Steamed eggplant with garlic paste

Overview

Eggplant is a common ingredient on our people's dining tables. There are many ways to prepare eggplant, such as three delicacies, fried eggplant clips, roasted eggplant with minced meat, etc. However, eggplant is very oily. In these methods, eggplant basically requires frying first, and the fat content in the human body is relatively high. Today I made a dish of steamed eggplant with garlic paste. It is very simple to make. The steaming method reduces fat intake and is good for health. The garlic is rich in flavor and increases appetite. It is very suitable for eating when you have a poor appetite in summer

Tags

• hot dishes
• home cooking
• old man
• summer recipes
• banquet dishes
• lunch
• aged vinegar
• eggplant
• garlic
• lao gan ma
• light soy sauce
• mustard oil
• onions
• sesame oil
• sichuan pepper oil
• sugar

Ingredients

Steps

1. 1 Wash and peel three eggplants. Today, I didn’t buy purple eggplants at the fruit and vegetable store in front of my house, only white eggplants. This was also the first time I saw white eggplants. I think the skin is thicker than purple eggplant, so I peel it and steam it

   

2. 2 Cut the eggplant a few times without cutting it into sections so that it can be steamed thoroughly

   

3. 3 Boil water in a steamer, add steam, add eggplant, and steam over medium heat for 8 minutes

   

4. 4 Peel the garlic, wash, cut and pat

   

5. 5 Put it in a garlic mortar and chop it into minced garlic. My arm is strained today and I’m not feeling strong enough. The minced garlic is not fine enough. The finer it should be, the better

   

6. 6 Transfer the minced garlic and garlic juice into a small bowl, add an appropriate amount of light soy sauce, a little sugar, a little vinegar, a little sesame oil, a little pepper oil, a little mustard oil, half a spoon of Laoganma, a small amount of cold water, stir well

   

7. 7 After the eggplant is steamed, let it cool down, squeeze out the water, move it to a deep plate, and tear it into small strips with chopsticks. I don’t like to eat too thin, so I tear it very roughly. This is up to personal preference

   

8. 8 Pour the sauce over the eggplant, sprinkle with chopped green onion, and serve

   

9. 9 The finished product, this dish, is easy to make, requires less oil and is healthy, rich in garlic aroma, salty and slightly numb, and delicious