1. First we prepare an eggplant, peeled, cut into thick slices, and then cut into long strips, cut into a pot, add 100 grams of flour and mix well, so that the flour evenly wrapped in the surface of the eggplant, don't put too much flour, a thin layer can be, too much, if it is easy to stick.

2. Boil water in the pot, put on the grate and spread the steam cloth, lay the eggplant flat on top, steam and then turn to low heat to steam for 8 minutes.

3. 8 minutes later we took out the steamed eggplant, poured into the basin, with chopsticks quickly scattered, so as not to lump lumps stick together, and then sprinkled into the appropriate amount of salt, drizzle a little sesame oil, tossed evenly can be mounted on the plate to eat, don't like too light friends, you can adjust a sauce, put a little garlic or chili oil, the texture is also very good.

Technical points:

1, after the eggplant cut, do not wash, do not dip in water, otherwise easy to deplasma after steaming.

2, do not put too much flour, a thin layer can be, too much easy to stick.

3, out of the pot to quickly shake loose, so as not to stick together.

Eggplant, Jiangsu and Zhejiang people called six vegetables, Guangdong people called short melon, eggplant is rich in nutrients, containing protein, fat, carbohydrates, vitamins, and calcium, phosphorus, iron and other nutrients.