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Chinese Steamed Eggplant Stripes With Pickled Chili Recipe

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Ingredients

Adjust Servings:
250g eggplant
30g pickled chili
seasoning
10g fermented black soybeans (Douchi)
10g oyster sauce
5g sesame oil
5g white sugar
salt

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Chinese Steamed Eggplant Stripes With Pickled Chili Recipe

Features:
  • Steaming
Cuisine:

  The eggplant’s skin is rich in vitamin E and vitamin P.  Chinese medicine believes it benefits for our stomach and Intestinal.

  • 20 minutes
  • Serves 2
  • Easy

Ingredients

  • seasoning

Directions

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Tips:

  1. Eggplant is easy to be oxidized. After cutting into stripes, put it in the steamer as soon as possible.
  2. After steaming, pour on the seasoning sauce immediately. In this way, the seasoning sauces fragrant. Once the dish is cool and cold, pouring sauce on the dish cannot be tasty and is hard to enhance the fragrant.
  3. If you dislike spicy, you can also use minced garlic and green onion instead of pickled peppers. The taste will be lighter.

Steps

1
Done

Wash and clean eggplant. Split the long eggplant into two parts, cut it into strips. Put them on a plate. Chop pickled chili and set aside.

2
Done

Add all seasonings into a bowl. Add a little water to make a seasoning sauce.

3
Done

Bring the steamer to a boil and steam over high heat for 15 minutes. Pour the seasoning sauce on the eggplant stripes, Drizzle with pickled chili.

4
Done

Preheat the wok, add salad oil. Cook until hot. Pour on pickled chili. Serve hot.

Lucy Xue

Meeting you is so nice. I am happy to share my passion for all things that are salted, sweet and savory. I hope pleasure, happiness, and nourishment can be found in every food we make today.

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