How to make steamed eggplant with eggs

Everyone knows the nutritional value of eggs, but may not know much about eggplant. In fact, eggplant is also very nutritious, and eggs can be eaten with eggplant. The method of steaming eggplant with eggs is simple and convenient, suitable for people of all ages. Eggplant is easy to steam, so it is best to cook it with eggs. After it is cooked, you can add your favorite seasonings. It is also very good to eat it with dip in sauce.

Materials

eggplant

Pickled peppers, small red peppers, eggs

Doubanjiang (for dipping sauce)

Chicken stock, salt, oil

A little soy sauce

How to steam eggplant with eggs

1. Wash the eggplant and cut into small pieces.

2. Chop the pepper into small pieces. If you like spicy food, you can add some red pepper. Put it in a small bowl and add bean paste (according to personal preference), soy sauce, salt, chicken essence,

3. Put the eggplant in a bowl, pour in the seasoning, steam for ten minutes, add eggs (one or two) and steam for another five minutes, add chopped green onions, and serve.

Steamed Eggplant

Material

Eggplant, soy sauce, sesame oil.

practice

1. Wash the eggplant, cut it into small pieces, and place it on the steaming rack for cooking rice. When the rice is cooked, the eggplant will also be steamed, killing two birds with one stone.

2. Take out the steamed eggplant and drain.

3. After the eggplant has cooled down a little, tear it into pieces with your hands and put it into a bowl. Then add soy sauce and sesame oil and mix well.

4. This dish is quick, healthy and delicious.

Braised Eggplant

Material

Ingredients: Eggplant, coriander, garlic cloves

Subsidiary ingredients: soy sauce, sugar, salt, water, oil

practice

1. Peel the eggplant and cut into thin slices. Put it in a large bowl and sprinkle a layer of salt evenly, stirring while sprinkling. Then set aside.

2. At this time, you can peel the garlic and wash the coriander. Chop the garlic cloves into garlic mince and put them in a bowl, then add a little soy sauce. Add a little sugar and water to make a bowl. Chop the coriander (if you are a skilled worker, you can watch TV for a while with your boss's permission, because the eggplant still needs to be soaked for a while). After about 30 minutes, the hard work begins.

3. Grab the eggplants in the big bowl and squeeze them hard to get rid of the water as much as possible. The drier you squeeze it, the more fragrant the eggplant will be when it is cooked. When the oil is 80% hot, put the eggplants that have been rolled into balls into the pan. Fry until the eggplant changes color, then pour in the soup prepared according to the secret recipe. After boiling, turn down the heat and remember to stir it. Otherwise, Eggplant must be like Bao Gong on one side and Cao Cao on the other. When the soup is almost cooked, turn off the heat and add the chopped coriander. Stir the pot a few times and serve.