Steps of making cold eggplant and nutritional value of cold eggplant

Eating cold eggplant in summer is the most refreshing, so today I will tell you several ways to make cold eggplant:

How to make cold eggplant

Preparation ingredients

Eggplant[1] is one of the few purple vegetables and is a common vegetable on the table.

Eggplant is a common vegetable. Its purple skin is rich in vitamin E and vitamin P, which is unmatched by other vegetables. Eggplant belongs to the Solanaceae family and is an annual vegetable. It is native to India. China has a history of more than 1,000 years of eggplant cultivation. It is widely cultivated in my country and is one of the main vegetables in summer.

The edible part of the eggplant is its young fruit, which can be divided into three types according to its shape: round eggplant, bulb eggplant and string eggplant.

Round eggplant, the fruit is spherical, the skin is dark purple and shiny, the fruit stalk is dark purple, the flesh is light green and white, and the flesh is dense and tender;

The bulb eggplant has a bulb-shaped fruit with a shiny black-purple skin, a dark purple fruit stalk, light green-white flesh, many seeds, and a slightly loose texture.

The fruit of the string eggplant is long and thin or slightly curved, with a thin skin that is dark purple or black purple. The flesh is light green and white, contains few seeds, and is tender, soft and of good quality.

Production Process

Wash the eggplant, peel it, cut it into quarters, and place it in a bowl for later use.

Steam over high heat for about 10 minutes. When the eggplant is soft, drain the juice and pour it into a plate.

Sprinkle salt and MSG on the eggplant. After it cools down, add minced ginger, sesame oil, soy sauce, vinegar and minced garlic and mix well.

How to make cold eggplant salad

1. Take one or two long eggplants, remove the stems and wash them.

2. Cut into strips, turn on the fire, take the steamer, put in the cage cloth or filter paper. Then spread the eggplant and put it in.

Steam for about ten minutes, until soft.

3. After turning off the heat, take out the eggplant and place it on a plate to cool down.

4. Then, tear it into strips with your hands and place it on a suitable plate.

5. Prepare the sauce. First, take an appropriate amount of scallion and ginger and chop them into small pieces.

6. Add salt and sugar, soy sauce and vinegar (2:1), a large amount of tomato sauce, until the sauce is thick. If you like spicy food, add chili oil or various chilies and sesame oil, a little chicken essence. Stir well and add a little water.

7. Sprinkle evenly on the plate, and finally sprinkle some green onions. Done.

Nutritional value of cold eggplant

Cardiovascular protection, ascorbic acid:

Eggplant is rich in vitamin P, which can enhance the adhesion between human cells and increase

It strengthens the elasticity of capillaries, reduces their fragility and permeability, prevents microvascular rupture and bleeding, and maintains normal cardiovascular function. In addition, eggplant also has the effect of preventing and treating scurvy and promoting wound healing.

Prevent and treat gastric cancer:

Eggplant contains solanine, which can inhibit the proliferation of digestive system tumors and has a certain effect on the prevention and treatment of gastric cancer. In addition, eggplant also has the effect of clearing cancer fever.

Anti-aging:

Eggplant contains vitamin E, which has the function of preventing bleeding and anti-aging. Eating eggplant regularly can prevent the increase of cholesterol level in the blood, which has positive significance in delaying human aging.