STEP 1/5
Wash the eggplant clean, cut off the tip, divide it into two long pieces, and cut it in half. Put it in a steaming steamer and steam it until the eggplant is soft for 5-6 minutes.
STEP 3/5
Shred onion and chop red pepper and green onion. Put 1 tablespoon of soy sauce, 1 tablespoon of minced garlic, 2 skewers of salt, onion, red pepper, and green onion into the prepared eggplant and mix them well.
STEP 4/5
Put 3 cups of bottled water, 1 tablespoon of soy sauce, 1/2 teaspoon of salt, 2 tablespoon of vinegar, and 1 tablespoon of sugar in a bowl to make cold soup and put it in the refrigerator to cool it.
STEP 5/5
If you pour cold water into the seasoned eggplant, it's done. It is better to eat it as soon as possible because the moisture escapes from the eggplant and the seasoning of the soup becomes bland over time.