Today, let's introduce eggplant to friends. It is recommended not to peel the skin when eating eggplant. Its value lies in the skin. The eggplant skin contains vitamin B. Vitamin B and vitamin C are a good pair. We have ingested enough vitamin C. Vitamin B is needed during the metabolism of vitamin C.
Eggplant is also rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.
Eggplant can also protect cardiovascular, ascorbic acid, and prevent gastric cancer. Anti-aging: Eggplant contains vitamin E, which has anti-bleeding and anti-aging functions. Eating eggplant regularly can prevent the cholesterol level in the blood from increasing, which has positive significance in delaying human aging.
Eating eggplant in summer can also clear heat and relieve summer heat, especially for people who are prone to prickly heat. The efficacy of eggplant is evaluated in medical books as follows; eggplant is sweet and cool in nature, and enters the spleen, stomach, and large intestine meridians; it has clearing heat and bleeding, swelling and relieving pain; it is used for heat-toxic carbuncle sores, skin ulcers, mouth sores, blood under hemorrhoids, hematochezia, epistaxis, etc.
The value of eggplant has long been recognized by the medical community. It is both a vegetable and a medicine. Eating it regularly is very beneficial to the human body. Hehe, I can't stop it anymore! Okay, let's stop talking about the benefits for eggplant first. Back to the main story, here is a simple way to eat eggplant, which is "Steamed Fish-flavored Eggplant", haha! Strange! If we don't cook it, we won't burn it, and we'll cook the eggplant while sweating. We'll just choose the simple and convenient way to cook it.
Steamed eggplant with fish flavor
Recipe Recommendations
- eggplant 两条450 grams
- minced garlic 30 grams
- diced green onion 15 grams
- ginger 10 grams
- color pepper 30 grams
- Pi County bean paste 20 grams
- fresh soy sauce 5 grams
- mature vinegar 20 grams
- sugar 15 grams
- chicken powder 2 grams
- peanut oil 15 grams
- water starch appropriate amount
- fish-flavored
- steamed
- an hour
- ordinary
Steps for Steamed eggplant with fish flavor
1
Use a knife to chop the bean paste into fine pieces first.
2
Cut the eggplant into a coir coat knife. The method is to arrange it on one side of the eggplant first, cut the knife two-thirds deep, leaving one-third not to cut through, and the thickness of each piece should be 8 mm.
3
After cutting one side, turn the eggplant over, and then cut the other side in turn.
4
After cutting, lift the eggplant and keep it in the shape of a coir coat. It's OK. Be careful to hold the eggplant when cutting so as not to let it roll, and don't cut it hard, ha ha!
5
Put the chopped eggplant into the steamer.
6
Steam for 10-12 minutes on high heat, steam the big eggplant for a while longer until it is cooked. My eggplant is already very mushy after steaming for 12 minutes, hehe.
7
During steaming the eggplant, you can stir-fry the fish sauce in advance, and stir-fry the bean bean sauce first.
8
Then add green onions, ginger and garlic and stir-fry until fragrant.
9
Pour in soy sauce to cut off, color, and enhance the aroma.
10
Then add rice wine and stir well.
11
Season with a little chicken powder.
12
Pour in appropriate amount of water and bring to a boil.
13
Spoon two tablespoons of white sugar into the pan and stir well.
14
Then pour in the vinegar to give off the aroma of fish.
15
Put a little more minced garlic into the pan to make the final flavor.
16
Thrust with water and starch and stir well.
17
Finally, add the colorful pepper used for decoration. The fish flavor is already very strong at this time.
18
Take the steamed eggplant out of the steamer and plate, pour it with fish sauce to declare the production complete, which takes 13 minutes.Steamed eggplant with fish flavor Make Tips
1. Broad bean paste must be finely chopped to be effective. When cutting the eggplant, if your hand is unsteady, you can lift the back of the knife while keeping the tip touching the board; by always keeping the blade edge 1.5 cm away from the cutting board, you won't cut all the way through.
2. The "Fish Fragrance" flavor is rich primarily because of the proper ratio of broad bean paste, garlic, sugar, and vinegar. Adding a little extra minced garlic at the end serves to further enhance the flavor. Northerners do not like food too spicy, so you can use less broad bean paste. Additionally, you can create other flavors, such as seafood sauce eggplant, sesame paste and Sichuan pepper eggplant, barbecue sauce eggplant, and black pepper sauce eggplant—they are all excellent!
3. Steam the eggplant until it is cooked through, but not until it is mushy; it is ready when chopsticks can easily pierce through it.