The best way to eat eggplant, not fried or fried, master 3 points without changing color, salty, fragrant, soft and glutinous, really satisfying cravings

Today I will share with you a steamed eggplant suitable for summer, no frying or stir-frying, it can be served simply by steaming, light and nutritious, salty and fragrant;

The biggest problem of steaming eggplant in daily operation is that the steamed eggplant is easy to turn black and discolored, affecting appetite, today I will share with you 3 tips to avoid the steamed eggplant black and discolored, the first tip, try to avoid using an iron knife or container when cutting eggplant or cooking eggplant, eggplant contains phenolic substances, phenolic substances are easy to chemically react with iron, resulting in color discoloration; The second tip is to soak the eggplant in salt and vinegar water for 10 minutes, so that it is not easy to oxidize and change color when steaming; The third tip is to boil the water and steam it in a pot, so as to avoid the discoloration of the eggplant to the greatest extent, and friends who like it can try it!

【Ingredients】Eggplant, garlic, millet spicy, shallot, cooking oil, salt, light soy sauce, oyster sauce, aged vinegar, sugar;

【How to steam eggplant】

1. Clean the prepared eggplant, remove the pedicle at the top, and cut off a little at the bottom;

2. There is no requirement for the length of steamed eggplant, the eggplant you buy is relatively long, you need to cut it into 2-3 sections first, and then cut it into small strips;

3. After cutting, put it in clean water to wash and soak for a while, salt and white vinegar should be added to this clear water, which can greatly avoid the discoloration of eggplant;

4. Boiled eggplant water on the pot to steam, according to the thickness of the eggplant to determine the steaming time, generally steamed for about 8 minutes;

5. Prepare the ingredients when steaming the eggplant, and the ingredients used are very simple, which are the common minced garlic, chopped green onion, and millet spicy;

6. Put the prepared ingredients in a large bowl, pour a little hot oil to stimulate the fragrance of the ingredients, stir evenly after the fragrance is excited, and then start seasoning after stirring evenly, add a little salt, light soy sauce, oyster sauce, sugar, aged vinegar, and stir well;

7. After the eggplant is steamed, turn off the heat and remove from the pot, the eggplant needs to be completely steamed, so that the eggplant will be soft and glutinous;

8. Pour the adjusted sauce on top of the steamed eggplant, and the steamed eggplant is ready, which is nutritious and delicious and not greasy, especially suitable for summer;

【Eggplant selection tips】

Generally, tender eggplants look brighter and have a better luster, and the joints of the lower part of the top pedicle are white, and the skin will not be particularly hard to the touch, so the long eggplant is relatively tender;

Summary of the practice of steaming eggplant:

1. Don't steam the eggplant too much, too long steaming time will easily cause the eggplant to change color;

2. To make steamed eggplant, the eggplant should be selected to be tender, and the old one has a mouthful of residue on the skin;

3. In addition to steaming eggplant in summer, you can also try cold eggplant, which tastes very good;

4. This steamed eggplant is more suitable for long eggplant, and the slender and long one is more delicious when steamed;