Steamed Salt Step Autumn Eggplant Exclusive
Long salt-soaked eggplant steams until meltingly soft, then rests in a garlicky chili-soy sauce whose bite seeps gently into the silky flesh.
Instructions
- 1
Cut the long eggplant into sections, soak in salt for ten minutes. Then wash and drain.
- 2
Place into a steamer, bring the water to a boil over high heat, then reduce to medium heat and steam for fifteen minutes.
- 3
Chop the garlic finely, and cut the bird's eye chili into sections. Put them in a bowl with a little salt. Then pour hot oil over them. Add light soy sauce and warm boiled water. The seasoning sauce is ready.
- 4
Place the steamed eggplant on a plate. Cut it open with chopsticks.
- 5
Pour in the seasoning sauce, marinate for ten minutes, and it's ready to eat.
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Ingredients
Seasonings
- Salbu Autumn Eggplant300g
- Saltto taste
- light soy sauceto taste
Auxiliary Ingredients
- minced garlicto taste
- Xiaomi chili1 piece
Main Ingredients
- warm boiled waterto taste