Eggplant is not only nutritious, soft, juicy and light in taste, but also an omnivorous material suitable for meat and rich in eating methods. You can fry, roast, steam, boil, fry and make soup without vegetables. But eggplant is delicious, but it is not good at cooking. It should be said that eggplant is a difficult material to cook in vegetables. Because the special structure of eggplant will absorb a lot of oil, the directly fried eggplant will also be absorbed by eggplant. After the eggplant becomes soft, the oil will penetrate again, and the finished eggplant will become greasy and unhealthy. If there is less oil, eggplant is not only not delicious, but also easy to turn black, the color becomes dark, and there is no appetite. Therefore, fried eggplant is more difficult to handle and needs to master cooking skills.
Pod is another common vegetable that is often eaten in summer. Rich in vitamins and protein, it can stabilize hair, regulate digestive system and eliminate fullness in chest and abdomen. Can be used for preventing and treating acute gastroenteritis, emesis and diarrhea. Has the effects of quenching thirst, invigorating spleen, tonifying kidney and benefiting qi. Pods are fresh and tender in taste, bright and green in color, and they have a big appetite as soon as they meet. It is also a green vegetable that we often eat on the table. Soft eggplant and crispy pods, what are the tastes of these two simple combinations of ingredients?
Ingredients: 1 eggplant, 250g red beans, 1 rice pepper.
Ingredients: salt, oyster sauce, starch, onion, ginger, garlic and pepper.
Cooking program:
In the first stage, an eggplant was washed with water and cut into strips without peeling. Rinse with water first, then lightly wrap with starch and prepare the plate. This is to prevent eggplant from easily contacting the air, and the second is that eating fried eggplant will not get tired, giving people a soft feeling.
In the second stage, the two ends of the long pod are removed, washed, cut into 5 cm sizes and prepared on a plate. Beans are not delicious, but there are skills in practice. Stir-fry the soybeans quickly with high fire before frying them. The beans fried in this way are not greasy, soft and blue in color. The third stage is the pot, and the oil is cold. When the oil temperature is 60% hot, first pour the processed eggplant, fry it in an oil pan for about 1 min, remove the oil and prepare the plate. Fried eggplant is low in oil content, not greasy, bright in color and delicious. Add the processed pods, fry for about 1 min, take out the oil control and prepare for the plate.
In the fourth stage, the green pepper is washed and cut into circles with clear water, and the onion, ginger and garlic are cut into powder and prepared. In a small bowl, put salt, oyster sauce, pepper, starch, soy sauce and water into the bowl and mix well.
In the fifth stage, do not leave oil in the pot, just add onion, ginger, garlic and green pepper. The little oil in the pot is enough to stir fry. Then, add the fried eggplant and beans, continue to stir fry, add the green pepper segments, pour the seasoning into the bowl, stir fry with starch, and then put it into the plate in the pot. Stir-fried eggplant and beans are very ripe, so it doesn't take long to stir-fry.
Boiled pods with eggplant will do. Soft eggplant and crispy pods are not only nutritious, but also delicious, bright in color, juicy and appetizing, suitable for people in summer.
Tips:
1. Don't peel and bake eggplant. Purple skin is rich in vitamin E and vitamin P, which has incomparable effects such as anti-aging, regulating blood pressure, preventing heart disease and stroke.
2. Rinse the eggplant with water before frying, and then gently wrap it with starch. Stir-fried eggplant is not greasy, but also has a soft and waxy feeling.
Just fry the eggplant and beans, it doesn't take long.
4. Before frying soybeans, fry them quickly with strong fire. The beans fried in this way are not greasy, soft in taste and blue in color.