I will share with you how to do it in detail below. Friends who like it can quickly learn it.

Steamed eggplant

1. First, we cut the washed eggplant vertically a few times, turn it over and make a few more cuts. Note that the roots of the eggplant are connected together, do not Cut off and place on a plate.

2. Boil water in a pot and put in the castor. After the water boils, put the eggplant on the grate, turn on medium heat and steam the eggplant for eight to ten minutes.

3. Next, we prepare a small basin, add salt, sugar, light soy sauce, dark soy sauce, oyster sauce, Laoganma tempeh, stir evenly with a spoon, add chili powder, flatten the garlic and cut it Break into pieces and set aside.

After eight minutes, we took out the steamed eggplant and removed the moisture.

4. Heat the oil in the pot, pour the hot oil on top of the seasoning, then stir well with a spoon, pour it evenly on the eggplant and sprinkle with a little coriander.

Okay, this simple and delicious Laoganma Steamed Eggplant is ready. Friends who like it should take the time to learn it quickly.

Technical summary:

1. Do not cut the eggplant when cutting, but connect the roots together, so that the cut eggplant will look better when placed on the plate.

2. Chili powder can be added or not. If you don’t like spicy food, just stir the sauce evenly.