Eggplant is a common vegetable, eggplant with minced meat, fried eggplant are super delicious, steamed eggplant is very popular practice. Then steamed eggplant cut or whole steamed? Steamed eggplant need to peel? Next I will answer for you!

No need to cut. If you cut the steam, and then cold, the water will be more. Eggplant clean, remove the head and tail, directly in the pot steamed. Eat on the plate and then cut on the section can be. Or steam and cut off, pour the condiments on top of the eggplant can also be.

Do not peel the eggplant, the skin is many times more nutritious, enough to make up for the lack of appearance.

Roasted Eggplant

Ingredients: long eggplant, soy sauce, white pepper, pepper, cumin powder, onion powder, ginger powder, salt, oil

Method:

1, long eggplant head and tail washed, split in two.

2, the eggplant on the diagonal cut a few knives, put into the microwave oven on high power ding three or five minutes, as long as the eggplant into a soft collapse on the line.

3, in the eggplant on the brush soy sauce, more brush a few times, and then brush layer of oil.

4, into the oven, 180 degrees, 10 minutes.

5, at this time, white pepper, pepper, cumin powder, onion, ginger and garlic powder, salt mixed into dry ingredients; garlic cut into pieces.

6, 10 minutes after the removal, brush soy sauce 2 times, and then sprinkle the dry ingredients, sprinkle garlic grain.

7, continue into the oven, 180 degrees, 10 minutes.

Main ingredients: 2 eggplants, 164 grams of lean pork, 5 mushrooms, 10 red dates, 2 slices of ginger.

Marinade: 3 tablespoons oyster sauce, 1 tablespoon oil, 1/3 tablespoon sugar, 1 tablespoon chicken powder, 1/3 tablespoon salt, 1 tablespoon soy sauce.

Seasoning: 1 tablespoon oil.

Preparation:

Wash and cut the lean pork into thin strips; soak the dried shiitake mushrooms in water, remove the stems and squeeze out the water, and cut them into thin strips; soak the red dates in water, remove the pits and cut them into thin strips; peel the ginger and cut it into thin strips. Put the lean pork, mushrooms, red dates and ginger into a bowl, add 1 tablespoon of oil, 3 tablespoons of oyster sauce, 1/3 tablespoon of sugar, 1 tablespoon of chicken powder, 1/3 tablespoon of salt, 1 tablespoon of soy sauce and 1/2 cup of water and mix well to make the ancient sauce.

Rinse the eggplant, cut into 5 cm long thin strips, and boil in boiling water for 1 minute. In a deep dish, place a layer of eggplant strips and spoon in a layer of the ancient sauce, stacking the eggplant strips in a ladder shape. Gently press the eggplant strips with both hands, drizzle with 1 tablespoon of oil and cover with a sheet of plastic wrap. Bring a pot of water to a boil and steam the eggplant over high heat for 35 minutes.

To make this recipe:

Eggplants are difficult to steam, so cut them into strips and scald them in boiling water to remove the astringent flavor and shorten the steaming time.

After stacking the eggplants into a trapezoidal shape, use both hands to gently press it a few times, and try to press it as tightly as possible to prevent the eggplant strips from falling down when steaming. Since the eggplant strips are thicker when stacked together, the steaming time should be a little longer in order to steam the eggplant until it is soft and flavorful, so that it will be more delicious. Covering the eggplant with a layer of plastic wrap before steaming it in the pan prevents too much distilled water in the pan, which can dilute the flavor of the sauce.