1. How to make eggplant roast pork. Essay 400 words

How to make eggplant with minced meat introduces the cuisine and its effects in detail: Sichuan cuisine recipes for teenagers who are exposed to ionizing radiation recipes for athletes Recipes Taste: salty and fresh Flavor process: Ingredients for making fried minced pork and eggplant: Main ingredients: 300g eggplant (purple skin, long) auxiliary ingredients: 15g nine-story pagoda, 50g pork (fat and lean) Seasoning: 5g garlic (white skin), 3g salt, 3 grams of white sugar, 3 grams of vinegar, 3 grams of starch (peas), 20 grams of vegetable oil. Teach you how to make minced eggplant. How to make delicious minced eggplant. 1. Wash the eggplant and cut it into sections about 6 cm long. Then cut it into 4 long strips; 2. Pour an appropriate amount of oil into the pot and heat it, add the eggplant and fry it over medium heat until soft, then take it out; 3. Leave the oil in the pot, add the minced meat and stir-fry until loose, then put it in Add the minced garlic and stir-fry until fragrant; 4. Finally, add the nine-layer pagoda, eggplant and all seasonings and stir-fry evenly. 2. The composition about eggplant is about 300~400

Hi! Hello, I am your good friend Sister Eggplant. I think you should still remember me. I was once a delicacy on your dining table!

Let me first introduce my colors. I'm wearing an "expensive" grape purple mink coat. The color is very elegant. Taking off my mink coat, my tender white skin was exposed. My skin is round and smooth, just like the delicate and soft skin of a newborn baby. It feels good and comfortable to the touch.

Our family (members) have different shapes, some are "fat" and some are "thin", some are "tall" and some are "short". The fat one is as big as a big basketball, and the thin one is at least as thick as a wooden stick. The tall one is more than 30 centimeters tall, and the short one is at least about 8 centimeters short. The thin eggplants in our family are very beautiful, all of them are tall and thin, very delicate. The round eggplant is very "thick", like a gentleman, very "dignified".

By the way, I want to ask, do you all like to eat eggplant? Eggplant is a food with high nutritional value. It contains vitamins, proteins, fats and other nutrients needed by the human body, especially vitamin P. According to my analysis, there may be 750 mg of vitamin P in every 100 grams! Vitamin P can maintain the elasticity and physiological functions of blood vessel walls and prevent hardening or rupture of blood vessels. Eggplant also helps prevent diseases such as high blood pressure and heart disease.

Now, all Chinese restaurants regard me as a very important vegetable! I can cook it in many ways, including frying, roasting, steaming, boiling, deep-frying, cold salad, making soup, etc. For example: roasting eggplant, roasting eggplant with meat, steaming eggplant, etc. You can make a delicious eggplant feast according to your own appetite!

Remember, I am your good friend Sister Eggplant. That nice-looking, slim, little eggplant with high nutritional value! 3. "Sauce Eggplant" A 400-word essay should describe the color, flavor, and appearance of sauce eggplant

The mountains and rivers of my hometown are very charming, and the vegetable garden in my hometown is worth remembering all year round, but I love it The most outstanding thing is the vegetable garden in my hometown in summer.

In summer, the whole garden is full of vitality, like a big colorful garden. Look! The trumpet-like pumpkin flowers, butterfly-like loofah flowers, and star-like tomato flowers bloomed brilliantly. The purple eggplant flowers and white pepper flowers were not to be outdone and rushed to bloom. Yellow

The beautiful, purple and white flowers are dotted with green vegetable leaves, like stars in the blue sky, and like an endless green carpet inlaid with colorful flowers, so beautiful! The flowers emitted bursts of fragrance, attracting butterflies and swarms of bees. The bees sang and danced, looking particularly carefree, and the butterflies danced along with them. It was so beautiful and wonderful!

There are many vegetables in the vegetable garden. There are winter melons covered with hair. The big ones are as big as a doll and the small ones are as big as pillows. There are flat and long blue melons. It's as big as a washbasin, but it's so heavy that I couldn't pick it up despite all my strength. The loofah vine is like a piece of green brocade, with loofahs of different lengths and colors hanging all over the loofah vine; the most interesting thing is tomatoes. , it is rich in nutrients. Green, light green, yellow and bright red tomatoes are hanging on the branches, like small lanterns; eggplants in purple robes hang high on the trees, long and round. , flat ones, there are countless; there are chili peppers that are upturned and ordinary. When I see chili peppers, I will think of the song "Hot Girl". I heard that chili peppers are good for the body and mind and are better than taking medicine. Chili peppers are also my favorite food. Vegetables.

Ah! The vegetable garden in my hometown, you provide us with nutritious vegetables all year round. I love you, the vegetable garden in my hometown! 4. Cooking *** 500 words of braised eggplant

Not long ago, my mother just taught me how to make flavored braised eggplant. Today, my mother went out for a beauty treatment, so I had to show off my skills! Ha ha! Fortunately, I have the intention to write down the steps for making roasted eggplant on paper. Now, I will "step by step".

I washed the two eggplants first, put them on the pressing board, cut the eggplants into small square-sized pieces with a knife, and lightly scored a few marks on the front and back of the eggplant pieces with a knife. . I took out the slices of meat that my mother had cut from the refrigerator and put them in a small bowl and evenly spread them with starch.

After cutting two tomatoes and green pepper into pieces, cut the green onion into long strips, chop some chopped green onion, cut the ginger and garlic into small pieces, and put them together on a small plate. Also use soy sauce, sugar and starch and water to make some gravy.

Let’s get started! I poured some oil into the pot, and after the oil was hot, I poured the eggplant pieces into the pot and fried them. After a while, the eggplant pieces turned golden brown on both sides and became soft. I waited for a few minutes and then fried them. The eggplant pieces were put on the plate. I used the remaining oil from frying the eggplant to lightly explode the chopped green onion, ginger and garlic, then immediately added the meat slices, added a little cooking wine, and used soy sauce to color the meat slices, then poured in tomatoes and green peppers and stir-fried until After it was almost cooked, I happily added the fried eggplants to the pot, added salt and stir-fried evenly, then poured in the seasoning gravy and chicken essence, stir-fried for a few times, then added shredded green onions and let it simmer for a while - it was ready to be taken out of the pot. ! I carefully served the roasted eggplant on my favorite plate to the table.

Put two bowls of steamed white rice on the dining table. At this time, my mother came back. After she and I couldn't wait to taste the "delicious food" I made, my mother said to me with a smile: "My little baby has grown up and can do it!" I heard this and was very happy. Sweeter than honey! In the future, I will often cook for my family and do housework to reduce the burden on my family. 5. A 400-word essay on dried eggplants in my hometown

My hometown is on the shore of Dongting Lake, and its name is Hanshou. Rice, soft-shell turtles, pearls, fruits, and vegetables are produced there. But my favorite is a vegetable called eggplant. New eggplants can be seen everywhere in farmers markets every May.

His shape is like a curved banana, with a small head and a big tail. The tail is either tilted to the left or right. He also wears a lace straw hat on his head. Some are shaped like round rubber balls, and some are shaped like lanterns, which are very beautiful.

The color of eggplants is mostly purple, and some are turquoise or white. Eggplant can be eaten steamed, stir-fried, or served cold. But I especially love the oil-soaked eggplant made by my grandma. Every Sunday, grandma would buy some fresh eggplants, cut them into long strips, and then stir-fry them in a pan, then add chili, garlic, and chives. The aroma would spread in all directions, making people salivate. The oil-soaked eggplant is so fluffy and delicious that you can’t get enough of it. I usually only eat a small bowl of rice, but my appetite is so big that I have to eat two small bowls of rice.

Grandma told me: Eggplant is very nutritious, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. Especially the content of vitamin P is very high. Each 10q grams contains 750 mg of vitamin P, which is beyond the reach of many fruits and vegetables. Vitamin P can maintain the elasticity and physiological function of blood vessel walls and prevent hardening and rupture, so eating eggplant regularly can help prevent and treat high blood pressure, coronary heart disease, arteriosclerosis and hemorrhagic purpura. No wonder people like to eat eggplant! 6. A 500-word essay on delicious boiled eggplant

One Sunday morning, the opportunity finally came.

My father and sister go out to work, but my mother has something to do and cannot come back at noon. When my mother left, she told me to cook it for myself at noon.

He also pointed to the vegetables he bought for me in the basket. There are vegetables, eggplants, eggs, meat, etc. in the vegetable basket.

When I saw it, I was overjoyed! There is my favorite eggplant. I immediately made up my mind: have a "fried eggplant sandwich" at noon.

It’s almost noon. I cut the washed eggplants into cubes one by one. I took a green pepper and a dozen silver-white shrimps from the refrigerator, cut the green pepper into small pieces, and put them on a plate.

Everything is ready, let’s start cooking. I heated the pot and poured in oil. When the oil started to smoke, I poured in eggplant, green pepper and shrimp.

After a quick stir-fry, the eggplant shriveled and turned purple; the green pepper shriveled and became greener, and the silvery white shrimp became crystal clear. I added some water, a little salt, poured a little wine, thickened it with cornstarch, and finally added some chicken essence and MSG.

The eggplant buns are in the pot, and the buns placed on the plate are steaming hot and filled with fragrance. At that time, I didn't care about washing the pot, I just tasted it.

I don’t know if it was delicious or because I was hungry, but I ate half of it. Thinking about it today, I find it really funny! I will never forget that fried eggplant sandwich.

How to cook eggplant: Ingredients: eggplant, tomatoes, garlic (four cloves), coriander (two or three stalks) Seasoning: oil, salt, chicken essence, soy sauce, vinegar, sugar Steps: 1. Wash the raw materials, Cut the eggplant into strips, cut the tomatoes into small pieces, smash the garlic, mince the garlic, and mince the coriander. 2. Pour soy sauce, vinegar, and sugar into a small bowl, the ratio is about (3:1:1), and add a little water. About 2 tablespoons, stir well 3. Pour oil into the pot, 2-3 times the usual amount for cooking, turn on high heat, when the oil is hot, add half of the garlic, sauté until fragrant 4. When the garlic is fragrant, add the eggplant, stir-fry for a minute, add Salt, continue to stir-fry for seven or eight minutes. 5. Throw the tomatoes in, pour in the seasoning water prepared in step 2, and stir-fry with the eggplant for two to three minutes. 6. When the eggplant is cooked, add the remaining half of the garlic. Throw in all the coriander, add chicken essence, and continue to fry for 30 seconds. 7. It is ready to be eaten.

How to make garlic eggplant: Raw materials: eggplant, garlic (four cloves), coriander (two or three stalks) Seasoning: oil, salt, chicken essence Steps: 1. Wash the raw materials, cut the eggplant into strips, pat the garlic into pieces, cut into minced garlic and coriander Cut into pieces 2. Pour oil into the pot, 2-3 times the usual amount for cooking, turn on high heat, when the oil is hot, add half of the garlic, saute until fragrant 3. When the garlic becomes fragrant, add eggplant, stir-fry for one minute, add salt and continue to stir-fry. Stir-fry for ten minutes. 4. When the eggplant is cooked, throw in the remaining half of the garlic and all the coriander, add chicken essence, and continue to stir-fry for 30 seconds. 5. If there are no accidents, it can be eaten out of the pan.

Notes: 1. Cut the eggplant into strips, just a little thicker than shreds, so it is very ripe. 2. Eggplant consumes oil, and it will absorb all the oil at first. Don't care, continue to fry, and wait until it is cooked. Just came out. 3. When frying, stir fry all the time, do not cover the pot and simmer~~~. 7. A 300-word essay on the growth of eggplant

"Purple tree, purple flowers, sesame seeds wrapped in purple handkerchief", do you know what kind of vegetable this is? Let me tell you, it is my favorite eggplant.

Eggplant is an annual herb with green oval leaves. In our place, they are planted in May every year, bloom and bear fruit in June, and the fruits are edible in July and August.

Eggplants are headless in shape, some are oblong, the big ones are more than a foot long, and they are fat. The eggplant is fat, like a small mallet. There is also a round one, like a big light bulb. There is a long handle on the top of the eggplant, and the eggplant is below the handle. There are small thorns on the eggplant that can pierce your hand accidentally.

The color of eggplants is mostly purple, but there are also green ones. The skin of purple eggplants is bright and shiny, and it is slippery to the touch, giving people a comfortable feeling.

There are many ways to eat eggplant. Generally, it is not eaten raw. It is eaten cooked. There are stewed eggplant, roasted eggplant, stewed eggplant with potatoes, roasted eggplant box... It is a home-cooked dish here.

Eggplant It is very nutritious and suitable for all ages. It has the effects of appetizing, digesting, relaxing, clearing away heat and detoxifying. I heard an old man say: boiling water with frosted eggplant seedlings can also cure chilblains.

So, I I love eggplants, and I love the workers who grow them even more. 8. Composition on eggplants

It has a purple lining and white and fine flesh. After cooking, the rind and flesh change color. "What is the answer to this riddle? That's right! It’s eggplant. Eggplant is not only beautiful, but also has high nutritional value! Today I will introduce eggplant to you!

I grow some eggplants behind my house, and they are so beautiful. The whole body is shiny and purple, as if wearing a purple skirt, and there is a lace black hat on the head, as if to prevent the face from getting tanned. They have different shapes, different lengths, and some are different in thickness. Like a crescent scimitar; some are like grenade bombs; a bit like a bowling ball; the long one is more than a foot; the short one is only a stick; the thick one is as thick as a duck egg, and the thin one is only as thin as a thumb. When you cut it open, the flesh is white. There are many small black seeds the size of sesame seeds, arranged neatly. It turns out that it is giving birth to a baby in the body!

Eggplant is not only beautiful and fun, but also has nutritional value. It is also very high!

Eggplant is very nutritious, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients, especially vitamin P. 100 grams contains 750 mg of vitamin P, which is beyond the reach of many vegetables and fruits. Therefore, eating eggplant regularly can help prevent and treat high blood pressure, coronary heart disease, arteriosclerosis and bleeding, protect the cardiovascular system, and ascorbic acid. In addition, eggplant can also prevent and treat high blood pressure, coronary heart disease, arteriosclerosis and bleeding. Scurvy and the effect of promoting oral healing.

Eggplant is rich in nutrients, and its medicinal value cannot be underestimated.

Regarding eggplant, Chinese medicine believes that eggplant is cold in nature. Food. Therefore, eating it in summer can help relieve heat and is especially suitable for people who are prone to prickly heat.

What do you think, after listening to my introduction, you also like eggplant! 9 . How to make minced eggplant

500g eggplant, 100g pork, 500g vegetable oil (actual consumption 75g), 30g soy sauce, 5g cooking wine, 3g refined salt, 2g MSG, 10g green onion , 5 grams of ginger, 15 grams of garlic, 50 grams of water. Preparation method: (1). Wash the meat and mince it. Peel the eggplant and cut it into small rotary knife blocks (i.e. diamond-shaped blocks). Cut the ginger and green onion into mince. Peel the garlic, pat it with a knife and cut it into pieces. Crushed. (2). Put the wok on a high fire, pour in vegetable oil, and when the oil is cooked until it is seven degrees ripe, add in the eggplant and fry until golden brown, drain out the oil and set aside.

(3). Put a little oil in the wok, heat it up and stir-fry the minced meat. Crush the minced meat with a spoon, add minced green onion, minced ginger, soy sauce, cooking wine, water, MSG and fried eggplant, transfer in Simmer over low heat, turning once in the middle to make all the eggplants translucent, then turn to high heat to reduce the juice, add minced garlic, stir-fry a few times, add a little oil and serve