Eggplant with Scallion
I used to steam eggplant with garlic flavor. Once there were many onions in the refrigerator. When I thought of it, why don't I try the onion flavor? I found that it was very delicious and could be used as a reserved menu.When I steam, I steam in a discharge pressure cooker. The lowest level I use does not wait for a process to finish. Otherwise, it will be too bad. I'm too lazy to bring out other pots.
Step 1 . Break the eggplant into large pieces and put them in the bowl.
Step 2 . Steam it in the pot.
Step 3 . The white eggplant planted by my old man this year is not good-looking in color and tastes the same.
Step 4 . Heat the oil in the wok, add the shallots and stir fry until fragrant.
Step 5 . Add the green onions and turn them over for several times. Turn off the fire when the green onions become soft.
Step 6 . Add some oyster sauce and sugar. Oyster sauce I've been using Lee Kum Kee's old oyster sauce for the past two years. It's easy to make dishes with fish flavor, and it's convenient to squeeze them out of the tube.
Step 7 . Mix well.
Step 8 . Pour in the steamed eggplant.
Step 9 . Gently turn it over.
Step 10 . Out of the pot, very delicious Bo.
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