Eggplant Taro Flower Exclusive

Ingredients: eggplant and taro flowers.

Remove the flower core from the taro flower.

Remove the tail end of the taro flower.

Clean the taro flowers and cut them into small sections for later use. (There is no need to peel the stems of the taro flowers)

Separate the eggplant stem from the eggplant and remove the hard core from the stem.

Wash the eggplant and the processed stems, and cut them into small sections.

Soak the cut eggplant and the stem in water to prevent the eggplant from turning black.

Prepare the chili sauce, cut the garlic and ginger into shreds, and break the dried chili peppers into small sections.

After heating the rapeseed oil, first add the dried chili segments and stir-fry until they change color, then add the shredded garlic and ginger and stir-fry until fragrant. (For those who like Sichuan peppercorns, you can also add some dried or fresh peppercorns to stir-fry together for a more fragrant taste)

Next, add the chili sauce and stir-fry until the red oil comes out.

Continue adding eggplant and taro flowers to stir-fry, stir-fry until the moisture evaporates and red oil appears in the wok.

Stir-fried eggplant and taro flowers are placed in a steamer and steamed for 25–30 minutes, and they are ready. (Taro flowers need to be fully cooked to taste good, so they need to be steamed a bit longer to ensure they are thoroughly cooked)

Finished product image.

Finished product image.