There are many ways to eat eggplant. How to make cold eggplant?

How to make it delicious? In fact, in my personal opinion, as long as we steam the eggplant and add some spicy seasoning to make it into cold eggplant, it won't be too bad, because this cold eggplant is not difficult in cooking skills, and it is abundant and cheap. Such beautiful seasonal fruits and vegetables are most suitable for summer. Today, I will introduce you to the method of cold eggplant. I steam eggplant, which keeps the original nutrition and taste of the food to the maximum extent, and is oil-free and more conducive to health.

The emphasis is different. Naturally, everyone thinks that the proportion of delicious spices will be different, and it is not so difficult. As long as you master several seasonings that suit your taste, you can taste them while seasoning and try to make them twice. A delicious dish that is common on the table of every household. Simple and quick, appetizing and refreshing! To make cold eggplant, it is best to choose purple slender eggplant. Purple slender eggplant has delicate meat. After steaming, it is really delicious and refreshing.

Blanch in boiling water for a while, take it out, put it into a larger bowl, then pound 5.6 cloves of garlic into garlic paste with a garlic hammer, add salt and water, then add soy sauce, vinegar, sugar, sesame oil, monosodium glutamate, allspice powder and a little salt, stir well, pour it into the eggplant in the bowl and mix well for later use. If eaten raw, it can solve the problem of edible bacterial poisoning, which can be described as a treasure. Not only that, the nutritional value of eggplant is also very high, I believe everyone has eaten it, and braised eggplant is also a very popular home-cooked dish. Today I'm going to talk about another way to eat eggplant, cold eggplant.

Put them in a plate, steam in a steamer for more than 10 minutes, and take out the eggplant after it is soft and rotten. Eggplant skin contains a lot of anthocyanins, which is one of the foods with the highest anthocyanin content. Anthocyanin has a cosmetic effect, so we try to eat eggplant with skin. Spicy millet and chopped green and red pepper (not allowed), a little coriander powder, a little sesame, a proper amount of homemade Chili oil, a few drops of sesame oil, mix well, put on a plate, roll a few water cakes, and serve with millet pumpkin porridge. Hehe, the peak of life is so much.