Steamed Eggplant with Garlic

by Fung Kee Food

5.0 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

2

Eggplant is delicious and can clear away heat and heat, lower blood fat and blood pressure, and resist aging. However, eggplant has one of the biggest shortcomings, which absorbs oil. Today, my practice just solved this problem. "

Ingredients

1 piece Eggplant
Some Garlic

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Some Oil

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Some Salt

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a little Chicken Bouillon Powder

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a little Shacha Sauce
a little Guizhou Bell Pepper Powder

Steamed Eggplant with Garlic

1. Cut the eggplant into pieces, sprinkle with salt and a little white vinegar, and marinate for 10 minutes.

2. Rinse the eggplant with water to remove the salt, remove the water and set aside.

3. Add an appropriate amount of oil to the pan and heat until 70% hot. Fry the eggplant until it is mature and control the oil.

4. Leave a little oil in the pot to heat up, add the minced garlic, shacha sauce, chicken powder, and chili powder until fragrant.

5. Pour the fragrant garlic chili on the eggplant and mix well. (The eggplant has been salted, so there is no need to taste it).

6. After the steamer boils, add the eggplant and steam for about 15 minutes.

7. Take out and sprinkle with a little sesame oil before serving.

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