Steamed Eggplant
by Awen
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. 1. Not spicy, and spicy chili, garlic, ginger, green onion are all chopped and ready. 2. Cut the eggplant and cut a few knives in the middle of the eggplant to get a better taste. (I forgot to take the picture) 3. Put the oil in the pot and heat it up. Pour in the sliced chili, garlic, and ginger, then add the appropriate amount of salt and soy sauce to fry until fragrant. (You need a little more juicy, and you will use it on the eggplant later. Pay attention to the amount of salt that you put in, so that the eggplant can taste delicious, just use dog salt. Sorry, I forgot to take the picture in the process)
2. Put the right amount of oil in the pot. Put the drained eggplant pieces into the pan and fry (need a low fire, otherwise it will burn easily).
3. Fry for more than ten seconds on each side. Turn it over and fry. Turn the samsara over and fry to avoid burning.
4. Fry until the eggplant is golden brown and when the eggplant is a little soft. It can be served and placed.
5. Then pour the previously fried chili sauce onto the eggplant cubes for better flavor.
6. Put it in the pot and steam for about 15 to 20 minutes.
7. After steaming, serve and sprinkle some chopped green onions. You don't need to sprinkle those you don't like.
