Mashed eggplant(liang ban qie ni )

Mashed eggplant

Introduction:

"There are many ways to cook eggplant. Frying and frying can make it delicious, but we must choose a healthy way to eat it. When many people make eggplant, they like to fry or "over oil" eggplant. Although it is delicious, high temperature will cause serious loss of nutrition in eggplant, so its health care function will be greatly reduced, and the intake of high calorie and high fat is also harmful to the body. Therefore, of all the ways to eat eggplant, cold eggplant paste is the healthiest. "

Production steps:

Step 1: peel and peel the eggplant.

Step 2: cut into large pieces, put in the steamer, steam for 20-30 minutes.

Step 3: gently insert the chopsticks into the eggplant. If it can be easily inserted, the eggplant will be steamed.

Step 4: steamed eggplant will produce a lot of water, try to pour it clean, tear it into bar code and put it on the plate.

Step 5: make a bowl of sesame paste juice, put proper amount of soy sauce, salt and monosodium glutamate in it, untie the sesame paste with water, and sprinkle the sesame paste juice evenly on the steamed eggplant strips.

Step 6: after pouring the sesame sauce, squeeze the mashed garlic on it.

Step 7: add sesame oil, sprinkle with coriander, mix well when eating.

Materials required:

Round eggplant: 2

Sesame paste: right amount

Salt: right amount

Coriander: 1

Sesame oil: appropriate amount

MSG: right amount

Soy sauce: moderate

Garlic: 5 petals

Note: after the eggplant is steamed, in order to speed up its cooling, you can refrigerate in the refrigerator for a while before mixing. The cold eggplant puree tastes better.

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: garlic

Chinese PinYin : Liang Ban Qie Ni