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Eggplant is a seasonal vegetable in summer, in the summer, many people eat eggplant like to use the method of cold mixing, or steamed and cooled after dipping in the sauce to eat, even if it is made into braised, fish aroma and other roasted eggplant dishes, will be used to do well in advance, wait until not hot mouth and then serve on the table, with rice to eat it feels more enjoyable, but after autumn, the weather gradually cooler, although there is still natural growth of seasonal fresh eggplant, but the way to eat needs to make appropriate changes.
Eggplant itself is cool, with heat and detoxification, blood pressure and lipid reduction and other effects, while the nutrition is also very rich, according to the reason, in order to maximize the function of eggplant, raw cold mix is the best way, however, after entering the autumn, the human body not only to supplement more nutrition is what we call "paste autumn fat", at the same time, but also to avoid the intake of too much cold food, to continue to increase calories for the body, then roasted eggplant is the best cooking and eating method, if in the production of roasted eggplant, you can use the iron plate, It's even more perfect, even from the beginning to the end, the eggplant is hot, healthy and delicious. So let's make this teppanyaki eggplant together!
The first is the ingredients and tools needed
Ingredients: Eggplant, green pepper, apricot abalone mushroom, onion, garlic, soy sauce, oil consumption
Tools: Iron plate and oven, if there is no oven, it is possible to use a steamer or steamer
Method steps:
The first step, the eggplant from the middle cut, and then cut into half a centimeter thick semi-circular slices, if the eggplant is small or thin, then directly slice it, the purpose of the slice is to place it in the iron plate later convenient, eggplant slices need to be put in the oil in advance, over the oil must also pay special attention, the oil temperature must not be low, must be about 80% hot, so that the eggplant basically will not absorb oil, fried to the surface yellow, slightly soft after fishing out.
The second step, cut the onion into slices or segments, spread it to the bottom of the iron plate, and then put the fried eggplant slices to the top, I use this layered rotary code method, convenient heating is still beautiful.
Once the yard is set, put it on the fire, turn on the minimum heat and slowly heat it up, in the meantime, we can move on to the next step.
In the third step, cut the green pepper, apricot abalone mushrooms, garlic into small cubes, put into the wok and fry in oil, then pour in the appropriate amount of tomato sauce, soy sauce, sugar, oil consumption, if you do not like oyster sauce, use salt instead, simmer for two minutes until it becomes slightly thicker.
In the fourth step, pour the boiled braised sauce on the eggplant, wrap in tin foil and put it in the oven, bake at 180 degrees on the heat for 20 minutes, the whole box or steamer uses this time and temperature as a reference.
After baking the tin foil, the delicious teppanyaki eggplant is ready, the eggplant is very flavorful and there is also the aroma of the iron plate, plus the continuous heating of the iron plate, from the beginning to the end is a hot feeling, the taste is maintained very well, it is simply a super meal without compromise, but the last thing to pay attention to is that when serving, you must use a wooden tray or a slightly thicker heat insulation pad!
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