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15minutes
Remove the calyx of the eggplant. Peel the eggplant. Wrap each one in plastic wrap. Heat in a 600 W range for 3 minutes.
Add soy sauce, vinegar, sugar, sesame oil and doubanjiang and mix.
Take the heated eggplant in cold water. Cool well with ice water. When it gets cold, drain it well. Divide the eggplant into 6 equal parts. Squeeze the water again. Add to the flavor sauce and mix. Serve and sprinkle green onions on top to complete.
When using old eggplant, it smells like lye.
When wrapping the eggplant, wrap it in a large wrap so that it can be tightly sealed.
Eggplants that have been cooked in the microwave can be heated if they sink when pressed.
If you don't have doubanjiang, chop red pepper and substitute.
If you want to punch with sauce, add ginger and garlic.
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