Hello everyone, I am Meizi, a girl who likes to stay in the kitchen to study food, in the future I will share with you every day a nutritious and delicious dish recipe, if you also like to make food, welcome to pay attention, so that we can share with each other, learn from each other about the experience of cooking, and make more nutritious and healthy food for family and friends!
In this hot summer, the dishes we eat the most on the dinner table are cold eggplant, tomatoes with sugar, and cucumbers. These dishes are refreshing and appetizing, and they are simple to make.
Today, I will share with you a cold eggplant method, which is a small cold dish that I have been particularly fond of eating since I was a child. After the eggplant is steamed, it becomes particularly soft and glutinous, and after it is cooled, it can be served with various seasoning sauces, and it can be served on the table after taking a bite, which is refreshing and appetizing, and it feels that the appetite is immediately opened, and one person can eat a large plate. Here's a detailed list of how to make it and what ingredients you need, so let's take a look.
The first step is to prepare two large eggplants, wash them in lightly salted water, and then put them in a steamer and steam them for 10 minutes to steam them thoroughly. (It is best not to peel eggplant, because eggplant skin contains vitamin B, vitamin B and vitamin C are a good pair, vitamin C metabolism needs the support of vitamin B, eating eggplant with skin helps promote the absorption of vitamin C)
Prepare a little red and green pepper when steaming eggplant, change it to a knife and chop it after cleaning, then cut a little ginger, chopped green onion, put it in a large bowl after cutting, and then prepare a head of garlic, remove the skin and pat it flat and chop.
After the minced garlic is cut, put it in a bowl, pour a little hot pepper oil on it, fry it to stimulate the fragrance, and then add edible salt, five-spice powder, a little sugar, two small spoons of light soy sauce, oil, a little chicken essence, stir them evenly, mix them and put them aside for later use.
After about 13 minutes, pick out the steamed eggplant, put it on a plate, use a knife to cut it in the middle of the eggplant, but don't cut it off at the bottom, gently break it to both sides with chopsticks, and pour the prepared garlic sauce on top. Sprinkle a little green onion on the surface and you're ready to serve, super appetizing.
This garlic sauce eggplant is ready, delicious and good-looking, not greasy or oily, the steps are simple and easy to learn and healthy, especially suitable for summer eating, let's try it together.
Okay, today's method of pouring eggplant, plum will be shared with you here, have you learned? We'll see you tomorrow, bye-bye!