Hello everyone, I am the first gourmet Ah Fei, pay attention to Ah Fei has more home cooking for your reference!
The really good dish is prepared from before the pot, a kitchen is actually a world, so cooking is the same as doing things, as long as the preparation is in place, then the water is in place, today we will do a preparation work to do a good job, the taste is absolutely delicious garlic eggplant!
Sometimes the taste of cooking is not right, it must be the wrong way to open, today we open the ingredients in another way, and then we look at the specific method of garlic eggplant.
1. First roll out the eggplant, prepare three purple eggplant, wash it without peeling, and roll it out with a rolling pin.
The purpose of this step is to loosen the texture inside the eggplant, so that the juice is easier to taste. Then cut off the root of the eggplant and cut it into long strips.
2. Dry fry green peppers, beat a green pepper into pieces, then open the pan on fire, without putting oil, sprinkle some salt to prevent sticking to the pan, put the scattered green peppers into the pot, use a spoon to crush the green peppers, stir-fry the green peppers soft and put them out for later.
3. After the two-step preparation is completed, boil water in the pot, put the grate, put the eggplant into the pot after the water is boiled, and steam for 5 minutes on medium heat.
When steaming the eggplant, we prepare the sauce, put a handful of garlic into the garlic mortar and mash it, then add the sautéed green pepper, sprinkle a little salt to crush the garlic green pepper into a puree, and pour it into the basin.
Add 1 g of salt, a little sugar to freshen, 20 g of soy sauce, 5 g of aged vinegar, 10 g of chili red oil, 10 g of sesame oil and stir well.
After 5 minutes, remove the eggplant, squeeze out the water in the eggplant in a hedge, then put the eggplant into the basin, pour in the mixed sauce and mix well before serving.
The garlic puree eggplant produced in this way is less oily, the garlic aroma and the eggplant aroma are integrated, the steaming retains the nutrients of the eggplant to the maximum, and most importantly, in addition to rolling the eggplant with a little effort, the overall down is very simple.
Did you learn today's dish? I'm Ah Fei, we'll see you next time!