Refreshing cold dish--------[Hand-shreded eggplant strips with minced garlic]

Overview

Making eggplant dishes has always been my weakness. Stews are too simple. Just use sesame sauce as a cold dish. After eating it a few times, I won’t like it anymore. Besides, my husband doesn’t like cold dishes with sesame sauce. He loves fish-flavored eggplant, but he can’t eat it often. He will also get tired of it. What should I do? I have to find a way to make an eggplant dish that suits their tastes. My husband and son like to eat this cold eggplant dish today. Although it is called garlic and hand-cut into strips, the name is very popular, but I put some minced green and red peppers and my own sauce on it. The color is very eye-catching and the taste is very special. With a little attention, ordinary eggplants can have a different flavor! The nutritional way to eat eggplant. The way to eat eggplant is suitable for both meat and vegetables. It can be stir-fried, roasted, steamed, boiled, deep-fried, served cold, and made into soup, all of which can produce delicious dishes. It is recommended not to peel eggplants when eating them. Its value lies in the skin. Eggplant skins contain vitamin B. Vitamin B and vitamin C are a good partner. We consume sufficient vitamin C. The metabolism of vitamin C requires the support of vitamin B. Different colors of fruits and vegetables always imply unique nutrients. It is recommended not to peel eggplants when eating them. Eggplants should not be eaten raw to avoid poisoning. There are many ways to eat eggplant, but most of them cook at a higher temperature and for a longer time, which makes it not only greasy but also causes great nutritional losses. Fried eggplants can lose more than 50% of their vitamins. Of all the ways to eat eggplant, mixing it with eggplant puree is the healthiest. First of all, the heating time of the mixed eggplant puree is the shortest, and it only needs to be steamed over high heat, so the nutritional loss is the least. Secondly, use the least amount of oil when mixing the eggplant puree. After the eggplant is steamed and mashed into puree, you only need to drizzle a little sauce on it. Finally, the way of eating eggplant puree is the most complete way to absorb nutrients, because it does not require peeling off the eggplant skin, and eggplant skin contains a large amount of biologically active substances. The best sauce for tomato puree is olive oil, sesame paste, minced garlic and a little salt. Olive oil is undoubtedly a healthy oil, sesame paste is rich in calcium, protein and vitamins, and garlic paste has anti-bacterial and anti-cancer effects.

Tags

• cold dishes
• balsamic vinegar
• chicken essence
• corn oil
• long eggplant
• oyster sauce
• very fresh soy sauce
• white sugar
• zanthoxylum bungeanum
• green pepper
• minced garlic
• pepper
• red bell pepper
• salt

Ingredients

Steps

1. 1 Prepare the raw materials;

   

2. 2 Wash the eggplant, cut it in the middle, then cut it in half, put it in a steamer, boil the water and steam it for 6 minutes;

   

3. 3 Peel and chop the garlic, wash, remove the seeds, remove the stems from the red peppers and chop them into small pieces, wash, remove the seeds, remove the stems and chop the green peppers;

   

4. 4 In a bowl, add minced garlic, soy sauce, balsamic vinegar, sugar, pepper, chicken essence, and oyster sauce, stir well and set aside;

   

5. 5 Steamed eggplant, cool slightly, tear into strips, and put into a large bowl;

   

6. 6 Pour the sauce from the bowl on top;

   

7. 7 Place minced red and green peppers around;

   

8. 8 Eggplant

   

9. 9 Heat a wok, add appropriate amount of oil, add Sichuan peppercorns and fry until fragrant;

   

10. 10 Pour the hot oil in the pot over the minced garlic and green and red pepper;

    

11. 11 Remove the peppercorns and serve!