[Homemade recipes of long mixed eggplant]_How to do_How to do
Eggplant is a vegetable loved by many people. It is rich in nutrients and suitable for all ages. It is economical and affordable to eat this vegetable, which is common in restaurants and in our home cooking.
There are various ways to make long eggplants. It’s a good feeling to eat a cold long eggplant in the hot summer.
The common practice of cold long eggplant is easy to learn, let us learn together.
Eggplant has a high content of vitamin P, which can enhance the adhesion between human cells, enhance the elasticity of capillaries, and prevent microvascular rupture and bleeding.
In addition, the vitamin C and saponin compounds contained in eggplant fiber have a cholesterol-lowering effect.
In addition, the eggplant itself does not have any weird smell, and it is easy to be accepted. Therefore, when the eggplant is sold in large quantities, almost every family will eat it.
Here is a simple and delicious cold eggplant that can be used as a side dish or as a main dish.
Ingredients Ingredients: Long eggplant. Two auxiliary ingredients: 20 grams of tartar sauce, the right amount of garlic, the right amount of coriander, the right way to mix the long eggplant with vinaigrette. Wash the long eggplant, and strip it.And ripe, the time is controlled in 6-8 minutes (divided eggplants are old or tender different degrees).
When steaming eggplant, prepare other ingredients.
I used homemade beef gizzard sauce and served with garlic and cilantro.
Make a bowl of juice: Add the beef sauce with tartar sauce to the garlic bowl, and use the balsamic vinegar to make the sauce. Because the sauce of tartar sauce is very rich and delicious, you don’t need to add many seasonings here.
If you do n’t have black beef sauce (you can contact me!
Ha), you can mix other flavors according to your own taste.
The eggplants are steamed. Pour off the steamed water. Let the eggplants cool slightly. Add the coriander and pour the bowl of juice.
Just stir it when you eat.
It ‘s delicious and time-saving, so try it.
Eggplants are recommended to be peeled. Black-skinned and no-skinned eggplants are easy to steam and affect the appearance and taste. Eggplants do not need to be steamed too continuously. I have seen farmers brothers eat them raw. If you do n’t like the taste of raw garlic, you can put lessYou can chop the garlic to reduce the garlic flavor, but it is not recommended not to add garlic. Raw garlic is very nutritious (allicin), and it is a perfect match for garlic and eggplant.