Main Ingredients:
Potato: 1; Eggplant: 2; Cilantro: 2 sprigs; Green onion: 2.
Additional Ingredients:
Scallion soybean sauce: as needed; Oyster sauce: as needed; Vinegar: as needed; Sesame oil: as needed.
Flavor: Savory; Method: Tossed; Time: Twenty minutes; Difficulty: Easy.
Farmhouse: Eggplant and Potato Salad Cooking Steps
Prepare the ingredients.
Peel and steam the potato until a chopstick can easily pierce through it. Do not steam the eggplant too long; add it to the steamer when the potato is almost done.
Wash and chop the cilantro, tear the green onion into strips, prepare 1 spoon of scallion soybean sauce, and mix half a spoon of oyster sauce, half a spoon of vinegar, and a little less than half a spoon of sesame oil for the dressing.
Cut the steamed potato into small pieces and squeeze the water out of the eggplant before tearing it into strips.
Sprinkle with cilantro, green onion, and mix in the scallion soybean sauce.
Pour the prepared dressing evenly over the salad.
Savory and appetizing, healthy with less oil.
