Boiled eggplant(shui zhu qie zi )

Boiled eggplant

Introduction:

"There are many people who love eggplant, but for the sake of health, many people don't like fried eggplant. It's not that they don't like eggplant, it's because they are afraid of getting fat. In my opinion, if you eat twice a week, it doesn't matter! People's daily intake of protein, fat, carbohydrate, everything is indispensable. If you don't touch oil every day, it's bad for your health. People will look dry, and the energy of exercise is all consuming their own fat. There is no source of supplement! Oil, to science to eat, for unsaturated fatty acids of oil, you can rest assured to eat, but, do not exceed. When cooking, we must master the quantity and temperature of oil, try not to always use high oil temperature to stir fry, so that the oil will be oxidized, harmful substances will be produced and increased. Olive oil, in particular, is not suitable for high-temperature cooking. It is the most delicious when eaten raw. Today, let's make a light dish with little oil for your reference. This dish is called "boiled eggplant". Although it's boiled in water, you should put some oil in the end. It's just fried. "

Production steps:

Step 1: it's fast to make this dish, so you need to mix the bowl juice first. Pour salt into the bowl.

Step 2: mix with chicken powder.

Step 3: spoon in some sugar.

Step 4: mix well with soy sauce.

Step 5: add appropriate amount of vinegar at last.

Step 6: add star anise and water to boil.

Step 7: peel and slice the round eggplant.

Step 8: put the eggplant into the boiling water pot and cook it. The eggplant can be fished out as soon as the seedling collapses. There is no need to cook it too badly. The residual heat after fished out will make the eggplant fully cooked.

Step 9: take out the eggplant, control the water and put it into the plate, pour the juice mixed in advance, sprinkle with green pepper, shredded green onion, minced garlic and chopped dry pepper.

Step 10: put pepper and oil into the hand spoon and heat it up. Fry pepper until fragrant.

Step 11: while it's hot, pour hot oil over minced garlic, dried pepper and shredded green onion.

Step 12: mix well when eating.

Materials required:

Eggplant: 500g each

Shredded red and green peppers: 15g each

Shredded scallion: 10g

Minced garlic: 20g

Dry pepper: a little

Star anise: 3 G

Chinese prickly ash: 10

Salt: 2G

Chicken powder: 3 G

Sugar: 10 g

Soy sauce: 10g

Vinegar: 15g

Peanut oil: 15g

Note: 1, the best use of round eggplant is better, the use of long eggplant is also OK, long eggplant is very tender, you do not need to peel. 2. Bowl juice can also be prepared according to your preference. Oyster sauce and sauce can be used. 3. Finally, use hot pepper oil to sprinkle garlic, shredded green onion and dried pepper to taste delicious. If you don't like it, you can mix it directly. Anyway, it's delicious.

Production difficulty: ordinary

Process: mixing

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Shui Zhu Qie Zi