Long purple eggplant Three sticks (350 grams) Garlic Two petals
cilantro One Scallions Two
Light soy sauce Three scoops Mature vinegar Two spoons
sugar a small spoonful Salt Half a teaspoon
Oil Two spoons Chaotian pepper (decoration) One
How to make cold hand-shred eggplant strips Illustration of how to make cold hand-shred eggplant strips 1

Step 1

Prepare materials Illustration of how to make cold hand-shred eggplant strips 2

Step 2

Wash the eggplants and remove the stems. If they are too long, cut them in half and steam them in a steamer for about ten minutes. Illustration of how to make cold hand-shred eggplant strips 3

Step 3

After ten minutes, the eggplant is steamed and set aside to cool. Cool until hand-warm and tear into chopstick-thick strips. Drain off the water from the eggplant and place in a bowl for later use.Illustration of how to make cold hand-shred eggplant strips 4

Step 4

Prepare the sauce, mash the garlic, chop the green onions, chop the coriander, add three spoons of light soy sauce and two spoons of mature vinegar. Illustration of how to make cold hand-shred eggplant strips 5

Step 5

A small spoonful of sugar, half a spoonful of salt, mix well Illustration of how to make cold hand-shred eggplant strips 6

Step 6

There is no water in the wok. Heat two tablespoons of oil over high heat until it smokes. Turn off the heat. Please refer to step 4 for the size of the spoon Illustration of how to make cold hand-shred eggplant strips 7

Step 7

Pour it on the sauce, then stir the sauce evenly and pour it on the eggplant strips before eating. Don’t pour all the sauce in at once, just adjust it to suit your taste. Illustration of how to make cold hand-shred eggplant strips 8

Step 8

Finished product, decorated with chili peppers Illustration of how to make cold hand-shred eggplant strips 9

Step 9

Finished product Cooking tips for cold hand-shreded eggplant strips

If you like it spicy, you can add some spicy oil. It is best not to pour all the sauce in at once, just adjust it to suit your own taste, because the eggplant will be watery to varying degrees, and it is difficult to control the saltiness. I used all the sauce in this recipe. If you don’t like sour taste, use less vinegar.