Health benefits
Doubanjiang: maintain healthy skin and mucous membranes
Ingredients
| Long eggplant ( 1 root ) | Garlic ( 2 petals ) |
Doubanjiang ( 1 tablespoon ) | Light soy sauce ( a little ) |
Vinegar ( a little ) | Chicken essence ( a little ) |
Starch ( a little ) | Edible oil ( a little ) |
How to steam eggplant (Doubanjiang version)
1.Prepare a long eggplant p>
2.Peel and wash the eggplant
3.Cut the eggplant into 7 cm long strips
4. Remove the cut eggplant barcode to a plate, steam it for 10 minutes, take out the steamed eggplant and set aside
5.Cut two cloves of garlic into minced garlic
6. Take a clean bowl, add 1 tablespoon of bean paste, a little chicken essence, a little light soy sauce, and a little vinegar into the bowl , a little starch, stir evenly, make a sauce and set aside
7. Adjust well Sauce
8.Put a little cooking oil into the pot and bring the oil temperature to 90% When hot, add minced garlic and stir-fry until fragrant, then pour in the prepared sauce and stir-fry evenly
9.When the sauce thickens, turn off the heat and pour the sauce over the steamed eggplant strips
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10.Steamed eggplant (doubanjiang version) is ready
Tips
1.Be sure to use long eggplants
2.I did not add salt when making the sauce.If Friends who have a stronger taste can add a little more salt
3.If you like spicy food, you can add some crushed chili peppers or chopped millet peppers while adding minced garlic
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