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.