Once, because of my uncle's housewarming, all of us went to visit his house.
There is a particularly delicious dish on the lunch table, which is actually eggplant. A girl at the banquet said it was called "Sanwei Eggplant". I asked which "Sanwei" was it, and she said it was garlic, coriander and minced meat. However, it looked like the eggplant had been fried in oil, so it was probably not very healthy, so I came home and made a healthy copycat version of the "Sanwei Eggplant".
Since it is healthy, it cannot be fried in oil, and it cannot be used with minced meat, so I changed the "three flavors" to garlic, coriander and shallot.
Sanwei Eggplant
By FerneCarter
Recipe Recommendations
- eggplant appropriate amount
- garlic appropriate amount
- shallots appropriate amount
- coriander appropriate amount
- chili oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
Steps for Sanwei Eggplant
1
Wash coriander and shallot.
2
Wash the eggplant.
3
Cut the eggplant into strips.
4
Put the sliced eggplant on a steamer and steam over medium heat for 15 minutes. Take out the steamed eggplant and cool it for later use.
5
Cut garlic and shallot into foam.
6
Take a large bowl, add homemade chili oil, salt, chicken essence, garlic, shallot, sesame oil, and finally add the blanched coriander and stir well.