इस रेसिपी का आपकी भाषा में अनुवाद किया जा रहा है... पृष्ठ स्वचालित रूप से ताज़ा हो जाएगा।
Hong Kong Steamed Eggplant with Garlic Sauce
Tender, steamed Chinese eggplant is bathed in a savory and aromatic garlic sauce, creating a simple yet incredibly flavorful dish that highlights the natural sweetness of the eggplant.
🧂 सामग्री
- 2 medium Chinese eggplant(about 600g, cut into thick strips)
- 4 tsp Garlic(minced)
- 2 tbsp Lee Kum Kee Premium Gold Soy Sauce
- 2 tsp Boiled oil(or neutral oil)
- 10 g Red chili(shredded (optional))
- Cilantro(for garnish)
- 0.5 tsp Corn starch(mixed with 1 tbsp water)
👨🍳 निर्देश
- 1
Prepare the eggplant: Wash the eggplant and cut it into thick strips (about 2-3 inches long and 1 inch thick). Place the eggplant strips on a heatproof plate suitable for steaming.
- 2
Steam the eggplant: Place the plate of eggplant in a steamer over boiling water. Steam for 6-10 minutes, or until the eggplant is tender and soft. Drain off any excess liquid from the plate.
- 3
Prepare the garlic sauce: In a small bowl, combine the minced garlic, soy sauce, boiled oil, shredded red chili (if using), and the cornstarch slurry. Mix well.
- 4
Assemble the dish: Pour the garlic sauce evenly over the steamed eggplant. Garnish with fresh cilantro.
- 5
Serve immediately while warm.
💡 पेशेवर सुझाव
- ✓Chinese eggplants are preferred for their tender texture, but Japanese eggplants can be substituted.
- ✓Ensure the eggplant is steamed until very soft for the best texture.
- ✓Adjust the amount of chili to your preference for spice.
✨ रूपांतरण के विचार
इस रेसिपी के अपने संस्करण के लिए प्रेरणा
- Add a pinch of sugar to the sauce for a touch of sweetness.
- A dash of sesame oil can be added to the sauce for extra aroma.