Steamed Eggplant Puree in Old Beijing Style

Ingredients ?

1 round eggplant

3 tablespoons of sesame sauce

4 cloves of garlic

Salt in moderation

How to make steamed eggplant puree ?

1 round eggplant a, washed peeled and sliced, if the eggplant tender do not mind eating the skin of the relatives can be directly with the skin sliced Oh

2 steamer water boiling over medium heat in the steamer for 25-30 minutes, the eggplant steamed until the soft can be inserted with chopsticks easily can be. Let it cool down and put it in the fridge for at least half an hour before serving

3?When you eat it, pour out the broth from the eggplant, don't leave any of it behind, and then season it with seasoning.

First garlic peeled and crushed minced to be used, three small spoons of sesame seeds, with drinking water slack open (that is, thinning, specific operation: sesame paste into the bowl, add a little water with chopsticks clockwise circle stirring, water absorption and then add a little water, again clockwise stirring, and has been repeating the above actions. Be patient and add little by little, at first the more you stir the thicker, slowly diluted, adjusted to a fine thick paste barely flowing on the good, not too thin! Because the eggplant will be out of the soup again, sesame sauce diluted wrap not on the eggplant)

4?chilled steamed eggplant + minced garlic + sesame sauce + salt, stirring with chopsticks, smash some more flavorful, the size of a mouthful of just right to eat under the good, too bad bad pinch ha

You can also add soy sauce, chicken broth, vinegar, scallions, sesame oil, and what you can do randomly, ha. However, I do not put these, reduce the use of seasoning can taste the flavor of the ingredients themselves, this is what I want

Tips

Slack hemp sauce must have patience, little by little to add water, otherwise hemp sauce once slack thin, flocculent or egg flower-like can no longer be adjusted to a delicate paste!