2 eggplants. Choose tender ones, just ordinary purple eggplants. Different varieties have different steamed colors and tastes
Boil water. Cut the eggplant into large sections and cut it in half. Place the skin side down on the steaming rack. Add the water to the boil and steam over high heat for about 5 minutes.
Prepare ingredients while steaming eggplant. 2 tsp shrimp paste, 1 tsp sugar, 1 tsp cooking oil, stirUniform
Chop 2 cloves of garlic into minced garlic, cut 2 spicy millet into small pieces
After the eggplant cools down a bit, cut it into the size you want
Medium heat, pot Add appropriate amount of oil, sauté minced garlic and millet until fragrant
Add shrimp paste and fry until cooked, stir-fry evenly
Add the prepared eggplants and stir-fry carefully to coat each eggplant with shrimp paste
Add a little water (about 1/4 cup) and bake to dilute the salty taste. Bake for about 2 minutes, stir-fry while baking, to absorb the flavor and avoid sticking to the pot
The water is thickened and the taste is finally tested. It is generally delicious enough. If it’s not flavorful enough, add some light soy sauce. If it’s too salty, add some water and boil it. If it’s flavorful enough, add some dark soy sauce for color.
Place the position. The whole pot is ready to serve????
