How to steam eggplant in traditional family recipe

With today's booming economy, more and more people are pursuing the pleasure of eating, and more and more gourmet restaurants are popping up. Eating out is certainly a wonderful thing, but it is not as hygienic and clean as eating at home. So in order to satisfy your own "mouth desire", you can learn from me how to make steamed eggplant in the traditional way.

1. Wash the lean meat and cut into thin strips; soak the dried mushrooms in clean water, remove the stems and squeeze out the water, and cut into thin strips; soak the red dates in clean water, remove the core and cut into thin strips; peel the ginger and cut into thin strips

2.1 Put lean meat, mushrooms, red dates and shredded ginger in a bowl, add 1 tablespoon oil, 3 tablespoons oyster sauce, 1/3 tablespoon sugar, 1 tablespoon chicken powder, 1/3 tablespoon salt, 1 tablespoon soy sauce and 1/2 cup water and mix well to make the traditional sauce.

3.2 Remove the head and tail of the eggplant, wash it, cut it into 5 cm long strips, blanch it in boiling water for 1 minute, remove it and drain the water

4. Add the ancient sauce to the blanched eggplant strips and mix well. Alternatively, take a deep plate, spread a layer of eggplant strips, scoop in a layer of the ancient sauce, and stack the eggplant strips into a ladder shape.

5. Pour 1 tablespoon of oil, cover with a layer of plastic wrap, boil the water in the pot, put the eggplant in and steam it over high heat for 15 minutes.

All you have to do is follow the editor's introduction, prepare the ingredients, and start following the steps one by one. I believe that the delicious traditional family-style steamed eggplant will be yours.