Steam the eggplant in a pot without adding a drop of oil. I didn’t expect it to be so delicious. It’s too delicious. It’s too late to eat
Autumn is over. As the temperature drops, various open-air vegetables have gradually entered a withering period and no longer bear fruit. Therefore, when I went to the vegetable market to buy vegetables during this period, vegetables are harder to buy than meat dishes. The most common ones are eggplant and winter melon.
There is an old saying among the folk saying, "Eggplant in autumn is like a poison", which means that the eggplant in autumn is similar to poison and should not be eaten. In fact, what we refer to here is not all eggplants in autumn, but those eggplants that have been beaten with frost, because eggplants that have been beaten with frost will contain a kind of solanine, that is, solanine . People will have nausea, vomiting and other reactions after eating eggplant containing solanine, so this is the saying.
In fact, autumn is the time to eat eggplant. Compared with summer eggplant, the eggplant after autumn is smaller because after a long summer sun, the skin is thicker, but the meat inside will be tighter, the fragrance of eggplant is more prominent, and the price is much cheaper. Therefore, while the season is not yet out, we might as well eat it, because eggplant is very nutritious and the content of vitamin P is greater than that of other vegetables.
There are many ways to make eggplant, steam, stir-fry, roast, and fry. However, if you want to make eggplant delicious, you must have more oil, because the structure of the eggplant itself causes the eggplant to absorb oil, and it is not delicious if there is less oil. However, the weather in autumn is dry and it is not suitable to eat greasy. You should eat light food. Therefore, the eggplant I made today uses the steaming cooking method, and does not add a drop of oil. I didn’t expect it to be very delicious, and it is specially served. Let’s share the recipe, let’s take a look!
[Oil-free steamed eggplant]
[Ingredients]: 4 eggplant, 1 spoon of light soy sauce, 1 spoon of oyster sauce, 1 half spoon of sugar, 1 half spoon of chili powder, 6 half spoon of millet pepper half spoon of minced garlic, 1 spoon of cilantro, 1 small spoon of scallion, 1 small spoon of white sesame seeds
[Method]: 1. Prepare the ingredients, 4 eggplant, the eggplant uses local long strips of eggplant, and you can also use other varieties of eggplant.
2. Clean the eggplant and cut it into small pieces, put the boiling water into the pot, and steam it in the steamer for about 8 minutes.
3. When steaming eggplant, prepare the sauce. Add 1 spoon of minced garlic, half a spoon of millet pepper, half a spoon of chili powder, 1 spoon of coriander and chopped green onion, then add 1 spoon of light soy sauce, 1 spoon of oyster sauce, and half a spoon of sugar to the bowl and mix well.
4. Take out the steamed eggplant, and then tear it into strips after it is cool.
5. Pour the prepared sauce into the eggplant and mix well.
6. The steamed eggplant is soft and soft, mixed with the sauce, soft and glutinous, very delicious, and it tastes good. It doesn’t taste oil or stress.
[Tips]:
1. Some people steamed eggplants are not good-looking in color. In addition to being related to the variety of eggplant, you can pay attention to two points when steaming: ① Before steaming the eggplant, you can soak it in water with white vinegar for 3-5 minutes. Generally, add 2 spoons of white vinegar in half a pot of water. ② When steaming, boil water into the pot. When steaming, place the eggplant skin facing up and place it on a cage. In this way, the color of the steamed eggplant will generally not change color.
2. The specific steaming time should be adjusted according to the size of the eggplant. Generally, chopsticks can be inserted.
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