Steamed Eggplant with Perilla

Name: Steamed Eggplant with Perilla
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 15 tablets Basil leaves; 1 piece Single head garlic; 1 piece Large eggplant; 30g rice flour; Some salt; Some Cooking oil

by Anbao's Tiger Mom

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

When I was a child, I was very picky eaters, I liked eating meat but not vegetables, so I got sick twice in three days. In order to make me love vegetables, my parents racked their brains and tried their best to make vegetables more delicious. This perilla steamed eggplant is especially suitable for summer. It is delicious and nutritious as well as refreshing and appetizing. It is an indispensable item in my childhood memory. delicious. Now I am a mother too, and I often make this dish for my baby. It is passed on from generation to generation. The simple dish is full of love from my parents! "

Ingredients

15 tablets Basil Leaves
1 piece Single Head Garlic
1 piece Large Eggplant
30g Rice Flour
Some Salt
Some Cooking Oil

Steamed Eggplant with Perilla

1. Clean the perilla leaves;

2. Peel and wash the garlic seeds (I use a single head garlic here, which is more spicy);

3. Cut the basil and garlic seeds into the end;

4. Add rice noodles (that is, the powder made by grinding rice, if you have a cooking machine at home, just put it into the rice and grind)

5. Add appropriate amount of salt and cooking oil and mix well (lard will make it more fragrant);

6. Clean the eggplant and cut it twice, and stuff the mixture from the previous step into the cut. If it tastes heavy, you can sprinkle some salt on the eggplant and steam it over water. Steam for about 20 minutes.