Steamed eggplant with seaweed
By EveJast
Eggplant is cool and sweet in nature. It contains trigonelline, stachydrine and choline that have unique effects on lowering cholesterol in the blood and can prevent hypertension, arteriosclerosis and cardiovascular and cerebrovascular diseases.
Recipe Recommendations
- eggplant 250 grams
- laver 50 grams
- garlic 20 grams
- shangtang 50 grams
- sesame oil 2 grams
- soy sauce 5 grams
- white sugar 3 grams
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Steamed eggplant with seaweed
1
The ingredients for making this dish.
2
Wash the eggplant and cut it into sections.
3
Put a knife on the section of the eggplant.
4
Cut the eggplant into sections and place it in salt water, otherwise the meat will turn black.
5
Smash the garlic and chop it into minced garlic.
6
Soak the seaweed for later use.
7
Put the soup into a bowl and add sesame oil.
8
Add light soy sauce to the soup.
9
Add refined salt, chicken essence, white sugar to the soup and mix well to form a sauce.
10
Place the eggplant pieces on a plate, and top each piece of eggplant with seaweed and minced garlic.
11
Just steam the eggplant so it won't be too bad.
12
Sprinkle the steamed eggplant with red peppers and chopped green onions, and then pour on the sauce.Steamed eggplant with seaweed Make Tips
1. The eggplant must be fresh. It is best to soak it in clear water for a while after cutting, otherwise the meat will turn black. 2. Eggplant is not easy to steam for too long or too rotten.