Chinese medicine believes that eggplant is a cold food. So consuming it in summer helps to clear heat and relieve heatstroke, and is especially good for people who are prone to prickly heat and sores.

There are many flavors of steamed eggplant, and I think the best one is the eggplant with garlic paste, which you don't need to add a drop of oil to, but only need to mix the sauce. The most important ingredient in the sauce is the garlic paste, which makes the eggplant taste even better, tender and refreshing.

Ingredients

Eggplant, garlic, soy sauce, salt, chicken broth, sesame oil, red pepper, balsamic vinegar.

How to do:

I. Wash the eggplant first, then remove the stem. Use a knife to cut the eggplant in half vertically and then cut a flower knife, so that it is easy to cook and easy to taste.

Second, after the eggplant cut into a plate, and then put into the steamer, open the fire began to steam. Steam the process of garlic peeled, and then pressed into garlic paste.

Three, prepare a bowl, put a bit of sesame juice, and then put the garlic paste in, and then pour a bit of soy sauce, salt, chicken essence, sesame oil and apple cider vinegar, mix well.

Four, the eggplant steamed after taking out, the seasoning sauce poured on it is done.

Small tips

One, the eggplant in the cut flower knife is easy to cut section, you can put the eggplant on two chopsticks, parallel to the chopsticks, so that the cut will not be easy to break.

Second, the garlic paste must be fine, if there is a pestle and mortar at home is the best, with a pestle and mortar can be pounded garlic paste fine, can let the garlic flavor fully emitted, do out of the eggplant is also more delicious.