How to make steamed eggplant? My answer is that for eggplant, you must first choose thin eggplants, cut them into sections and then steam them. After steaming, pour out the soup and add seasoning or sauce.

There are many ways to prepare eggplant as a common home-cooked ingredient. Steaming eggplant is the simplest way. Just wash the eggplant and remove the tail, then cut it into long sections of about 12 cm, and put it directly into the steamer. Just steam it. Most steamed eggplants are steamed and then seasoned. Because eggplants contain a relatively large amount of water, the water will flow out during steaming. If seasoned first, the taste will become lighter, so the seasoning method is more practical. Eggplants are commonly divided into three shapes: round, long and slender. In terms of color, the most common ones are green and purple. The eggplants we choose for steaming eggplants are mainly long purple eggplants. Such eggplants are easy to make, ripen easily and taste better.

Whether the steamed eggplant is delicious or not mainly depends on the preparation of the sauce. Making a sauce that suits the taste of the family is the key to the delicious steamed eggplant. I mainly share two types of sauce preparation with you, the first is garlic sauce, and the second is chili sauce. If you are steaming eggplant and serving it with pork belly, I suggest you use garlic sauce. If you are steaming eggplant in a vegan dish, use chili sauce. Because the garlic sauce does not need to be fried, it does not contain too much oil and can relieve greasiness. The chili sauce requires frying the chili peppers and soybean paste, so that the chili sauce is more delicious and suitable for steamed eggplants, a vegan dish. Let me share with you the steamed eggplant made with these two sauces.

===Pork eggplant with garlic and white meat===

Prepare ingredients: eggplant, pork belly, garlic, light soy sauce, vinegar, sesame oil, onion, ginger, cooking wine.

Preparation method: 1. Wash the eggplant, remove the roots, and cut it into two sections. Add an appropriate amount of water to the pot and put it into the steaming curtain. Place the cut eggplant on the steaming curtain. Steam for about 10-15 minutes, then transfer the steamed eggplant to a plate and set aside.

2. Add water to the pot, cut the pork belly into long sections of about 15 cm, put the cut pork belly into the pot, add green onion slices, ginger slices, and cooking wine. Boil the water and skim off the foam. Cook for about 30 minutes until the pork belly is completely cooked. Take out the cooked pork belly and let cool slightly.

3. Cut the pork belly into 1-2 mm slices, roll the sliced ??pork belly slices around the steamed eggplant, and place them neatly on a plate for later use. Peel and wash the garlic, smash it into pieces and then mash it into minced garlic. Add light soy sauce, vinegar, and sesame oil to the mashed garlic and stir evenly. Pour the prepared garlic sauce over the pork belly.

Tips:

If the eggplant is too thick, you can cut it in the middle and steam it, which will make it easier to roll the pork belly. The thickness of the pork belly slices should not be too thick. If the slices are too thick, it will not be easy to shape when rolled. Don't leave cooked pork belly for too long. If the skin is cooled for too long, it will be difficult to slice. You can slice it without burning your hands. When preparing garlic sauce, it is best to make garlic paste instead of minced garlic, because garlic paste is more viscous than minced garlic, which makes the steamed eggplant more flavorful.

===Eggplant in Chili Sauce===

Prepare ingredients: eggplant, Northeastern soybean paste, line pepper, Chaotian pepper, salad oil.

Preparation method: Wash the eggplants and steam them until cooked. Wash and chop the chili peppers. Add a little salad oil to the pot, pour in the chopped chili peppers and stir-fry until fragrant, then add an appropriate amount of Northeastern soybean paste. Stir-fry until fragrant, pour in appropriate amount of water and bring to a boil. Drain the water until the chili sauce becomes thick. Place the steamed eggplant on a plate and pour the prepared chili sauce over it.

Tips: When making chili sauce, you need to stir-fry the bean paste until fragrant, so that the sauce can have a rich flavor. If you don’t know how to stir-fry chili sauce, just pour Laoganma directly on it and it’s also very delicious.