material
Eggplant 1 garlic 25g onion 1 soy sauce 20ml sesame oil 6ml cooking oil, a few steps.
Home cooking is the choice of vegetarians. Light steaming, simple and easy to make, can be served in a few minutes.
1. Chop garlic and cut onion into chopped green onion. 2. Cut the eggplant in half and soak it in salt water for a while. 3. Drain the water and put it on a plate. 4. Put a steamer in the pot, add water to the height of the steamer, and bring it to a boil. 5. Steam the eggplant with high fire for about 6 minutes and take it out. 6. Sprinkle with chopped green onion and drizzle with sesame oil. 7. Pour a little cooking oil into the pan and heat it, then add garlic and stir fry.
The second method;
material
Two long eggplants
Soy sauce 30 ml
Sesame oil15ml
Sugar 5g
Vinegar15ml
Chili oil 30 ml Zanthoxylum oil 2 ml
Chicken essence 2g
Onion 15g
Garlic 5g
Practice steps
1. Prepare raw materials. 2. Wash the long eggplant, remove the pedicle, cut it longitudinally, cut it into thick strips longitudinally, and set it on the plate. 3. Steam the cut eggplant in a steamer for 30 minutes until it is soft and rotten. 4. Chop garlic into mashed garlic, cut shallots into chopped green onions, then put all the seasonings together and make dipping materials according to your own taste. Dip the steamed eggplant in the sauce. ?
The third method
Wash the eggplant slightly, remove the pedicle, put it in a pot with cold water, boil the water and steam for 10 minutes.
(If you adjust your size, chopsticks can be inserted easily.)
Prepare garlic sauce, a garlic ball and two millet peppers here, and chop them for later use.
Put the oil in the pan, keep the fire low when the oil temperature is slightly hot, add the ingredients and fry slowly. When the garlic is slightly dry, add two spoonfuls of oil consumption and appropriate amount of water to keep it half-fried and half-stewed. Garlic is translucent and just right. If there are sesame seeds, you can also add some sesame seeds. Turn off the heat, add some chicken essence, salt and light soy sauce to taste. When the steamed eggplant is a little cold, cut it with scissors, then spread it out and put it on a plate for later use. Spread the garlic sauce evenly on the unfolded eggplant and sprinkle with chopped coriander.