Eggplant with garlic sauce is a traditional home-cooked Sichuan cuisine, and this sauce is one of the main traditional flavors of Sichuan dishes. The finished dish has a chili flavor, which is seasoned by condiments. Such a method originates from the unique fish cooking method of Sichuan Han people, having been widely used in Sichuan-style cooked vegetables. As the weather is growing hot, steaming dishes are the best for keeping healthy.
Efficacy
Eggplant is rich in nutrients and has the effect of clearing away heat, cooling blood, reducing swelling and detoxifying. It can reduce cholesterol and is a good diet for cardiovascular patients. Chinese medicine believes that eggplant has a bitter cold, which can remove blood stasis, relieve swelling and pain, treat cold and heat, stop bleeding, relieve rheumatic pains and improve the nervous system.
Ingredients
| Ingredients | Consumption |
| white sugar | |
| eggplant | 500 g |
| soy sauce | |
| broad bean paste | 15 g |
| sesame sauce | 20 g |
| balsamic vinegar |
Directions
1
Wash the eggplant and remove its flower stem, cut it from the middle after halving it, then steam for 5 minutes.
2
When the eggplant is being steamed, prepare minced garlic, minced shallot, fish spice juice, and water starch. Fish flavor juice: 2 tablespoons soy sauce + 2 tablespoons balsamic vinegar + 1 tablespoon sugar.
3
The steamed eggplant is left to cool slightly, and the hand temperature can be accepted. Tear the eggplant into thin strips and place it on the plate.
4
Heat the pot, add a little cooking oil, and sauté the garlic. Add a spoonful of broad bean paste to fry the red oil, pour in the fish sauce that was previously seasoned and bring to a boil. Pour water starch to thicken.
5
Pour the thick juice on the eggplant, and sprinkle a little chopped green onion.
