Brinjal & Sweet Potato Cellophane Salad

A salad for today's lunch.

Ingredients

• sweet potato cellophane     蕃薯冬粉
• cabbage     包菜
• brinjal     茄子
• roasted sesame    烤好的芝麻
• sesame oil    麻油
• sushi/sashimi soy sauce    寿司/刺身酱油
• dark soy sauce    黑酱油
• ginger/rice wine    姜/米酒
• miso paste    味噌
• sugar    糖
• plain water    清水
• corn flour    玉米粉

 Steps 

1. Boil the sweet potato cellophane until tender. Wash under running water to wash away the starch.    蕃薯冬粉用滚水煮软。然后在流水下洗掉粘液。
2. Cut the vegetables into desire size.    蔬菜切成喜欢的大小。
3. Boil the brinjal to tender.    把茄子用水煮软。
4. Pour the sesame oil, sushi/sashimi soy sauce, dark soy sauce, wine, miso, sugar, a touch of plain water and a little corn flour into a saucepan and mix thoroughly. Heat up the saucepan until the mixture turn to thicken dressing sauce.   然后，麻油、寿司/刺身酱油、黑酱油、酒、味噌、糖、少许水和少许玉米粉放一小锅里搅匀。开火煮酱汁至浓稠。
5. Place the cellophane, cabbage and brinjal on a plate, pour the dressing sauce. Sprinkle the sesame.    把冬粉、包菜、茄子排在碟里，然后淋上酱汁。最后撒上芝麻。