[Cooked eggplant is steamed or boiled]_How to make_Method
Some people do n’t like eggplant very much, they always think that eggplant has a weird taste. In fact, I do n’t know that this kind of ingredients has very good health and health effects for human body.
According to Chinese medicine, eggplant has a high medicinal value. Eggplant has the effects of treating gastric cancer, curing dental ulcers, fighting aging, and reducing cholesterol content in the human body.
Many people usually like to eat cold eggplant, so when making this cold dish, is it better to steam or cook eggplant?
First, whether the steamed eggplant is steamed or boiled is a dish, nicknamed steamed eggplant, mainly made of eggplant, green and red pepper.
It has the effect of lowering blood pressure, lowering cholesterol, swelling and pain, and treating cold and heat.
Steamed eggplant eggplant is steamed, you can cut into several pieces before steaming, long eggplant steamed for about 20 minutes to soften.
Second, the practice of cold eggplant ingredients: eggplant, green and red pepper each, garlic, sesame.
Wash the eggplant, cut it in half, cut it in half, and add it to the steamer to cook (I used a rice cooker to steam it, it comes with a steaming rack) 2.
Kung Fu steamed eggplant, chopped green and red pepper, chopped garlic (you can mash garlic into your home); take another small bowl, use 2 spoons of soy sauce, 2 spoons of chili sauce, 1 spoon of sesame oil to make a juice; After the eggplant is steamed, dry it in a ventilated place (if you are not afraid of hot hands, when I did not say ha), cut into thin filaments after cooling;
Add an appropriate amount of oil to the pot, fry the green and red peppers, minced garlic, and sesame seeds a little, turn off the heat after the fragrant, pour the sauce just adjusted, use the remaining temperature, stir well, and mix well with the eggplant.can.
Third, the eggplant diet common sense 1, about the choice: where the eggplant petals and fruit are connected, there is a circle of light-colored ring, the wider the band, the more obvious, it means that the eggplant fruit is growing rapidly, without aging.
If the annulus is not obvious, it means that the eggplant has stopped growing when harvested, and the eggplant has become old at this time, which affects the consumption.
2. Still about selection: tender eggplants are dark in color, thin in fluffy skin, light in weight, and difficult to separate the flesh, and there is a green-white skin in the lower part of the calyx.
The color of the old eggplant is bright and shiny, the skin is thick and tight, the meat is easy to separate, the weight is heavy, and some are bitter.
Figure 3 of the finished cold eggplant. The eggplant’s skin is covered with a layer of wax. It not only makes the eggplant shine, but also protects the eggplant. Once the waxy layer is washed away or mechanically damaged, it is easily susceptible to microorganisms and rot.Deterioration.
Therefore, to preserve eggplant, never wash it with water, and protect it from rain, bumps, heat, and keep it in a cool and ventilated place.
4. Old eggplants, especially after the autumn, contain multiple solanine, which is harmful to the human body and should not be eaten more.
5. Eggplant is cold, spleen and stomach are cold, and those with high blood pressure should not eat more.