Secret Steamed Eggplant

Name: Secret Steamed Eggplant
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: A small amount Lard residue; 4 garlic; a little oil; 1 tbsp Fish sauce; 1 tbsp Oyster sauce; 1 tbsp Soy sauce

by Easy to cook

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Everyone knows that eggplant is very oily, and the classic eggplant casserole has to go through a process of oiling before it is served and delicious. However, the eating habits of Cantonese tend to be light, which is also the first condition for healthy living habits. My family especially likes to eat eggplant. After trying to cook it, I found a steamed eggplant that is less oily, delicious, and does not need to be fried, which can be comparable to eggplant in a pot. Those who love eggplant may wish to try it~

Ingredients

A small amount Lard Residue
4 Garlic
a little Oil
1 tbsp Fish Sauce
1 tbsp Oyster Sauce
1 tbsp Soy Sauce

Secret Steamed Eggplant

1. Ingredients: eggplant, garlic cloves, lard residue

2. Wash the eggplants and peel them at intervals

3. Cut into long pieces, then cut into strips. Rinse the cut eggplant with water to remove the astringency and restore the color

4. Put it in a bowl, put it in a steamer and steam for 15 minutes

5. Peel and smash garlic cloves

6. Heat a pan, add a small amount of oil, add minced garlic and sauté

7. Pour in the lard residue and continue to stir fry for a while

8. After the eggplant is steamed, pour out the distilled water in the bowl, pour the eggplant into the wok and stir fry for a while

9. Pour fish sauce

10. Pour in oyster sauce

11. Pour soy sauce

12. Pick up the pan and toss the ingredients, shovel it up

Tips:
Fish sauce and soy sauce have a salty taste, and the real dish tastes just right without adding salt. Peeling the eggplants at intervals can pull each other without turning into mashed eggplants. If there is no lard residue, you can use a little minced pork instead.