I can't get enough eggplant in this way, and it is more fragrant than eating braised pork, and the more I eat, the more I want to eat it

There are a lot of eggplant practices, most people like to fry the eggplant and then cook, the eggplant that comes out of this way is very good, but the only bad thing is that the eggplant is very oil-absorbing, eat a plate of delicious eggplant at the same time you also eat a lot of fat, if you want to lose weight, I don't fry the eggplant to eat.

Eggplant is better than frying it, and it uses very little oil! As long as you usually use the amount of stir-frying, as long as you steam it in the pot, you can get out of the pot in 10 minutes, and then mix it with several simple sauces, which is more fragrant than eating braised pork!

raw material

2 eggplants, 3 green onions, 8 cloves of garlic, 1 red pepper.

seasoning

Salt and pepper powder, bean paste, light soy sauce, oyster sauce, aged vinegar, salt, sugar, sesame oil.

method

Part 1: Wash the eggplant and cut it into small pieces, cut it and put it in a bowl, pour in an appropriate amount of water to cover the eggplant, pour in a spoonful of aged vinegar and soak for two minutes, so that the eggplant will not change color after cooking.

Part 2: Soak the eggplant for two minutes, pour the water, then put it in the steamer, and steam it in the pot for about 10 minutes.

Part 3: During the steaming of the eggplant, we cut the green onion into small pieces, cut the red pepper into rings, cut them all and put them in a bowl for later use; Prepare a little more garlic, chop it into minced garlic, chop it and put it in a bowl for later use.

Step 4: Heat the oil, put in the chopped garlic, a small spoon of salt and pepper powder, a large spoon of bean paste, stir-fry slowly over low heat, fry the minced garlic until slightly browned, and then shovel it out and put it in a bowl.

Part 5: Pour the chopped chili rings and green onions into a bowl of minced garlic, then add a small spoon of salt, sugar, sesame oil, two tablespoons of light soy sauce, a spoonful of oyster sauce, and then stir it well and mix it into a sauce for later use.

Part 6: When the time comes, the eggplant has been steamed, take it out and let it cool a little and then tear it into small strips, tear it all and put it in a bowl, the eggplant soaked in vinegar water is steamed out The skin is still purple, and the meat inside is still white.

Step 7: Then pour the prepared sauce into the eggplant, stir well with chopsticks, and then pour it into the plate and enjoy the food.

The cold eggplant is done, nutritious and full of garlic fragrance under the rice, out of the pot is more fragrant than braised pork, friends who like to eat eggplant can try this method!

Tips:

1. Eggplant should be dark and shiny, with a smooth surface and no wrinkles, and this kind of eggplant is tender and delicious.

2. The eggplant should be soaked in water with aged vinegar for two minutes, so that the steamed eggplant is still purple and not black, which is both beautiful and delicious, and the eggplant can be steamed for about 10 minutes, and it should not be steamed too badly to affect the taste.

3. I put chili peppers here, so I don't need to put chili peppers if I have children at home, and the taste is just as good.