Introduction: Eggplant is the most common vegetable in summer and autumn. Eggplant itself has a mild flavor and is very versatile in cooking, allowing for generous use of seasonings.
Some people peel eggplants, but a large part of their nutritional value is in the skin, which is rich in B vitamins and vitamin C. However, as pesticides may be used during cultivation, it is recommended to wash the eggplant thoroughly with detergent before cooking.
Eggplant is not only delicious but also has many health and therapeutic benefits. It is rich in vitamin P, a flavonoid compound that helps soften blood vessels and lower blood pressure. Secondly, eggplant contains trigonelline and choline, which can bind with excess cholesterol in the small intestine and expel it from the body, ensuring normal blood circulation and reducing cholesterol levels. Additionally, eggplant can absorb fat, aiding in weight loss. In short, it is a food suitable for all ages. In the summer, eggplant can clear heat and relieve summer heat, making it particularly suitable for those prone to heat rash and sores.
Steamed Eggplant with Lao Gan Ma
Ingredients: Lao Gan Ma beef and black bean chili crisp, dark soy sauce, light soy sauce, oyster sauce, sugar, salt, pepper, eggplant, green onions, sesame seeds
Instructions: 1. Sauce: Mix Lao Gan Ma beef and black bean chili crisp, dark soy sauce, light soy sauce, oyster sauce, sugar, salt, and pepper.
2. Wash the whole eggplant and place it in a rice cooker. When the rice is done, the eggplant will be steamed and ready.
3. Remove the eggplant from the cooker, place it on a plate, and score it into strips with a small knife. Heat the sauce and pour it over the eggplant.
4. Sprinkle chopped green onions, sesame seeds, and minced garlic over the eggplant.
5. Heat a small amount of oil in a separate pot and pour the hot oil over the eggplant. Serve immediately.