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Fast forward to the summer, with the rise of the temperature, people's mood is also easy to become irritable, the situation is heavier will also appear dizziness, want to vomit, loss of appetite, here remind everyone to go out to pay more attention to heat stroke, drink water, try to stay in a cool place, air conditioning can not be turned on too cold, easy to catch a cold, there is a little headache of the problem is on fire, light acne, heavy mouth ulcers, sore throat, today to bring you a summer cold dish - garlic eggplant, it is recommended to eat after cooling, Or refrigerate for a period of time and then eat, both can cool down the heat, but also can reduce heat and fire.
Garlic eggplant is a more traditional home-cooked dish in Lu cuisine, its taste is soft and fragrant, the taste is fresh and salty with garlic, and it is necessary to relieve the summer heat! Eggplant is rich in vitamin E, which has the function of anti-aging and blood prevention, and is combined with garlic with strong sterilization ability, which is not only delicious, but also beneficial to good health.
Below, let's take a look at the specific production process of garlic eggplant.
【Eggplant with garlic paste】
1. First of all, we prepare the ingredients, the green eggplant one to cut the skin clean, first cut the horizontal knife, and then vertical knife, cut the eggplant into strips, the top of the eggplant do not cut.
2. After a small handful of garlic is flattened, chop into minced garlic, the amount of garlic, appropriate to be a little more, millet pepper a few, cut into chili rings, coriander two cut into segments. In a small bowl, pour a little chili red oil, pour 10 grams of balsamic vinegar, 3 grams of sesame sesame oil, add 2 grams of salt, 1 gram of chicken powder, 1 gram of sugar, and 3 grams of soy sauce. Add a little warm boiling water to dissolve the seasoning and stir well with a small spoon.
3. Next we steam the eggplant, boiling water in the pot put on the grate, put the cut eggplant on top of the grate, cover the pot lid to steam, after the water boils, brush the eggplant with some oil, the eggplant is not only cooked faster, the steamed eggplant will not be blackened, steamed for 8 minutes, the eggplant will be steamed.
After 4.8 minutes, we see whether the eggplant is cooked or not, if you are not sure whether it is cooked or not, you can use chopsticks to tie it on top of the eggplant, you can easily pierce it, the eggplant can be taken out and put on the plate, pour the prepared seasoning juice, and you can eat it on the table.
Well, this spicy garlic eggplant is ready, isn't it very simple? If you like it, you might as well do it yourself!
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!