Steamed Eggplants with Preserved Vegetables 梅菜蒸茄子

Lately I love this homey Chinese dish very much, it is so simple but super delicious. I usually use preserved vegetable to cook meat patties and pork belly , but never try something like this and it surprise me 🙂

I don’t like cooking eggplants in Chinese way, cause it always need some much oil to keep the egg plants look ”purple”. But steamed eggplants need no oil but still very delicious. Perfect to serve with plain rice and it can make it in 10 minutes.

近來非常喜歡這道家常菜，簡單的茄子用蒸的方法，少油又健康。加入梅菜一起蒸，更具風味又好味。

超下飯又美味的家常菜，15分鐘就做到，快試試！

Soak the preserved vegetables for 10 minutes, then rinse it. Chop into small pieces, marinate with some sugar and sesame oil.

Cut the eggplants into thin strips, place it on a plate and top with minced garlic. 

Add in preserved vegetables, steam under high heat for 7 to 8 minutes. Drizzle with seasoning and sprinkle some spring onions. Enjoy!

將梅菜浸10分鐘，用水沖走沙粒，再切小塊，用少許糖和麻油醃一醃。

將茄子切條，放在碟上，再灑上蒜蓉。再加上梅菜，用大火蒸7-8分鐘，最後淋上調味料、灑上蔥花即成！

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Steamed Eggplants with Preserved Vegetables

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Servings: 3

Ingredients

• 2 eggplants
• 1 preserved vegetable
• 2 tbsp minced garlic
• spring onion
• 1 tbsp soy sauce
• 1/2 tsp sugar

材料

• 2 條 茄子
• 1 粿 梅菜
• 2 湯匙 蒜蓉
• 青蔥
• 1 湯匙 生抽
• 1/2 茶匙 糖

Instructions

1. Soak the preserved vegetables for 10 minutes, then rinse it. Chop into small pieces, marinate with some sugar and sesame oil.

2. Cut the eggplants into thin strips, place it on a plate and top with minced garlic. 

3. Add in preserved vegetables, steam under high heat for 7 to 8 minutes. Drizzle with seasoning and sprinkle some spring onions. Enjoy!

Summary

Recipe Name

Steamed Eggplants with Preserved Vegetables

Published On

2018-04-19

Preparation Time

5M

Cook Time

10M

Total Time

15M