Traditional steamed eggplant

Overview

There are many ways to eat eggplant, including stewing, deep-frying, and stir-frying. Today I will share with you another way to eat eggplant. The blanched eggplant is steamed with mushrooms, red dates and tenderloin, which adds a new flavor.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• chicken essence
• dried shiitake mushrooms
• eggplant
• ginger
• light soy sauce
• oil
• oyster sauce
• red dates
• tenderloin
• white sugar
• salt
• water

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Wash the dried mushrooms and soak them in warm water.

   

3. 3 Wash the eggplant and cut into long strips.

   

4. 4 Pour water into the pot and blanch the eggplant for one minute after the water boils.

   

5. 5 Remove and set aside.

   

6. 6 Wash the soaked mushrooms and cut them into long strips, wash and cut the red dates into strips, wash and cut the tenderloin into thin strips, and cut the ginger into strips.

   

7. 7 Put the lean meat, shiitake mushrooms, red dates and shredded ginger into a plate, add 1 tablespoon oil, 3 tablespoons oyster sauce, 1/3 tablespoon sugar, 1 tablespoon chicken powder, 1/3 tablespoon salt, 1 tablespoon soy sauce and 1/2 cup water and mix well to make a traditional sauce.

   

8. 8 Take a deep plate and place a layer of eggplant on it.

   

9. 9 Spread another layer of ancient sauce.

   

10. 10 Just spread it out in this way, and add an appropriate amount of sesame oil on top.

    

11. 11 Place in steamer.

    

12. 12 Cover with a plate.

    

13. 13 Cover and steam for 15 minutes.

    

14. 14 It’s out of the pot.

    

15. 15 Sprinkle with green onions to garnish.