Secret Steamed Eggplant

Name: Secret Steamed Eggplant
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Long eggplant; 4 Garlic cloves; Some oil; 1 tbsp Fish sauce; 1 tbsp Soy sauce; 1 tbsp Oyster sauce; Some Lard residue

by Easy to cook

4.9 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

2

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

2 pcs Long Eggplant
4 Garlic Cloves
Some Oil
1 tbsp Fish Sauce
1 tbsp Soy Sauce
1 tbsp Oyster Sauce
Some Lard Residue

Secret Steamed Eggplant

1. Ingredients: eggplant, garlic cloves, lard residue;

2. Wash the eggplants and peel them at intervals;

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

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

5. Peel the garlic cloves and smash;

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

7. Pour 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, toss the ingredients, and shovel 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.