Eggplant in oyster sauce

Among the vegetables, eggplant is my favorite.

Except for steaming eggplant, I can't cook anything else well, but I love eating it extremely much. What a contradiction! In order to resolve this contradiction, I order an eggplant to satisfy my cravings almost every time I go to a restaurant.

I went to my mother-in-law's house last week, and my mother-in-law used the microwave to make eggplant with oyster sauce. It was simple and delicious. I came back and tried it for myself, but it worked! I didn't expect it (SUB o SUB)!

Recipe Recommendations

eggplant appropriate amount
shredded carrots appropriate amount
green onion appropriate amount
ginger slices appropriate amount
garlic slices appropriate amount
salt appropriate amount
oyster sauce appropriate amount
soy sauce appropriate amount
sesame oil appropriate amount
cooking wine appropriate amount
soft white sugar appropriate amount
white pepper appropriate amount

other
other
ten minutes
simple

Steps for Eggplant in oyster sauce

Two pieces of eggplant.

Remove the stem of the eggplant, wash it, and cut it into strips.

Put the eggplant strips in a large container, add appropriate amount of salt, and marinate for 15-20 minutes.

Shred carrots, slice ginger and garlic, and chop green onions for later use.

Take a bowl, add appropriate amount of oyster sauce, soy sauce, sesame oil, cooking wine, soft sugar, and white pepper powder, stir well.

Control the marinated eggplant strips to dry, place them on a plate, cover with plastic wrap, and microwave on high heat for 4 minutes.

Put on high-temperature gloves, take out the plate, carefully remove the plastic wrap, and pay attention to the hot air. Sprinkle with chopped green onion, ginger slices, garlic slices, and shredded carrots.

Sprinkle the seasoning from step 5 evenly.

Cover with plastic wrap and microwave on high heat for 2 minutes.

Take out the plate and remove the plastic wrap. It worked!

Mix well and you can eat it!\ (^o^)/~