Garlic White Eggplant

Name: Garlic White Eggplant
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g eggplant; 50g garlic; Some tomato; 10ml White soy sauce; 20ml Cooking oil; 10g Sugar; 3g salt; 3ml White vinegar; 3ml sesame oil

by blry2006

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Eggplant is easy to oxidize and turn black whether it is fried, steamed or stewed. The method of my garlic eggplant has been improved, so the whole eggplant is white and tender, with good taste and bright color. "

Ingredients

500g Eggplant
50g Garlic
Some Tomato
10ml White Soy Sauce
20ml Cooking Oil
10g Sugar
3g Salt
3ml White Vinegar
3ml Sesame Oil

Garlic White Eggplant

1. Wash the eggplant and tear it into strips by hand.

2. Cover the torn strips of eggplant with sliced tomatoes. The purpose is to prevent the eggplant from turning black, and the whole eggplant is white and tender. Put the pot on high heat and steam for 20 minutes.

3. After the steamed eggplant is taken out, sprinkle with white soy sauce, salt and garlic juice (it is best to use the garlic juice pounded in a garlic pot, which has a thick and delicate taste, and the acidity is round and not irritating). Add sugar and vinegar, and finally pour a little sesame oil.