Steamed Eggplant with Olive Vegetables

Name: Steamed Eggplant with Olive Vegetables
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece eggplant; 15g Olive vegetable; 3 pcs Thai Pepper; 1 piece Single garlic; Some Peanut oil; a little salt; a little sesame oil; a little Oyster sauce; a little Soy sauce

by Happy Chef Heart Sister

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Eggplant is very oil-absorbing. The more oil you cook the eggplant, the better it tastes. Therefore, most restaurants cook eggplant in a frying pan first, but Sister Xin can’t eat too greasy because of her health, so she switched to steaming, but lack of oil. The meat and the steamed eggplant are also tasteless. Sister Xin tried to add the drenching juice after steaming. If you are interested, you can try it. It tastes very good. "

Ingredients

1 piece Eggplant
15g Olive Vegetable
3 pcs Thai Pepper
1 piece Single Garlic
Some Peanut Oil
a little Salt
a little Sesame Oil
a little Oyster Sauce
a little Soy Sauce

Steamed Eggplant with Olive Vegetables

1. Take a steamed vegetable dish and sprinkle a thin layer of salt powder evenly.

Steamed Eggplant with Olive Vegetables recipe

2. Spread the peeled eggplant into long strips, and evenly sprinkle the garlic and a thin layer of salt powder on the eggplant.

3. Bring the water in the steamer to a boil on high fire. After the water is boiled, put it on the steaming dish, and evenly pour in sesame oil, cover the pot, and steam for 10 to 15 minutes on high heat according to the size of the eggplant.

4. While the steamed eggplant is free, start a separate pot, heat the pot with cold oil, add more oil, and add Thai pepper to fry until fragrant.

5. After the fragrant pot, add the olive vegetables and stir-fry evenly. Don't stir again when they are evenly distributed. Let the hot oil fry slowly for a while. Fry until you can smell the aroma, add oyster sauce and light soy sauce to taste.

6. Steam the eggplant out of the pot, pour out the water from the plate, and then pour the sauce just cooked on top of the eggplant to serve.

Tips:
First cut and wash all the ingredients, and then cut the eggplant, you can immediately operate the pan. If you are too busy, the cut eggplant should be soaked in salt water, otherwise it will turn black and affect the appearance.