"garlic Button Eggplant" Which is Also Cooked and Steamed

Name: "garlic Button Eggplant" Which is Also Cooked and Steamed
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 600g eggplant; 100g Sichuan Salted Vegetables; Some Red pepper diced; Some Chopped chives; Some Cooking oil; 25g garlic; 2g MSG; 1g salt; 10g Sugar; 15g Soy sauce; 10g Shao wine; a little sesame oil

by Large frying spoon

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Today I make a different way of eating eggplant. This eggplant is made by frying first and then steaming. I think it tastes good, so I recommend it to my friends.
Long eggplant is best used to make "garlic buckle eggplant". The taste of this dish is more fragrant than steamed eggplant, and lighter than roasted eggplant. This is a way between the two. The method of "Garlic Buckle Eggplant" is as follows;"

"garlic Button Eggplant" Which is Also Cooked and Steamed

1. Cut the eggplant into strips.

"garlic Button Eggplant" Which is Also Cooked and Steamed recipe

2. Mince garlic and set aside.

3. Fry the eggplant strips with 70% hot oil until the outer skin is slightly yellow.

4. Put the fried slices neatly into a bowl, and pour an appropriate amount of salted vegetables in the middle.

5. Blend a bowl of juice, add monosodium glutamate, salt and sugar in the bowl.

6. Add Shao wine and soy sauce and stir well.

7. Pour the adjusted sauce on the eggplant.

8. Put the sauced eggplant in a cage and steam for 30 minutes, and take it out after steaming.

9. Decant the soup and set aside, then buckle the bowl on the plate and place it neatly.

10. Thicken the original soup of steamed eggplant with water starch.

11. Then pour the juice on the eggplant.

12. Sprinkle the eggplant with minced red pepper, chopped chives and minced garlic.

13. Boil a little sesame oil with a spoon. After the oil is heated, pour the hot oil on the minced garlic and serve.

Tips:
The characteristics of this dish: oily color, rich garlic flavor, soft taste and delicious taste.

Tips;

1. The oil temperature of fried eggplant should be higher, and it should be 70% hot, so that the eggplant will be colored quickly after being cooked, and the oil will not be too much, and it will not feel greasy.

2. Place the fried eggplant barcode bowls neatly with the skin facing down. If salted vegetables are not available, fried pickled vegetables can be used instead.

3. The steaming time of this dish should not be too short, it should be steamed for more than 20 minutes, so that the eggplant will be delicious.

4. You can also use oyster sauce to improve freshness.

This "garlic buckle eggplant" with a large frying spoon is ready. The method is simple, delicious, and very good! For your reference!