Eggplant with garlic sauce

Eggplant with garlic sauce

Introduction:

"Eggplant is always greasy when it's too oily. Garlic eggplant is still my favorite. It's delicious and light. It's suitable for summer."

Production steps:

Step 1: wash eggplant and coriander.

Step 2: cut eggplant skin and eggplant capsule separately, eggplant skin should not be unripe.

Step 3: put the cut eggplant on the steaming tray with the eggplant skin facing down. After boiling, steam for 10 minutes and turn off the heat. After turning off the heat, simmer for 5 minutes and then lift the lid of the pot. Take the eggplant out and put it in the plate to cool (put it in the refrigerator for 5 minutes, taste better).

Step 4: This is the most important step, mixing juice. Put the dried pepper and sesame into a bowl, put the oil in the hot pot, and when the oil is hot, add the pepper, fry and remove it, then pour the oil into the bowl, and mix the pepper foam side by side. Then beat the ginger and garlic, cut into foam, add a small amount of salt, vinegar, soy sauce, chicken essence, oyster sauce, sesame oil.

Step 5: mix the chili oil into the garlic sauce according to your taste.

Step 6: add a little coriander, sprinkle the garlic juice evenly on the eggplant, then enjoy.

Materials required:

Eggplant: 1

Coriander: 1

Edible oil: right amount

Dry pepper: right amount

Garlic: right amount

Salt: right amount

Oyster sauce: right amount

Sesame oil: appropriate amount

Chicken essence: appropriate amount

Vinegar: right amount

Soy sauce: moderate

Sesame: right amount

Zanthoxylum bungeanum: right amount

Note: old eggplant, garlic sauce eggplant is better to eat

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: slightly spicy