This issue’s guide: I’m tired of eating eggplant mixed with garlic and change the flavor. Greasy, fragrant, so good
Eggplant is a vegetable that we all like to eat in summer, and it is also a seasonal vegetable in summer. Eggplant is a vegetable with a cold nature. Therefore, you should always eat eggplant in summer. Eggplant is rich in vitamin P. This substance can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent capillary rupture and bleeding, and maintain normal cardiovascular function. Eating eggplant also has the benefits of clearing away heat and detoxification.
There are many ways to cook eggplant, but most of them are cooked at a higher temperature and longer time, which is not only greasy, but also has a great loss of nutrition. The method of cold salad has less nutritional loss and is the healthiest. Usually we make eggplant in summer, and the practice of mixing eggplant with garlic is very popular. If you are tired of eating eggplant with garlic, change the taste. This practice is not greasy. Mix eggplant with scallion oil. The scallion has a strong aroma and is so delicious. The method is also simple, very suitable for hot days. Share the following practices:
[Green onion shredded eggplant]
Materials: 500g eggplant, oil Right amount, 2 green onions, 1 coriander, 3 tablespoons of light soy sauce,
Prepare the required materials, remove the stalks and wash the eggplant, and pick the coriander Wash it up.
Cut the coriander into small pieces, and cut some green onions into chopped green onions and some into green onion strips.
In the steamer, add water to boil, put the eggplant in it and steam it, and steam it over high heat. Generally, the eggplant only needs to be steamed for about ten minutes. Different types of eggplant will take different time. Before turning off the heat, use chopsticks to prick the eggplant. If it is easy to penetrate, it means it is steamed.
Take out the eggplant and let it cool, then tear the eggplant into strips by hand and place it in a container for later use.
Put an appropriate amount of oil into the pot and heat up, add the green onion strips and stir-fry on a low fire, fry the green onion strips until the color turns red, turn off the heat, and the scallion oil is ready , Remove the green onion strips and place them in the eggplant strips.
Put the chopped green onion in the scallion oil and fry it until fragrant.
Pour the green onion oil and chopped green onion into the eggplant strips, add the coriander section, and pour in the soy sauce.
Use chopsticks to stir evenly, serve and serve immediately Yes.
Tips: Different types of eggplants require different time. Before turning off the heat, use chopsticks to pierce the eggplant If it is easy to pierce through, it means it is steamed. Scallion oil should be fried on a low fire.
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