Steps for making sesame oil mixed eggplant

Eggplant with sesame oil is delicious, and the method is very simple and can be done in a few minutes. Here is how to make it:

Food Ingredients

Ingredients: 1 eggplant, half a red pepper, half a green pepper, 1 green onion, 2 slices of ginger, 2 tablespoons of cooked white sesame seeds

Sauce: Shanxi aged vinegar (2 tablespoons), Haitian seafood soy sauce (1 tablespoon), sesame oil (1 tablespoon), chili oil (2 tablespoons), chicken powder (1/3 tablespoon), salt (1/4 tablespoon), sugar (1/2 tablespoon)

Eggplant with sesame oil

Food production

1 Wash the eggplant, cut off the head and tail, and make a cut in the middle (do not cut through).

2 Bring water to a boil, put in the eggplant, cover and steam over high heat for 15 minutes, remove and let cool.

3 Remove the stems and seeds of the green and red peppers and cut into thin strips; also cut the green onion and ginger into thin strips.

4 Take an empty bowl, add 2 tablespoons of Shanxi aged vinegar, 1 tablespoon of Haitian seafood soy sauce, 1 tablespoon of sesame oil, 2 tablespoons of chili oil, 1/3 tablespoon of chicken powder, 1/4 tablespoon of salt and 1/2 tablespoon of sugar, and mix well to make a sauce.

5 Separate the steamed eggplants, tear the flesh into strips, place them on a plate, and discard the skin.

6 First, add a layer of shredded green onion and ginger, then add a layer of shredded green and red pepper.

7 Pour the sauce over the eggplant strips, sprinkle with cooked white sesame seeds and serve.

Delicious Tips

1. Make a cut on the eggplant. This can shorten the steaming time and make it easier to steam it thoroughly.

2. The steaming time of eggplant should be controlled according to its size. If the eggplant is small, 10 minutes of steaming is enough; if the eggplant is large, 20 minutes of steaming is needed.

3. When preparing the sauce, you should taste it while adding seasoning until it is palatable; since eggplant has a light flavor, it is okay for the sauce to be slightly salty.

4. The eggplant will be very hot after being steamed, so you need to take it out and let it cool. If you tear the eggplant into strips directly, you will easily burn your hands.

5. Identify the age of eggplants: Tender eggplants are black in color, thin in skin and loose in flesh, light in weight, tender and sweet in seeds, seeds and flesh are not easily separated, and there is a greenish-white skin under the calyx. Old eggplants are shiny and glossy in color, thick and tight in skin, flesh and seeds are easily separated, and heavy in weight.

Small questions about food preparation

Question: I'm mixing eggplant. The seasoning includes chicken essence, sugar, salt, onion, ginger, garlic, and soy sauce, but it doesn't taste good!

Answer: To mix the eggplant, I always steam the eggplant first, then steam it together with a dish of sesame oil, then mix it with chicken essence, sugar, salt, onion, ginger, garlic, light soy sauce, pour in the sesame oil and mix well. If you don’t have sesame oil, you can use sesame oil, but the one with sesame oil still tastes better.