Celery, mushroom and eggplant
Eggplant is rich in nutrients, rich in vitamins P and B, which can protect our blood vessels, reduce aging, make our skin more elastic, and also rich in dietary fiber. People who lose weight need to supplement dietary fiber, which can increase the sense of satiety, prevent excessive calorie intake, and help us increase gastrointestinal peristalsis and better discharge excess fat in our body. Remember to put more oil in eggplant, which may be twice the effort. You can make oil-free steamed eggplant like me, with mushrooms and celery, and drizzled with Tricholoma matsutake soy sauce, which has a different flavor.
Step 1 . Ingredients: 300g eggplant, 5 dried mushrooms, 100g parsley.
Step 2 . Wash and cut the parsley into small pieces and put it into a bowl.
Step 3 . Soak the dried mushrooms in advance, cut them into pieces and put them into a bowl.
Step 4 . Pour in 10 grams of starch.
Step 5 . Stir well and set aside.
Step 6 . Cut the eggplant into sections and make a cross.
Step 7 . Put the celery and mushroom stuffing into the eggplant.
Step 8 . Put the stuffed eggplant into the steamer.
Step 9 . Steam for 8 minutes after boiling.
Step 10 . Pour a spoonful of 12 grams of light salt matsutake soy sauce on the steamed eggplant.
Step 11 . Eggplant made without oil is also very delicious, soft glutinous, low calorie, healthier and more nutritious.
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