It only takes five minutes to give you the real color – steamed eggplant with onion oil

Eggplant, the dishes often used on the table, there are many ways to do it. Fried, brewed, fried, stir-fried, mixed, steamed, all can be done. The only bad thing about this product is that, despite its purple color, the oil pan is basically gone. Therefore, in order to maintain this bright color, we have to deal with it slightly before cooking, the most commonly used one is over. Oil, in fact, there is a more healthy and time-saving way than this, that is, steaming, the whole process of the dish together does not exceed five minutes, the effect of the finished product is absolutely unexpected, to maximize the bright purple eggplant on the table. Every time you use this dish for dinner, the first question your friends ask is, “Is it ripe?” However, after trying, you will find that this dish is really good, even without condiments at all, it is very sweet to eat. If steamed, it is a hot dish. If it is cooled, it becomes a salad. Especially in summer, it can be refrigerated for a while before eating. Therefore, it is very good to learn this dish.

Food Material List

  • 1 eggplant One article
  • 2 ginger Appropriate amount
  • 3 Scallion Appropriate amount
  • 4 Garlic 2 valves
  • 5 soy sauce 2 tablespoons
  • 6 Oyster sauce 1 teaspoon
  • 7 Rice vinegar 2 teaspoons
  • 8 Sesame oil 1 teaspoon
  • 9 salt Appropriate amount
  • 10 oil 2 tablespoons

Operational steps

  • 1 First of all, the steamer is preheated, the eggplant is washed and cut into small pieces. The eggplant should be tender and beautiful.
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  • 2 Place the cut eggplants on a flat plate. Place them in a water-boiled steaming pot. Steam over high heat for 3 minutes.
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  • 3 When steaming eggplant, prepare onion oil seasoning, take a bowl, pour soy sauce, rice vinegar, ginger, sesame oil, oyster oil and mix well, set aside.
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  • 4 Take another bowl, put onions, garlic slices, small pot of hot oil, 60% heat into garlic slices, simmer, turn off the fire slightly golden, wash into the onion bowl, add a little salt, mix well, if you like light, you can omit salt.
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  • 5 When the time is up, turn off the fire immediately and take out the eggplant. The time for steaming is not too long. It should be controlled in 3 to 5 minutes, depending on the weight of the eggplant.
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  • 6 First pour soy sauce sauce, then pour onion sauce, the order is irreversible, mix well, if there are ice cubes under the plate, so that it can quickly cool down to maintain color and taste, can also completely ignore Ha, omit this step of food taste is not affected.
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  • 7 If you have time, set the pendulum and pour the juice.
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  • 8 The darker the color is, the better it looks………………………………………….. Isnt it very simple? Its really five minutes. Fast-food, not losing its appearance and taste. Its awesome.
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