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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.
