How to Make Cold Tossed Eggplant
Cold dish Eggplant It's a common one Cold salad, mainly using eggplant,Cold eggplant dish The recipe is brief, soft and tender, savory and delicious, suitable for both adults and children, and an essential cold salad on the summer table.
How to make cold eggplant
Ingredients Preparation
2 eggplants,Soy sauce 2 tablespoons, 2 tablespoons of fragrant oil,Vinegar 1 tablespoon, 1 tablespoon of minced garlic, 1 bunch of scallions, 1 bunch of chili.
Steps
1. Wash the ingredients clean.
2. Red Chili, remove seeds and cut into strips, scallions cut into chopped, mix seasonings and set aside.
3. Cut the eggplant in half, put it into Steaming pot, steam until cooked (about 7-8 minutes), take it out and cool it, then tear it into strips.
4. Mix the eggplant, chili strips, minced garlic, scallion, and seasonings until fully absorbed.
Tips
1,When steaming eggplant, pay attention to placing the eggplant skin down and the flesh up. This way the eggplant won't be too soft.2. After steaming the eggplant, it's best to put it in a container to drain, and gently press on the eggplant with your hands to remove the moisture, which will not affect the taste.
Cold eggplant recipe introduction
Ingredients
Long eggplant
500g, 20g garlic, Red bell pepper half, dried chili, Sichuan peppercorns Sichuan peppercorns MSG,Oil, Light soy sauce,Sugar, Sesame seeds,Salt, Cilantro,Small scallions, appropriate amount. Steps
1. Cut dried chili into small pieces, add sesame seeds, Sichuan peppercorns and a little salt to fry into
chili oil,cool and set aside, scallions cut into small pieces, red bell pepper cut into chopped. 2. Wash and cut the eggplant, put it in a steaming pot for 25 minutes.
3. After steaming the eggplant, tear it into strips and place it in a dish.
4. Mash 20g garlic with a little salt, add vinegar, light soy sauce, sugar, MSG and appropriate amount of chili oil to make the sauce.
5. Pour the sauce on the eggplant, sprinkle with cilantro, scallions and red bell pepper, and then mix.
Tips
1. If you use pesticide-free eggplant, it's best not to peel it, which will be more nutritious.
2. When mashing garlic, add a little salt, it won't splatter, which will also improve the taste.
Nutritional value of eggplant
1. Eggplant contains a lot of vitamin P, which can enhance the adhesion between human cells, strengthen various cold dishes (20 pieces), and strengthen the elasticity of
blood vessels, reduce the brittleness and permeability of capillaries, prevent microvascular rupture and bleeding, and maintain the normal function of the cardiovascular system.2. Eggplant can also prevent and treat blood deficiency and promote wound healing. It can also protect the cardiovascular system and resist blood deficiency. 3. Eggplant contains solanine, which inhibits the proliferation of digestive system tumors, and has a certain effect on preventing stomach cancer.
In addition, eggplant can also dispel cancer heat.
4. Eggplant contains vitamin E, which can anti-aging, eating eggplant regularly can prevent cholesterol levels in the blood from increasing, which has a certain effect on delaying aging. How to choose fresh eggplant
1. To see if the eggplant is fresh, look at its skin color, a deep purple and vibrant is the best.
Fresh and translucent, full of water, eggplant stem upright, these are very good eggplants.
2. If the skin appears with tea-colored spots, it is called "frost eggplant", this eggplant flesh is hard and difficult to eat.3. The eggplants on the market are purple and light red.
Purple eggplants are long eggplants, and light red eggplants are eggplants.
Spring, light red eggplants are available first, then purple eggplants. Light red eggplants are the first to be harvested, while dark red eggplants follow. Light red eggplants are harvested in the spring, followed by dark red eggplants.
