Steamed Eggplant with Garlic, Chopped Pepper and Tempeh
by Yueyue Yushi
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Wash the eggplant and cut into strips.
2. Stack the eggplants neatly on the plate.
3. Wash and mince garlic.
4. Put minced garlic, chopped pepper, tempeh and a little light soy sauce in a bowl, and stir well.
5. Spread the mixed ingredients evenly on the eggplant.
6. In a pot with cold water, turn on high heat, turn down the heat after SAIC, and steam for about 10 minutes.
7. I use yellow tempeh for tempeh. I soak the tempeh with cooking oil and put it in a clean bottle to keep it a little longer.
Tips:The chopped peppers I use are made by myself. They are not as salty as those sold in the market. You can add or not add salt according to your taste.
