Chrysanthemum eggplant with pepper

Chrysanthemum eggplant with pepper

Introduction:

"Chrysanthemum eggplant I really haven't done before, but I've eaten it outside and fried it. It's quite high in calories ~ recently I've lost weight, and I don't like to eat oily food too much ~ after thinking about it, I decided to use the method of steaming, plus shrimps and peanuts, it's also quite delicious ~ I don't know whether Xiaoyang and the children's shoes passing by are satisfied?"

Production steps:

Step 1: raw materials: one long eggplant; two mushrooms; two fresh shrimps; some fried peanuts; salt; scallion; chopped pepper < br > sauce: oyster sauce, soy sauce, starch, sugar, salt, water

Step 2: cut the eggplant into two large pieces, and then use a flower cutter.

Step 3: cut the eggplant horizontally and then vertically, as shown in the picture; after cutting, marinate the eggplant with salt to make it soft.

Step 4: put the pickled eggplant and mushrooms into the steamer and steam for 15 minutes.

Step 5: open the lid of the pot and turn the steamed eggplant into a whole pattern; make the mushroom as the center of the flower.

Step 6: put shrimp on mushroom, sprinkle with chopped pepper, pour on sauce; steam for 5 minutes.

Step 7: Sprinkle chopped peanuts and chopped chives; serve.

Materials required:

Eggplant: one

Mushroom: two

Fresh shrimp: two

Fried peanuts: some problems

Salt: right amount

Scallion: right amount

Chopped pepper: right amount

Oyster sauce: right amount

Soy sauce: moderate

Starch: right amount

Sugar: right amount

Water: moderate

Note: affectionate "pepper" generation: 1, peanuts must be put last, in order to maintain its crispy taste. 2, when cutting eggplant, put two chopsticks under it, to prevent a knife to the end. 3, like fried cheese, and then cut eggplant flower knife directly into the oil pan to fry, no need to steam

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: slightly spicy