salad of cold steamed eggplant(liang ban qie zi )

Method of cold eggplant:

Raw materials for making cold eggplant:

600 grams of tender eggplant.

Seasoning for eggplant salad:

Soy sauce, monosodium glutamate, vinegar, spicy oil, sesame oil, ginger, garlic.

Processing steps of cold eggplant:

(1) Remove the eggplant pedicels, wash it, steam it in the cage, take it out, put it in the basin, cool it, tear it into strips by hand, and then cut it into sections for use.

(2) Chop ginger and garlic into mud, put them in a basin, add sesame oil, spicy oil, monosodium glutamate and vinegar to make juice, and then pour them on eggplant.

salad of cold steamed eggplant

Eggplant salad is a dish, eggplant as the main material, taste salty and delicious. It has a certain effect on the prevention and treatment of hypertension, arteriosclerosis, cerebral thrombosis, senile plaques, etc. This dish is a summer delicacy. It can clear the heart, relieve heat and help digestion. It is most suitable for young and old people.

practice

Practice 1

Ingredients

Main ingredients: long eggplant 500g, garlic 20g

Accessories: right amount of chive, right amount of coriander, half red pepper, right amount of dry red pepper, right amount of sesame, right amount of salt, right amount of sugar, right amount of monosodium glutamate, right amount of soy sauce, right amount of vinegar, right amount of oil, right amount of pepper

step

1. Fry the dried red pepper into small sections, add sesame, pepper and a little salt, fry into chili oil, cool and set aside; cut chives and chives into small sections; cut red pepper into small pieces.

2. Cut the washed eggplant into thick slices and steam for 25 minutes.

3. Until you feel soft with chopsticks.

4. Procedure of cold eggplant 44. Tear it into strips by hand and put it on the plate after cooling.

5. Sprinkle coriander, scallion and red pepper on eggplant; mash garlic with a little salt, add vinegar, soy sauce, sugar, monosodium glutamate and proper amount of chili oil to make sauce, and pour on eggplant. It's better to mix well after refrigerated for better taste.

Tips

1. If it is pollution-free eggplant, it is better not to peel, it will be more nutritious.

2. Add a little salt when pounding garlic, it won't splash everywhere, and the taste will be better.

Practice 2

Materials used

Practice of cold eggplant

1. Steam the eggplant in the pot, cool it in the air and tear it into strips by hand.

2. Mash garlic, add a little salt, take a spoonful of raw garlic, a few drops of soy sauce, half a spoonful of sugar, a little MSG. Sprinkle pepper with oil (or not) and a half teaspoon of vinegar to make sauce.

3. Pour the sauce on the eggplant strips and sprinkle with chopped shallots.

4. If you want to be more complicated, you can sprinkle dried shredded pepper and shallot on the eggplant, and then pour in a little boiling oil to make it more fragrant.

Practice 3

Material Science

Eggplant 2, garlic right amount, onion right amount, soy sauce right amount

step

1. Cut the eggplant into strips and blanch it.

2. Loading.

3. Take oil pan, saute onion and garlic, and add soy sauce to make seasoning.

4. Just pour the seasoning on the eggplant.

Practice 4

Material Science

2 eggplants, 2 / 3 tbsp garlic, 1 / 3 tbsp pepper, 2 tbsp jiucengta, 2 tbsp soy sauce paste, 1 tbsp sugar, 1 tbsp sesame oil

step

1. Wash the eggplant, cut it into two sections, blanch it in hot water for 6-8 minutes until it is cooked, remove it, drain the water and let it cool.

2. Take the leaves from the nine storey tower and wash them.

3. Mix the seasonings well, then add all the ingredients together, and then serve on the plate after taste.

Practice 5

Material Science

Purple eggplant 500g, minced garlic, salt, soy sauce, vinegar, red oil, monosodium glutamate

step

1. Wash eggplant and cut into strips.

2. Steam and let cool.

3. Minced garlic, salt, soy sauce, vinegar, red oil and monosodium glutamate mixed with juice.

4. Pour the sauce on the eggplant strips.

5. Mix well when eating.

Practice 6

1. Stir fry the rice, large ingredients, Chinese prickly ash and fennel until they are cooked and crushed. Mix well to make steamed rice noodles.

2. Cut eggplant into 0.5cm thick strips of 4cm to 5cm, and sun dry until 70% to 80%.

3. Steam the dried eggplant in an oil-free steamer, put it in a container, mix with refined salt while it is hot, sprinkle a little cooking wine, mix well, and let it cool.

4. Mix the cold eggplant puree with the chopped chilli and the rice flour steamed with rice flour meat, put it into a double jar and press it for a while. In this way, the fragrant and spicy eggplant will be ready for frying on the same day.

5. Heat the pan, add vegetable oil, heat the oil, then add eggplant and stir well.

6. Put a little water to stew. After the water is dry, stir fry a few times. A plate of eggplant with pink fragrant eggplant and waxy eggplant can be served.

Practice 7

Ingredients: choose two tender eggplants, 3 pieces of monosodium glutamate, fine salt, garlic, a little scallion, 20 grams of soy sauce.

Tools: a knife, a plate, induction cooker, pan.

Method:

1. Peel the eggplant, then wash it, tear it into pieces by hand, blanch it in a pot, cool and remove water.

2. Loading.

3. Chop garlic, stir fry onion and garlic in oil pan, add a little oil, then make sauce with soy sauce.

4. Mix the seasonings well, then add all the ingredients together, and then serve on the plate after taste.

Other practices

Ingredients

Main materials

Eggplant 500g

accessories

2ml salt, 5ml sugar, 5ml soy sauce, right amount of black pepper, right amount of sesame oil, 2 cloves of garlic, one green onion, right amount of sesame oil (optional)

step

1. Wash eggplant and steam for 20 minutes.

2. Steam until the color is as shown in the picture, and the eggplant is ripe and soft.

3. Cut the eggplant into strips with chopsticks.

4. Sprinkle a handful of chopped green onion into the divided eggplant.

5. Cut up two cloves of garlic, saute until fragrant and sprinkle them into eggplant. (raw garlic is OK)

6. Pour in 5ml of soy sauce.

7. Add 5ml sugar.

8. Add 2 ml salt.

9. Sprinkle some black pepper.

10. Add 1 ml sesame oil to make it fragrant and mix well.

nutritive value

Eggplant taste sweet, cool, into the spleen, stomach, large intestine.

It has the effect of clearing away heat, stopping bleeding, detumescence and relieving pain.

It is used for heat toxin carbuncle, skin ulcer, sore of mouth and tongue, hemorrhoids, hematochezia, bleeding, etc.

Eggplant contains B vitamins on dysmenorrhea, chronic gastritis and nephritis edema and other adjuvant treatment.

Eggplant puree which is easy to digest and absorb can not only regulate the spleen and stomach, supplement nutrition, but also clear away heat and toxin, and has a good adjuvant effect on relieving constipation. Eggplant can also prevent scurvy and promote wound healing.

Cardiovascular protection, ascorbic acid:

Eggplant is rich in vitamin P, which can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent microvascular rupture and bleeding, and maintain normal cardiovascular function. In addition, eggplant has the effect of preventing scurvy and promoting wound healing.

Prevention and treatment of gastric cancer:

Eggplant contains solanine, which can inhibit the proliferation of digestive system tumor, and has a certain effect on the prevention and treatment of gastric cancer. In addition, eggplant has the function of clearing away cancer fever.

anti-aging:

Eggplant contains vitamin E, has the function of preventing bleeding and anti-aging, often eat eggplant, can make the blood cholesterol level does not increase, has a positive significance for delaying human aging.

Food Guide

Identification of food ingredients

Identification of old and tender eggplant: the color of tender eggplant is dark, the skin is thin and the flesh is loose, the weight is small, the seed is tender and sweet, the flesh is not easy to separate, and the lower part of calyx has a green white skin. The color of old eggplant is bright, shiny and smooth, the skin is thick and tight, the flesh is firm and solid, the flesh is easy to separate, the flesh is yellow and hard, the weight is large, and some are bitter.

The quality requirements of eggplant: the shape of eggplant should be uniform and regular, the age should be moderate, and there should be no crack, rot, rust and spot. Thin skin, few seeds, thick meat, tender for the best.

matters needing attention

Old eggplant, especially after autumn, contains more solanine, which is harmful to human body and should not be eaten more.

The wider and more obvious the band is, the faster the eggplant fruit is growing without aging. If the ring is not obvious, it means that the eggplant has stopped growing when it is harvested, and the eggplant has become old at this time, which affects the consumption.

Eggplant cut into pieces or slices, due to oxidation will soon turn brown from white. If the eggplant is cut into pieces and soaked in water immediately, it can be picked up and dried when cooking, so as to avoid eggplant discoloration.

Cold eggplant must put garlic, eggplant must be peeled, soft rotten delicious, with skin residue, bad flavor.

intended for

It can be eaten by the general population. It can clear away heat and relieve heat. It is especially suitable for people who are easy to grow heat rash and boils.

But it is not suitable to eat more for those with deficiency cold of spleen and stomach and asthma. After autumn, eggplant is bitter in taste, cool in nature, cold in spleen and stomach, weak in body and loose stool. If you eat eggplant before surgery, the anesthetic may not be broken down normally,

Chinese PinYin : Liang Ban Qie Zi