First, cold eggplant
Ingredients: long eggplant, 2 red peppers, 1 onion, 1.
Accessories: garlic paste 1 tablespoon delicious soy sauce 2 tablespoons sesame oil 2 tablespoons vinegar 1 tablespoon.
Production process:
1, red pepper is washed, seeded and shredded; Wash onion and cut into powder; Mix the seasoning well and set aside.
2. Wash the eggplant, cut it in half, steam it in a steamer (about 7-8 minutes), take it out to cool, and then tear it into strips by hand.
3. Mix eggplant, shredded red pepper, mashed garlic, chopped green onion and seasoning until it tastes good.
Second, intimate suggestions:
1, when steaming eggplant, pay attention to the eggplant skin below and the meat on it. The eggplant steamed in this way will not be too soft and rotten.
2. After the steamed eggplant is taken out, it is best to put it in a leaking container and gently press the eggplant with your hand to remove the water in the eggplant. Otherwise, it will affect the taste of the finished dish.
There is delicious soy sauce in the seasoning, and the salty taste is enough. Adding salt is not recommended. If you must add salt, reduce the amount of delicious soy sauce appropriately, and mix salt with eggplant before adding other seasonings.
Because eggplant is soft, it is not recommended to stir with chopsticks when mixing, so as not to affect the shape of the dish. It is suggested that eggplant should be poured into a larger container, stirred evenly by "shaking" and marinated for 10 minutes before eating.
5. If there is no delicious soy sauce, you can use soy sauce instead. But soy sauce is not recommended.
Third, people who eat cold eggplant should be avoided.
Not suitable for people who eat eggplant.
1. Because eggplant is a cool vegetable, pregnant women with dyspepsia, diarrhea, spleen and stomach deficiency and loose stool symptoms should not eat more.
2, pregnant women friends should also choose fresh eggplant when choosing eggplant. It is best not to choose old eggplant, especially after autumn, which contains more solanine, which is harmful to human body and should not be eaten more.
3, eggplant contains extremely low calories, and the elderly and obese people may wish to eat it often. Eggplant is cold, people who are prone to prickly heat and sores can eat more, but people with spleen and stomach deficiency and asthma should not eat more.
4. Eggplant after autumn has certain toxin and bitter taste. It is best to eat less, especially for diabetics, and try not to eat eggplant before surgery.
Suitable population of eggplant
Eggplant can be eaten by the general population, especially suitable for cardiovascular diseases. It can clear away heat and relieve summer heat, especially suitable for people who are prone to prickly heat and sores.
Fourth, mix eggplant mashed potatoes.
Ingredients: eggplant (purple skin, long) 2 potatoes 1.
Accessories: pepper 2 salt 1 tsp soy sauce 30g garlic 1/2 balsamic vinegar 10g sesame oil 3g coriander 2 shallots 30g sugar 1/2 tsp pepper 1 tsp.
Production process:
1. Peel potatoes, wash and cut into thick slices, wash eggplant and cut into hob blocks, and wash peppers to remove pedicels. Put potato pieces, eggplant pieces and peppers into a steamer, steam for 8- 10 minutes, and steam until cooked.
2. Adjust the juice when steaming vegetables, mash the garlic into mashed garlic, cut the shallots into chopped green onions and put them in a bowl.
3. Add soy sauce, balsamic vinegar, sugar, sesame oil and pepper and mix well to make a sauce.
4. Take out the steamed vegetables and put them in the pot. Add cooking oil while it is hot (raw vegetable oil is not allowed, but seasoning oil fried with pepper and star anise is best. In fact, lard tastes better, and it doesn't need to be melted, so it is melted in hot dishes. Stir with a spoon while pressing until the vegetables are stirred into a mud with some small particles.
5. Pour the prepared seasoning juice into the vegetable paste, mix well, taste it, and then adjust the salty taste with salt.
6. Add coriander powder and mix well.
Five, Korean eggplant salad
Ingredients: 3 eggplants.
Accessories: 4 cloves of garlic, 2.5 tbsp of sesame oil 65438+ 0 tbsp of Chili powder 65438+ 0 tbsp of shallot 65438+ 0 tbsp of white sesame 1 tbsp.
Production process:
1, the eggplant was washed and cut into pieces, steamed in the pan, and I put a little water in it.
2. Chop the garlic into minced garlic, cut the shallots into flowers, and mix well with soy sauce, sesame oil and Chili powder.
3. After the eggplant is steamed, drain the excess water, let it cool, and then tear it into small strips by hand.
4, eggplant into the sauce and mix well, sprinkle with white sesame seeds.
The above is the practice of cold eggplant, welcome to add.