Eggplant Puree with Fermented Bean Curd

Eggplant Puree with Fermented Bean Curd

1. Cut the eggplant into pieces, add the eggplant after boiling water in the steamer, and steam until tender and cooked

2. Put the fermented bean curd in a bowl and stir it into a puree with chopsticks

3. Take out the steamed eggplant, control the water, press it into a puree, and stir in the fermented bean curd

Tips:

After the eggplant is steamed, the water should be kept as dry as possible to prevent the soup from adding fermented bean curd