Method of steaming eggplant with mashed garlic (authentic method of steaming eggplant with mashed garlic)

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List of contents for this article:

• 1、How to steam garlic and eggplant
• 2、How to make steamed eggplant with garlic
• 3、Eggplant is best cooked this way. How to steam eggplant with garlic
• 4、The method of steaming "garlic mashed eggplant" is easy to learn, not greasy, very refreshing, appetizing and serving with rice
• 5、How to cook steamed eggplant with garlic
• 6、Steamed eggplant practice 3: How to make steamed eggplant with garlic more delicious?

How to steam garlic and eggplant

1. Use chopsticks to tear the steamed eggplant into thin strips (or directly use a spoon to carve it open), and sprinkle with garlic juice. Sprinkle with millet or chopped green onion and mix well.

2. The method of steaming the eggplant with garlic is as follows: Preparations: Wash the eggplant and cut it into strips, cut the green onions into strips, cut the ginger into strips, and cut the garlic into minced garlic. Blanching eggplant in water: Boil a pot of water, add a small amount of salt, wait for the water to boil, put the eggplant in the blanching water and cook until soft and pick up. If you want to make the eggplant more tender, you can sprinkle some salt before blanching it, which can also remove the astringent taste of the eggplant.

3. The method of steaming garlic mashed eggplant in Chaoshan is as follows: Prepare the ingredients of eggplant: 2 pieces, clean and cut into long and thin strips. Garlic: Appropriate amount, peel and chop into garlic paste. Other seasonings: soy sauce, oyster sauce, salt, sugar, sesame oil, chicken essence, peanut oil, etc. To make the sauce, take a small bowl, add appropriate amount of salt, sugar, soy sauce, oyster sauce, sesame oil, and part of the mashed garlic, and stir well.

How to make steamed eggplant with garlic

Remove the steamed eggplant and naturally cool it to room temperature to avoid loss of flavor due to direct contact with seasonings at high temperatures. After cooling, cover it with plastic wrap and place it in the refrigerator for more than 30 minutes to make the eggplant taste more refreshing. Make Garlic Sauce After peeling the garlic, use a garlic press or knife back to chop it into a delicate mashed garlic. Add balsamic vinegar, white sugar, sesame oil, chicken essence and appropriate amount of salt to the garlic paste in turn, and stir well with chopsticks or spoon until the seasonings are completely blended.

Add water to the pan and bring to a boil, add the eggplant plate, cover with high heat, and steam for 6-8 minutes until the eggplant is soft but not completely collapsed.

Making mashed garlic: While steaming the eggplant, beat the garlic cloves into a puree with a cooking machine, or chop them into delicate mashed garlic with a knife.

The method of steaming eggplant with sesame sauce and garlic paste is as follows: Prepare ingredients: 1 long eggplant garlic cloves, 6 garlic cloves, 1 spoonful of extremely fresh soy sauce, 1 bottle cap of sesame sauce, appropriate amount of vinegar, 2 spoonfuls steam the eggplant: Cut the eggplant into long strips, and then place it on the pan. Steam for about 15 minutes until chopsticks can easily penetrate the eggplant, indicating that the eggplant has been steamed. Making garlic paste seasoning: Add a small amount of salt to the garlic cloves and mash them into garlic paste. Add 1 spoonful of soy sauce and 2 spoonfuls of vinegar, mix well and set aside.

Eggplant is best cooked this way. How to steam eggplant with garlic

1. Making mashed garlic: While steaming the eggplant, beat the garlic cloves into a puree with a cooking machine, or chop them into delicate mashed garlic with a knife.

2. The method of steaming eggplant with garlic mashed is as follows: Ingredients preparation: 300 grams of long eggplant Accessories: 3 cloves of garlic seasoning: 1 tablespoon of balsamic vinegar, 1 tablespoon of sugar, 1 tablespoon of sesame oil, 1 tablespoon of chicken essence, appropriate amount of salt Processing steps Wash the long eggplant (the skin can be retained to increase nutrition and taste), and cut into strips about 5 centimeters thick. Place the cut eggplant strips evenly on the plate to avoid overlap and ensure uniform heating.

3. To make steamed eggplant with garlic and taste delicious, you can follow the following steps: Prepare ingredients Main ingredients: 400 grams of eggplant, choose fresh, smooth and spot-free eggplant. Ingredients: appropriate amount of garlic, appropriate amount of onions, appropriate amount of millet pepper, appropriate amount of sesame seeds, 1 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of soy sauce, 1 tablespoon of vinegar. Steaming eggplant After washing the eggplant, place the entire eggplant in a steamer and steam over high heat for 15 minutes until the eggplant is soft and ripe.

4. Anti-oxidation tips: Soak the chopped eggplant in light salt water for 5 minutes to prevent it from turning black.

The method of steaming "garlic mashed eggplant" is easy to learn, not greasy, very refreshing, appetizing and serving with rice

Step 1: Steaming the eggplant. Wash the eggplant, cut off the stems, cut it in half, and place it directly on a plate.

Use chopsticks to tear the steamed eggplant into thin strips (or use a spoon to carve it open), and sprinkle with garlic juice. Sprinkle with millet or chopped green onion and mix well.

Making mashed garlic: While steaming the eggplant, beat the garlic cloves into a puree with a cooking machine, or chop them into delicate mashed garlic with a knife.

How to cook steamed eggplant with garlic

1. Making mashed garlic: While steaming the eggplant, beat the garlic cloves into a puree with a cooking machine, or chop them into delicate mashed garlic with a knife.

2. Take out the steamed eggplant and naturally cool it to room temperature to avoid loss of flavor due to direct contact with seasonings at high temperatures. After cooling, cover it with plastic wrap and place it in the refrigerator for more than 30 minutes to make the eggplant taste more refreshing. Make Garlic Sauce After peeling the garlic, use a garlic press or knife back to chop it into a delicate mashed garlic. Add balsamic vinegar, white sugar, sesame oil, chicken essence and appropriate amount of salt to the garlic paste in turn, and stir well with chopsticks or spoon until the seasonings are completely blended.

3. Use chopsticks to tear the steamed eggplant into thin strips (or directly use a spoon to carve it open), and sprinkle with garlic juice. Sprinkle with millet or chopped green onion and mix well.

4. Mix well before serving. The taste is fresh and non-greasy. It will be appetizing and served with the rice. Key tips: Steaming the eggplant should not be too long to avoid being soft and rotten and affecting the taste.

Steamed eggplant practice 3: How to make steamed eggplant with garlic more delicious?

1. 1 coriander and 1 onion (to enhance the fragrance and add color). Appropriate amount of salt, soy sauce, sesame oil, and edible oil.

2. Use chopsticks to tear the steamed eggplant into thin strips (or directly use a spoon to carve it open), and sprinkle with garlic juice. Sprinkle with millet or chopped green onion and mix well.

3. The method of preparing garlic and eggplant is as follows: Ingredients: eggplant accessories: garlic, coriander, onions, natural fresh, soy sauce, soy sauce, sesame oil, salt, sugar, oyster sauce, chicken sauce Production steps Cut the eggplant: Wash the eggplant After cleaning, cut it into thin slices so that it can be quickly cooked when steaming. Steaming eggplant: Pour appropriate amount of water into the steamer. After the water boils, put the cut eggplant slices into the steamer and steam for 15 minutes.

4. The method of steaming eggplant with garlic mashed is as follows: Ingredients preparation: 300 grams of long eggplant Accessories: 3 cloves of garlic seasoning: 1 tablespoon of balsamic vinegar, 1 tablespoon of sugar, 1 tablespoon of sesame oil, 1 tablespoon of chicken essence, appropriate amount of salt Processing steps Wash the long eggplant (the skin can be retained to increase nutrition and taste), and cut into strips about 5 cm thick. Place the cut eggplant strips evenly on the plate to avoid overlap and ensure uniform heating.

5. Since the thickness of the eggplant may be different, you can poke it with chopsticks. If you can poke it easily, it means that it has been steamed.