Unique fresh eggplant - special farm food

Unique fresh eggplant - special farm food

Introduction:

"Eggplant is sweet in taste and cool in nature. It enters the channels of spleen, stomach and large intestine;" eggplant is rich in vitamin P, which can enhance the adhesion between human cells, enhance the elasticity of capillaries, and has certain effects on the prevention and treatment of hypertension, arteriosclerosis, cerebral thrombosis and senile plaques. Eggplant contains vitamin E, has the function of preventing bleeding and anti-aging, often eat eggplant, can delay human aging, the elderly can eat more eggplant. Soybeans are sweet in taste and flat in nature. It can strengthen the spleen and remove dampness, replenish blood and deficiency, and detoxify. The protein content of soybean is as high as 40%. Soybean does not contain cholesterol, and it can reduce the cholesterol of human body, reduce the occurrence of arteriosclerosis, and prevent heart disease. The lecithin is an important part of the brain cells. Eating soybean often has an important effect on increasing and improving brain skills. Dushen eggplant is an old Beijing farmhouse dish. I remember a dish my mother used to cook when I was a child, because it is fuel-efficient and has a unique taste. However, after a long time, the practice is a little forgotten. LG said that he saw the food program of Beijing TV two days ago and introduced this dish. I said, well, today it's up to your chef. I'll take a picture. Ha ha ha, I didn't expect the taste It's really pure. I've tasted my mother's taste again. Let's learn from me the simple, fuel-saving and unique unique unique style of Dushen eggplant. "

Production steps:

Step 1: prepare materials: (soybeans do not need to be soaked in advance).

Step 2: cut coriander into inch sections, and cut onion vertically into thin strips.

Step 3: add water to dry soybeans, add two star anise, and cook until eight is ripe.

Step 4: put the eggplant pieces in and continue to cook.

Step 5: pour out part of the water in the cooked soybean, leave a little, pour the salt and proper amount of soy sauce into the pot, not too much, cover the lid, and cook over low heat for 10 minutes.

Step 6: add a little monosodium glutamate and sesame oil, stir fry eggplant evenly.

Step 7: pour the eggplant into a bowl, sprinkle with shredded green onion and coriander, heat the oil in the pot, fry the pepper, and pour it on the top.

Step 8: mix well when eating.

Materials required:

Round eggplant: 1

Dried soybeans: 100

Coriander: moderate

Shredded scallion: right amount

Star anise: 2

Zanthoxylum bungeanum: right amount

Old style: moderate

Salt: right amount

MSG: right amount

Water: moderate

Sesame oil: appropriate amount

Edible oil: right amount

Note: 1. To make this dish, use round eggplant. Round eggplant is tighter than long eggplant. Long eggplant is soft and not easy to form. 2. Zanthoxylum oil can be added according to personal taste, and the light taste can be put less. 3. The addition of star anise makes the vegetable have a meat flavor. 4. Finally, add coriander and shredded green onion, and pour in pepper oil to make the vegetable taste more delicious.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh