How to make cold garlic eggplant

Many people may not be familiar with this, but in addition to being cooked and eaten, eggplant can also be eaten as a cold food, especially in the summer. It can also be said to be a very delicious choice. For the method of making cold garlic eggplant, you can refer to the steps below.

1. Cold garlic eggplant is a cold dish. The main ingredient is eggplant, and the auxiliary ingredients are oil, salt, white sugar, dark soy sauce, light soy sauce, garlic, etc.

Eggplant is also rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. In particular, the content of vitamin P is very high. Every 100 grams contains 750 mg of vitamin P, which is far beyond the reach of many vegetables and fruits.

2. Vitamin P can maintain the elasticity and physiological function of blood vessel walls, protect the cardiovascular system; ascorbic acid, this substance can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent micro-vessel rupture and bleeding, maintain normal cardiovascular function, prevent hardening and rupture. Therefore, eating eggplants regularly can help prevent and treat hypertension, coronary heart disease, arteriosclerosis and hemorrhagic purpura. Cardiovascular protection, ascorbic acid: In addition, eggplant has the effect of preventing and treating scurvy and promoting wound healing.

3. Production method

Ingredients

Ingredients

500g eggplant

Excipients

Oil, salt, sugar, dark soy sauce, light soy sauce, garlic

step

1. Prepare the ingredients: eggplant and garlic.

2. Wash the eggplants, put them in a steamer and steam them over high heat for about 15 minutes.

3. Take it out after 15 minutes, put it on a plate and cut it into small strips with a knife.

4. Take a small bowl to prepare the sauce. Add salt, sugar, light soy sauce, dark soy sauce and a little broth or water into the bowl.

5. Pour the sauce over the eggplant.

6. Sprinkle with crushed garlic and garlic sprouts.

7. Pour hot oil on the dish and start eating when you hear a sizzling sound and the temperature is just right.

Tips

1. Steam the whole eggplant to ensure that nutrients are not lost and the operation is easy.

2. Pour hot oil on it to release the aroma of garlic.