How to make steamed eggplant with garlic, you need to know these methods

There are various ways to eat eggplant. If we can master some of its production steps and techniques, we can easily make these delicious foods in our lives. Steamed eggplant with garlic is very common, but although the ordinary and common protagonist can bring you different deliciousness.

1. Method

Material:

Ingredients: Eggplant

Accessories: garlic, onion, chili pepper, red pepper

Seasoning: sesame oil, soy sauce, vinegar

practice

1. Wash the eggplant and cut into thin strips.

2. Boil water in a pot, put the eggplant strips into a plate, cover the pot and steam over high heat for about 8 minutes, until they are cooked through with a chopstick.

3. Take it out and let it cool, then put it in the refrigerator for 10 minutes.

4. Chop the garlic into fine pieces, add vinegar, soy sauce, sesame oil and appropriate amount of salt, stir well and set aside;

5. Cut the red pepper into small circles and set aside.

6. Take out the refrigerated eggplant, pour the sauce on it, mix well, and finally garnish with chili rings.

2. Homemade Method

1. Chop 4 liang of garlic into minced garlic, heat the pan and add appropriate amount of lard, stir-fry slowly over low heat, fry until the moisture in the minced garlic is dry and the garlic aroma comes out. When the moisture in the minced garlic is dry and the color is slightly yellow, add appropriate amount of salt and stir-fry evenly before pouring out.

2. Cut 1 purple eggplant into strips, put it in a basin and soak it in water, then pour it into a colander to drain the water; heat the oil in the pot to high temperature, pour in the eggplant, fry it for a few seconds and pour it out, put the fried eggplant on a plate, and sprinkle salt and chicken essence evenly;

3. Pour the minced garlic on the eggplant, put it into the steamer, steam it for 10 minutes, take it out and sprinkle with chopped green onion and red pepper.

3. Nutritional value

Purple eggplant is rich in vitamin P, which can soften capillaries and prevent small blood vessel bleeding. It is beneficial for patients with hypertension, arteriosclerosis, hemoptysis, purpura (subcutaneous hemorrhage, blood stasis) and scurvy. The vitamin C and saponin contained in eggplant fiber have the effect of lowering cholesterol.