Steam 500 g eggplant until tender, about 10-15 minutes.
While eggplant steams, mince 30 g garlic.
In a small bowl, combine 40 g soy sauce, 20 g chinkiang vinegar, 10 g sesame oil, 5 g sugar, and 30 g water.
Sesli anlatım, porsiyon ayarı ve daha fazlası
