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Chinese aubergine recipe - Chinese eggplant salad

Eggplant 500 grams, ginger 5 grams, garlic 20 grams, red pepper chili 50 grams, light soy sauce, sesame oil, vinegar, salt, MSG

1. Clean the stem and inside of the red pepper chili. Cut the red pepper chili into thin rings. Cut the garlic and ginger into small bits.
2. Steam the eggplant for 7-8 minutes with boiling water and quick oven.
3. Take out the eggplant from the steamer and wait until the eggplant is cold. 
4. Tear the eggplant into pieces about size 1*1*5 cm.
5. Mix the eggplant, ginger, garlic, red pepper chili, 2 soup spoons of light soy sauce, 2 soup spoons of sesame oil, 1 soup spoon of vinegar, a half of tea spoon of MSG and a half of tea spoon of salt.