After the beginning of autumn, the weather is still very muggy, as the saying goes: “early autumn is cool and fluttering, late autumn heat dead cattle”. This year is the late autumn that has not been encountered in decades, and we are still in the two-volt day of the three-volt day, the cold is in the three-nine, the heat is in the three-volt, and the middle volt is the hottest time in the three-volt day. Many people don’t like to cook because of the heat, and they have no appetite for anything, today I will share with you the simple and delicious steamed dishes, nutrients are not lost, appetizing and not greasy! The recent high temperature and rain, the kidney beans in my mother’s small vegetable garden have failed, and the artemisia vegetables in early spring are gone, but the few eggplants planted by my mother in the spring are fruitful, and the bunches are hung in a piece, and the green official hat is ultraviolet coat, and the oily look makes people want to eat it when they see it! Eggplant is a treasure! Today, I will share with you the delicious method of steamed eggplant, let’s take a look at how I make it.
Eggplant is rich in protein, vitamins, a variety of minerals, dietary fiber and other nutrients needed by the human body, which is a treasure! The vitamin E contained in it can protect blood vessels, sweat more on three days, less water in the blood, it is recommended that middle-aged and elderly people eat more eggplant. Seemingly simple steamed eggplant, many people actually do not do well, oversteaming will lead to the loss of nutrients of eggplant, steamed eggplant bite a soak of water, eat a little elasticity, the taste is greatly reduced, as long as you learn my practice today, I promise to let you eat a bite can not stop! Tastes great! Let’s start making.
Ingredients to be prepared: eggplant, cornmeal, flour, millet spicy, spring onions, garlic, green peppercorns, white sesame seeds.
Specific production steps: 1: Remove the head and tail of the washed eggplant, cut it in half, then cut it in white, cut it into strips, soak it in salt water for 3 minutes to prevent the eggplant from oxidizing and blackening, and then take out the open and controlled dry water for later use.
2: Prepare a waterless and oil-free plate, pour in an appropriate amount of cornmeal and dry flour, stir well, like to eat a little taste of the pros, you can also add less barbecue material five-spice powder inside and stir evenly, and then put in the eggplant to roll, so that the eggplant evenly sticks to the flour and cornmeal. In this way, the moisture of the eggplant can be locked, and the eggplant is not easy to come out of the water, retaining the original taste of the eggplant, and eating more deliciously.
3: Eggplant sticky with flour cornmeal, neatly placed in a disc, put it in the steamer, boil over high heat and turn to medium heat, steam for 8 minutes, the steaming time is not too long, the eggplant will be overheated after a long time, easy to come out of the water, and there is no chewy when eating! The taste is not delicious either! The time to steam the eggplant is short, the eggplant is not cooked, and there is a taste of raw eggplant when eaten, which is not delicious.
4: Steamed eggplant free, let’s mix a dipping sauce that you can’t stop eating in one bite, cut green onions into rings, mince garlic, cut millet spicy into rings, put a few green peppercorns, 2 spoons of white sesame seeds, pour green smoke hot oil, stir while adding, fully stimulate the aroma of the head of the material, season steamed fish soy sauce, chicken essence, small ground sesame oil, light soy sauce, aged vinegar, white sugar stir evenly, the almighty dipping sauce is ready, mix everything is delicious, this is the soul of steamed vegetables.
5: When the time to steam the eggplant, we can easily insert it into the eggplant with a chopstick, indicating that the eggplant is cooked, at this time use a clamp to bring out the plate, and be careful to burn it when serving. Then pour the seasoned dipping sauce over the steamed eggplant, and the delicious steamed eggplant is ready. Eggplant does this, healthy with less oil, and no loss of nutrients! 8 minutes is just right, cornmeal and flour lock in the moisture of the eggplant, a bite with a little elasticity, the original taste of eggplant, dipped in a delicious dipping sauce, the taste is too fragrant! Refreshing, appetizing and relieving! It’s even more delicious than steamed artemisia in spring! After the beginning of autumn, kidney beans and artemisia stand aside and eat more of this dish, full of treasure! Steamed casually, it’s so fragrant!
Tips: 1: Remember to soak the eggplant in salted water for 3 minutes so that the eggplant does not turn black.
2) Steaming eggplant for 8 minutes.
3: The dipping juice must be poured with 600 degrees hot oil on the head, so that the dipping juice is more fragrant.
