Recipe: Steamed eggplant with garlic

Home Cooking Recipe: Steamed eggplant with garlic

Notes:

Simple, when steaming rice, steam the eggplant by the way, and the eggplant is good. You can prepare other dishes during the period. The eggplant is placed at the end, and the juice can be poured.——————————— —————————————————— Read the message Many people have asked about the issue of salt or not. The sauce I have adjusted is salty and suitable. If anyone thinks that the soy sauce is more then you You can change your own soy sauce and add some salt. No fish sauce can be used. It is just a matter of taste. For example, you can also use oyster sauce instead. If you often cook, you are advised to prepare for it.

Ingredients:

Steps:

  1. Home Cooking Recipe: Cut the eggplant into 5 to 6 cm long sections, steam it over the water, remove it and let it cool (the temperature that the hand can bear), tear it into strips and prepare the juice.

    Cut the eggplant into 5 to 6 cm long sections, steam it over the water, remove it and let it cool (the temperature that the hand can bear), tear it into strips and prepare the juice.

  2. Garlic, ginger, and green peppers are cut into pieces and crushed as much as possible.

  3. Prepare a small bowl, pour a small bowl of soy sauce, a spoonful of cooking wine (the main spoon for dinner), ten drops of fish sauce, half a spoonful of white sugar (I only have a little bit of sweetness)

  4. Heat the oil in a hot pot, stir the oil into the ginger and stir fry the scent. Pour in the juice that has just been adjusted. The juice is simmered and turned off. Pour the garlic into the end of the green pepper and mix well. Pour it on the eggplant.

  5. Simple, the room is full of fragrance.

Tips:

The green pepper I use is a thin green pepper with a thin skin and not hot. It is best not to use a round green pepper with a thick skin. —————————————— Finally, pepper and garlic are served to ensure their own aroma.


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