2. Prepare the ingredients, wash the eggplant, cut it in half, and continue to cut the eggplant twice. Remember not to cut. Cook the egg in advance, peel off the shell, cut the egg in half, and then divide the egg in half.
3. Prepare a plate, embed the eggs in the eggplant and put them in the plate.
4. Put them into the plate in turn, boil the water with a steamer, steam in the water, and steam for ten minutes after the water is boiled.
5. Chop ginger, press garlic cloves into garlic paste, and chop small peppers.
6. Prepare a non-stick pan and heat it. Pour in 1 tbsp olive oil. Turn to medium and small torches and pour in Jiang Mo and garlic. Stir-fry for fragrance.
7. Pour the water steamed from eggplant into the pot, add 2 tablespoons of soy sauce, chicken essence and appropriate amount of water and stir until it boils evenly. Pour the seasoning juice into the middle of the plate and sprinkle with chopped green onion. This dish is not fat, delicious and slightly spicy, and steamed eggplant with lotus eggs tastes soft and waxy, which is better than meat.