Steamed eggplant ~ less oil and soft
Overview
I referred to Kaixin Mihe’s recipe, thanks for sharing. I'm on a diet, so it's relatively light. The eggplant doesn't need to be soaked in oil. It's directly blanched in water and steamed in a pot.
Tags
Ingredients
Steps
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One long eggplant, cut into two halves, with a knife running horizontally and vertically on the back
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Bevel knife on the other side
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Blanch in hot water for about three minutes
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It’s wilted and small in size
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Chop onion, ginger, garlic and millet pepper. If you are afraid of spicy, leave out the millet pepper
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To avoid rushing around, prepare the juice first. Two spoons of chili sauce, one spoon of light soy sauce, a little sugar, one spoon of oyster sauce, one spoon of rice vinegar, pepper powder, and salt.
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Heat 70% of the oil and mince the meat, add some cooking wine, add chili sauce and stir-fry for a few times.
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Add onion, ginger, garlic, millet and pepper and stir-fry for a few times. Add in the sauce and stir-fry until the sauce is slightly thicker
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Put the eggplant on the bottom, pour the minced meat sauce on top, and steam for about 15 to 20 minutes, starting with the water boiling
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Take out the pan and sprinkle some coriander ~ you can also add a few drops of sesame oil
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Okay~ The eggplant can be soaked in oil, making it softer and more flavorful. I was afraid of getting fat, so I steamed it with less oil. In fact, the texture is quite good this way, there is not so much oil, the soup in the eggplant is steamed out, it is not greasy, and it is just right for soaking rice. You can make it just like that without adding rice pepper chili sauce. You can also add the proportion of garlic or put onion foam in it. Coriander should not be omitted to enhance the flavor.
