Eggplant is a common dish with many eating methods. It can be eaten cold, braised in red, made into soup,
used as stuffing for buns, and so on. Eggplants also have particularly good nutritional components.
They contain protein, fat, carbohydrates, calcium, phosphorus, iron, beta-carotene,
rutin and vitamins B1, B2, niacin, vitamin P, and vitamin E, among other substances that can lower cholesterol. Eating more eggplant is beneficial. Comprehensive recipes for family dishes.
Coat Eggplant preparation material tools
Main ingredient: Eggplant (600g)
Seasoning: Salt (one spoon) Red-braised soy sauce
(two spoons) Garlic ( ) Hot sauce ( ) Kitchenware:
Sandpot
Coat Eggplant preparation steps:
1. Wash the fresh eggplants and cut them into shreds like a coat if you have trouble cutting.
If necessary, place a chopstick in one side to prevent it from fully opening.
2. Cut on one side without completely separating it.
3. After making the shreds, they will not change color when cut with nanomaterials.
4. Heat oil and sauté garlic and an appropriate amount of
chili until fragrant.
5. Gently fry both sides of the eggplants over low heat.
6. The coated eggplant is well-seasoned, seeming like a whole eggplant but disintegrates into pieces when pierced with a. Let it cook until it turns color, add soy sauce and a bit of water, then reduce the sauce to completion.
Tips:
The coated eggplant absorbs flavor well; it appears as a whole eggplant but can be easily separated into pieces when pierced with a.
