Secret Steamed Eggplant

Overview

As we all know, eggplant consumes a lot of oil, and the classic dish eggplant stew also needs to go through a process of oiling to make it delicious and delicious. However, Cantonese people's eating habits tend to be light, which is also the first prerequisite for healthy living habits. My family especially likes to eat eggplant. After Shi Shang Zui Yi kept experimenting, I came up with a steamed eggplant that is less oily, delicious, and does not need to be fried, which is comparable to eggplant in a pot. Those who love eggplant may wish to try it~

Tags

• hot dishes
• home cooking
• common dishes
• old man
• banquet dishes
• lunch
• garlic cloves
• lard residue
• long eggplant
• oil
• oyster sauce
• fish sauce
• soy sauce

Ingredients

Steps

1. 1 Ingredients: eggplant, garlic cloves, lard residue;

   

2. 2 Wash the eggplant and peel it at intervals;

   

3. 3 Cut into long sections and then into strips. Rinse the cut eggplants with water to remove the astringency and restore the color;

   

4. 4 Serve it in a bowl, put it into a steamer and steam it over high heat for 15 minutes;

   

5. 5 Peel the garlic cloves and smash into pieces;

   

6. 6 Heat a pan, add a little oil, add minced garlic and saute until fragrant;

   

7. 7 Pour in the lard residue and continue stir-frying for a while;

   

8. 8 After the eggplant is steamed, pour out the distilled water in the bowl, pour the eggplant into the wok, and stir-fry for a while;

   

9. 9 Pour in fish sauce;

   

10. 10 Pour in oyster sauce;

    

11. 11 Pour in soy sauce;

    

12. 12 Pick up the pan, toss the ingredients evenly, and scoop up.