Tossed Eggplant

Name: Tossed Eggplant
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Two Vitex; 3 cloves garlic; 10 capsules pepper; Small piece ginger; Small spoon granulated sugar; 3 tablespoons Soy sauce; A small amount salt; 1 tablespoon sesame oil; 2 tablespoons Old godmother

by Lingzi sauce

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

As summer is here, eggplant is also a frequent visitor at the dinner table as a seasonal vegetable. This mix of eggplant is easy to make and tastes good!

Ingredients

1 piece Two Vitex
3 cloves Garlic
10 capsules Pepper
Small piece Ginger
Small spoon Granulated Sugar
3 tablespoons Soy Sauce
A small amount Salt
1 tablespoon Sesame Oil
2 tablespoons Old Godmother

Tossed Eggplant

1. Cut the eggplant horizontally in long strips, put it on the plate and steam for 10-15 minutes

2. Take out the steamed eggplant and let cool

3. After the eggplant is cool, put it in the bowl and put it on the plate

4. Add minced ginger and garlic, two wattle rings, and pepper to the bowl, add hot fry

5. Add other seasonings to the bowl and mix well. Add appropriate amount of salt as appropriate, because light soy sauce and Laoganma have a salty taste, and it will not taste good if it is salty. Just drizzle on the eggplant

Tips:
The eggplant skin must not be removed when cooking eggplants in order to achieve the effect of health care. Cutting the eggplant into pieces or shreds and soaking it in water for a long time will also dissolve the precious nutrients and flavonoids in the water and be thrown away for nothing. So the eggplant should be cut before putting it in the pot, avoid soaking, and cook as soon as possible.