Material: 2Eggplants
Ingredients: Salt, MSG,Sugar, Minced ginger, Minced garlic, Spring onion, Red vinegar. Minced pickled chilli with ginger, Corn starch with water, Chilli broad bean paste.
1. Cut eggplantshalfway through and curve the purple side like fish skin by cross cutting1 and then cut them into 5 centimeters sections and put them into Chinese bamboo steamer2.
2. Steam the eggplant around 10 minutes until the eggplants become soft, take them out into a bowl and cover the eggplant with preservative film for standby application.
3. Grab a small bowl, make mixed sauce(4 teaspoons of sugar,1 tablespoon of vinegar, 1/2 teaspoon of MSG, 1tablespoon of corn starch) for standby application.
4. Heat the wok, pour 1 wok spoon of plant oil, then add 2 big tablespoons of Minced pickled chilli with ginger, 1 tablespoon of ginger and garlic, 1 teaspoon of Chilli broad bean paste.
5. Mix the ingredient for about 2 minutes until the fragrance comes out, add the mixed sauce we prepared before and 1 tablespoon of spring onion. Higher the fire and stir-fry until the sauce becomes thick3, then turn it off.
6. Pour the sauce on the top of the eggplants, then serve it up.
Tips:
1. You can also cut the eggplant into strips or bars as wide as 1centimenter and as long as 8 centimeters.
2. You can also use microwave.
3. If the eggplant is not thick enough, you can put more corn starch-water mixture, it can make the sauce thicker but you need to put the it in 3 different times, each time you need to put 1 table spoon. Otherwise, the corn starch can easily get firmed and can not be mixed evenly.
Bon Appetit! (∩_∩)