Autumn is the season of harvest, and it is also the season when various ingredients are freshest and richest. In this season, there is a special vegetable that is not only a treasure all over the body, but also resistant to storage, and is now on the market in large quantities, buy more at a time and dry it and stock it up from autumn to winter. Do you know what kind of vegetable it is?
The name of this treasure vegetable is eggplant. Eggplant is a very nutritious vegetable, the whole body is a treasure, not only can eggplant be used to make a variety of cuisine, its skin dried into dry products is also a very popular ingredient and medicinal herb.
In the fall, eggplants can be bought more, dried and hoarded, used to soak in water to drink has many benefits, next we will share with you the treasure of eggplant methods, don't know how to eat them and waste them.
First of all, dried eggplant is rich in flavonoids and vitamin C, which can strengthen the body's immunity and help prevent colds and other diseases. In addition, dried eggplant contains some vitamin E and B vitamins, which can nourish the skin, improve hair quality, and also help reduce fatigue and improve nervous system function.
【Recommended recipe - home-cooked eggplant】
Ingredients: 2 fresh purple eggplants, 1 tomato, 3 cloves of garlic, starch, cooking oil, oyster sauce, salt, chicken powder, aged vinegar, dark soy sauce.
Production steps:
1. Prepare two purple eggplants, peel the outer skin, change the knife and cut into diamond-shaped pieces. Wash the cut eggplant with a soak in clean water. Cut one green and red pepper into slices and one tomato into small pieces. Pat the garlic flat and chop into minced garlic and set aside.
2. Take out the soaked eggplant, sprinkle with a handful of starch and mix well, avoid inhaling too much oil, and evenly cover the flour. After hanging the flour, sprinkle a little water on the eggplant to prevent the powder from falling when frying.
3. Heat oil in a pot, add eggplant to fry at 50% oil temperature, stir after the eggplant is set, fry for about 1 minute, and then fish out the eggplant after the surface is crispy. Increase the oil temperature to 60% hot, put in the eggplant again and fry again, not too long for 30 seconds.
4. Leave the bottom oil in the pot, add minced garlic and stir-fry until fragrant, pour tomatoes to stir-fry the red juice, add a spoonful of water along the side of the pot, add an appropriate amount of oyster sauce, salt, chicken powder, and then drizzle a little aged vinegar, a little old soy sauce to color, turn on high heat to boil the juice fragrant, pour in green and red pepper flakes to quickly fry and break the raw food, pour in eggplant quickly turn the pot, stir-fry evenly and immediately out of the pot.
Of course, the way to dry eggplant at home is also very simple, let's share with you a method and production steps for drying eggplant skin, if you are interested, you can try it!
【Dried eggplant】
Ingredients: Fresh eggplant
Production steps:
1. Prepare the ingredients: Prepare fresh eggplant, as well as some clean bamboo plaques or drying racks.
2. Cut eggplant into strips: Buy fresh eggplant from the market, it is best to choose purple or green eggplant and cut it into strips, so that the nutritional value after drying will be higher.
3. Drying: Put the cut eggplant in the sun to dry, turning it regularly every day so that each side is exposed to the sun. It takes about a week or so to dry until the eggplant skin is completely dry.
4. Storage: Put away the dried eggplant, put it in a sealed bag or sealed box, and store it in a cool and dry place.
In short, eggplant is a very nutritious vegetable, and after drying it can be used to soak in water and drink it has many benefits. If you haven't tried this ingredient yet, you might as well buy more dried and stock up on water to drink, it may bring you a lot of surprises!