Lao Gan Ma Steamed Eggplant

Overview

Eggplant is a common guest on our table. It is cheap and delicious. The most important thing is that it is not restricted by cooking methods. It can be fried, stir-fried, steamed or fried, and its taste can be varied. Fishy, sweet and sour, you can change it. This is the first time Lao Gan Ma has made steamed eggplants. I often steam them in the summer, but I always mix them with seasonings after steaming them. This is my first time trying to drizzle the seasonings before steaming, and the effect is also very good. In the past, steamed eggplants were cut into strips and steamed. This time, they were cut into slices and arranged in a flower shape, which not only satisfies the taste buds but also provides visual enjoyment.

Tags

• hot dishes
• garlic
• ginger
• lao gan ma
• light soy sauce
• oil
• onions
• purple eggplant
• thin green pepper
• thin red pepper

Ingredients

Steps

1. 1 Slice the eggplants and soak them in salt water.

   

2. 2 Chop ginger and garlic.

   

3. 3 Chop ginger and garlic.

   

4. 4 Chop green and red peppers and set aside.

   

5. 5 Add Laoganma and light soy sauce to the ginger and garlic and mix well.

   

6. 6 Squeeze the water from the eggplant slices and place them on a plate.

   

7. 7 Pour in the seasoning from step 3 and steam in a pot of boiling water.

   

8. 8 Cover and steam for 10 minutes, sprinkle with chopped green and red pepper, and steam for another five minutes.

   

9. 9 Sprinkle the steamed eggplant with chopped green onions and serve.