When it comes to vegetables that are not only nutritious, but also beneficial to the body, eggplants definitely make the cut. Among the most common types of vegetables, many people like to eat eggplant. Eggplants are rich in flavor and tender, so they can be easily chewed by the elderly and children in the family, even if they have bad teeth, and will not aggravate the pressure on the stomach of the elderly and children. In addition to vitamins and amino acids, eggplant is also an "oxidizing" food that is beneficial to human health, neutralizing a large number of free radicals caused by the body's metabolism. If your loved ones have a bad stomach, it's even more important to eat eggplant on a regular basis. Eating eggplant with a natural "gastric protective film" has a lot of benefits for their stomachs and intestines.

The eggplant has so many benefits for human health, but people often say that the taste of the eggplant dishes is not as good as it used to be; in fact, sometimes it's not the quality of the eggplant that is not good, but it's the wrong kind of eggplant that people choose when they cook the food. Eggplant, round eggplant or long eggplant? If you pick the wrong kind of eggplant, it will be hard to swallow, needless to say, it will not have any flavor. Today, there are four or five common types of long eggplants in the market, like the traditional round eggplant and long eggplant, as well as excellent varieties of white eggplant, green eggplant, and line long eggplant. When choosing the type of eggplant, it is important to select the type according to what kind of dish you want to make. If you are making a cold eggplant, steamed eggplant, it is best to choose the traditional long eggplant; if it is stewed, naturally it is the large and round traditional purple eggplant; if you love to eat eggplant roasted bean curd, it is not the long line of eggplants.

Traditional Steamed Eggplant is similar to the cold eggplant practice, directly to the eggplant to carry out early knife work to solve the problem, and then steamed in the water. Many people after 70, 80, most of the steamed eggplants eaten in childhood are still unforgettable. This kind of seemingly simple practice, but eating is so nourishing in flavor, people can not forget. Now is the summer season, so hot days, in the kitchen in the cooking is undoubtedly a "bitter thing". The four seasoned beans on the steamer pot after cooking with seasoning sauce a pour, will not stay in the pot along the heat of the process flow, is a very suitable for summer drinking traditional meat dishes.

To make traditional steamed eggplant, you need to choose "long eggplants", which are rich in flavor and soft to eat. 2-3 tender eggplants, the skin of the eggplant should not be peeled, cleaned up can be. Cut the eggplant into finger-thick strips and place them in a cage drawer. In a separate bowl, cut 1 small green onion into thin slices and pour into the bowl. Add 1g of salt, 3g of sugar, 2g of chicken essence, 20g of Yummy Fresh Soy Sauce, 2g of Sriracha Soy Sauce, 50g of water, and 2 tablespoons of cooked cooking oil, mix well, and then uncover the pot with the eggplant strips to steam. Boil the water in the pot and put in the eggplant strips, flavor sauce, and steam for 15 minutes. Put the eggplant into the gazpacho pot, pour in the sauce and toss, put into the concave plate, sprinkle the surface of the chopped green onions or fragrant Lai segments can be served.

If the production of life in the eggplant fried meat, that unconventional "big red robe tea" round eggplant belongs to, fried dishes out of the eggplant aroma, channel soft and tender. This large "Dahongpao tea" round eggplant one can be fried a large plate, the long eggplant cleaned and peeled off the eggplant skin, cut into finger-length eggplant strips or cut into just the right eggplant pieces. Tender, fine-fleshed pork, cut into slices or small pieces of meat; prepare the green onions and garlic in advance, especially the garlic, put it in twice, one after the other, and use a very large amount of it, at least 6 cloves; and prepare half of the scented leeks and cut them into segments. Fresh green peppers to enhance the sweet flavor, prepared in advance 1-2 cut into small diamond-shaped pieces; especially like to eat spicy, and then prepare 5 dried red pepper, cut into segments.

Put the oil in a wok, and when the temperature is 40-50% hot, add the pork and stir-fry the flavor. Add the ginger, garlic, dried red pepper segments and half of the garlic paste, popping the pan with the aroma. Add 20g of delicious fresh soy sauce, stir fry and cook 15g of rice wine to remove the smell of meat. Add the eggplant, cook 100g of warm water, stir-fry the eggplant until raw, then add 2g of salt, 2g of sugar, 2g of chicken essence and 3g of dark soy sauce. Put fresh green pepper slices, again the eggplant fried until crispy, after the truce sprinkled into the other half of the garlic puree, fragrant Lai segmented children, you will be able to serve on the plate on the dish.