10 ml vinegar
- salt right amount
- shallot right amount
- 15 g Corn oil
- red chili oil right amount
Instructions
- Wash the eggplant to remove the head and tail!
- Cut it short and steam it over high heat, about 15 minutes!
- Tear into strips after a little cooler!
- Finely chop the garlic and sprinkle some salt to marinate for two or three minutes, then chop the shallots into a bowl, boil some hot oil and pour in!
- Put the light soy sauce, balsamic vinegar, and red oil chili in and stir well!
- Pour it on the torn eggplant!
- Sprinkle some chopped green shallot
- Let’s mix it up and eat it, it’s very good.
Notes
1. Buy eggplants that are a little tenderer, the ones that feel sticky to the touch are more tender!
2. Pour the hot oil on the garlic and shallots to make it more fragrant!
Nutrition
Apports nutritionnels
Eggplant Salad
Quantité par portion
Calories 124
Calories des lipides 72
% des apports journaliers*
Fat 8g12%
Lipides saturés 1g6%
Lipides trans 1g
Sodium 423mg18%
Potassium 480mg14%
Carbohydrates 13g4%
Fibre 6g25%
Sucre 7g8%
Protéines 3g6%
Vitamine A 46IU1%
Vitamine C 5mg6%
Calcium 23mg2%
Fer 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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