Steamed eggplant by Lao Ganma(lao gan ma zheng qie zi )

Steamed eggplant by Lao Ganma

Introduction:

"Eggplant is a common guest on our table. It's cheap and delicious. The most important thing is that it's not limited by cooking methods. It can be fried or fried, steamed or fried, and the taste can be versatile. Fish flavor, sweet and sour, whatever you like. It's the first time that the old lady steamed eggplant. She often steamed eggplant in summer, but all steamed eggplant was mixed with seasonings. The first time she tried to pour seasonings before steaming, the effect was very good. In the past, eggplant was steamed by cutting it into strips. This time, it was sliced and a flower pattern was conveniently placed to satisfy the taste buds and visual enjoyment at the same time. "

Production steps:

Step 1: slice eggplant and soak it in brine.

Step 2: Chop ginger and garlic.

Step 3: Chop ginger and garlic.

Step 4: Chop green pepper and red pepper.

Step 5: mix ginger and garlic with dried mother and soy sauce.

Step 6: squeeze the eggplant slices dry and put them on a plate.

Step 7: drizzle with the seasoning in step 3 and steam in a boiling water pan.

Step 8: cover and steam for 10 minutes, sprinkle chopped green and red pepper, steam for another 5 minutes.

Step 9: steam eggplant and sprinkle with scallion.

Materials required:

Purple eggplant: 1

Old godmother: 2 spoons

Garlic: 3

Ginger: 2 slices

Green pepper: 1

Fine red pepper: 1

Scallion: 1

Oil: right amount

Soy sauce: moderate

Note: 1, eggplant do not need to peel, when steaming skin does not contact the heating surface, generally will not change color. 2. Old Ganma and soy sauce taste salty enough, no more salt. 3. You don't need to put it in flower shape. You can cut it into pieces, strips and grains. When steaming, it depends on the thickness of eggplant.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Lao Gan Ma Zheng Qie Zi