1. Purple eggplant 2 roots garlic 4 cloves light soy sauce 10 grams Laoganma tempeh 20 grams chili oil 10 grams salt 5 grams vinegar 5 grams chopped green onion 10 grams.
2. Wash the eggplants, cut them into two sections, and arrange them on the plate.
3. Put it in the Fangtai steamer and select the normal mode -100°C-15 minutes. After steaming, pour out the steamed water and let it cool for later use (the size of the eggplant is different, the steaming time may be different, just steam until the eggplant is soft).
4. Mince garlic and mix thoroughly with all seasonings.
5. The sauce is drizzled on the eggplant.
6. Add a little chopped green onion to decorate.
Tips:If you don’t have a steamer, you can also steam it in a pot~
