Summer cold dishes are the star of the dinner table and are indispensable in almost every meal. I especially love cold eggplant. I remember when I was a child, my grandma’s house had a vegetable garden full of cucumbers, eggplants, and peppers. I would water these vegetables every day when I had nothing to do, and watch them grow day by day. Every summer evening, grandma would put a square table in the yard and the family would sit around and eat farm food, listening to the older generation telling stories about the past...

When it comes to eggplant, basically every dish There are two kinds of eggplants, long eggplants and round eggplants, and the prices are slightly different. In the south, long eggplants are the place of origin and the price is cheaper than round eggplants. In the north, long eggplants may be a little more expensive.

Eggplant is one of the few purple vegetables. Its purple skin is rich in vitamin E and vitamin P, which has the effect of anti-aging and lowering blood pressure. Traditional Chinese medicine believes that eggplant is a cold food, and eating it in summer can help clear away heat and relieve heat.

Eggplant eaten cold is more nutritious than fried. There is a secret to its simplicity and deliciousness, and the sauce is the key.

Cold eggplant

[Ingredients]: 2 pounds of eggplant, 4 peppers, 2 millet peppers, 2 heads of garlic, appropriate amount of soy sauce, appropriate amount of salt, a little sugar, half sesame oil spoon, 1 spoon of sesame oil, 1 spoon of chili oil, appropriate amount of balsamic vinegar

[Method]:

1. Prepare the ingredients, wash the eggplant and remove the root, plan it into two and cut it into 10 cm Long left and right sections. How long to cut depends on your own habits, there is no hard and fast rule.

2. Add water to the steamer, place the eggplant on the steamer, steam over high heat for 3 minutes, turn off the heat and simmer for 5 minutes before taking it out. The steaming time depends on the size and variety of eggplants. My type of eggplant ripens very well.

3. After steaming the eggplant and letting it cool, let's make the sauce. Chop garlic, chili pepper, and millet pepper into mince. Pour into a bowl, add soy sauce, balsamic vinegar, chili oil, sesame oil, sugar, and salt. Stir evenly. The saltiness of the sauce is a little saltier than normal cooking, so that the eggplant is more flavorful and less It will be very salty.

4. Arrange the steamed eggplants on a plate, one layer of eggplants and one layer of sauce, and finally pour all the sauce on top of the eggplants. This way each layer of eggplant can absorb the umami flavor of the sauce. Garlic and chili are both hot ingredients, which can just offset the coldness of eggplant, and garlic can also relieve greasiness, making it a perfect match with eggplant.

This refreshing and appetizing cold eggplant dish is ready. This dish should be eaten often in summer. It clears away heat and relieves heat. It is simple and easy to make. It only costs 5 yuan to make a plate. It is a real relief.

This cold tomato sauce always brings back memories of my childhood. In that quiet summer, the adults shook their fans and chatted about household chores, while the children played hide and seek in the yard...

In addition to the above-mentioned ways to make eggplant, What other ways do you have to eat? What kind of home-cooked dishes do you like to see? Please leave me a message