Steamed Eggplant with Garlic

Name: Steamed Eggplant with Garlic
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some eggplant; Some garlic; Some ketchup; Some Cooking Wine; Some Soy sauce; Some Oyster sauce; Some Sugar; Some Vinegar; Some Rice bran oil

by Fresh water bamboo

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Steamed eggplant with garlic is a common dish on the table in summer. The method is simple, refreshing and less oily without losing its deliciousness. This time I tried to add tomato sauce during the production process, with a little bit of sweet and sour, making the taste richer."

Ingredients

Some Eggplant
Some Garlic
Some Ketchup
Some Cooking Wine
Some Soy Sauce
Some Oyster Sauce
Some Sugar
Some Vinegar
Some Rice Bran Oil

Steamed Eggplant with Garlic

1. Wash the eggplant and remove the stem

2. Cut the eggplant into long strips, put in a pot and steam on the steamer for 8-10 minutes

3. The eggplant will be steamed when the chopsticks can be gently inserted

4. Take the steamed eggplant out to cool, and tear it into small strips

5. Chop garlic into minced garlic

6. Put oil in the pan, add garlic and stir fry for a nice aroma

7. Add appropriate amount of cooking wine, light soy sauce, white sugar, oyster sauce, vinegar and tomato sauce mixed with sauce, and bring to a boil. (It can be mixed directly and boiled to reduce the irritation of raw garlic to the stomach)