Eggplant is a popular seasonal vegetable in summer. Eggplant is rich in nutrients, including protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. Eggplant also has the effects of clearing heat, stopping bleeding, reducing swelling and relieving pain. It is a very suitable vegetable for summer. There are many ways to eat eggplant. Although there are many ways to eat eggplant, most of them have high cooking temperature and long cooking time. Eggplant likes oil, while fried eggplant has less oil and tastes bad. Eggplant oil is delicious, but the vegetables are not only greasy, but also lose a lot of nutrition. The vitamin loss of fried eggplant can reach more than 50%.
Therefore, it is also a science to make eggplant delicious, nutritious and healthy. It teaches you the best way of eggplant in summer, no frying, less oil and salt, light and not greasy. This method is to steam eggplant. Among all the ways of eating eggplant, this method is beneficial to nutrient absorption, low cooking temperature and short cooking time. It is a nutritious and healthy practice of eggplant, and it also has the benefits of reducing hyperlipidemia and hypertension. You also learn how to cook this dish.
Materials needed for steaming eggplant: 500g purple eggplant, 3 shallots, 2 coriander, proper amount of oil, 3 cloves of garlic, 2 tablespoons of steamed fish and black soybean oil.
Step 1: First, the eggplant should be pedicled and washed. Eggplant should be purple and tender when used.
When we buy eggplant, the tender eggplant we choose should be mainly red-purple or black-purple, and the color is dark and bright, which is beautiful at first glance. This eggplant is good. Where the calyx of eggplant is connected with the fruit, there is a white and slightly green band ring. The bigger the girdle, the more obvious it is, indicating that the more tender the eggplant is, the more delicious it is.
Step 2: First steam the eggplant, add water to the steamer to boil, put the eggplant on the plate, put it in the steamer, cover the lid and steam for about 10 minutes. If you don't know if eggplant is steamed, I'll teach you a simple method. Hold the eggplant with chopsticks. If the eggplant penetrates easily, it is ripe, otherwise it is not ripe. Steam for a while. Take out the steamed eggplant and let it cool.
Eggplant should be steamed before eating, and it will be poisonous if eaten raw. Raw eggplant contains a toxin called solanine.
Step 3: While waiting for the eggplant to cool, we prepare the ingredients, cut the chives into small pieces, cut the parsley into small pieces, and chop the garlic.
Step 4: After the eggplant is cooled, tear it into strips slightly thicker than chopsticks by hand and put it in a larger container. Eggplant strips don't need to be torn too thin, it will not taste good.
Step 5: Put shallots on tomato strips, garlic on shallots, add a proper amount of oil to the pot and heat the oil until it smokes. Pour hot oil on minced garlic and chopped green onion, which can reduce the spicy taste of some shallots and garlic and stimulate the fragrance of shallots and garlic.
Cold garlic can improve the taste of dishes, but also has a bactericidal effect.
Step 6: After pouring the oil, sprinkle with cauliflower, pour in steamed fish and soy sauce, add Chili oil, stir it evenly with chopsticks, and serve it out, so that this eggplant dish is ready.
If you don't like spicy food, you don't need to put Chili oil. If you like to eat less oil, you can skip the step of pouring oil and mix it directly.
Tip: It is best not to peel eggplant, because eggplant skin contains vitamin B, and vitamin B and vitamin C are good partners. The metabolism of vitamin C needs vitamin B. Eating eggplant with skin helps to promote the absorption of vitamin C. Eggplant is a cool vegetable, and friends with indigestion, diarrhea and spleen and stomach deficiency should not eat more.