1. Step 1. Prepare the main ingredients, 2 long eggplants, a handful of vermicelli, and chives, garlic cloves, dried chilies, etc.
2. Let’s deal with the vermicelli first. The vermicelli is soaked in warm water to soften it in about five minutes.
3. When soaking soft vermicelli, the eggplant is processed. The eggplant is cut into sections after removing the head and tail, and then cut into long strips with a knife. Eggplant is one of the few purple vegetables. Its purple skin is rich in vitamin E and vitamin P, which are unmatched by other vegetables, so try not to peel it when you eat eggplant.
4. The soaked vermicelli is placed in a deeper dish, and the sliced eggplant barcode is placed on the vermicelli. Put it into the pot and steam it immediately. (Do not leave the cut eggplant for a long time, the eggplant will turn black if it is left in the air for a long time)
5. Place the plate in a pot of boiling water, cover it, and steam for 8-10 minutes. Another thing is that the size of eggplant is different, and the steaming time may be different. Steamed until the eggplant is soft or broken, the steamed is too soft and rotten, it has no taste, and it is not delicious.
6. When steaming the eggplant, make a bowl of sauce, mince the chives and garlic, and shred the dried chili.
7. Put the chopped green onions, garlic, and dried chilies together in a bowl, and pour in the hot cooking oil to create a fragrance
8. Add 3 teaspoons of light soy sauce, 2 teaspoons of balsamic vinegar, 1 teaspoon of sugar, a little salt, chicken powder, and finally 1 teaspoon of sesame oil and mix well into the sauce.
9. Take out the steamed eggplant and pour it over the seasoned sauce. It is salty and slightly spicy, sour and appetizing.
Tips:1. It is recommended to choose tender purple eggplant and keep the skin. The purple skin is rich in vitamin E and vitamin P, so try not to peel it.
2. The eggplant is easy to be steamed after being cut into strips. The steaming time is about ten minutes.
3. The taste of the sauce is more casual~ you can mix it according to your own taste~ the point is to have enough garlic! I always think the taste of eggplant and garlic is a perfect match
