It's hot in summer, and people sweat a lot, which makes people lose their appetite easily. Therefore, our bodies need to supplement more vegetables. Eggplant is a common vegetable in our life and a seasonal vegetable in summer. Eggplant is a cold food, which helps to clear away heat and relieve summer heat, and is especially suitable for eating in summer. Eggplant is rich in nutrition, and the content of vitamin P in eggplant is very high, which can enhance the adhesion between human cells, enhance the elasticity of capillaries and prevent microvascular rupture and bleeding. Can protect the cardiovascular system.
Eggplant is suitable for both meat and vegetables. Although there are many ways to eat eggplant, most of them are cooked at high temperature and for a long time, which is not only greasy, but also has a great loss of nutrition. Summer is suitable for eating some light dishes. Today, I recommend a best practice for eggplant. Eggplant dishes suitable for summer are healthy and delicious, and they are not fried or fried. Not a drop of oil, all cold dishes. The method is very simple, and they are all fresh and healthy, with less oil, less salt and less fat. People with hyperlipidemia and hypertension are suitable for eating this dish for dinner, which has a lowering effect. This dish is so delicious that you should cook it for your family. Here are some ways to share:
Shredded eggplant with garlic
Ingredients: 500g eggplant, 1 pepper, 4 cloves garlic, 2 tablespoons steamed fish and soy sauce.
Exercise:
Eggplant chetti, wash. When we buy eggplant, we choose eggplant because of its bright appearance, which means it is fresh, its skin is shriveled and its luster is dim, which means it is not fresh anymore. It is best not to peel eggplant, because eggplant skin contains vitamin B, which is a good partner of vitamin C. The metabolism of vitamin C needs vitamin B. Eating eggplant with skin helps to promote the absorption of vitamin C.
Boil the eggplant in a steamer with water, put the eggplant on the steamer, cover the lid, and steam the eggplant for 15 minutes. I use a steam cooking machine, so I don't need to boil water in advance, just put it in a steamer. If you don't know whether the eggplant is cooked or not when steaming, you can easily pierce the eggplant with chopsticks, and the eggplant will be cooked and steamed. Take out the eggplant and let it cool.
While waiting for the eggplant to cool, peel off the garlic and cut it into pieces. Pepper is pedicled, seeded and sliced. Steamed fish sauce is used, which is not so salty and slightly sweet. If there is no steamed fish soy sauce, you can use light soy sauce instead of soy sauce.
Put minced garlic and pepper into steamed fish sauce and stir well to make juice.
Tear the cold eggplant into strips with even thickness by hand, not too thin.
Put the torn tomato strips into a container, pour the minced garlic juice, stir evenly with chopsticks, and serve.
Tip: When steaming eggplant, I don't know if it is cooked. Stick the eggplant with chopsticks, and it is easy to stick the eggplant completely. Eggplant is cooked and steamed. Because eggplant is a cool vegetable, people with indigestion, diarrhea and spleen and stomach deficiency should not eat more.