Summer gazpacho is the main character of the table, almost every meal, cold mixed eggplant I especially love to eat. I remember when I was a kid, my grandmother had a garden full of cucumbers, eggplants, peppers, and I had nothing to do but water these vegetables and watch them grow day by day. Every summer evening, Grandma will put a square table in the yard family sitting around eating a farmhouse meal, listening to the old generation to tell the story of the past ......

Speaking of eggplant, basically every vegetable stalls have long eggplant and round eggplant two eggplants, and the price is slightly different, in the south long eggplant is the origin of the price is cheaper than the round eggplant, the price is cheaper than the round eggplant, in the north may be the opposite long eggplant will be expensive, the price of the round eggplant. In the north may instead long eggplant will be a little more expensive.

Eggplant is one of the few purple vegetables, in its purple skin is rich in vitamin E and vitamin P, anti-aging and blood pressure. According to Chinese medicine, eggplant is a cold food, and eating it in summer helps to clear heat and relieve heatstroke.

Eggplant eaten cold than fried more nutritious, simple and delicious secret, seasoning sauce is the key.

Cool Eggplant

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

[Practice]:

1. Preparation of ingredients, eggplant washed clean and removed the root, a planing cut in two about 10 centimeters long section. Cut how long according to their own habits to cut, no hard and fast rules.

2. Steamer with water, put the eggplant on top of the steamer drawer, steam on high heat for 3 minutes, turn off the heat and simmer for 5 minutes and then take out. The steaming time depends on the size and variety of the eggplant, and my kind of Hangzhou eggplant is very well cooked.

3. Eggplants steamed and cooled, we come to the sauce. Garlic, pepper, millet pepper minced into a bowl, pour soy sauce, vinegar, chili oil, sesame oil, sugar, salt and mix well, the salinity of the sauce is a little more salty than the normal stir-fry, so that the eggplant is more flavorful, and will not be very salty.

4. steamed eggplant into the plate, a layer of eggplant layer of sauce, and finally pour all the sauce to the top of the eggplant. This way, each layer of eggplant can absorb the fresh flavor of the sauce. The garlic and chili peppers are both hot ingredients that offset the coldness of the eggplant, and the garlic is a great match for the eggplant because it's a great way to get rid of the grease.

This refreshing appetizing cold mixed eggplant is done, into the summer this dish should be eaten often, heat relief, simple to do, 5 dollars can do a plate, really ungreasy. This cold eggplant sauce can always evoke my childhood memories, that quiet summer, adults shaking fan nagging family, children in the yard hide and seek ......

Eggplant in addition to the above said practice, we have what kind of eating method? You like to see what kind of home cooking, welcome to give me a message oh