Sauerkraut with mashed garlic and sesame paste

Sauerkraut with mashed garlic and sesame paste

Introduction:

"Eggplant is sweet in taste and cool in nature. It enters the spleen, stomach and large intestine meridians. It has the effects of clearing heat, stopping bleeding, detumescence and relieving pain. It is used for heat toxin, carbuncle, skin ulcer, sore in mouth and tongue, blood under hemorrhoids, bloody stool and bleeding. According to traditional Chinese medicine, eggplant belongs to cold food. Therefore, eating in summer helps to clear away heat and relieve heat. It is especially suitable for people who are easy to grow rashes and boils. Dyspepsia, easy diarrhea, it is not appropriate to eat more

Production steps:

Step 1: prepare the material.

Step 2: wash the lard and cut into strips. Cut up the garlic.

Step 3: steam the lard for 20 minutes until soft.

Step 4: put salt, mashed garlic, sesame oil, peanut butter, black sesame paste and cold boiled water in a bowl.

Step 5: pour the sesame paste into the eggplant.

Materials required:

Eggplant: two

Garlic: a few

Black sesame paste: right amount

Peanut butter: right amount

Salt: right amount

Sesame oil: appropriate amount

Notice: 1. Identification of old and tender eggplant: the color of tender eggplant is dark, the skin is thin and the flesh is loose, the weight is small, the seed is tender and sweet, the flesh is not easy to separate, and there is a green white skin at the bottom of calyx. The color of old eggplant is bright, shiny and smooth, the skin is thick and tight, the flesh is firm and solid, the flesh is easy to separate, the flesh is yellow and hard, the weight is large, and some are bitter. 2. Quality requirements of eggplant: the shape of eggplant should be uniform and round, the age should be moderate, and there should be no crack, rot, rust and spot. Thin skin, few seeds, thick meat, tender for the best.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: garlic