Eggplant can be bought all year round, but in summer, eggplant is not only fresh in season, but also very cheap, one or two yuan a catty. Eggplant is rich in nutrition. Eating more eggplant is good for your health, especially eggplant skin. Nutrition can't be ignored. Eating it often has the effect of delaying aging. So in summer, we might as well cook with eggplant.
There are many ways to make eggplant, such as braised eggplant, roasted eggplant and mashed garlic eggplant, all of which are delicious. They are all ordinary home-cooked dishes, but they always make people tired of eating. The weather is getting hotter and hotter. Eat more steamed vegetables, which are light and not greasy. Perfect for summer. We can often cook steamed eggplant.
Speaking of steamed eggplant, we often encounter a problem, that is, eggplant tends to turn black after steaming, and it is obviously white and tender eggplant meat cut out, but it is particularly ugly after steaming, which really affects appetite. What's going on here? Is there any good way to solve it?
For steamed eggplant, many people are used to cutting it into pieces and steaming it directly, but this is not right. Eggplant is exposed to the air after cutting, and it is easy to be oxidized and blackened, so before steaming eggplant, you should learn to treat it first and then steam it.
Steamed eggplant, don't cut it and steam it in the pot! Teach you a trick, eggplant steamed well without blackening, white and tender. Let's share with you the practice of steaming eggplant and tips. You can do it well if you learn it, and you won't worry about eggplant blackening in the future.
Steps of steaming eggplant:
Prepare one or two fresh eggplants. Clean the surface of the eggplants. Don't peel them. Cook them together. It would be a pity to peel them and throw them away.
After washing the eggplant, cut it into small pieces and put it in a pot. Don't add water to eggplant. Pay attention to cut the eggplant and put it into the water for the first time to avoid oxidation and blackening.
In addition, add a spoonful of white vinegar to the water, stir and soak for a while. After this treatment, the eggplant will not turn black when steamed in the pot.
Add water to the steamer, take out the eggplant, put it in the steamer, cover it, and steam over high fire for seven or eight minutes until the eggplant is cooked.
When the eggplant is steamed, let's mix a bowl of juice and prepare ginger, garlic and chives.
Chop garlic, mince ginger, peel and mince ginger, add a little oil to wok, heat it, pour minced garlic and Jiang Mo, and stir-fry until fragrant.
Turn off the fire, add light soy sauce, salt, sugar and chicken essence, and stir until it melts. If you like spicy food, put some millet pepper, or prepare some Chili oil and chopped pepper.
After eggplant is steamed, the color of eggplant skin will change, which is a normal phenomenon, because anthocyanins will decompose when heated. But eggplant is soaked in vinegar before steaming, so eggplant meat does not change color after steaming, and it is white and black.
Put the eggplant into a plate, pour the juice on the surface of the eggplant, sprinkle with a little chopped green onion to decorate, and the steamed eggplant will be ready. Stir well when eating, not greasy, fresh and delicious.
Have you learned all the tricks of steaming eggplant without discoloration? You can use this method to steam eggplant in the future. First soak the cut eggplant in vinegar water, and then steam it in a pot. This can prevent eggplant from turning black, which is a particularly useful method. You can also try. So much for sharing. If you like me, please pay attention to me.