Choose two or three tender eggplants and wash them [1]. Personally, I prefer long purple eggplant, because this is what I ate when I was a child. Cut it into several pieces along the axial direction. For the sake of beauty, it is suggested that the root of the knife should not be cut off and put it in a big bowl. I can't help it today. The bowl is too small to hold, so I have to cut it off again.
aubergine
Add some olive oil, if you can eat spicy food, add a little dried pepper and steam in a pressure cooker for ten minutes.
Take a look out of the pan. The color has completely changed. Remember to steam it thoroughly.
Garlic seeds are smashed, peeled, washed, ground into minced garlic, and squeezed onto eggplant. Remember to wait for the pot before adding the garlic. This dish itself has no taste, and the seasoning mainly depends on the garlic. When the garlic is steamed, it has no fragrance.
Add appropriate amount of salt according to personal taste, and stir the eggplant evenly with chopsticks.
(Tips)
1, steamed eggplant mainly depends on minced garlic to improve the flavor, so the minced garlic must be put after it is cooked. Remember not to put too much. It is recommended to use one clove of garlic, and the finer the minced garlic, the better;
2, eggplant must be as tender as possible;
3. Soy sauce must also be added after the eggplant is steamed, otherwise it will easily destroy the taste.