When it comes to delicious and nutritious vegetables,EggplantIt must be on the list, its taste is the most meat-like in vegetarian dishes, and it is soft and glutinous after it is done, which not only satisfies the appetite, but also does not have to worry about long meat.
What's more, eggplant has a very high nutritional value, containing a variety of proteins, vitamins, and nutrients such as calcium, phosphorus, and iron, especiallyThe content of vitamin P is particularly highIt can help the human body to enhance the adhesion between cells, and can also achieve the purpose of activating blood and removing blood stasis, diuresis and swelling, reducing fire and relieving cough. Even the "Compendium of Materia Medica" has a record: eggplant cures cold and heat, five internal organs, and temperature disease. Therefore, eating more eggplant has many benefits.
Then today I will introduce you to a new trick of making eggplant-Chrysanthemum eggplant。There is no need to fry or fry, and it looks particularly good-looking, just like a delicate chrysanthemum blooming on a plate, quite a "kind of thick and different makeup, leaving even spring to autumn light" charm, make a plate to entertain relatives and friends during the New Year, not to mention more face.
Chrysanthemum eggplant
Ingredients:
Eggplant, red and green peppers, shallots, garlic cloves, ginger, oyster sauce, light soy sauce, salt, chicken essence, starch.
Method:
Step 1: Wash the surface of the eggplant you bought, do not peel it, clamp the bottom with chopsticks, and cut it with a knife according to the figure "ten".
Step 2: Sprinkle the sliced eggplant with a small amount of salt and marinate for 10 minutes.
Step 3: After the eggplant is marinated and softened, it is directly boiled in cold water and steamed on high heat for about 15 minutes.
Step 4: When the time is up, take out the eggplant and set it aside.
Step 5: At this time, chop all the green onions, ginger, garlic and red and green peppers, heat the oil in the wok, and when the oil temperature is 60% hot, pour the minced garlic and ginger into the stir-fry until fragrant, and at the same time pour the diced red and green peppers into the stir-fry.
Step 6: Then add 1 tablespoon of oil, 2 tablespoons of light soy sauce, appropriate amount of salt and sugar to the pot to taste, stir-fry evenly, and add water starch to thicken.
Step 7: After the soup thickens, you can turn off the heat, and then pour the boiled soup evenly on the steamed eggplant, sprinkle chopped green onions on the surface, and you can eat.
Precautions:
1. When cutting eggplant, it is best to pad a pair of chopsticks on both sides of the eggplant, so as to ensure that the eggplant is not cut off when cutting.
2. The steaming time of the eggplant can be adjusted according to the size of the eggplant, as long as it is steamed.
3. When boiling the soup, it is best to boil it over low heat, otherwise it is easy to dry up and affect the taste.