Chinese Food
A cold eggplant with fat and meat
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The plan of a year is spring. Spring should be the season when the flowers bloom. But for this spring because of the epidemic, we all feel that life is very slow at home. But March is half past. It also represents the time when spring will be half over. This time includes two solar terms, namely waking up and equinox. Therefore, because of the great climate change, it is also the season when human body is prone to a variety of infectious diseases and respiratory diseases. So in this special time, the insect should first nag everyone. We must pay attention to physical health and wear appropriate clothes to avoid catching cold. In spring, everything grows. Many fresh fruits and vegetables are also on the market. Think about this year. Everyone also has their own fat. So today, I'd like to introduce a cold dish method of reducing fat and throwing meat. The cold eggplant is the most daily dish in our family. It's a pure vegetable dish, but it's better than meat. It's rich in taste. After it's done, it's sweet and sour and delicious with a spicy special appetizer. A lot of people ask
Cooking ingredients
Cooking Steps
Step1:Prepare all ingredients. Wash eggplant and cut into three section
Step2:Then cut each piece of eggplant into four pieces. Many people ask me why the eggplant is so good-looking after steaming out. To prevent the eggplant from oxidizing with the air, add water and lemon juice into the bowl. Soak the eggplant for one minute. Because the longer the eggplant is cut and placed, the white part is easy to turn black. It is because the eggplant contains a kind of tannin, which will cause oxidation after contacting with the air.
Step3:Put the eggplant strips in the steaming drawer. Fill the pot with water and heat it up. Steam for about 5 minutes.
Step4:Take advantage of the gap between the steamed eggplant to prepare the ingredients. Wash and cut the hot millet and green onion into circles. Cut the garlic and ginger into foam for use.
Step5:Take a small bowl. Add soy sauce, mashed garlic, sugar, Guanli wine vinegar and sesame oil to make juice. (I like wine vinegar for cold dishes. It's sour with sweet taste. If you don't have wine vinegar, you can use white vinegar instead.
Step6:You can have a look at the eggplant when it's cooked. The color is still very beautiful. Take out the steamed eggplant and cool it. Control the dry water and put it on the plate for standby. Many people say that eggplant needs to be steamed for more than ten minutes. In fact, the eggplant that is judged to be well done can be known without using chopsticks. Chopsticks can be easily inserted, which means that it is well done. It doesn't need to be steamed for too long. This kind of cold mixture is too soft and not refreshin
Step7:Marinate for five minutes, then pour the sauce on the eggplant. Heat the oil in the pot. Pour it on the hot pepper and stir fry.
Step8:It's a cold dish suitable for any season, eggplan
Cooking tips:1. After eggplant is cut, soak in water and add lemon to prevent oxidation. Don't overcook eggplant. The longer it is cooked or steamed, the less nutrition it will have. Master these two tips and you will be able to steam out the eggplant as beautiful as me.
