How to make steamed eggplant salad

How to make steamed eggplant salad

Every summer, I love to eat cold steamed eggplant, so today I will tell you how to make it:

eggplant

Ingredients for Steamed Eggplant Salad

1 eggplant, 1 green pepper, 1 red pepper

Garlic Sesame

How to make steamed eggplant salad

1. Wash the eggplant, remove the stem, cut it in half, and steam it in a steamer (I use an electric rice cooker, which comes with a steaming rack)

2. While the eggplant is steaming, chop the green and red peppers and garlic (if you can mash the garlic, it will be better); take another small bowl, add 2 spoons of soy sauce, 2 spoons of chili sauce, and 1 spoon of sesame oil to make sauce

3. After the eggplant is steamed, let it cool in a ventilated place (if you are not afraid of getting burned, just ignore what I said), and cut it into thin strips after it cools down.

4. Add appropriate amount of oil to the pot, add chopped green and red pepper, minced garlic, and sesame seeds and stir-fry slightly. Turn off the heat after the aroma comes out, pour in the sauce just prepared, use the residual heat to stir evenly, and then mix with the eggplant shreds.

Tips

1. About selection: There is a light-colored ring where the eggplant sepals and fruits are connected. The wider and more obvious this ring is, the faster the eggplant fruit grows and the less aging it has. If the ring is not obvious, it means that the eggplant has stopped growing when it was harvested, and the eggplant has become old and cannot be eaten.

2. About selection: young eggplants are dark in color, thin in skin and loose in flesh, light in weight, and hard to separate the flesh and seeds, with a greenish-white skin at the bottom of the calyx. Old eggplants are bright in color, thick and tight in skin, easy to separate the flesh and seeds, heavy in weight, and some have a bitter taste.

3. The eggplant's skin is covered with a layer of wax, which not only makes the eggplant shiny, but also protects it. Once the wax layer is washed away or mechanically damaged, it is easy to be invaded by microorganisms and rot. Therefore, to preserve eggplant, it must not be washed with water, and it must be protected from rain, bumps, and heat, and stored in a cool and ventilated place.

4. Old eggplants, especially old eggplants after autumn, contain more solanine, which is harmful to the human body and should not be eaten too much.

5. Eggplant is cold in nature, so people with weak spleen and stomach or asthma should not eat too much. Also, try not to eat eggplant before surgery, otherwise the anesthetic may not be decomposed normally, which will delay the patient's awakening time and affect the patient's recovery speed.

<<:  Ingredients and methods for pan-fried eggplant boxes

>>:  Several ways to cook fish-flavored eggplant

Recommend

Pictures of sweet alyssum, cultivation methods and precautions of sweet alyssum

Sweet sweet grass, also known as small white flow...

How to prevent and control cowpea diseases

The most troublesome thing about growing cowpeas ...

The efficacy and function of the flower

The jasmine flower is a deciduous shrub that grow...

How to grow plantain

Plantain can be grown indoors to help absorb air ...

The efficacy and function of fried wheat kernels

Fried wheat kernel is a health-preserving food in...

Ingredients and steps for making homemade ginger brown sugar paste

Women often experience abdominal pain or menstrua...

The medicinal value and efficacy of Luconghua

Deer onion flower, also known as deer onion, is a...

The benefits of eating half dried plums

Half dried plum is a kind of rosehip glycoside. I...

Ingredients and methods of millet, red dates and yam porridge

Spring is the best time for people to maintain he...

Steps to make tofu radish cubes

I dried some radishes in my spare time. Although ...

The efficacy and function of passion fruit

Passion fruit is also called passion fruit. It is...

Cultivation methods and precautions of purple-leaf begonia

Purple-leaf Begonia is the most popular ornamenta...