"Beauty is like cheesecake, fragrance is like cream, and food color is like agate", which is the most beautiful interpretation of cheesecake by the ancients, that is, eggplant now. Speaking of eggplant belonging to Solanaceae, Tianzhu, an ancient country of origin, was introduced to China in the 4th and 5th centuries. In ancient times, it was called Russell, cheese crisp and Kunlun melon. People in Jiangsu and Zhejiang call it Liu Shu, and people in Guangdong call it dwarf melon, but no matter how you call it, it can't stop its delicious taste. In Guangdong, it is the best partner of salted fish pot. In the hands of Hakkas, it is soft and tender stuffed eggplant; In the two lakes area, the beans are roasted with eggplant; In the northeast, it is the protagonist of three fresh potatoes and garlic eggplant.
Speaking of eggplant, it can be said that it is a national dish, similar to Chinese cabbage, radish and cucumber. It is very popular, ordinary and cheap, but it is very nutritious. It is one of the few purple vegetables, rich in protein, carbohydrates, vitamins, solanine, calcium, potassium, iron and other essential trace elements, especially vitamin P, which is extremely high per 1000. It has a good effect of softening blood vessels and lowering blood pressure. At the same time, eggplant also contains a lot of anthocyanins, which can remove free radicals in human body, dilute spots and wrinkles, delay skin aging and make skin firm and elastic.
Since eggplant is so nutritious and delicious, how to eat it? When it comes to how to eat eggplant, everyone will unconsciously think of a sentence "love it and give it oil", which is enough to show how much eggplant likes oil and absorbs more oil. Since it absorbs oil, we Northeasters simply do what it likes, make eggplant completely "meatless" and put fat into it without stint, thus creating fried eggplant and eggplant with sauce. But now people's awareness of life and health care is getting stronger and stronger, and at the same time they are beginning to reject fried products. So can eggplant be eaten like this? Eggplant is steamed in a pot, but you can't buy it with money. The 80-year-old grandmother stole a coup without adding a drop of oil. I didn't expect it to be so delicious. My family eats two heads in three days, which is too bad! Let's take a look together.
1. Wash the bought eggplant, remove the eggplant pedicle, then add enough water to the steamer, add the processed eggplant, and steam for 8 minutes after the water is boiled. Don't steam the eggplant too soft and rotten. It's easy to stick in with chopsticks.
2. We put the steamed eggplant in a cool and ventilated place to dry until the skin has no moisture and wrinkles slightly. The purpose of this step is to control the excess water in eggplant, so that eggplant can be preserved for a longer time and taste better.
3. Prepare auxiliary materials: peel garlic, put it in a garlic mortar, add a proper amount of salt and mash it into garlic paste, then take it out and put it in a big bowl for later use; Remove proper amount of roots and seeds from green peppers, cut into diced peppers and put them in a large bowl for later use; Wash coriander and cut it into minced coriander, then put the minced coriander into a large bowl filled with diced green pepper and mashed garlic respectively, and then add 4 spoonfuls of salt and stir well.
4. Cut the dried eggplant in the middle with chopsticks. Be careful not to cut both ends and the bottom into a boat shape. Then put garlic and coriander on the opening. If you don't like garlic, put pepper and coriander on it. Squeeze gently after wiping, it will be firm and prevent the stuffing from being exposed.
If you are in a hurry to eat, you can also tear the cold eggplant into eggplant strips, then put the torn eggplant strips in two pots, and add the green pepper, coriander and garlic fragrant vegetables to each pot.
5, canning:
Whole eggplant: Take a pot or jar without water and oil, first sprinkle a layer of salt evenly on the bottom of the pot, then add the eggplant, sprinkle a layer of salt on each layer of eggplant until it is full, then sprinkle a layer of salt on the top layer, then cover it with plastic wrap and put it in the refrigerator. You can eat it in 3~5 days.
Tearing eggplant: after fully stirring, put it in a jar without water and oil, then sprinkle a layer of salt and seal it. 1 day can be eaten.