Eggplant is definitely the most seasonal vegetable in autumn. In autumn, eggplant produces very large, cheap, and its nutrition, taste and taste will reach its peak state. So eating more eggplant in autumn is very good for our health. It is not only healthy, but also healthy. So what kind of delicacy do you make with eggplant in your daily life? Everyone is welcome to discuss in the comment section.
When it comes to eggplant, it is naturally inseparable from garlic eggplant , braised eggplant , eggplant stir-fried meat and other very delicious eggplant methods. The way to make these eggplants is very simple, they are all very home-cooked. Because they are simple to cook, taste good and taste good, they are deeply loved by friends. When they are free of charge, they will make some food. So when you make eggplant, will you peel the eggplant? Should you peel it when you have made eggplant delicacies?
In fact, eggplant should not be peeled because eggplant skin is very rich in anthocyanin , especially purple-skinned eggplant. When it comes to anthocyanins, everyone must be familiar with them. They have very good beauty and skin care effects. Anthocyanins can be antioxidant and anti-aging, so eating more eggplant can also have the beauty and skin care effects. Female friends must not miss it. After the weather gradually gets colder in autumn, many people like to eat some high-calorie foods to replenish calories, but this method is not very correct. It is better to eat more eggplant than eating big fish and big meat in autumn. It is cheap and in season. As long as you learn the appropriate method, it tastes more enjoyable than braised pork . Today I will share with you a very delicious way to eat eggplant. The method is simple, , color, fragrance and taste are all . Let’s take a look.
Cooking ingredients required: eggplant, salt, eggs, light soy sauce, balsamic vinegar, oyster sauce, dark soy sauce, chicken essence, sugar, green peppers, shallots, garlic, corn starch, cooking oil
Specific steps:
1. Take out the eggplant picked up by the roadside at home, cut off the rhizomes, and cut it in half, cut the cut eggplant into four pieces, and after cutting it into small pieces of hobs. After cutting the small pieces of the hob, put it in a basin, add an appropriate amount of water, and mix well with appropriate amount of salt. This will prevent the eggplant from oxidizing and turning black.
2. Next, prepare two serious hen eggs, beat them into a bowl, stir with chopsticks, and prepare another bowl. Add light soy sauce, balsamic vinegar, oyster sauce, dark soy sauce, chicken essence, and sugar to the bowl. Pour in water, stir and melt, then prepare a green pepper into hob pieces, and put it in a bowl for later use.
3. Choose the prepared shallots, wash them, cut them into scallions, put them in a bowl, do not cut all the scallions, leave a part of them into scallion segments, and then cut them into minced garlic. Now that the eggplant has been soaked, control the eggplant to dry and remove the water.
4. Put it in a basin, pour the egg liquid into the eggplant and stir evenly, so that each piece of eggplant can evenly be covered with the egg liquid. After stirring evenly, add an appropriate amount of corn starch and continue to stir evenly.
5. Add more cooking oil to the pot, and the oil temperature is 50% hot. Fry the eggplant slowly over low heat, turn it around from time to time to heat it evenly. Fry all the eggplant until golden brown, control the oil and remove it, leave the bottom oil in the pot, and add chopped green onion and stir-fry to bring out the aroma. Pour in the sauce, bring to a boil over high heat, pour in the eggplant, stir evenly, turn to low heat until it tastes good.
6. After two minutes, add the green peppers and continue stir-frying. Stir until the green peppers are broken. Sprinkle in minced garlic and green onion slices before leaving the pot and stir-fry evenly.
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-