Eggplant is rich in nutrition, contains protein and a variety of vitamins and minerals, and has the effects of clearing away heat and toxic materials, promoting blood circulation and removing blood stasis, promoting diuresis and reducing swelling. It is one of the favorite vegetables of many people. There are many ways to cook eggplant, such as stir-frying, roasting, steaming, boiling, frying, cold salad, etc. No matter how you cook it, it is delicious. However, because eggplant is an oil-absorbing food, it needs to be oiled or fried in the firing process, which will inevitably bring some hidden dangers to health. If it is made into cold eggplant, it will not only be appetizing and refreshing, but also be very healthy.

So, cold eggplant, eggplant cut and cooked or directly cooked whole? Personally, it is better to cook directly, because if eggplant is steamed or boiled, some water will flow into it after being cut, which will dilute the flavor of the seasoning and make it taste bad when it is cold. Let's share the practice of cold eggplant with you.

Cold eggplant It is very simple to make this cold eggplant, and the ingredients are also convenient and desirable. The main ingredients are: eggplant 1 piece, coriander 1 small handful, 3 cloves of garlic, pepper 1 piece and millet spicy 1 piece. Accessories are: 2 grams of salt, 2 tablespoons of soy sauce, 0.5 grams of sugar and a little water.

Production process:

1, first of all, wash the eggplant, don't cut it, put it in a steamer and steam it, so as to avoid water vapor dripping into the eggplant and dilute its original taste. I steam it in a pressure cooker for ten minutes. If you use an ordinary cooker, you can adjust the steaming time.

2, the process of steaming eggplant to prepare juice. Wash the pepper and shred it for later use.

3, garlic is made into garlic paste, it is best to use the kind of delicate greasy garlic jar, and put it into the plate for later use.

4, coriander washed and cut into pieces, millet spicy chopped, put together into the plate for later use.

5. Next, adjust the juice. Prepare a small clean bowl, add two spoonfuls of light soy sauce, 2g of salt and 0.5g of white sugar to make it fresh, pour in chopped parsley, garlic paste and green pepper, add two spoonfuls of boiled water, stir to melt the salt and sugar, and the juice will be ready.

6. Take the steamed eggplant out of the pot and put it in a clean plate. When it is slightly cooled until it is not hot, tear it into thin strips by hand. If water is steamed out of the eggplant, you can pour it out, and then pour the prepared juice on it. The delicious and refreshing cold eggplant is ready.

Cold eggplant, although not using a drop of oil, is delicious and refreshing, very healthy, and interested friends can try it.

The above is about the analysis of whether eggplant is cooked by cutting or whole when it is cold, and how to share it. I hope you like it, and thank you for reading.