How to eat eggplant is more delicious and nutritious

Let me tell you another way, my mother used to make it for us in the summer.

1.Wash the eggplant (do not cut it) and steam the eggplant whole.

2.Let the steamed eggplant cool, then tear it into strips, sprinkle it with salt and monosodium glutamate, put it on a plate after stacking, pour sesame oil, and sprinkle some chopped green onions, and it is done, it has a very refreshing taste, less greasy, and very delicious. Try it, it's best to eat something light in the summer.

I think the "braised eggplant" tastes the best

Ingredients: Eggplant one pound.

Stir the meat two taels.

Two teaspoons of wine.

1 tablespoon of spicy bean sauce.

A little minced garlic, minced ginger, red pepper cubes, and chopped green onions.

Method: Peel the eggplant, cut it into coarse pieces, fry it with boiling oil until golden brown, pick up the drop of dry oil, stir the meat and stir-fry until fragrant, then put garlic, ginger, red pepper, wine and spicy bean sauce and fry together, fry until fragrant, drop a bowl of water and eggplant, season with soy sauce, sugar, and ancient moon powder, and use a teaspoon of cornstarch to open a little water to thicken when a little juice is left, and then drop the green onion and a little sesame oil.

Trick (Secret):

Cut the eggplant into large pieces, because it will shrink a lot after frying, and it should be fried in boiling oil, and the oil is not enough to roll, and the eggplant will absorb a lot of oil. Sake can be bought at grocery stores owned by northerners, and hairy crabs are sold in autumn, and the shops that usually sell them are different from ordinary grocery stores. Do not put salt, use soy sauce.

The easiest: cut the eggplant into small strips, add more oil, minced garlic, and burn the eggplant.

Eat raw - but in urban markets, eating raw may seem unhygienic.

Eggplant has a high nutritional value and contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. Each 100 grams contains protein grams, fat grams, carbohydrate grams, calcium 22 mg, phosphorus 31 mg, iron mg, Hu Yuanmin carotene mg, thiamine mg, riboflavin mg, niacin mg, ascorbic acid 3 mg.

How to store eggplant:

1. Long eggplant: Wrap the long eggplant in a plastic bag or plastic wrap, put it in a dry cardboard box, and store it in a cool and ventilated place.

2. Round eggplant: Round eggplant is easy to rot from the handle, when saving, wrap the round eggplant with straw paper, pay attention to the eggplant handle up, put it in a carton, and store it in a cool and ventilated place. Slim annihilation.

Eggplant has a high nutritional value, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. Each 100 grams contains grams of protein, grams of fat, grams of carbohydrates, 22 mg of calcium, 31 mg of phosphorus, mg of iron, mg of carotene, mg of thiamine, mg of riboflavin, mg of niacin, 3 mg of ascorbic acid. <

The nutritional value of eggplant is very high, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. Each 100 grams contains grams of protein, grams of fat, grams of carbohydrates, 22 mg of calcium, 31 mg of phosphorus, 31 mg of iron, milligrams of carotene, milligrams of thiamine, milligrams of riboflavin, milligrams of niacin, 3 milligrams of ascorbic acid.

Eggplant contains a variety of vitamins, fats, proteins, sugars and minerals, making it a good vegetable at a good price.