Eggplant with Oyster Sauce
Overview
Sometimes I also wonder why Mr. Zhong and I are so good. In fact, our personalities, hobbies and many other aspects are very different. Not only are we different, we are like ice and fire. Mr. Zhong is a chronic person, while I am an impatient person. Mr. Zhong is very patient, and what I lack most is patience. Mr. Zhong is very rational, while I am very emotional. Mr. Zhong loves vegetarian food the most, while I am an out-and-out carnivore. ~~~~~~~ Although there are so many differences, I believe that when two people get along, they will always influence each other. For example, don’t I just fall in love with vegetarian food? This [Oyster Sauce Panlong Eggplant] is very simple, but very amazing. In just 6 minutes of cooking time, it is both a vegetarian dish and a side dish. If you love it too, act quickly, o(∩_∩)o~
Tags
Ingredients
Steps
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Prepare the ingredients: remove the stems of the eggplant and wash them; wash the onions, millet and shallots; remove the garlic coating and wash them;
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Chop the onion, chop the garlic, chop the shallot into chopped green onion, and cut the spicy millet into rings;
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Place a pair of chopsticks on both sides of the eggplant, then cut the front and back sides of the eggplant with a coir raincoat knife and put it into a microwaveable container;
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Pour a little water on the eggplant, put it in the microwave, cover it with a microwave-friendly lid, heat it on high for 3 minutes, take it out and set aside;
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In a bowl, add minced onion, minced garlic, vegetable oil, and chili powder, mix well, put it in the microwave, and heat on high for 1 minute;
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Take out the seasoning bowl, add an appropriate amount of oyster sauce, light soy sauce, sugar and vinegar, stir evenly, put it in the microwave and heat it on high for 1 minute;
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Pour the sauce on the eggplant, put it in the microwave, and heat it on high for 1 minute;
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Take out and sprinkle in appropriate amount of spicy millet and chopped green onion.
