What is the easiest way to steam eggplant?

There are many ways to cook eggplant, and it is also rich in nutritional value. It contains vitamin P, has the effect of removing freckles, and can also resist aging. When I was a child, I often ate steamed eggplant. The soft flesh was especially delicious. Nowadays, there are more ways to cook eggplant, such as stir-frying, stewing with meat, and grilling eggplant at barbecue stalls. Although there are many ways to eat it, my favorite is grilled eggplant, which is suitable for both adults and children. So how do you make grilled eggplant delicious?

Steamed eggplant is a very delicious vegetarian dish. The ingredients and method are very simple. Below, the editor will share its method for your reference. Wash the eggplant, cut it into sections and place it on a plate. Because it is quite long, I have to cut it into sections and then steam it in boiling water for eight minutes. Today’s eggplant is very tender and is cooked through in eight minutes.

When the time is up, don't rush to open the lid of the pot. Let the steam inside rise for two minutes before taking it out. After the eggplant has cooled, wash your hands or put on disposable gloves, tear the eggplant into thin strips and place them on a plate. Peel and chop the garlic seeds. Use a small dish to put a small spoonful of bean paste and chopped chili peppers, a spoonful of cornstarch and soy sauce, and half a spoonful of sugar to make a sauce. Add the chopped garlic.

Heat the pan to 70% hot, add a small amount of peanut oil, pour in the sauce, and turn off the heat after the oil boils. Pour the sauce on the steamed eggplant and sprinkle with coriander leaves. It tastes great and goes especially well with rice. The time required to steam the eggplant depends on its size and maturity. Generally, older eggplants take longer, about ten minutes. Today's tender eggplants only take seven or eight minutes. However, steamed eggplants taste best when they are soft and mushy. At least I've tried it countless times and I like them soft and mushy.

1. Wash the eggplant, cut it into sections and place it on a plate. Because it is quite long, you can only cut it into sections. 2. Steam the eggplant in a pot of boiling water for eight minutes. Today’s eggplant is very tender and is cooked through in eight minutes. 3. When the time is up, don't rush to open the lid of the pot. Let the steam inside rise for two minutes before taking it out. 4. After the eggplant has cooled, wash your hands or put on disposable gloves, tear the eggplant into thin strips and place them on a plate. 5. Peel and chop the garlic seeds. Use a small dish, put a small spoonful of bean paste and chopped chili peppers, a spoonful of cornstarch and soy sauce, and half a spoonful of sugar to make a sauce. Add the chopped garlic. 6. Heat the pan to 70% hot, add a small amount of peanut oil, pour the sauce in, and turn off the heat after the oil boils. 7. Pour all the sauce on the steamed eggplant and sprinkle with coriander leaves. It tastes great and goes especially well with rice.

Note: The time for steaming eggplant depends on the size and maturity of the eggplant. Generally, older eggplants take longer, about ten minutes. Today's tender eggplants are actually ready in seven or eight minutes. However, steamed eggplants taste best when they are soft and mushy. At least I've tried it countless times and I like them soft and mushy.