Technology and life: starting with solar cars

Chapter 97

"I don't think steak is very delicious. It's better to eat some Chinese food. For example, flavored eggplants are delicious. Why don't you eat flavored eggplants to celebrate." An Cui said.

An Cui likes flavored eggplants the most. Eggplants are rich in nutritional value and contain protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. The key is that the flavored eggplants are very crispy and taste very good. tasty.There are several ways to make flavored eggplant.2. Pastoral style eggplant.The main ingredients of pastoral-style eggplant: purple long eggplant, 3 potatoes, 1 tomatoes, 2-2 oyster mushrooms, 1 small coriander, a little green onion.Ingredients for pastoral-style eggplant: a little salt, a little white sugar, a little sesame oil, a little mushroom powder (optional), a little oil, and 1 teaspoon of chili peppers.Production process: 2. Wash the potatoes and eggplants, steam them; diced tomatoes, diced oyster mushrooms and stir-fry for later use. 3. Mash the steamed eggplant and potatoes, and do not mash them into mud. 350. Then add fried oyster mushrooms, diced tomatoes and other seasonings and mix well. It tastes better after being refrigerated.Second, home-style eggplant.Main ingredients of home-style eggplant: 10g eggplant, 8g shredded green pepper and 10g shredded red pepper, 6g minced garlic, 25g each dried chili, 25g green peppercorns.Accessories for home-style eggplant: mature vinegar 60g, Veda 3g, sugar 1g, monosodium glutamate 2g, appropriate amount of oil.The production process of home-style eggplant: 3. First wash the eggplant, then cut it into thick and long strips, and cut the green pepper, red pepper and coriander into shreds for later use. 4. Wrap a layer of starch on the surface of the eggplant. 5. Add an appropriate amount of oil in the frying pan, then put the eggplant down and fry it. When the outer skin becomes crispy, you can take it out. 6. Leave a small amount of oil in the pan, then put the sesame seeds into the pan and sauté until fragrant. 1. Then make a juice of mature vinegar, taster, and sugar and pour it down to thicken. 60. Then put the eggplant, green and red peppers, and coriander.60. SC style spicy eggplant. Main ingredients of SC style eggplant: 3 large eggplant soy sauce 4ml chicken broth 1ml hot sauce 8g sugar 8g black pepper 60g oyster sauce 2g cornstarch 4g. Accessories for SC-style eggplant: 6 ml of water 225 heads of garlic 455 stalks of fresh ginger 15 g of medium-sized shrimp 1 g of lean minced beef with the black line removed from the back 2.5 g of vegetable oil or sesame oil 2 ml. The production process of SC-flavored eggplant: 3. Remove the stem and cut the eggplant into 5 cm cubes.In a medium bowl, combine soy sauce, chicken broth, hot sauce, sugar, black pepper, and oyster sauce and set aside.Take another small bowl, reconcile the cornstarch and water, and set aside. 3. Spray a layer of anti-stick oil in a large deep pan on high heat and keep it for a few minutes to make it hot. Stir fry the garlic, half of the shallot, ginger and shrimp for 3-15 minutes until it turns brown.Add the ground beef and stir-fry for another 500 minutes, stirring frequently, until browned. 2. Pour the eggplant into the pot and stir fry together, pour the prepared soy sauce seasoning on top, cover the pot and simmer on medium-low heat for 3 minutes, turning it over from time to time.Pour in the prepared starch juice and stir until thickened.Add the rest of the scallions and sesame oil at the end and stir it?50. YN flavored eggplant. YN flavor eggplant Ingredients: 1 grams of eggplant, 1 green peppers, 1 water fungus, 1 grams. Accessories for YN-style eggplant: 1 tablespoon of bean paste, 4 tablespoon of soy sauce, 1 tablespoon of salt, 2 tablespoon of monosodium glutamate, 4 tablespoon of water starch, and 3 tablespoon of chili oil. The production process of YN flavor eggplant: 3. Peel and wash the eggplant, cut it into [-] cm long and [-] cm thick strips; wash the green garlic and cut it into sections; cut the green pepper into small pieces. [-]. Heat up the frying pan, add [-] tablespoons of oil, pour in the eggplant strips and stir-fry for a few times, add salt, bake until the water in the eggplant strips is basically dry, remove and drain the oil for later use. [-]. Heat the wok again, add [-] tablespoons of oil, sauté the bean paste, sauté the green garlic, fungus and green chili until fragrant, pour in the eggplant strips, season with soy sauce, thicken with water starch, pour in chili oil and fry Evenly.

You can also use eggplant to make fish-flavored eggplant.The method of fish-flavored eggplant: Main ingredients needed: 500 grams of eggplant, 15 grams of minced green onion, 20 grams of minced ginger, 20 grams of minced garlic, and 2 grams of minced garlic.Required auxiliary materials: Shaoxing wine, salt, sugar, appropriate amount of bean paste, 1 tablespoons of soy sauce, vinegar, appropriate amount of wet starch.The production process of fish-flavored eggplant: 2. Cut the eggplant into hob pieces; pick up the oil pan, put half a pot of oil in the pan, put the eggplant when the oil is 3% to [-]%, and fry until the eggplant turns from hard to soft Take out, drain the oil and set aside. [-]. Start another pot and put three tablespoons of oil in the pot. When the oil is hot, sauté minced green onion, minced ginger, minced garlic, and bean paste until fragrant, and then add the eggplant. [-]. Add Shaoxing wine and soy sauce and stir well, then add a bowl of water, boil over high heat, then switch to low heat until the eggplant tastes good, add sugar and vinegar to taste, and finally thicken with wet starch and serve.

Since there are so many ways to eat eggplant, how to choose it.Because when buying eggplants, most people buy eggplants with a smooth appearance and bright colors. They think that such eggplants must be fresh and delicious, but they can be wrong. You can’t judge that such eggplants are fresh and delicious just by looking at their beautiful appearance.An Cui is quite experienced in choosing eggplants because she often eats flavored eggplants.There are a few things to keep in mind when choosing eggplants. 1. First of all, let's look at the surface of the eggplant. At first glance, the eggplant is shiny and shiny. Be careful at this time. More than 99% of such eggplants are waxed.This is not for me to scare everyone. There are news reports that unscrupulous businessmen will wax eggplants in order to sell them at a high price, but some people will say that it is not enough for labor costs. Now that labor costs are so high, everyone is wrong. They have a large quantity. The more processing, the natural cost will be reduced, so don't believe it. 2. How to choose?When buying eggplants, check to see if there is a layer of gray hair on the surface of the eggplants. If it says that such eggplants have not been waxed or painted, and whether there is dust on the outside of the eggplants, because the eggplants are transported from the field to the supermarket or farmers’ market It is impossible not to be dirty, so it is more assured to buy eggplants with a little dust. 3. There is also the most practical way for vegetable farmers to see if the eggplant stalk at the bottom of the eggplant is big. The bigger the eggplant, it means that it will be picked and transported to the market before it is ripe. The smaller the eggplant stalk is, it is ripe and the eggplant is very delicious Another thing is to look at the eggplant. If the eggplant has a lot of white hairs and is a little prickly, it means that the eggplant is very fresh, otherwise it is not fresh.To sum up, when buying eggplants, keep the following points in mind. First, don’t buy eggplants that are bright in color and overdrawn. Second, the more white hairs on the surface of eggplants, it means the eggplants are very fresh. Third, The eggplant bar has more vellus and more prickly hands. The eggplant is fresh. The bigger the eggplant is, the eggplant is not ripe, and the lower the eggplant is. The eggplant is ripe and delicious.

An Cui still knows a lot about eggplants, and usually goes online to look up these not-so-useful knowledge.Botany divides eggplant into three varieties: the first is round eggplant, which has tall plants and large fruits, spherical, oblate or elliptical, with purple, black purple, reddish purple or greenish white skin.It is not resistant to heat and humidity, and it is cultivated more in northern China.Most of the varieties are middle and late maturing. The main varieties are BJ Dahongpao, Liuye eggplant, Jiuye eggplant, Shandong Dahongpao and Tianjin Ermin eggplant.The second type is long eggplant. The plant of long eggplant grows mediumly, the fruit is slender and stick-shaped, up to 30 cm long, and the skin color is purple, green or light green.Humidity and heat resistance, widely cultivated in southern China, most varieties are medium and early maturity.There are varieties such as Nanjing Purple Eggplant, BJ Eggplant, Guangdong Purple Eggplant and Chengdu Black Eggplant.The third kind is dwarf eggplant, dwarf eggplant plants are shorter, the fruit is small, egg or long ovoid.There are many seeds, and the quality is poor. Most of them are early-maturing varieties, such as Jinan Yilin Monkey and BJ Small Round Eggplant.And the nutritional value of eggplant is very high. ⒈ Eggplant is rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. 100. The content of vitamin P in eggplant is very high, and every 750 grams contains 12 mg of vitamin P.It can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce fragility and permeability, and prevent capillary rupture and bleeding. [-]. Eggplant also contains trace elements such as phosphorus, calcium, and potassium, and various alkaloids such as choline, trigonelline, stachydrine, and solanine.Especially the vitamin content is higher in the purple eggplant.Can inhibit the proliferation of digestive tract tumor cells. [-]. Vitamin C and saponin contained in eggplant fiber have the effect of lowering cholesterol.Foreign scholars have proposed "[-] ways to lower cholesterol", and eating eggplant is one of the ways. [-]. The B vitamins contained in eggplant also have a certain auxiliary therapeutic effect on dysmenorrhea, chronic gastritis and nephritis edema.

In addition to flavored eggplant, An Cui also likes to eat tomato eggs.Scrambled eggs with tomatoes is the most commonly eaten dish in many ordinary families. It is very simple to make and has a very reasonable nutritional mix. It is an artifact that we usually eat with rice.Tomatoes have a good anti-aging effect and can keep the skin fair. Eggs contain almost all the nutrients needed by the human body. Beauty, anti-aging effect, is a very good food tonic.Scrambled eggs with tomatoes are many people's "kitchen debut". The first dish many people learn to cook is scrambled eggs with tomatoes. My son has already fried and eaten by himself when he was in junior high school. Whenever my wife and I work overtime or go on a business trip , he would make a plate of "Scrambled Eggs with Tomatoes" by himself, every time he did it well, which shows how simple this dish is!Almost no one knows how to make tomato scrambled eggs, but do you want to say whether they are delicious and fresh?There must be a difference!If you want to make delicious, tender, juicy, and good-looking tomato scrambled eggs, every detail is important: the correct way to cook tomato scrambled eggs is to fry the tomatoes or the eggs first?Many people are doing it wrong! 1. Take two tomatoes and rinse them without peeling them. Cut one into small cubes and the other into tomato chunks. Cut the coriander into sections for later use.Some people are afraid of pesticide residues when making tomatoes, and like to remove the skin. In fact, it is not necessary. As long as they are rinsed several times under clean water, they can be eaten with confidence, and the nutrition of tomato skin is also very rich, especially containing An extremely powerful antioxidant ~ lycopene, has good anti-oxidation, anti-aging, and promotes cell regeneration. 2. Take 4 eggs and knock them into a bowl, add an appropriate amount of salt to increase the base flavor, add a little cooking wine and pepper to remove the fishy smell, then add an appropriate amount of water to disperse them completely in one direction, add oil to the pot, and cook until 5 When it is hot, pour in the beaten egg liquid, stir fry into even large pieces, then turn off the heat and serve. ZQ iron pot handmade old-fashioned frying pan uncoated non-stick pan household cooking pot induction cooker gas stove special potAdd an appropriate amount of water when scrambling the eggs. After frying, it will be very tender. Don’t shovel the egg pieces too small. Large pieces will look better! 3. Add a little oil to another pan, when the oil temperature is 6% hot, pour in the diced tomatoes, press the diced tomatoes with a spatula to make as much juice as possible, stir-fry the juice, then pour in the egg cubes and tomato cubes, turn over Stir-fry until the tomato pieces are broken, add an appropriate amount of salt and sugar to taste, stir-fry evenly, and add a little coriander segment for decoration. The coriander is only for decoration and refreshing, and it can be omitted if there is no condition.Just add a little oil in this step. If you add too much oil, the fried tomatoes will be very greasy, not refreshing and not tasty, and it will easily lead to excessive energy, which will lead to obesity!Just add salt and sugar for seasoning, do not add other seasonings, otherwise it will cover up the taste of tomatoes!When making scrambled eggs with tomatoes, many people miss one step, that is, the tomatoes should be cut into two shapes, diced and block. When frying, add the diced tomatoes first and stir fry the juice, and then add the pieces to fry, so as to avoid the tomato pieces from being smashed. Affects appearance.The tomato scrambled egg juice made by this method is delicious and the eggs are very tender!
The tomato you choose for tomato eggs is also important.Tomato varieties include cherry tomato, pear-shaped tomato, plum-shaped tomato, big-leaf tomato, Chessmany tomato, etc. Among them, cherry tomato has high vitamin content and strong adaptability, and pear-shaped tomato is oval or oblong Pear-shaped, plum-shaped tomatoes are about 130-150 cm tall, while big-leaved tomatoes are fiery red or yellow in color.What are the varieties of tomato 1. Cherry tomato, cherry tomato is also known as cherry tomato, small tomato, etc. Its pulp is rich in vitamins. It is an annual herb of the genus Tomato, and cherry tomato is suitable for growing in a humid environment. The demand for water is high. When cultivating cherry tomatoes, it is necessary to regularly use a sprayer to spray water around the plants to maintain the humidity of cherry tomatoes. 2. Pear-shaped tomato. The fruit color of pear-shaped tomato is red, yellow, pink, etc. The shape of the fruit is oval or oblong, which looks like a pear. Watering should be carried out to a certain degree, and it is best not to allow water to accumulate in the soil, so as not to make pear-shaped tomatoes waterlogged and rotted. 3. Plum-shaped tomato, plum-shaped tomato can grow up to 150 cm, and its flowers are few, about 7 flowers on one plant, and the fruit of plum-shaped tomato weighs about 15-20 grams. When cultivating plum-shaped tomato, it needs to During its vigorous growth period, it is necessary to provide the plants with decomposed organic fertilizers, and it is also necessary to spray potassium dihydrogen phosphate on the flowers and leaves of plum tomatoes to make them grow healthily. 4. Big-leaf tomato. The leaves of big-leaf tomato are larger, just like the leaves of potatoes, so it is also called potato-leaf tomato, and the fruit of big-leaf tomato is round or oblate, and its color is fiery red. And yellow, when cultivating large-leaf tomatoes, it is necessary to apply enough base fertilizer to the soil, and nitrogen, phosphorus and potassium compound fertilizers can be used to improve soil fertility.

(End of this chapter)