Steamed eggplant(qing zheng qie zi )

Steamed eggplant

Introduction:

"Eggplant is very oil-absorbing. I often eat stewed eggplant, fish flavored eggplant and so on. I feel too greasy. We might as well change our taste, make a steamed eggplant, do not put any seasonings, dry steam, after steaming with chopsticks or hand tear, add a little sesame oil, soy sauce, chicken essence, a little mix, the taste is so light and delicious, completely better than other cooking methods, do not believe, you try again, speak with the facts

Production steps:

Step 1: choose fresh and smooth eggplant and wash it.

Step 2: cut off the root, cut the whole eggplant into two sections and put it on the plate.

Step 3: put it in the steaming drawer of the electric rice cooker and steam it directly without any condiments. About 15-20 minutes.

Step 4: take out the steamed eggplant and pour out the excess soup.

Step 5: use chopsticks to poke or tear into strips.

Step 6: add 1 teaspoon of soy sauce, a little salt, a little sugar, 1 / 3 teaspoon of chicken essence and a few drops of sesame oil, mix a little, OK! It's very simple, light and delicious, very tasty.

Materials required:

Eggplant: 500g

Soy sauce: 1 teaspoon

Salt: a little

Sugar: a little

Chicken essence: 1 / 3 teaspoon

Sesame oil: a little

Note: be sure to decant the soup, and then add seasoning, otherwise it's too bad.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: Original

Chinese PinYin : Qing Zheng Qie Zi