Steamed Candel with Garlic

Name: Steamed Candel with Garlic
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 500g Candel; 4 cloves garlic; 2 tablespoons Soy sauce; 1 tablespoon Vinegar; 1 tsp Sugar; 1 tablespoon oil

by Flyer

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

5

This candel is grown by her mother-in-law, and you can see it every time you eat candel. My mother-in-law said that I planted 2 and actually eaten for one season. It's really productive. I have tried many ways to eat autumn candel. This one was taught to me by my sister. It is really good, but it tastes very good because of its simplicity. Add a little vinegar to the soy sauce, the taste is really good, with the feeling of cold dishes.

Ingredients

500g Candel
4 cloves Garlic

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2 tablespoons Soy Sauce

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1 tablespoon Vinegar
1 tsp Sugar

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1 tablespoon Oil

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Steamed Candel with Garlic

1. Cut the candel into sections and soak in water.

2. At least put it on a plate, and drizzle a little oil on the eggplant. Steam in a pot on cold water.

3. Chop garlic into minced garlic.

4. Put the minced garlic in a bowl, add light soy sauce and sugar.

5. Add vinegar and mix well.

6. Pour some hot oil at the end and mix well.

7. Take out the steamed eggplant and discard the excess water.

8. It can be eaten with the sauce.

Tips:
The candel must be soaked in water after it is cut, otherwise it will turn black. When it is steamed, it will be more beautiful when it is steamed with a little oil.