Steamed eggplant with vermicelli

By LonzoMills

Steamed eggplant with vermicelli
This dish was originally steamed eggplant with rice noodles. Because of the children, the sauce was changed to minced meat and carrots, and Huaishan was added.

Recipe Recommendations

  • fans 50 grams
  • lean meat a small piece
  • carrots 1/4 of
  • huaishan a short
  • garlic appropriate amount
  • ginger appropriate amount
  • salt appropriate amount
  • sesame oil appropriate amount
  • cooking wine appropriate amount
  • seafood sauce appropriate amount

Steps for Steamed eggplant with vermicelli

  • Make step 0
    1
    Prepare fans and eggplant.
  • Make step 1
    2
    Prepare all ingredients.
  • Make step 2
    3
    Wash the eggplant and cut it into long strips.
  • Make step 3
    4
    Soak the vermicelli with water to soften.
  • Make step 4
    5
    Minced carrots and ginger and garlic.
  • Make step 5
    6
    Chop the meat into powder.
  • Make step 6
    7
    Put all the chopped ingredients into a bowl and add salt, sesame oil, cooking wine, oil consumption, and seafood sauce.
  • Make step 7
    8
    Stir well and marinate for 5-10 minutes.
  • Make step 8
    9
    Put the chopped eggplant in the pan and fry with a small amount of oil over low heat.
  • Make step 9
    10
    Fry until the surface is slightly yellow.
  • Make step 10
    11
    Put the soaked vermicelli into a bowl.
  • Make step 11
    12
    Place the fried eggplant on the fans.
  • Make step 12
    13
    Slice Huaishan.
  • Make step 13
    14
    The cut Huaishan slices are evenly placed around the fans.
  • Make step 14
    15
    Place the marinated sauce on the eggplant.
  • Make step 15
    16
    Put on the pan and steam for 5-10 minutes over high heat.

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