Braised eggplant in sauce | roasted towel gourd with laver and lily
Everyone knows that eggplant is particularly oil-absorbent, and no amount of oil added to eggplant will make it greasy. The eggplant dishes in the restaurant taste soft and smooth. Basically, it is fried first and then fried, which tastes good, but it is too oily and often harmful to the body. Eggplant is particularly prone to oxidation and discoloration after washing and cutting. The original beautiful and tender purple skin and white eggplant meat will turn yellow and gray after being exposed to the air for a period of time, and will affect the appetite after being fried. There are also tips for cooking eggplant, with good color, less oil and good taste. Let me share them with you.
Braised eggplant with bean sauce
Ingredients: 2 eggplant in the south, garlic cloves 1 piece, red pepper 1 piece, 5 mint leaves (optional), 2 tablespoons of soy sauce 1 spoon, 2 tablespoons of fermented wine, 2 tablespoons of vegetable soy sauce, a little salt and about 5g of oil.
Practice: 1, add water to the pot to boil, wash the eggplant and cut it into small strips about the thickness of the little finger, put it in a steamer and steam it in boiling water for 5 minutes. Immediately after turning off the fire, uncover the lid and take out the eggplant. The eggplant treated in this way can retain the purple color of eggplant, and the eggplant is not rotten but soft in taste.
2. Sauce mixing: add 1 tablespoon soy sauce, 2 tablespoons glutinous rice, 2 tablespoons vegetable soy sauce and a little salt and mix well for later use. There is no taste that can be replaced by 2 spoonfuls of cooking wine mixed with a little brown sugar or white sugar.
3. Put oil in a hot pan, add minced garlic and red pepper rings and stir-fry until fragrant, then add steamed eggplant, stir-fry quickly for a few times to coat the eggplant with oil, then pour in the prepared sauce, stir evenly, and finally add chopped mint leaves and stir a few times.
Stewed towel gourd with dried seaweed and lily.
Luffa is also one of the vegetables we often eat in summer. The white and green colors are refreshing and sweet. Vegetarian, fried with shrimp and lean meat slices or boiled in soup are all delicious. Luffa, like eggplant, is easy to change color after peeling. There are also tips for handling loofah. See what I do with the loofah before cooking.
Ingredients: 2 loofahs, dried lily 10, half a spoonful of minced garlic, 2 tablespoons of cooking wine, a little oil, salt and black pepper.
Exercise:
1. Soak lily in advance, soak dried lily in clear water for 20 minutes, and add 1 teaspoon cooking wine to the water to remove the fishy smell. Gently scrape off the skin of the loofah, leaving a layer of green skin as far as possible to increase the taste of the loofah. Rinse the peeled loofah with clear water, then cut it into small pieces with an iron frame, put it in a basin, and then add 3 grams of salt and mix well. This is the secret to keep the loofah green.
2. Add oil to the hot pot, stir-fry minced garlic, add a few red pepper rings for decoration, add soaked lily and dried seaweed and stir-fry for a few times, and pour in 1 spoon cooking wine to remove fishy smell and enhance fragrance.
3. Rinse the salted towel gourd twice with clear water, drain the water, immediately pour it into the pot and stir-fry for 1 min.
4. Add 2 small bowls of boiling water to boil for 2 minutes, add appropriate amount of salt, and mix in a little black pepper to serve evenly.
This half soup and half dish is very nourishing and delicious, and it is also my family's favorite soup in summer.