The practice and steps of cold eggplant

Eggplant can not only be fried, boiled, or eaten cold, so today I will introduce to you how to eat eggplant cold:

Cold eggplant [common sense]

Eggplant is one of the few purple vegetables and is also a very common vegetable on the table. Its purple skin is rich in vitamin E and vitamin P, which is unmatched by other vegetables. Vitamin P can soften capillaries and prevent small blood vessel bleeding, which is beneficial to patients with hypertension, arteriosclerosis, hemoptysis, and scurvy. The vitamin C and saponin contained in eggplant have the effect of lowering cholesterol. In addition, the B vitamins contained in eggplant have a certain auxiliary therapeutic effect on dysmenorrhea, chronic gastritis, and nephritic edema. In addition, it is best not to peel the eggplant when eating it, as the eggplant skin contains a large amount of nutrients and compounds that are beneficial to health.

Experts also believe that although there are many ways to eat eggplant, the best therapeutic effect is to make it into eggplant puree. This is because eggplant absorbs oil very well. Especially eggplant that has been fried in oil, not only is the nutrient content easy to lose, but it is also difficult to digest and absorb after eating. Especially for people with poor appetite, after eating a meal of fried eggplant, they will feel full in the abdomen for a long time. The eggplant puree that is easy to digest and absorb can not only regulate the three major meridians of the spleen, stomach, and large intestine, but also has a good auxiliary therapeutic effect on clearing away heat and detoxification and relieving constipation.

Ingredients for eggplant salad

2 long eggplants, 1 red pepper, 1 green onion, 1 tablespoon minced garlic, 2 tablespoons Maggi soy sauce, 2 tablespoons sesame oil, 1 tablespoon vinegar

How to make cold eggplant

1. Wash the red pepper, remove the seeds and cut into strips; wash and chop the green onion; mix the seasonings and set aside.

2. Wash the eggplant, cut it in half, steam it until cooked (about 7-8 minutes), take it out and let it cool, then tear it into strips by hand.

3.Mix the eggplant, red pepper shreds, minced garlic, chopped green onion and seasonings until well-flavored.

Tips for making cold eggplant salad:

1. When steaming eggplant, make sure the skin is at the bottom and the flesh is at the top. This way the eggplant will not be too soft.

2. After taking out the steamed eggplant, it is best to put it in a leaky container and gently press the eggplant with your hands to remove the moisture in the eggplant. Otherwise, it will affect the taste of the dish.

3. The seasoning already contains Maggi soy sauce, which is salty enough, so it is not recommended to add salt. If you must add salt, reduce the amount of Maggi soy sauce as appropriate, and mix the salt with the eggplant before adding other seasonings.

4. Because eggplant is relatively soft, it is not recommended to stir it with chopsticks to avoid affecting the appearance of the dish. It is recommended to pour it into a larger container, stir the eggplant by "turning it upside down", and marinate it for 10 minutes before serving.

5. If you don’t have Maggi soy sauce, you can use light soy sauce instead. But dark soy sauce is not recommended.

6. This dish is also common in Korean cuisine.