Health benefits
Eggplant: clears away heat
Bacon: protects the nervous system
Ginger: reduces qi and relieves vomiting, resolves phlegm and relieves cough, dispels cold and relieves cold Table
Ingredients
Eggplant ( 400g ) | Bacon ( 60g ) |
Red dates ( 20g ) | Ginger ( 5 grams ) |
Dried shiitake mushrooms (small ones ) ( 6 flowers ) | Oil ( 15g ) |
Chicken Essence ( 1g ) | Oyster sauce ( 8 grams ) |
White sugar ( 3 grams ) | Soy sauce ( 2 grams ) |
Water ( 95 grams ) |
Ancient family method of steaming eggplant
1. Prepare all the materials and cut the bacon Shred, remove the core and shred the red dates, shred the ginger, soak the mushrooms and shred them.
2. Pour shredded bacon + shredded mushrooms + shredded red dates + shredded ginger in a large In a bowl, add 15 grams of oil, 1 gram of chicken essence, 8 grams of oyster sauce, 3 grams of sugar, 2 grams of soy sauce, and 95 grams of water and stir evenly.
3. Cover with plastic wrap and steam for 3 minutes.(The hot sauce fully brings out the saltiness of the bacon, so there is no need to add additional salt to the whole bowl of sauce, and the bacon will not be too salty)
4.Wash the eggplant and cut into thin strips.
5. Put the cut eggplant strips into a boiling water pot, blanch them and remove them.spare.
6. Find a deeper plate, put a layer of eggplant and a layer of sauce OK, cover with plastic wrap and steam for 20 minutes.Enjoy when cooked.
Tips
1.The size of the eggplant slices determines the steaming time.It should not be too thick or too thin.If it's too thick, it will be soft on the outside and not yet cooked on the inside; if it's too thin, it won't be able to be picked up after it's cooked.
2.If you use enough bacon to make the sauce, there is no need to add additional salt to the sauce.Of course, those with heavy flavors can add it as appropriate.
3.When steaming the eggplant with sauce, cover it with plastic wrap to prevent the steam from liquefying and falling into the plate, which will dilute the flavor of the eggplant.
4.Blanching the eggplant in water can remove the astringent taste, and the eggplant will ripen more easily when steamed.
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