1. Prepare all the ingredients first, mix cumin powder and chili powder in a 2:1 ratio and put them in a container
2. Chop garlic into puree, chop the green part of chives into minced, taste very fresh and mix with Laoganma into a bowl of juice for later use
3. Steam in a pot on cold water for about 15 minutes, depending on the size of the eggplant
4. Steam until the eggplant is discolored and soft (it will bulge when the lid is opened), and start the pot
5. Cut the eggplant with a knife, and cut the white meat a few more times to make it easier to taste
6. Sprinkle the adjusted bowl of juice evenly
7. Add the garlic and sprinkle with cooking oil
8. Sprinkle with cumin powder and chili powder, sprinkle with chopped green onions, put in a microwave oven with a power of 100 (medium-high heat), 5 minutes
Tips:1. Eggplants must be large eggplants with a lot of meat.
2. When steaming, the whole eggplant must be steamed in the pot to make the eggplant sweeter!
3. After cutting, make a few more strokes to facilitate the taste.