Steamed eggplant puree is as follows:

Materials: 1 round eggplant, 1 yam, 50g cilantro, 12g June fresh 12g lightly salted oyster soy sauce 2 tablespoons, 2 tablespoons of Ajinomoto Mellow Rice Vinegar, 1 tablespoon of sesame sauce, 3 cloves of garlic.

Steps:

1, prepare the required ingredients. As shown in the picture below.

2: Remove the skin of round eggplant and cut into thick slices. As shown in the picture below.

3, yam peeled and cut into thin slices, the mucus of the yam will cause itching skin, it is best to wear gloves to peel. It's best to wear gloves to peel the yam, as shown in the picture below.

4. Steam the eggplant and yam in a pot of boiling water until the chopsticks can be easily pierced, about 15 minutes.

5. When the steamed eggplant is not too hot, mash it to remove the excess water.

6: Smash the garlic into a paste. The following picture shows.

7, garlic in the sesame paste, slowly add 12 grams of June fresh light salt oyster soy sauce stir well. As you can see in the picture below.

8, continue to add the Vitasoy rice vinegar and stir well, if the sauce is thick, you can add a little eggplant puree in the control of the soup to dilute. The picture below shows this.

9, eggplant puree, yam mixed into the cilantro section of the top and bottom of the mix. The picture below shows.

10, the hemp sauce poured on the eggplant puree can be. The following picture shows.