Eggplant with Tempeh Garlic Sauce
by Huang Shiren 61
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Cut the eggplant into long strips.
2. Place it on a plate, steam for 10 minutes on the pot, and let it cool for later use.
3. Mince garlic, cut dried chili into sections, and prepare tempeh.
4. Boil an appropriate amount of oil in a pot, add the tempeh, minced garlic and dried chilies and stir fry to create a fragrant aroma.
5. Put the fried tempeh and minced garlic into a bowl, add soy sauce, light soy sauce, vinegar and sugar and mix well.
6. Pour the juice evenly on the eggplant.
7. Sprinkle an appropriate amount of coriander on the surface.
8. The finished picture, a summer appetizer.
