Stewed Eggplant with Garlic and Preserved Egg and Bell Pepper

Name: Stewed Eggplant with Garlic and Preserved Egg and Bell Pepper
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 450g eggplant; 1 preserved egg; 50g Bell peppers; 20ml oil; 2g Chicken Essence; A tablespoon Doubanjiang; A tablespoon Water starch; 1 Sugar garlic; 15ml Soy sauce; 2 pieces chopped green onion; 5g Sugar

by Xianger Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

I was entangled when I bought this eggplant, because this kind of eggplant has never been in the house, and I have always liked to eat local eggplant or Hangzhou eggplant. The eggplant has to be soft to taste. In order to make it more delicious, it can be said that it is a lot of brains. This is the first time to try this cooking method. It is very tasty. Adding preserved eggs and colored peppers, especially the sweet and sour powder, has a great multi-layered taste. If you like, you can also try it.

Stewed Eggplant with Garlic and Preserved Egg and Bell Pepper

1. After washing the eggplant, apply oil evenly

Stewed Eggplant with Garlic and Preserved Egg and Bell Pepper recipe

2. Put it in the microwave and use microwave power for 3 minutes until soft

3. Use scissors to cut the middle of the eggplant

4.

5. Steam in a hot pot on cold water until the eggplant is cooked

6. Prepare preserved egg diced

7. Prepare diced bell peppers

8. Pickled sugar garlic, peeled and minced

9. Water starch preparation

10. When the eggplant is steamed to 8 minutes, start the frying pan, add a spoon of Pixian bean paste and turn to low heat until fragrant.

11. Pour the three dices and add the light soy sauce to taste

12. Add some boiling water

13. Add chicken essence

14. Add sugar to taste

15. Pour water starch to thicken

16. Open the steamer, fill the belly of the eggplant first, add the rest of the eggplant around, then steam for 2 minutes and turn off the heat

17. Sprinkle with sugar minced garlic and chopped green onion and serve

Tips:
Enter the microwave for 2 minutes, and then once a minute, if the eggplant is smaller, it will be once a minute, so as not to dry the eggplant too much, first grease the eggplant and then put it in the microwave to keep the eggplant color unchanged and keep the moisture from losing. Raw garlic can also be used for sweet and sour.