1. Ingredients: eggplant, spicy millet, garlic, edible oil, salt, light soy sauce
2. Remove the garlic coat and chop the garlic into minced garlic. Wash the millet and chop finely.
3. Peel the eggplants and cut them into strips. Soak the cut eggplants in light salt water immediately to prevent them from discoloring when exposed to air.
4. Put an appropriate amount of water in the pot to boil, add the eggplants, continue to steam for about 10 minutes on high heat, and steam until the eggplants are soft and cooked.
5. Prepare the sauce while steaming the eggplant. Add oil in a hot pan, add minced garlic and chili, and stir fry for a fragrant flavor.
6. When the minced garlic exudes a strong fragrance, add appropriate amount of salt, light soy sauce, and oyster sauce, and mix well to start the pot.
7. Pour the sauce on the eggplant and stir it when you eat it.
Tips:Soak the cut eggplant in light salt water to remove the astringency of the eggplant and keep the color unchanged.
Raw eggplants are poisonous and cannot be eaten, so they must be cooked thoroughly.
