Even if there is only one person to eat, but also to be delicate and decent, food, not only for the stomach, but also a taste and pursuit of life, to live a good life with heart, love and food engraved in the soul, in this world, only love and food can not be disappointed, please be kind to the person who cooks for you
Summer is the season when eggplants are on the market in large quantities, especially purple eggplants, which are particularly rich in anthocyanins, anthocyanins are a very strong antioxidant, which can prevent the skin from being damaged by ultraviolet rays, and eggplants also contain a large number of vitamins and minerals, which can timely supplement various nutrients needed by our body.
Eggplant is delicious, the method is also diverse, the common ones are minced eggplant, fried eggplant box, steamed eggplant, etc., the taste made by different methods also has its own unique flavor, I especially like to eat steamed eggplant, the taste is refreshing and not greasy in summer, and the phenomenon is super delicious.
In fact, as long as you add one more step before steaming the eggplant, don't go directly to the pot, the eggplant that comes out of this way can turn beautiful purple, and it tastes more tender and flavorful.
【Steamed eggplant with sauce】
Ingredients: two eggplants, an appropriate amount of red pepper, a piece of ginger, a few garlic grains, an appropriate amount of salt, a spoonful of light soy sauce, a spoonful of extremely fresh flavor, a little chicken essence, a little white sugar, a spoonful of vegetable oil, a green onion, and a spoonful of cooked sesame seeds.
Steps:
1. Clean the eggplant, remove the head and tail, then cut it into small strips, immediately soak it in light salted water for 10 minutes, you can also add a little white vinegar, and treat it like this before steaming the eggplant, you are not afraid that the eggplant will change color and black, and it is very beautiful when steamed.
2. Add water to the steamer and boil, steam the pot for 10 minutes after the water boils, I use medium and high heat, so that the eggplant can be quickly steamed and steamed thoroughly, and the taste can be kept soft and tender.
3. Do not simmer the steamed eggplant in the steamer for a long time, but take it out immediately, otherwise simmering for too long will make the color of the eggplant lighter.
4. Next, prepare the garlic sauce for topping, this step can also be carried out in the time of steaming the eggplant, so that the eggplant can be served quickly.
Prepare a piece of ginger, a few grains of garlic, scoop into ginger and garlic puree, and then put in the chili flakes, a few strokes can be licked, the chili peppers should not be too bad, otherwise they will not look good.
5. Pour a layer of hot oil on the ginger and garlic paste to stimulate the fragrance, which can increase the fragrance and remove the spicy taste of the garlic, and then add a little salt, chicken essence, sugar, very fresh, light soy sauce, a little less cool and white and stir.
6. Pour the sauce on the eggplant, and the aroma will come out instantly.
7. Finally, sprinkle cooked sesame seeds and some chopped green onions on the surface of the eggplant, and it is ready to serve.
Tips:
When steaming eggplant, it is recommended not to remove the eggplant skin, which is not only delicious but also can retain the nutrition of eggplant, especially suitable for summer.
If you want to make the eggplant not change color after steaming, remember to soak the eggplant in lightly salted water for 10 minutes before steaming the eggplant, or add a few drops of white vinegar to soak it, and steam it immediately after the water boils.
Pouring ginger and garlic with oil can remove the spicy taste of ginger and garlic, and can also have the effect of increasing flavor.