After eating eggplant for 30 years, this method is still the first time to see it, tender and fragrant, more delicious than braised pork
Eggplant is an inexpensive vegetable and is also a very common home-cooked vegetable on the table. As the saying goes: Lixia plants eggplant, and Liqiu eats eggplant. Autumn is a good time to eat eggplant. As a seasonal vegetable, eggplant is not only healthier, but also clears the internal heat.
Unlike cucumbers, fruits, etc. that are very refreshing to eat, the external heat will come down, and the eggplant can be relieved from the inside out, often eat eggplant, prickly heat, boils and other diseases will no longer find you!
Eggplant is also rich in vitamin E, and we all know that vitamin E is an effective trace element that fights free radicals and anti-aging. Eggplant is often eaten in autumn, but the more you eat it, the more beautiful it becomes. Autumn weather is dry, some friends with hemorrhoids, may appear some hemorrhoids repeated bleeding symptoms, eating eggplant has a good relief effect.
Therefore, eating more eggplant in autumn is of great help in alleviating autumn dryness.
However, Meimei still does not recommend that you eat more eggplant, for only one reason:
eggplant
special! other! suck! oil!
The pulp tissue of the eggplant is very loose, and when viewed under a microscope, it looks like a large sponge.
What are the characteristics of sponges? The absorption capacity is particularly strong! Therefore, when frying and simmering, cooking oil and seasonings are easily adsorbed on the eggplant pulp. Friends who have experience in cooking must know that making eggplant is particularly expensive. It is common to burn half a kilogram of eggplant and use 30 to 40 grams of cooking oil. Friends who have experience in eating vegetables must also know that eggplant is particularly flavorful. Fried eggplant box, fried eggplant, fish-flavored eggplant, eggplant with meat foam, eggplant stewed in oil... Many people who are good at this bite cannot resist the thick, salty and oily "eggplant temptation".
Such an oily dish, adding four or five hundred kilocalories of calories, is a breeze and is really a tool for fattening.
You know, eggplant is a vegetable that is particularly conducive to weight loss. The results of a summer's weight loss were easily beaten by a few eggplants!
However, today Meimei specially studied the best method of an eggplant for everyone, using this method to make eggplant, the external taste is tough, the inside is particularly soft, super fuel-efficient Oh, basically with our usual fried vegetables cost of the oil is almost the same, the most important thing is delicious and healthy, tender and fragrant, more delicious than braised meat! This autumn, we can eat eggplant with confidence!
【Braised eggplant with less oil plate】
Ingredients: 2 eggplant 2 spoons soy sauce 2 spoons oyster sauce 2 spoons green pepper a little vinegar
Wash the eggplant and remove the stalk.
Usually fried eggplant, the eggplant is cut down and thrown away with the kitchen waste. But you can never imagine that eggplant is also a rare medicine, with a strong effect on heat, fire and detoxification. If you feel that you are on fire, mouth ulcers, gum swelling and pain and other small problems continue, you can directly cut the eggplant and put it into the dish to eat, or use fresh eggplant and lotus seeds to boil soup, soak water to drink, can quickly alleviate the symptoms of fire ~
If the eggplant is put into the dish, we should handle it a little, cut the bottom open, and tear off the hard core inside.
Cut the eggplant into one cm thick slices.
Prepare the sauce: 2 scoops of light soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of aged vinegar, 2 tablespoons of salt, a pinch of water, blend and set aside.
Heat the non-stick pan, put the eggplant slices into the pan, without putting oil, directly reduce the heat and slowly heat the burn.
Burn the eggplant on both sides until slightly browned, slightly soft, and then set aside the fried eggplant slices.
Put a little oil in the pan and sauté the chili flakes.
Pour the fried eggplant slices into the pan and stir-fry together.
Pour in the mixed sauce, stir-fry over high heat, the soup is sticky, like to eat coriander off the fire and let the coriander!
If there is more sauce, burn it slightly and let the soup dry slightly. Fragrant green pepper eggplant slices can be out of the pot, the absolute rice killer, to make this dish, be sure to cook more rice!
Tips: Eggplant slices do not cut too thick, too thick is not easy to taste, do not put oil when frying, and so eggplant cut noodles fried, it is not so easy to absorb oil, eat healthier it. Summer is hot, often poor appetite, the ordinary ingredients are made in a different way, can solve the problem of eating Oh, delicious and healthy, eat more can also lose weight! If you think it's not bad, please share this article with your friends and relatives around you, maybe this is what everyone needs, thank you for sharing!