Microwave Steamed Eggplant:
Practice 1
Materials: 1 long eggplant, 2 cloves of garlic, 1 cilantro, 10ml of balsamic vinegar, 5ml of soy sauce, 5ml of sesame sesame oil, 5ml of chili oil, 3g of salt, 1g of pepper
Practice
1, long eggplant washed, sliced into round slices of 0.5cm thick, put into a basin with salt and water for 15 minutes; wash and mince garlic.
2. Place the eggplant slices evenly on a plate, place in a microwave oven, and steam over medium heat for 5 minutes until cooked through, then sprinkle with minced garlic.
3: Put the balsamic vinegar into a bowl and heat it in the microwave for 30 seconds. Add the soy sauce, sesame oil, chili oil and pepper and stir well, then pour it on top of the steamed eggplants. Put into a heat-resistant container, Japanese-style soup, soy sauce, sugar, rice wine, chopped green onions, sesame seeds, pour into the container slightly stirred
2, gently covered with a layer of plastic wrap, and then wrapped in a layer of plastic wrap on the outside, which prevents the plastic wrap from rupturing in the microwave on the way to the finished product
3, microwave for 8 minutes. Do not take it out at the end of the day, let it cool down a bit. Eat when sprinkled with small green onions
The above production methods we are using the microwave oven this tool, with the microwave oven production methods have become very simple. The most important thing to pay attention to with the microwave is to pay attention to the microwave time, if the time is too long, out of the eggplant will be dry; if the time is too short, the eggplant can not be cooked, so if there is no way to grasp the words, we are still through the traditional way of cooking