Steamed and Shredded Eggplant

Overview

Let me talk about a magical phenomenon first. When I was creating a WeChat public account a long time ago, a certain expert recommended to me a god-like account with 100,000+ entries, called People’s Daily... Then it may be that they and 36kr were among the earlier ones. The big benefit of having a blue ocean is that you are not restricted by sending one message every day. Therefore, usually if I don’t read it for a while, I will receive a lot of unread... And then it is really magical that each article is 100,000+. I have to sigh, the people’s mouthpiece is different... Closer to home, one day there was a push about ingredients that lower blood sugar and blood pressure, and eggplant is one of them, but goose... Eggplant is recognized as the king of oil absorption. When cooking, especially fish-flavored eggplant, it especially absorbs oil... Therefore, it is best to steam and mix in this way. The amount of oil can be controlled or even not added, and the taste is still delicious!

Tags

• hot dishes
• home cooking
• chinese banquet
• chopped pepper
• eggplant
• fresh spicy noodles
• soy sauce

Ingredients

Steps

1. 1 Wash two eggplants and remove the stems

   

2. 2 Then steam over high heat for ten minutes until the skin becomes wrinkled and a lot of water comes out

   

3. 3 Let cool slightly and tear into long strips with your hands

   

4. 4 Prepare onions and garlic in advance and cut into small cubes

   

5. 5 Put the eggplant into a large bowl and pour soy sauce

   

6. 6 Add appropriate amount of pepper and salt powder according to taste

   

7. 7 You can also add some chili powder and chopped pepper ~ mix well