Steamed eggplant -- a vegetarian food in summer
Introduction:
"Steamed eggplant and Kwai Chi are both simple and delicious."
Production steps:
Step 1: cut eggplant into strips, add seasoning 1, marinate evenly by hand, cut onion into shreds and set aside;
Step 2: put it on the plate and steam it in the pot. Steam it in boiling water for 10-15 minutes. If there is water in the plate after frying, pour it out;
Step 3: start the pot, add peanut oil or vegetable oil, heat up, add garlic and saute until half burnt, then pour the oil onto the steamed eggplant;
Step 4: stir seasoning 2 in a bowl for several times, pour it into the eggplant dish, stir evenly with chopsticks, and then spread shredded green onion on the noodles (this step can be saved if you don't like green onion).
Materials required:
White eggplant: 2
Garlic: 4-6
Scallion: 1-2
Salt: 1 teaspoon
Vegetable oil: 1 teaspoon
Sugar: 1 / 2 teaspoon
Soy sauce: 3 teaspoons
Zhenjiang vinegar: 2 teaspoons
Sesame oil: 1 teaspoon
Chili oil: 2 tsp
Pepper: 1 / 4 tsp
Note: eggplant slightly salted before steaming is more tasty.
Production difficulty: simple
Process: steaming
Ten minutes: Making
Taste: slightly spicy
Chinese PinYin : Qing Zheng Qie Zi Xia Ri Xing Wei Su Shi
Steamed eggplant -- a vegetarian food in summer
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