Steamed Eggplant Recipe Steps

Eggplant can be stir-fried, boiled, or steamed. Today I will tell you how to steam it:

How to steam eggplant

Choose two or three tender eggplants and wash them. I personally prefer the long purple eggplants because that's what I ate when I was a kid. Cut them into several pieces along the axis. For the sake of appearance, it is recommended to cut the root of the stem without cutting it off and place it in a large bowl. Today, I have no choice but to cut it in half again because the bowl is too small to fit.

Add some olive oil. If you can eat spicy food, add a little bit of dried chili pepper. Put it in a pressure cooker and steam it on high heat for ten minutes.

Take it out of the pot and look, the color has completely changed. Remember to steam it thoroughly.

Crush the garlic seeds, peel them, wash them, put them into a garlic mincer, and grind them into paste. Squeeze them onto the eggplant. Remember to wait until the dish is out of the pot before adding the paste. This dish itself has no taste, and the seasoning mainly depends on the paste. The paste will have no fragrance after it is steamed.

Add appropriate amount of salt according to personal taste and stir the eggplant evenly with chopsticks.

Kind tips

1. Steamed eggplant mainly relies on minced garlic to enhance the flavor, so the minced garlic must be added after it is out of the pot. Remember not to put too much. It is recommended to use a single clove of garlic, one is enough, and the finer the minced garlic, the better;

2. The eggplant must be as tender as possible; 3. Soy sauce must be added after the eggplant is steamed, otherwise it will easily ruin the taste.

The most pleasurable moment: After putting the seasoning into the bowl, hold the eggplant stem with one hand and stir the eggplant with chopsticks with the other hand. The aroma hits you and makes your mouth water. It will be even more pleasurable if there is someone looking at you with admiration at this time!

Steamed Eggplant

Steamed Eggplant Method 2

Main ingredients: 400 grams of long tender eggplant, 100 grams of pork filling.

Ingredients: half an egg, 750 grams of salad oil, 10 grams of wet starch.

Seasoning: 4 grams of iodized salt, 3 grams of MSG, 6 grams of soy sauce, 3 grams of cooking wine, 3 grams of chopped onion and ginger, and 100 grams of fresh soup.

Production:

(1) Remove the stems and skin of the eggplants, and cut them into 0.4 cm thick slices. Add chopped green onions, ginger, salt, MSG, soy sauce, and eggs to the minced meat and mix well.

(2) Heat oil in a spoon until it is about 60% to 70% hot. Add the eggplant slices and fry for about 2 minutes. When the eggplant slices become soft and yellow, remove from the pan and drain the oil.

(3) Stack two fried eggplant slices together, put meat filling in between, and arrange them neatly in a bowl. Steam for about 10 minutes. After steaming, drain the soup and place on a plate.

(4) Heat a little oil in a spoon, add minced garlic and stir-fry, then add soy sauce, salt, MSG and fresh soup, bring to a boil, thicken with wet starch, pour in cooking oil and fry on the eggplant.

The key: Cut the eggplant slices into even thickness and control the steaming time.

Steamed Eggplant Recipe 3

Ingredients:

Eggplant Spicy Soy Sauce

Spicy chopped green onion sauce

Production steps:

1. Wash the eggplant, cut into strips, steam it thoroughly, and then place it on a plate.

2. Heat a little oil in the pan, add appropriate amount of spicy sauce and stir-fry until fragrant;

3. Then pour it on the eggplant strips and sprinkle a little chopped green onion.

Tips:

If you don’t want to steam it, you can do it while cooking in a rice cooker.

1. Wash the eggplant and cut it into pieces (I cut one end of it together and cut the other end into smaller pieces, like an octopus)

2. Place the plates in a steamer, add water to the steamer and bring to a boil over high heat. Put the eggplants in the plates and steam until cooked (about 15 minutes, depending on the size of the eggplant pieces).

3. While steaming the eggplant, chop the green onions

4. Prepare the sauce: light soy sauce, dark soy sauce, bean paste (I have also tried dry yellow sauce, chili sauce, shrimp paste, oyster sauce... as long as you like, change the taste~) add water and mix well

5. Heat the pan, add oil, sauté the chopped green onion, pour in the mixed sauce and bring to a boil, then turn off the heat.

6. Pour the boiled sauce onto the steamed eggplant.

7. Mix well and eat... Actually, you can also say it is mixed eggplant:

Simple and delicious~~