How to Make Hand-Pulled Eggplant

Hand-tear eggplantingredients introduction

main ingredients:

2 eggplants

auxiliary materials:

3 cloves of garlic, 1 scallion red chili peppers (2 pieces), a little sugar chili oil hot chilies 2 tablespoons of oil old vinegar (2 tablespoons) light soy sauce (2 tablespoons) oyster sauce (one tablespoon), salt ( ) hand-tear eggplant cooking steps:

1. rinse well

2. cut the eggplants in half, and slit larger ones for easier cooking

3. cut them after cleaning

steam , steam until soft, about 15 minutes 4. check with a fork to see if they're done, then place in cold boiled water; it's very hot, so you can tear them off the heat, or let them cool naturally before tearing

5. some moisture will remain from being soaked in water; leave peel on small ones and remove from larger ones as desired

6. add 2 tablespoons of light soy sauce and 2 tablespoons of old vinegar using the spoon from chili oil

7. chop garlic and scallions, red chilies are decorative and too spicy for some

8. heat a little oil in a pan for half a minute; then add chopped garlic and scallion

9. add oyster sauce if desired

10. dry-fry for another half-minute

11. place chili oil on the pan first12. don't forget to put in salt, just a little bit since chili oil and soy sauce are not very salty

13. sprinkle with chopped scallions and chilies; done tips: red

stir-fried eggplant

oyster sauce is potent, less oil used for better taste when stir-fried; steaming then mixing makes the eggplant tender and uses much less oil

eggplants become more delicious the softer they are, so steam until very soft

don't use a plate to steam, place directly on the steamer rack for faster softening or cut into pieces before steaming when tearing eggplants, cool them off with cold water before doing so; if soaking in water, ensure it's pre-cooled boiled water those who don't like spicy food can skip adding chiliesDo not use a plate when steaming; placing it directly on the steamer will make it softer faster. Alternatively, you can cut the eggplant into several strips before steaming. 3. Cool the eggplant slightly by running it under cold water after removing from heat before peeling. If you choose to soak it in water as suggested by someone, ensure the water is cool boiled water beforehand. 4. If you do not like spicy food, you can omit adding chili.