Steamed eggplant with laver(jian nao cai pu zi cai zheng qie zi )

Steamed eggplant with laver

Introduction:

"Eggplant is cool in nature and sweet in taste. Its soap grass, trigonelline, stachydrine and choline have a unique effect on reducing cholesterol in the blood and can prevent hypertension, arteriosclerosis and cardiovascular and cerebrovascular diseases."

Production steps:

Step 1: the ingredients for this dish.

Step 2: wash the eggplant and cut it into sections.

Step 3: cut the eggplant with a knife.

Step 4: cut the eggplant into sections and put it in salt water, otherwise the meat will turn black.

Step 5: smash the garlic and chop it into minced garlic.

Step 6: soak laver well and set aside.

Step 7: put the soup into a bowl and add sesame oil.

Step 8: add soy sauce to the soup.

Step 9: add refined salt, chicken essence, sugar and even flavored juice to the soup.

Step 10: put the eggplant on the plate, and put laver and garlic on each section of eggplant.

Step 11: steam the eggplant, it's not easy to rot.

Step 12: Sprinkle the steamed eggplant with red pepper and green onion, then pour the sauce.

Materials required:

Eggplant: 250g

Porphyra: 50g

Garlic: 20g

Soup: 50g

Sesame oil: 2G

5 grams

Sugar: 3 G

Note: 1, eggplant must be fresh, cut into sections, it is best to soak in water for a while, otherwise the meat will turn black. 2. Eggplant is not easy to steam too long, too rotten.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jian Nao Cai Pu Zi Cai Zheng Qie Zi