Eggplant with garlic oil

Eggplant with garlic oil

Introduction:

"Summer is the peak season for eggplant to go on the market. This summer's eggplant is very cheap. The cheapest time in the supermarket this month is 581kg, and in recent days, it's only 7800kg. Eggplant's nutritional value is very high, often eat eggplant, can control the blood cholesterol level. I especially like its rich VE, this anti-aging, beautiful women, remember to eat more. The garlic eggplant is a cold dish. The eggplant is steamed. Because my father can't eat spicy food recently, the taste bypasses my family's hot and spicy red oil style and takes the pure salty and fresh route. Although there is no heavy flavor of chili oil, because we have carefully prepared onion and garlic oil, this flavor is very consistent with the taste of eggplant. When you eat it, it is no less than the heavy taste of cold eggplant. It has another fragrance, which is very suitable for families with old people and children. When choosing eggplant, you should pay attention to a light colored ring at the place where the sepals are connected with the fruit. The wider and more obvious the band is, indicating that the eggplant is very tender and there are no seeds in it. If the ring is not obvious, it means that the eggplant has become old, there are many seeds in it, and the meat has no taste

Production steps:

Materials required:

Eggplant: 2-3

Garlic: one head

Onion: a little bit

Peanut oil: right amount

Salt: right amount

Delicious soy sauce: a little

Chinese prickly ash noodles: a little

MSG: a little

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh