Eggplant Shreds

Name: Eggplant Shreds
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Eggplant (round); 1 tablespoon Cooking oil; 1 tablespoon Very Fresh Soy Sauce; 1 tsp Pepper oil; 1 tsp Vinegar; 3 to 5 cloves garlic; 1 tsp Sugar; Some salt; a little parsley

by Nine Color Deer

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

The different nutrients of the color of fruits and vegetables are also different. Eggplant is a rare purple vegetable. It contains a variety of vitamins and mineral elements such as calcium, phosphorus, and iron. Often eating eggplant (with skin) has certain effects on the prevention and treatment of hypertension, arteriosclerosis, cerebral thrombosis, and senile plaques.
There are many ways to eat eggplant, but most of them are cooked at a higher temperature and longer time, which is not only greasy, but also has a great loss of nutrition. Tossed eggplant shreds is the healthiest in comparison. The steamed form has the least nutrient loss and uses less oil, as long as you add a little sauce.

Ingredients

1 piece Eggplant (round)
1 tablespoon Cooking Oil
1 tablespoon Very Fresh Soy Sauce
1 tsp Pepper Oil
1 tsp Vinegar
3 to 5 cloves Garlic
1 tsp Sugar
Some Salt
a little Parsley

Eggplant Shreds

1. Wash the eggplant, remove the stalk, and slice and then shred.

3.
4.

2. Put the cut shredded eggplant into the steamer of the rice cooker.

3. The steaming program of Midea's rice cooker takes about 13 minutes to steam and remove excess water for later use.

4. Chop the garlic into minced pieces, cut the dried red pepper into thin filaments for later use, put all the seasonings except cooking oil in a small bowl and mix thoroughly.

5. Put the processed shredded egg on a plate, pour the sauce and mix well.

6. Put corn oil in a pot to heat, and pour on the minced garlic and dried chili shreds to create a fragrance. Add coriander and sesame seeds to decorate and serve

Tips:
1. After the eggplant is steamed thoroughly, the water must be drained. You can also tear the eggplant strips after steaming the whole eggplant to make it more delicious.
2. The oil must be hot and scented.