Berenjena al vapor con ajo y guindilla

The  is Berenjena al vapor con ajo y guindilla(蒜蓉蒸茄子) a dish with Sichuan and Hunan roots. Customarily, the eggplant is deep-fried, then stir-fried. I’ve reduced the fat here by steaming the eggplant instead. The texture is a little bit different, but the flavors are still defined and intense.

Steaming is a staple technique in Asian cuisines, from dumplings and buns to whole fish and vegetables. Cooking long and slender chinese eggplants in a bath of steam allows them to become tender and velvety without turning into mush.

Eggplant is healthy.

But in Chinese culture, aubergines are often cooked with a lot of oil. But this food is not. This is a salad, good for losing weight.

Only you should be careful! Better only in the evening they eat, because there is so much garlic in there. So, if you need enough space in the office, this food is also a good lunch! LOL!

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Chinese Steamed Eggplant With Garlic and Chilli Recipes

Cocina

Vegetariano, Eggplant

Tiempo de preparación

5

Tiempo de cocción

20

Tiempo pasivo

25

Raciones

Ingredientes

• 1 eggplant (300 g - 350 g)
• 4 garlic clove
• 0.5 cm long piece of ginger
• ¼ peppers
• 2 cucharadas Aceite vegetal

Sauce

• 2 cucharadas salsa de soja ligera
• 1 cucharadita rice wine to boil
• 10-15 drops fish sauce
• ½ cucharadita sugar

Cocina Vegetariano, Eggplant Tiempo de preparación 5 Tiempo de cocción 20 Tiempo pasivo 25 Raciones Ingredientes 1 eggplant (300 g - 350 g) 4 garlic clove 0.5 cm long piece of ginger ¼ peppers 2 cucharadas Aceite vegetal Sauce 2 cucharadas salsa de soja ligera 1 cucharadita rice wine to boil 10-15 drops fish sauce ½ cucharadita sugar

Instrucciones

1. Wash the eggplant and cut into 5-6 cm long piece. spreads easily in a steamer. In a large pot or wok with water to bring to the boil. Cover for 10-12 minutes.

   
2. Garlic and ginger chop finely. If you are still keen on eating, chop finely ¼ peppers.

   
3. Bring eggplant out, let it cool, rinse with hands into thin strips. Place all the aubergines in a bowl, garlic and hot peppers.

   
4. Mix all the ingredients for the sauce together.

   
5. Heat oil in the wok, ginger and the sauce in the wok 2 sec. Roast. Then pour on the eggplant and garlic.

   
6. Mix everything well!

   

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