Eggplant is sweet and cool in nature, and has the effects of clearing heat, stopping bleeding, swelling and relieving pain; Eggplant contains vitamin E, which has the functions of preventing bleeding and anti-aging. Eating eggplant frequently can prevent the cholesterol level in the blood from increasing, which is of positive significance to delaying human aging. The skin of the eggplant is covered with a layer of wax, which not only makes the eggplant shine, but also protects the eggplant. Once the wax layer is washed away or is mechanically damaged, it will be easily invaded by microorganisms and rot. Therefore, the eggplant to be preserved must not be washed with water. It must also be protected against rain, bumps, heat, and stored in a cool and ventilated place.
This dish is actually easy to use. It makes the eggplant tender, smooth, beautiful in color, and does not consume oil. Friends with a strong taste can add some pepper, or sprinkle some chopped green onion in spicy sauce.
Garlic eggplant
By AnthonyMann
Recipe Recommendations
Steps for Garlic eggplant
1
Prepare the ingredients.
2
Head the eggplant and cut it into pieces.
3
Take a cut of eggplant and cut it in half.
4
Then cut evenly into long strips.
5
Use a knife to pat the garlic until it is peeled and cut into pieces.
6
Put oil in the pan and heat a little salt to 70% heat. Add the eggplant and stir fry.
7
A small amount of water can be added during stir-frying of the eggplant to reduce the oil absorption of the eggplant. At the same time, it also makes the eggplant soften faster and makes the color look better when fried. When the eggplant is soft and the color deepens, add garlic and continue to stir to create the fragrance. Sprinkle with MSG, stir fry for a few times and leave the pan. If you have chopped green onion, you can sprinkle some chopped green onion, it's gone at home.Garlic eggplant Make Tips
1. When cutting the eggplant, cut it as thin and evenly as possible, so that it can be heated evenly when stirring. 2. After cutting the eggplant, it must be soaked in water for 2-5 minutes, so that the eggplant does not eat oil. 3. Keep stirring when frying the eggplant. Add one or two water when stirring. The amount of water should be around 5ML-10ML each time, so that the eggplant softens faster and the color of the stir-fried will look better.