How to mix eggplant cold sauce

Eggplant cold sauce can be mixed with soy sauce, vinegar, minced garlic, sesame oil, and white sugar to create a refreshing and appetizing taste. The key to preparing the sauce for cold eggplant lies in the balance of sour, sweet, salty, and fresh flavors, which is suitable for pairing with steamed or grilled soft glutinous eggplants. The basic recipe for cold eggplant sauce is usually based on two tablespoons of light soy sauce, providing sufficient saltiness and freshness, and paired with one and a half tablespoons of vinegar to form a slightly sour taste. It is recommended to mash the minced garlic into a paste to better release its spicy aroma. The amount should be adjusted according to personal taste. Add three or four drops of sesame oil or Sichuan pepper oil to enhance the fragrance and avoid excessive greasiness. A small amount of white sugar can neutralize acidity, and if you like sweetness, you can increase it to half a spoonful. For those who enjoy spicy flavors, they can add millet chili rings or chili oil, while for those who enjoy numbing, Sichuan pepper powder can replace some of the sesame oil. When mixing, it is recommended to dissolve the solid seasoning first, then add the liquid seasoning in batches and stir, and finally pour it over the torn eggplant strips. When adjusting special flavors, you can try using lemon juice instead of some vinegar to increase freshness, or adding sesame paste to create a northern flavor. Diabetes patients can remove white sugar and replace it with sugar. people with hypertension need to reduce the amount of soy sauce and use low sodium soy sauce. People who are sensitive to garlic can use ginger or scallion as a substitute, while those who are allergic to seafood should avoid using ingredients such as fish sauce. refrigerated eggplants have a stronger ability to absorb flavors, and the saltiness of the sauce can be appropriately reduced. If used as a side dish for bento, it is recommended to divide the sauce to prevent the eggplant from softening too early.

When choosing eggplants, it is best to choose tender eggplants with smooth skin and heavy texture. The steaming time should be controlled at 8-10 minutes to avoid over rotting. Before cold mixing, eggplant can be soaked in ice water to maintain its green color. Tearing the eggplant strips is easier to taste than cutting them into pieces. Sauce is recommended to be prepared and used immediately. If stored for more than two hours, the garlic flavor will become diluted. Paired with cilantro, crushed peanuts, or blanched shrimp, it can enhance the sense of layering. For those with spleen and stomach deficiency and coldness, ginger shreds can be used to balance it. Attention should be paid to the cool nature of eggplants. It is not advisable to eat too much during diarrhea. People who are allergic to eggplants should avoid consumption.