In summer, I like to eat eggplant like this, which is healthy and less oily, fresh and fragrant, and eaten three times a week

Today I will share with you a home-cooked steamed eggplant, which is equally delicious without a lot of oil, you can eat boldly and confidently, and you don't have to worry about long meat if you eat more~~

——Home-style steamed eggplant——

【Ingredients】

Ingredients: 2 long eggplants, 1 handful of vermicelli

Excipients: 1 shallot, 4 cloves of garlic, 5 dried chilies

Seasoning: 3 tsp light soy sauce, 2 tsp balsamic vinegar, 1 tsp sugar, 1 tsp sesame oil, appropriate amount of salt, appropriate amount of monosodium glutamate

【Directions】

Step 1: Prepare the main ingredients, 2 long eggplants, a handful of vermicelli, chives, garlic cloves, dried chilies, etc.

Step 2: First, process the vermicelli, soak the vermicelli in warm water to soften, and the warm water can be soaked in about five minutes.

Step 3, when soaking soft vermicelli, process the eggplant, remove the head and tail of the eggplant and cut it into segments, and then change the knife to cut into long strips. Eggplant is one of the few purple vegetables that is rich in vitamin E and vitamin P in its purple skin, which is incomparable to other vegetables, so try not to peel it when eating eggplant.

Step 4: Put the soaked soft vermicelli on a darker plate, and put the barcode of the cut eggplant on the vermicelli. Immediately put into the pot and steam over water. (Don't leave the cut eggplant for a long time, the eggplant will turn black after a long time in the air)

Step 5: Put the plate in a pot of boiling water, cover it, steam it for about 8-10 minutes. Then there is the fact that the size of the eggplant is different, and the steaming time may be different. Steamed until the eggplant is soft or broken, it is too soft and rotten to have no taste, and it is not delicious.

Step 6: When steaming the eggplant, mix a bowl of sauce, mince the chives and garlic respectively, and shred the dried chili peppers.

Step 7: Put the chopped green onions, garlic and dried chili peppers into a bowl and pour in the hot cooking oil to stimulate the fragrance.

Step 8: Add 3 teaspoons of light soy sauce, 2 teaspoons of balsamic vinegar, 1 teaspoon of sugar, a little salt, chicken powder, and finally add 1 teaspoon of sesame oil and mix well to make a sauce.

Step 9: Take out the steamed eggplant and pour the adjusted sauce, which is salty and slightly spicy, sour and appetizing.

Healthy steamed dishes with less oil and less salt without losing their appearance, friends who like it must try it~~

Tips:

1. It is recommended to choose a tender purple eggplant and keep the skin, the purple skin is rich in vitamin E and vitamin P, try not to peel it.

2. The eggplant is easy to steam after being cut into strips, and the steaming time is about ten minutes.

3. The taste of the sauce is more casual ~ just mix it according to your own preferences ~ The point is that there should be enough garlic! I've always felt that the flavor of eggplant and garlic is a perfect match