When steaming eggplants, never put them in the pot directly. Remember these two tips, they will not turn black, they will be fresh and delicious.
Summer is the season for eating eggplants. They are all ripe, delicious and tender. Now I will buy fund eggplants to take home from time to time. Eggplant has very high nutritional value and is rich in vitamins, which can protect cardiovascular and anti-aging benefits. Eggplant tastes better and is as soft as eating meat. My family’s favorite dish is eggplant.
Steamed eggplants
Many people in life always encounter some problems when cooking eggplants. Whether they are steamed or fried, the color of the eggplants will change, and they will no longer be purple. The color is dark, and it looks unappetizing. So if you want eggplants to not turn black and be delicious, but also beautiful, you need skills. Today I will share with you a technique for making eggplants that do not change color. Follow this method to ensure that eggplants do not change color and are more delicious. Next, I will share with you how to do it, let’s go and see it together. When steaming eggplants, never put them in the pot directly. Remember these two tips to keep them from turning black and keep them tender and delicious.
Steamed eggplant
Prepare ingredients: eggplant, salt, white vinegar, garlic, millet pepper, chicken essence, white sugar, light soy sauce, balsamic vinegar, oyster sauce.
Specific method
1. First remove the head and tail of the cleaned eggplant, then cut it into small strips with a knife, and put it on the plate after cutting. Add 1 teaspoon of salt and a little white vinegar to it, then add an appropriate amount of water and soak it for 5 minutes. This is the first trick to keep the steamed eggplant from discoloring.
Steamed eggplant
2. Prepare a few cloves of garlic, chop it into pieces, put it in a bowl, and cut some red pepper dices, you can use it if you like spicy food. When cutting the millet pepper, put it together with the minced garlic and set aside.
3. Add water to the soaked eggplant, wash it, and then place it on a plate with the eggplant skin facing up. This is the second trick to steam the eggplant without discoloration. After the water boils, add the eggplant, cover and steam over high heat for about 8 minutes.
Steamed eggplant
4. Use this time to adjust the sauce. Pour the heated oil on top of the hot oil. Add 1 tsp of salt and 1 tsp of chicken essence. , 1 tsp sugar, 2 tsp light soy sauce, 1 tsp balsamic vinegar, 1 tsp oyster sauce, stir them evenly and set aside.
Steamed eggplant
After 5 or 8 minutes, the eggplant has been steamed. Pour away the steamed water and pour in the prepared sauce. The steamed eggplant will be fresh and tender. It doesn’t change color and looks so appetizing.
Steamed eggplant
Tips:
1. After cutting the eggplant, put it in a basin, add some salt and white vinegar, then add water to soak it, do this The eggplant does not change color.
2. When steaming eggplants, place them with the skin facing up so that the steamed eggplants will not turn black. Very fresh and delicious.
When steaming eggplants, be sure to keep these two steps in mind. The eggplants will be fresh and tender without turning black, and they are nutritious and go well with rice. Now is the time when eggplants are fresh and tender, and it is also the season of eggplants. It is the time to taste delicious eggplants. Friends who like to eat eggplants should make them at home!