Cold Steamed Eggplant (meat Eggplant)
1.
A wheat eggplant is about 30 cm long and about five or six cm in diameter. (Meat eggplant is more suitable for steaming and cold dressing than bright eggplant and round eggplant)
2.
Cut the eggplant into sections about 8 cm long.
3.
Then cut into one-centimeter strips.
4.
Soak in water for about five minutes, remove the stains in the eggplant, squeeze out the sewage, and clean it again.
5.
Steam the steamer, spread the eggplant strips evenly on the steaming grid, cover and steam for about 15 minutes. (The eggplant is steamed with a hollow space without water accumulation. After the eggplant is steamed, it looks like a milky sponge.)
6.
At the same time as steaming, prepare round scallops, two pieces of more than 1 cubic centimeter in size.
7.
One green onion.
8.
The round head is smashed into pieces and cut into foam. (No garlic can be used as a substitute, but whether the eggplant is fried, braised, steamed and mixed, the scallion is more in line with the blind seasoning of eggplant. The scallion with onion leaves is also suitable as a seasoning for fried and cooked soft beans)
9.
Shallots, chopped green onions.
10.
In the bowl, add the minced scallions, add pepper powder to about 1/3 of the cap of the mineral water bottle, about 5 caps of soy sauce, about one or two caps of sesame oil, add one-half of the total chopped green onion, and about 1/3 cap of chicken essence. Add two lids of Youlizi (In Youlizi, add half of the red oil and half of the chili. The making of Youlizi is posted in my recipe)
11.
Mix the seasonings, steam the eggplants, take them out and place them on a plate, sprinkle with the remaining chopped green onions while they are hot, and eat them directly.
12.
You can also evenly pour the dipping sauce on the steamed eggplant strips before eating. (If the seasoning is poured, the eggplant should be placed for a minute or two, some of the juice will leak out. After the juice is filtered, the seasoning juice will be poured to ensure that the seasoning has a strong flavor)
Tips:
1. The eggplant should be slightly soaked in water to get the sewage, otherwise the steamed eggplant will have an earthy smell.
2. Cutting the eggplant into strips should not be large, which will increase the steaming time and affect the convenience of eating.
3. When steaming eggplant, use a hollow steaming grid, otherwise the eggplant will accumulate water during the steaming process, and the core part will absorb water. It will not look like a sponge when steamed. It will affect the taste and dilute the dipping sauce.
4. Steamed like a sponge, wheat eggplant has a softer taste than bright eggplant and round eggplant.
5. If there is no round lotus head, garlic can be used instead, but whether the eggplant is fried, braised, steamed and mixed, the lotus head is more in line with the blind seasoning of eggplant. It is also suitable as a seasoning for sautéed and boiled soft beans.
6. Add half of both red oil and chili to the oily pepper, to ensure that it will not be too spicy under the premise that the spicy aroma is strong. The making of spicy oil was posted in my recipe.
7. The remaining chopped green onion should be sprinkled on the eggplant while it is hot, so that the remaining temperature can stimulate the green onion fragrance.
8. Sprinkle the seasoning. The eggplant should be left for a minute or two. Part of the juice will leak out. After the juice is filtered, the seasoning juice can be poured to ensure that the seasoning has a strong flavor.
9. Steamed eggplant has a sweet taste, so cold dressing is not suitable for being too salty, so no salt is added, soy sauce is salty enough.
10. Soy sauce is suitable for Haitian soy sauce. It tastes salty and fragrant and sweet. It is more suitable for steamed eggplant with its own sweetness.
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