What I want to share with you today is the practice of "mashed garlic eggplant". This kind of home cooking in mashed garlic eggplant, though not a big dish, is really popular. Mainly made of garlic paste and eggplant. The finished dish is soft and fragrant, fresh and salty with garlic flavor, and delicious. Let's share the specific practices in detail, and friends who like it should learn quickly.
Mashed garlic eggplant
1. First, we prepare a green eggplant, scrape the skin clean, cut it into thick slices and then cut it into wide strips, and put it on a plate for later use.
2. Fried eggplant is greasy, and steamed eggplant is not fragrant enough. Today, I will teach you a way to make eggplant fragrant but not greasy. Brush vegetable oil evenly on the cut eggplant strips, with a thin layer, neither too oily nor too light.
After the water is boiled, steam the tomato strips in a steamer for 7 minutes.
3. When steaming eggplant, we mix the juice, prepare a handful of garlic, put them in the garlic mortar one by one, and add a spoonful of salt, which can not only taste the foundation, but also prevent the garlic from slipping when mashing garlic, and mash the garlic into garlic and put it in a small pot.
4. Add 10g fresh essence and 10g rice vinegar, then pour in some sesame paste, add a little less salt, a spoonful of chicken powder and a little sugar to taste. If you like spicy food, you can add some Chili oil, then pour in a little sesame oil and mix well.
At this time, the eggplant is also steamed. Take it out, pour the prepared juice evenly and sprinkle with chopped green onion.
Technical points:
1. Brush vegetable oil as soon as possible after eggplant is cut to avoid oxidation and blackening; It can also make the steamed eggplant more delicious;
2. Add salt when mashing garlic to prevent slipping.
I am Fei. Thank you for your support of First Food. We have several home-cooked dishes for your reference every day. Don't forget to pay attention to friends who like cooking. Teddy boy, thank you for watching.