Garlic eggplant, many people make a mistake in the first step, teach you 2 tricks, eggplant is beautiful and delicious

Today I will share with you one of the most classic methods of eggplant, garlic eggplant, beautiful color and rich garlic fragrance.

1. It is best to use this purple long eggplant for garlic eggplant, because this kind of eggplant is particularly tender, and the garlic eggplant made of garlic eggplant has a more delicate and delicious taste. After washing the eggplant, cut off the root of the eggplant first, or break it off by hand.

Then cut the eggplant in half and vertically. Prepare a basin of water in advance, add a small amount of vinegar to the basin, and then put the chopped eggplant in it and soak for about 5 minutes. The purpose of doing this step is to make the steamed eggplant more beautiful without blackening in color.

2. After the water in the pot is boiled, put the soaked eggplant directly into the steaming drawer and steam it for 8-10 minutes on high heat.

Steam the eggplant until it can be easily pierced with chopsticks, and then take the eggplant out and let it cool for later use.

3. Prepare a few washed green and red peppers, cut them into small ones and put them in a bowl. When making garlic eggplant, add some chili pepper to it, which can not only highlight the garlic aroma of the dish, but also highlight the spicy taste, which will be more delicious.

Prepare more garlic, put the garlic in the garlic mortar, add a spoonful of salt to the garlic mortar, and mash the garlic. To make this garlic eggplant, only when you use the mashed garlic, the garlic flavor will be more intense. Scoop the mashed garlic into a bowl and set aside.

Pour oil into the pot, pour the chopped green and red peppers into the pot when the oil is hot, choke and turn off the heat.

Pour the choked green and red peppers directly into the garlic bowl, so that the garlic will taste more fragrant. Add salt to the bowl to taste, add a small spoon of sugar, a small spoon of chicken essence, a small amount of light soy sauce, a small amount of sesame oil, stir well and set aside.

4. After the eggplant is cooled, tear the eggplant into long strips and put it in a bowl by hand in the most primitive way, so that the eggplant directly torn by hand tastes more delicious than the eggplant cut with a knife.

Then pour the sauce you just seasoned into the eggplant bowl and stir well, put it on a plate and start eating.

The eggplant garlic is fragrant and delicious. If you like it, go and try it.