It is better to eat winter melon before summer, steam it, clear away heat and relieve summer heat, and also rely on it to increase appetite.
It is better to eat winter melon before summer , steam it, clear away heat and relieve summer heat, and also rely on it to increase appetite.
As the summer solstice is approaching, the summer solstice begins to appear. Due to the gradually hot weather, the metabolism of the human body is enhanced, and the nutrient consumption increases. Traditional Chinese medicine recommends that it is advisable to eat light and seasonal vegetables before the summer solstice. It is better to eat winter melon before summer, steam it, clear away heat and relieve summer heat, and also rely on it to increase appetite. What I want to talk about here is eggplant. Eggplant is one of the most common vegetables in summer. Why do you say you should eat more eggplant before summer? Because now is approaching the hot summer solstice, people will appear more irritable, hot and restless, and will be particularly uncomfortable. , and loss of appetite, etc.
At this time, you can eat some eggplant properly. Eggplant is a cold food. Eating eggplant often before summer can clear away heat and relieve summer heat. Although eggplant is different from other heat-clearing and heat-relieving ingredients, eggplant is to relieve heat and relieve heat from the inside out. We know that there are many types of eggplants. One of the most common eggplants in summer is long eggplants and the other is round eggplants. So I suggest that when making salad eggplants, you must choose long eggplants!
Eggplant salad
All ingredients: eggplant, garlic, a little salt, a spoonful of soy sauce, a spoonful of balsamic vinegar, half a spoon of sugar, a spoonful of white sesame seeds, a spoonful of sesame oil
Step 1: Clean the eggplant first, then cut the eggplant into small pieces with a knife, peel the garlic and cut it into minced garlic with the knife, then put the ingredients on a plate and set aside.
Step 2: Start the steamer, add an appropriate amount of water to the pot, then put the prepared eggplants into the steamer, and steam for about 15 minutes on high heat, set aside.
Step 3: Take an empty bowl, then put the prepared minced garlic into the bowl, add a spoonful of white sesame seeds, then heat the oil in a pot, after the oil is hot and smoking, pour the hot oil over the ingredients in the bowl , to stimulate the fragrance, set aside.
Step 4: Then add a spoonful of soy sauce, a spoonful of balsamic vinegar, half a spoonful of white sugar, a little salt and a drop of sesame oil into the bowl, and then use chopsticks to mix well and set aside.
Step 5: Take out the steamed eggplant, put it in the sun to cool, then put the eggplant on a plate after it cools down, and set aside.
Step 6: Finally, pour the prepared sauce on top of the eggplant, stir well, and serve on the table. This eggplant salad is ready, appetizing and refreshing, low-fat and low-calorie, easy to learn, friends who like it must try it!
Disc tip: When the eggplant is steamed, steam it until the eggplant skin becomes wrinkled, or try poking it with a chopstick!