Chinese Food
Steamed eggplant
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As you all know, eggplant costs a lot of oil. The classic vegetables and eggplant casserole have to go through a process of oil before they are especially delicious. However, the eating habits of Cantonese tend to be light. This is also the primary condition of healthy living habits. The family especially like to eat eggplant. After the trial of cooking, it is easy to keep trying. We can find out a kind of steamed eggplant which is less oil, delicious and can match eggplant pot without frying. Eggplant loving parents might as well try~
Cooking ingredients
Cooking Steps
Step1:Ingredients - eggplant, garlic clove, pig oil residu
Step2:Wash eggplant, peel at intervals
Step3:Cut into long sections, then cut into strips. Rinse the cut eggplant with water to remove astringency and restore color
Step4:In a bowl. Steam in a steamer over high heat for 15 minutes
Step5:Peel and pat garlic cloves
Step6:Hot pot. Add a little oil. Stir fry garli
Step7:Pour in the pig oil and stir fry for a while
Step8:After the eggplant is steamed, pour out the distilled water in the bowl. Pour the eggplant into the frying pan. Stir for a while
Step9:Pour in fish sauce
Step10:Pour in oyster sauce
Step11:Pour in soy sauce
Step12:Take up the pan and toss the ingredients. Shovel it up.
Step13:Finished product drawin
Step14:Finished product drawin
Cooking tips:Fish sauce has a salty taste. It's really delicious without salt. The eggplant can be peeled at intervals to pull each other without making eggplant mud. No pig oil residue can be replaced with a little minced pork. There are skills in making delicious dishes.
