The method of steaming eggplant is as follows: firstly, clean the eggplant, take it out, then cut it into 7-8 cm long parts, cut it in half, then cut it into thin slices, cut the eggplant slices into a big bowl, then add a spoonful of salt, drop a few drops of vinegar, and then soak the eggplant 1 minute without adding water. Cut eggplant is easy to oxidize and discolor, and many people will blacken it. In fact, as long as you soak it one more step, it will make the eggplant not discolor, and it will be tender and delicious. After the eggplant is soaked for 1 min, it is washed with water several times to remove excess salt, then drained and put on a plate. Then put it in the steamer, cover the lid, turn on the fire, boil the pot and steam for another 8 minutes. When the eggplant was steamed, we prepared a bowl of sauce: 6 cloves of minced garlic; Cut the onion into onions; Cut the millet and pepper into circles; Cut the green pepper into small pieces. Slice coriander one by one, put all the raw materials into a small bowl, then add a spoonful of salt, a spoonful of sugar, a little oyster sauce, soy sauce and rice vinegar, and finally pour a little sesame oil and stir well for later use.

Eggplant also contains trace elements, such as phosphorus, calcium, calcium and potassium, and many alkaloids, such as choline, fenugreek, stachydrine and solanine. When summer comes, the contents of phosphorus, calcium and potassium will increase significantly. Everyone will choose relatively light food. Boiled eggplant, baked potato and boiled pumpkin are all good choices. However, the taste and taste of boiled eggplant may be slightly lower. Today, let's talk about how cooked eggplant becomes more delicious. There are many ways to make eggplant a common home-cooked dish. Steamed eggplant is the simplest. Wash eggplant directly, remove the tail, cut it into long sections of about 12 cm, and then steam it directly. Most cooked eggplant will be seasoned after cooking.

I like boiled eggplant, too. I usually cook at home. Cooked eggplant should be eaten first. It is best to eat in the summer of this season. Round eggplant is usually used. Red eggplant meat is more compact and suitable for eating like this. Wash the eggplant and cut it into four and a half pieces. Remember not to peel, pour oil from the pot, put 10 peppers in the pot, fry the eggplant in Phnom Penh, and then put the soy sauce. When the soy sauce bubbles, turn off the heat and put it on the plate. Eggplant with red garlic is a famous traditional dish with Shandong characteristics. This is a home-cooked dish with garlic and eggplant as the main raw materials. This dish belongs to Shandong kitchen and is characterized by smooth fragrance, salty taste, rich garlic flavor and simple preparation. This is a seasonal dish suitable for summer cooking.