1Cut a knife in the middle of the small eggplant. Dont split and separate the top of the head. Steam in the pot for about 15 minutes. Chopsticks are easy to rub. Cool naturally.
2Garlic peeled and mashed into garlic powder.
3Reserve the minced coriander
4Mix garlic and coriander with salt (slightly salty)
5Spread garlic sauce in the middle of the cool eggplant.
6Refrigerate in the refrigerator, preferably within a week.
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My mother said that we could also put some pepper powder, but it was easy to be sour, so we didnt need to do too much at a time, so its best to eat as you like
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