Cold shredded eggplant(liang ban shou si qie zi )

Cold shredded eggplant

Introduction:

"I didn't eat eggplant before college, which can be attributed to my childhood psychological shadow. My father never ate eggplant, so our family didn't make eggplant. I didn't know there was eggplant before kindergarten. The eggplant I ate for the first time came from my aunt in the kindergarten. As you can imagine, a five-year-old suddenly saw something he had never seen before, and it was very bad. Of course, he didn't touch it. But at that time, the popularity of the kindergarten was that he was the first good child to eat all the eggplant. It was shameful to waste food. The kindergarten teacher forced me to eat all the eggplants Since then, I haven't touched eggplant for 16 years (it seems that the shadow of childhood really has a great influence on a person). After college, I ate eggplant because of a roommate in the University. She described how delicious eggplant is for me, and wondered why I didn't eat eggplant. At that time, there were three canteens in our school, which formed a competition with each other. There was a dish called eggplant yolk in the snack square, which was super delicious. So I began to eat eggplant every day, as if I wanted to make up for the eggplant I hadn't eaten in 16 years. The key point of this cold eggplant is the production of garlic oil. When hot oil is poured on the garlic, a smell of garlic comes to the face. When it comes out, it looks like fried vegetables. In fact, it's like a fake cold dish. Moreover, the production is very simple and delicious. It's my mother's favorite. (my dad still doesn't eat eggplant. He says he's allergic to eggplant. Actually, I always think that he has a more severe psychological shadow than me, XD) "

Production steps:

Materials required:

Eggplant: about three

Garlic: about 2 petals

Oyster sauce: right amount

Proper amount: soy sauce

Salt: right amount

Oil: right amount

matters needing attention:

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Liang Ban Shou Si Qie Zi