How long does it take to steam eggplant in a pressure cooker

Steamed eggplant can be said to be a food that everyone likes very much, because steamed eggplant can better preserve the nutrition of eggplant, and uses relatively less oil, so it is also a very good food for friends who are losing weight. However, when making steamed eggplant, people often fail to grasp the time well, which affects the taste. Generally speaking, how long does it take to steam eggplant in a pressure cooker? In fact, it only takes about 7-10 minutes.

Steamed eggplant is a dish. The raw materials include eggplant, olive oil, etc. Steamed eggplant is simple to make and tastes delicious. It helps prevent and treat hypertension, coronary heart disease, arteriosclerosis and hemorrhagic purpura.

Ingredients:

400 grams of long tender eggplant and 100 grams of pork filling.

Ingredients:

Half an egg, 750 grams of salad oil, 10 grams of wet starch.

seasoning:

4 grams of iodized salt, 3 grams of MSG, 6 grams of soy sauce, 3 grams of cooking wine, 3 grams of chopped onion and ginger, and 100 grams of fresh soup.

Production:

(1) Remove the stems of the eggplants, wash and peel them, and cut them into 0.4 cm thick slices. Add chopped green onion, ginger, salt, MSG, soy sauce and eggs to the minced meat and mix well.

(2) Heat oil in a spoon until it is about 60% to 70% hot. Add the eggplant slices and fry for about 2 minutes. When the eggplant slices become soft and yellow, remove from the pan and drain the oil.

(3) Stack two fried eggplant slices together, put meat filling in between, and arrange them neatly in a bowl. Steam for about 10 minutes. When cooked, drain the soup and place on a plate.

(4) Heat a little oil in a spoon, add minced garlic and stir-fry, then add soy sauce, salt, MSG and fresh soup. Bring to a boil, then thicken with wet starch to make a running starch. Pour in cooking oil and fry on the eggplant.

The key: Cut the eggplant slices into even thickness and control the steaming time.

Production steps:

1. Wash the eggplant, cut into strips, steam it thoroughly, and then place it on a plate.

2. Heat a little oil in the pan, add appropriate amount of spicy sauce and stir-fry until fragrant.

3. Then pour it on the eggplant strips and sprinkle a little chopped green onion.

Tips:

If you don’t want to steam it, you can do it while cooking in a rice cooker.

1. Wash the eggplant and cut it into pieces (I cut one end of it together and cut the other end into smaller pieces, like an octopus)

2. Place the plates in a steamer, add water to the steamer and bring to a boil over high heat. Put the eggplants in the plates and steam until cooked (about 15 minutes, depending on the size of the eggplant pieces).

3. While steaming the eggplant, chop the green onions

4. Prepare the sauce: light soy sauce, dark soy sauce, bean paste (I have also tried dry yellow sauce, chili sauce, shrimp paste, oyster sauce... as long as you like, change the taste~) add water and mix well

5. Heat the pan, add oil, sauté the chopped green onion, pour in the mixed sauce and bring to a boil, then turn off the heat.

6. Pour the boiled sauce onto the steamed eggplant

7. Mix well and eat... Actually, you can also say it's mixed eggplant.

Simple and delicious~~

1. Peel the eggplant, wash it and cut it into finger-long strips.

2. Add all seasonings to the chili oil and mix well for later use.

3. Put the cut eggplant strips into the steamer, take out after steaming for 7 minutes, and drizzle with chili oil. Instructions

Eggplant - Eggplant has been cultivated in my country for 2,000 years. Eggplant is a herbaceous plant that produces berries. It is the fruit of the Solanum glycines plant of the Solanaceae family and is one of the major vegetables often eaten in summer and autumn. This product, also known as Luosu and Luosu, is rich in nutrients, especially contains a large amount of vitamin D, which can protect blood vessels. Traditional Chinese medicine believes that eggplant is cold in nature and has the effects of dispersing blood stasis, reducing swelling and relieving pain, treating cold and heat, dispelling wind and unblocking meridians, and stopping bleeding. In ancient times, eggplant was included in the emperor’s diet. Eggplant has high nutritional value. Its main ingredients include fenugreek, stachypine, cholecalciferol, protein, calcium, phosphorus, iron, VA, VB, VC. In particular, the sugar content is twice as high as that of tomatoes. Eggplant fiber also contains a certain amount of saponin, and purple eggplant contains richer Vpp.

Main Benefits

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Eggplant is rich in vitamin E, which can resist aging. Eggplant also contains a large amount of potassium, which can regulate blood pressure and heart function and prevent heart disease and stroke. Eggplant is also rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. In particular, the content of vitamin P is very high. Every 10Q grams contains 750 mg of vitamin P, which is far beyond the reach of many vegetables and fruits. Vitamin P can keep the elasticity and physiological function of blood vessel walls and prevent hardening and rupture.