Dry Steamed Eggplant
1.
Prepare two or three healthy and strong eggplants and wash them. Moderate fat and thin, if you can't pick, you can ask Ma Dashuai his brother-in-law, Brother Biao, haha.
2.
Cut into pieces about 1.5 cm in lengthwise and horizontally. Pay attention, leave it about half a centimeter, don't cut it, or it won't be easy to clip at the time.
3.
The cut eggplant is steamed in a pot over water. Depending on the amount of eggplant and the firepower of the pot, it should be within ten minutes.
4.
Wash the leeks, cut into about 1.5 cm, and set aside.
5.
The peppers are also cut into similar pieces to ensure that the spicy elements in the peppers are fully discovered.
6.
A little ginger, cut into thin slices.
7.
Heat the pot, put the ginger and chili in the pot and fry it to get a good taste. Pay attention to the fire not to be too big, the chili will be burnt.
8.
Pour the leeks into the pot and stir-fry for two minutes,
9.
Pour in the right amount of dark soy sauce, coloring, and seasoning.
10.
Urgently pour about a bowl of boiling water and bring the fire to a boil.
11.
Put in an appropriate amount of salt (a little more), out of the pot, and use for each. The author has not eaten MSG for a long time, if you like it, you can add a little bit appropriately.
12.
Take out the steamed eggplant, put it in the soup just out of the pot, and fully soak it. To ensure the flavor of the soup, it is best to eat it after soaking for more than ten minutes.
Tips:
1. Try to choose eggplants that are mature and healthy;
2. It is best to steam eggplant with a steamer with holes to prevent too much water from entering and affecting the taste;
3. The steamed eggplant must be soaked for enough time, otherwise, the eggplant will be tasteless.
