Zucchini, garlic, chili peppers

Sugar, vinegar, salt, sesame oil

Steps

1, cut the zucchini into slices;

Tips: the thinner you slice it the better, the thinner the thickness the easier it is to get the flavor in, and the texture will taste better at the time of serving. If you are worried about the flavor, you can cut a few knives in the surface of the zucchini slices ~

The zucchini itself is hard, you can consider the whole into the hot water for ten minutes and then cut, which will save a lot of effort ~

2, will be chopped into minced garlic, will be cut into rings of chili pepper, put into a bowl standby;

Tips: in cutting chili, you can use the belly of the fingers to press the chili, so as to prevent the chili juice stained hands;

Tips: in cutting chili, can use finger belly press chili, so that can prevent Chili pepper juice stained hands; if accidentally stained hands, you can use vinegar or hot water to rinse relief;

3, with sugar, vinegar, refined salt and sesame oil into a sauce, poured into the crushed garlic and chili pepper circles, add a little water;

Tips: this step can be adjusted according to their own preferences, if you like a little more acid can add a little more vinegar, you can also add black pepper, cumin and other seasonings.

4, the zucchini slices evenly yards in the plate, pour in the sauce;

Tips: due to the zucchini slices and the sauce is not the same as the contact surface, you can consider using an edible brush will be evenly coated with sauce, so that after steaming more delicious ~

5, in the steamer pot into the appropriate amount of water, will hold zucchini slices of the plate on the steaming rack, turn on the low heat and slow simmering!

Tips: The water in the steamer should not be too much, and the steamer should be as airtight as possible, so that the water produced during the steaming process does not drip directly onto the plate, affecting the consistency of the sauce.

6. Stew the zucchini slices slowly over low heat for 40 minutes, and the slices will be soft enough to be eaten out of the pot.

Tips: In the slow cooking process, you can drizzle a spoonful of green onion oil, so that the zucchini slices quickly fluffy, but also bring the flavor of green onion.

Zucchini loses some of its moisture during the steaming process, so when selecting zucchini, choose tender and juicy zucchini for a better serving texture. In addition, if your personal taste is heavy, you can add some more millet chili, or you can add steamed fish soy sauce, which will make the zucchini flavor more fragrant!