When eating, try to soak each eggplant in the sauce before eating it, so that it will be more delicious!
Don't look at the white surface and worry that it looks raw and does not taste well. In fact, tender eggplant is easy to cook. After being cut, the fiber of the eggplant can easily absorb the juice. As long as it is soaked a little, the color will immediately change. Deep, the taste will be full.
The soul of this dish lies in the flavor and juice. Whether it is delicious or not depends on the seasoning. Therefore, the proportion of oil, salt, sauce and vinegar must be controlled appropriately, and ingredients such as onions, ginger, and garlic to enhance the flavor are also essential!
Steamed eggplant with chopped pepper
Recipe Recommendations
- long eggplant appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- chopped pepper sauce appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- balsamic vinegar appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- slightly spicy
- steamed
- ten minutes
- ordinary
Steps for Steamed eggplant with chopped pepper
1
Three fresh eggplants should be grown. Try to choose tender eggplants and wash them with water.
2
Cut off the handle, change the knife into two sections, and then cut it into uniform, slender strips, with the skin facing down, and neatly stacked on the plate.
3
Steam with cold water, cover the lid, heat over high heat until the water boils, reduce the heat, and steam for another 7-8 minutes.
4
When steaming the eggplant, cut the ginger and garlic into minced pieces, place in the bottom of the bowl, add 1 spoonful of salt, a small amount of chicken essence, pepper powder, 3 tablespoons of Zhenjiang balsamic vinegar, 1 spoonful of cold soy sauce, 1 tablespoon of chopped pepper sauce, and a small amount of oyster sauce, two tablespoons of sesame oil mix well, and cut the shallot into minced pieces for later use.
5
7-8 After minutes, turn on the steamer, evenly pour the mixed sauce on the eggplant, cover the lid, and steam for about 5 minutes to turn off the heat.
6
Finally, take out the steamed eggplant, sprinkle with chopped green onion on the surface, and a delicious plate of steamed eggplant with chopped peppers is ready!