Oiled Eggplant

Name: Oiled Eggplant
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Long eggplant; Some Vegetable oil; Some salt; 5 cloves garlic; 1g pepper powder; 1g Chicken Essence; 1g Sugar; 10g Balsamic vinegar; 5g Soy sauce

by Tianshan Cocoa

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Regardless of its ugly appearance, eggplant was included in the emperor's diet in ancient times. It has the effect of clearing heat and contains more dietary fiber, which can promote gastrointestinal peristalsis and is also very beneficial for preventing and treating constipation. To borrow the words of the centenarian Du Pinhua, "Eggplant competes with the royal diet, and the more you eat, the more healthy you are." Today I made "Eggplant in Oil", steamed it, poured it out with oil, and mixed it with a delicious and refreshing mix. It is the most suitable eggplant dish for kitchen novices, especially suitable for eating in the hot summer.

Ingredients

Oiled Eggplant

1. Ingredients: 2 eggplant roots. Accessories: vegetable oil, salt, 5 cloves of garlic, 1 g pepper powder, 2 g chili powder, 1 g chicken essence, 1 g sugar, 10 g balsamic vinegar, 5 g light soy sauce

2. Wash the long purple eggplant. It is best to remove the stalks. Cut all 4 flaps into strips so that they can be steamed. Remember not to peel. Because this kind of long eggplant is very soft and difficult to shape, you can also cut the eggplant. Wash and cut into bergamot shapes.

3. Add the chopped eggplant to the pot and arrange the eggplant skin side down. That's it

4. Put the lid on the pot, continue to start the high fire in the "hot pot" program, continue to steam for about 10 minutes, you can get out of the pot.

5. At this time, you can finely chop the large pieces, use a small bowl, add sugar, light soy sauce, balsamic vinegar, and salt to make a flavored sauce (not much balsamic vinegar, it is flavor-enhancing), wash and mince the chives.

6. Take out the steamed eggplant and put it on a plate, add garlic, pepper powder and chili powder.

7. Take out the steamed eggplant and put it on a plate, add garlic, pepper powder and chili powder.

8. Pour half of the hot oil into the sauce, stir well, and smell the aroma.

9. Then pour the sauce on top of the eggplant. When eating, mix evenly. The eggplant has a special fragrance, a special flavor and deliciousness. It is soft and delicious with garlic.

Tips:
1. The fresher the chopped seeds are, the more tender it is, so that it will be delicious and taste good when steamed.
2. Pepper powder and chili powder love to eat more spicy flavor
3. Rapeseed oil is best, it has a strong fragrance and a good taste.