Hello friends who love food, the dish I will introduce to you today is even better when steamed than meat. That's right, today's ingredient is eggplant. Although eggplant is small, it is very useful. Maybe because this ingredient is not unusual, people may have overlooked the nutritional value of eggplant. Today I will give you the tutorial and nutritional value of "hand-shredded eggplant"!

Eggplant is a very common household vegetable and is loved by the public. There are many dishes made with eggplant, such as home-style eggplant, braised eggplant, fish-flavored eggplant, eggplant with chicken sauce, etc. The eggplant dish we are going to make today is relatively new and fun. The main difference is that the eggplant is not cut with a knife, but shredded by hand, so it is also called hand-shredded eggplant.

Eggplant is rich in vitamin P and other vitamins and proteins, which can soften human blood vessels, prevent arteriosclerosis, reduce age spots, and reduce the incidence of cerebral thrombosis. Eggplant is rich in vitamin E. Regular consumption of eggplant can effectively prevent body bleeding, delay human aging, and has anti-aging effects.

Eggplant has the effect of clearing away heat and relieving heat. Especially in summer, eating eggplant regularly can help clear away heat and relieve heat. Eggplant has the effect of lowering blood fat and blood pressure. Eggplant has the effect of preventing and treating gastric cancer, and inhibiting gastric cancer and rectal cancer. The solanine contained in eggplant can effectively inhibit the proliferation and growth of digestive system tumors in the human body, and has a good effect on gastric cancer and rectal cancer. inhibiting effect. Eggplant has the effects of clearing away heat and stopping bleeding, reducing swelling and relieving pain.

Shredded eggplant is a home-cooked dish. It is simple to make, rich in nutrition, and delicious. It is very popular among people. There are many ways to make hand-shredded eggplant. The method I will popularize today is very simple and tastes authentic and delicious. Without further ado, I will give you a tutorial directly. The first step is to prepare the ingredients: 120 grams of eggplant, 10 grams of red pepper, 10 grams of spicy oil, 15 grams of light soy sauce, 10 grams of vinegar, and 20 grams of onions and garlic. Today I will share with you two methods!

Method 1: Wash the eggplant first, then cut it into sections of about 10 cm, boil water in a pot, put the eggplant into a steamer and steam it for 10 minutes. After steaming, let it cool for a while and then tear it by hand. Tear the specific size according to your preference. Tear the strips and set aside. Place the torn eggplant on a plate or other container, add light soy sauce, spicy oil, chopped chili, minced onion, garlic, and salt, stir evenly, and you're ready to eat!

Method 2:

1. Clean the eggplant and remove the stems; chop the garlic into minced garlic; cut the onion into flowers; dice the red pepper;

2. Eggplant Put it into a pot and steam until soft, about 20 minutes (I later removed the plate and put it directly on the steaming rack to cook faster. If it is placed on a plate, it will probably take longer);

3. Steam until soft and let cool slightly, then tear the eggplant into small strips;

4. Heat the oil pan and sauté the minced garlic until fragrant; pour in 1 tablespoon of light soy sauce, a small amount of salt, and 1/4 tablespoon of white sugar. , boil a little chicken essence into gravy and turn off the heat.

5. Mix the torn eggplant strips with the gravy thoroughly, sprinkle with chopped green onion and red pepper diced soaked in cold water, put on a plate and serve. Okay, actually these two methods are very simple.

The second method is a little more complicated. Braised eggplant consumes a lot of oil. Braised with less oil, it is not delicious. The eggplant made by steaming and then cold is delicious and uses very little oil. The softer the eggplant is, the more delicious it is, so when steaming it, steam it as soft as possible to make it delicious.

When steaming, don't use a plate. Put it directly on the steaming rack to soften it faster. You can also cut the eggplant into several strips and steam it!