Eggplant is a very common vegetable, found in both the south and the north. There are several home-cooked recipes for eggplant, each one is very fragrant and goes well with rice, and you don’t even need to replace the meat!
The first type: Home-style fried eggplant Ingredients: 1 eggplant, 1 carrot, 1 red pepper. Peanut oil, salt, light soy sauce, chives
1. Remove the head and tail of the eggplant, wash, cut into pieces, and soak in water for 3 minutes; shred the carrots, chives, peppers, etc. ;
2. Heat the pan, pour oil, and stir-fry the eggplant until half done; add shredded carrots and red pepper and stir-fry;
3. Add salt, soy sauce, and chives, and stir-fry evenly. That’s it.
Second type: Crispy fried eggplant Ingredients: 1 eggplant, 120 grams of rice flour, 60 grams of glutinous rice flour. Oil, salt, five-spice powder, chives
1. Wash the eggplant, cut into thick slices, soak in salt water for 3 minutes, remove and drain;
2. Rice flour, glutinous rice Add appropriate amount of water to the powder, salt, five-spice powder and chives and mix well into rice milk;
3. Pour in the drained eggplant slices and coat them evenly with rice milk; Slice the eggplant and put it into the mold;
4. Pour an appropriate amount of oil into the pot. The oil temperature reaches about 130 degrees. Put the entire mold and eggplant into the pot and fry; fry until it automatically unmolds and turn it over. Continue frying the other side until golden brown, remove and drain the oil;
Third option: Hand-shredded eggplant Ingredients: 1 eggplant, 1 garlic, 3 red peppers, 3 chives, ginger 3 grams, 3 ml of light soy sauce, 2 grams of salt, 2 ml of oil.
1. Boil the water, add the eggplant, and cook with the lid on over high heat until the eggplant becomes soft, which means the eggplant is cooked.
2. Take out the cooked eggplant and pour it in cold water. After the eggplant cools, tear the eggplant into thin strips by hand, and tear it along the stripes of the eggplant.
3. Heat the pan, pour oil, and sauté minced garlic, chili, and ginger over low heat. Then pour in soy sauce and salt, bring to a boil and turn off the heat. Pour the sauteed spices together with the oil into a large plate with hand-shredded eggplants, add the green onions, and mix well. It's delicious and fresh, ready to enjoy.
Fourth type: Eggplant noodles Ingredients: 150 grams of egg noodles, 1 portion of cold eggplant, chives, salt, light soy sauce, sesame oil
1. Boil water and add noodles , cook until cooked and remove. Pour the cooked noodles into cold water, then put them into a large plate of cold water.
2. Boil (steam) the eggplant and king oyster mushroom, cover with cold water, let cool, then tear into strips by hand, add lard, light soy sauce, chives, chili, and sesame oil and mix well That’s it.
3. Pour the cold eggplant into a large noodle bowl, add light soy sauce, salt, chives and sesame oil and mix well. If you like chili, you can also get chili oil and chili sauce, which are very appetizing and delicious.