Eggplant, also known as Luosu (Jiangnan language), dwarf melon, Kunlun melon, purple melon. It has always been an indispensable home-cooked dish in the daily life of mainland people, and the dishes cooked with eggplant are vegetarian, cold and hot, sweet and salty, fresh food, and dried, including home-cooked dishes, as well as delicacies on the table, fried and grilled steak, steamed sauce and marinated.
Eggplant
【Nutritional Benefits】
Eggplant is rich in protein, fat, sugar, minerals and a variety of vitamins, which have the effect of clearing heat and detoxification, activating blood diuresis, and reducing swelling.
Eating eggplant often helps to enhance brain and nervous system function, promote wound healing, and prevent and treat hypertension, arteriosclerosis and other diseases.
Round Eggplant
【Storage Method】
The eggplant is packed in a sealed bag, put in the refrigerator to refrigerate and preserve, the refrigerator temperature is maintained at about 6 °C, generally can be kept fresh for 7 days. It is necessary to avoid freezing the eggplant at too low a temperature, which will affect the taste. Remember: Stored eggplants should not be rinsed with water, otherwise the eggplant is easy to rot and spoil.
【Learn Diced Eggplant】
Ingredients: 250g eggplant.
Ingredients: 3 eggs, 150 grams of breadcrumbs, starch, 1500 grams of vegetable oil.
Seasoning: 75 grams of sugar, 25 grams of tomato paste, vinegar, salt, pepper, sesame oil.
How to make it:
(1) Peel the eggplant, cut it into 1.3cm cubes, add salt and pepper and marinate for a while, then dip in flour, drag the egg liquid, and roll breadcrumbs.
(2) Heat the oil in a spoon until it is fifty percent hot, put in the diced eggplant with rolling breadcrumbs, and take out the controlled oil and put it on a plate when it is golden brown and cooked through.
(3) Heat 25 grams of sesame oil with another spoon, pour tomato sauce and fry, then put 150 grams of water, sugar, salt, monosodium glutamate, vinegar to adjust the taste, when the soup boils, use starch to glow, cooked and add ming, and pour sesame oil on the fried eggplant on the plate.
Features: golden red color, sweet and sour taste, charred outside and tender inside.
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