Eggplant is rich in nutrition, contains protein and various vitamins and minerals, and has the effects of clearing away heat and toxic materials, promoting blood circulation, removing blood stasis, promoting diuresis and reducing swelling. It is one of the favorite vegetables of many people. There are many cooking methods of eggplant, such as frying, roasting, steaming, boiling, frying and cold salad. It's delicious no matter how you cook it. 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 made into cold eggplant, it is not only appetizing and refreshing, but also very healthy.

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

Cold eggplant This kind of cold eggplant is very simple to make, and the ingredients are also very convenient and desirable. Ingredients: eggplant 1, coriander 1, garlic 3 cloves, pepper 1, millet spicy 1. Accessories are: 2 grams of salt, 2 tablespoons of soy sauce, 0.5 grams of sugar and a little water.

Production process:

1 First, wash the eggplant, don't cut it, and steam it in a steamer to prevent water vapor from dripping into the eggplant and diluting its original flavor. I steam 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 make juice. Wash and shred pepper for later use.

3, garlic is made into garlic paste, it is best to use that delicate and greasy garlic paste cylinder, put it in the plate for later use.

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

5. Next, adjust the juice. Prepare a clean small bowl, add two spoonfuls of light soy sauce, 2g salt and 0.5g sugar to refresh, pour chopped coriander, mashed garlic and green pepper, add two spoonfuls of boiling water, stir to melt the salt and sugar, and the juice is ready.

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

Cold eggplant, although it doesn't need a drop of oil, is delicious and refreshing, and it is very healthy. Interested friends can try it.

The above is an analysis of whether eggplant is cut or eaten whole when it is cold, and how to share it. I hope you like it, and thank you for reading.