Steamed Eggplant with Vinegar and Sauce

I don't know if you have ever eaten steamed eggplant with soy sauce and vinegar, so today I will give you a detailed introduction to the method of steaming eggplant with soy sauce and vinegar:

Ingredients for Steamed Eggplant with Vinegar and Sauce:

500g long eggplant, 1 tsp (5g) minced garlic, 1 stalk of coriander, 2 tsp (10ml) soy sauce, 2 tsp (10ml) balsamic vinegar, 1 tsp (5ml) chili oil, 1 tsp (5ml) sesame oil, 1/2 tsp (3g) sugar, 1/2 tsp (3g) pepper powder, 1 tsp (5g) salt

Steamed Eggplant with Vinegar and Sauce:

Wash the long eggplants, remove the stems and skin, cut into 10cm long strips, and soak them in salt water for 10 minutes to remove the astringency.

Put soy sauce, balsamic vinegar, chili oil, sesame oil, white sugar and pepper powder into a bowl, mix well to make sauce and set aside.

Take out the eggplant strips from the salt water, squeeze out the water, place them in a deeper container, and steam them in the God of Cookery Steamer in the Midea microwave oven for 8 minutes on medium-high heat.

Take out the steamed eggplant strips, place them on a plate, pour the prepared sauce on them, sprinkle with chopped garlic, add coriander, let cool and then serve.

Tips:

Eggplant is cool in nature and sweet in taste. It has the effect of clearing away heat and detoxifying. Therefore, eating it in summer can help the body eliminate heat and detoxify. Eggplant is also a seasonal vegetable in summer. The material is fresh and the taste is particularly good. The God of Cookery Steamer of Midea Microwave Oven can better preserve the juice and flavor of the dishes. The steamed eggplant cooked in this way can maintain the aroma of the dish. In addition, the sauce and vinegar sauce in the dish can also be replaced with sesame sauce sauce and poured on the steamed eggplant strips.