material

2 pieces of eggplant, 2 pieces of garlic into minced garlic, 1 red pepper into paste, 1 onion into chopped green onion, and half a spoonful of "Weijute" pickled pepper.

working methods

1. Put the torn eggplant into a dish and steam it in a steamer (you can poke it with chopsticks and steam it until it is soft);

2. Add an appropriate amount of olive oil to another pot and heat it;

3. Add all other ingredients and stir-fry until fragrant, and then add a proper amount of salt to taste into a sauce;

4. Pour out the water of the steamed eggplant and pour the delicious sauce on the steamed eggplant.

Second, steamed baby dishes with garlic vermicelli

material

1 Chinese cabbage, 1 small vermicelli, 1 garlic, 2 onions, 10ml soy sauce, 10ml cooking wine, a little white pepper, 20ml oil, 5ml sesame oil, 60ml cold boiled water.

working methods

1. Soak the vermicelli in cold water, wash the baby cabbage, cut it in half vertically, cut each half into 6 small petals, chop the shallots, peel the garlic and cut into pieces.

2. Heat the pan and pour in the oil. Add half minced garlic and stir-fry until golden brown.

3. Pour the fried garlic together with garlic oil into a small bowl, add the other half raw garlic, 5ml light soy sauce, cooking wine, white pepper and salt, and stir evenly to make golden yellow and silver garlic juice;

4. Put the cold boiled water into a bowl, add the remaining soy sauce, sesame oil and a little salt and mix well to form a sauce;

5. Drain the soaked vermicelli, cut it from the middle (slightly shorter, easier to clip) and put it at the bottom of the plate. Put the baby cabbage on the vermicelli and pour the garlic on the cabbage. Steam in a steamer for about 8 minutes, take it out and pour the sauce on it. Sprinkle with chopped green onion.