Eggplant is one of the few purple vegetables, and it is also a common home-cooked dish on the table. Its purple skin is rich in vitamin E and vitamin P, which is incomparable to other vegetables.

Eggplant has the functions of protecting cardiovascular system, resisting scurvy, preventing and treating scurvy and promoting wound healing; It also contains vitamin E, which has the functions of preventing bleeding and resisting aging. Eating eggplant regularly can prevent the cholesterol level in the blood from rising, which has positive significance for delaying human aging.

Wow! It turns out that eggplant is so valuable, what should we do with it? Bian Xiao brought you 10 kinds of eggplant today.

First, steam eggplant with soy sauce and vinegar.

Material: eggplant 400g.

Exercise:

1. Remove the pedicle of eggplant, cut it into 8 equal parts, and soak it in salt water to remove the astringency;

2. Squeeze out water, put it in a deep container and cover it with high fire for 8 minutes;

3. Arrange them neatly in the dish, and pour in the prepared sauces (soy sauce, Chili oil, rice vinegar, pepper powder, sesame oil and refined salt);

4. Cover with plastic wrap, cool in the refrigerator and serve as a cold dish.

Second, the salted eggplant list

Ingredients: 500g eggplant, 0/00g soybean/kloc.

Exercise:

1. Wash soybeans and soak them in warm water;

2. Wash and chop parsley;

3. Wash the eggplant, cut it into hob blocks and dry it in the sun;

4. Add water to the pot, add eggplant and soybeans to cook until almost cooked, add soy sauce and salt to cook until the soup is dry, and sprinkle with coriander powder;

5. Heat the sesame oil in the wok, add the pepper and stir fry, remove the pepper and pour the pepper oil into the plate.

Third, stir-fry eggplant with pepper.

Ingredients: 300g eggplant and 50g green pepper.

Exercise:

1. Peel eggplant and cut it into slender strips;

2. Seed the green pepper and cut it into slender strips;

3. Heat the wok, put the oil to 60% heat, pour the eggplant, stir-fry the green pepper for a while and pour it into the colander;

4. Leave a little oil in the wok and add Jiang Mo to stir fry;

5. Pour in eggplant, green pepper, boil rice wine, add a little water and seasoning, stir fry a few times;

6. thicken with wet starch and pour with sesame oil, and serve.

Fourth, braised eggplant.

Ingredients: 500g eggplant, 20g pepper.

Exercise:

1. Cut eggplant into long strips;

2. Cut the red pepper into long strips;

3. Wash ginger and cut into powder;

4. Heat a wok with a large fire, pour in oil to heat it, add eggplant, fry for 3 to 5 minutes and take it out;

5. Put less base oil in the wok, add star anise Jiang Mo and red pepper to stir-fry the fragrance;

6. Add eggplant and stir fry, add a little clear soup, soy sauce and monosodium glutamate, and add starch to the juice.

Verb (abbreviation for verb) Frozen diced eggplant

Ingredients: 500g eggplant, 25g celery and 25g lemon.

Exercise:

1. Wash eggplant, remove pedicle and cut into dices;

2. Slice lemon; Cut celery into powder for later use;

3. Heat the oil in the frying spoon to 50% heat, add the diced eggplant, fry until cooked, and take out the oil control;

4. Put celery powder into a frying spoon, stir-fry until the teeth are yellow, add tomato juice and diced eggplant, simmer for 10 minute with slow fire, stir well, collect thick soup, add salt and mix well, take out the spoon, let it cool and put it in the refrigerator.

Six, cold eggplant

Material: eggplant 500g.

Exercise:

1. Wash eggplant, cut it in half, steam it in a steamer, let it cool, tear it into filaments, put it in a plate, wash ginger, peel it and cut it into powder;

2. Jiang Mo, soy sauce, monosodium glutamate, refined salt and sesame oil are mixed into juice and poured on eggplant.

Seven, chrysanthemum eggplant

Ingredients: eggplant, tomato sauce

Exercise:

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2. Add oil to the spoon, heat it to 70% to 80%, stir-fry the eggplant flowers, pour out the oil and put it on the plate.

3. Add hot base oil to the spoon, stir-fry the tomato sauce slightly, and then boil it in Jiang Mo, soup, sugar, diced carrots, salt and monosodium glutamate.

4. Thicken with wet starch, add bright oil and burn in the eyes of fried eggplant.

Eight, stir-fried tomato strips

Materials: eggplant, starch

Exercise:

1. Wash and peel the eggplant, cut it into strips 4 cm long and 1 cm square, and put it in the wet starch paste to catch it evenly.

2. Shred ginger, shredded peppers and carrots, and sliced parsley. Put soy sauce, salt, monosodium glutamate, sugar and vinegar in the bowl to make juice.

3, put the oil in the spoon, burn 60% to 70% heat, put the tomato strips in the spoon one by one, fry them into golden brown, and pour out the oil.

4. Put the base oil in the spoon. After heating, add onion, ginger, garlic, shredded pepper and shredded carrot.

5, then add the fried tomato strips and coriander, quickly pour the appropriate juice, turn it over a few times, and serve.

Nine, braised eggplant

Material: eggplant

Exercise:

1, the eggplant is pedicled and washed, cut into two diagonal flower knives, and shredded with ginger.

2, put oil in the spoon, burn 60% to 70% heat, fry the eggplant thoroughly, and pour out the oil.

3. Heat a little base oil in the spoon, stir-fry the ginger, stir-fry the bean paste, and add the soup, salt, sugar and fried eggplant. 4. After boiling, simmer with a small fire, then add monosodium glutamate, thicken with wet starch after the juice is thick, and add oil to serve.

Ten, tomato pot

Ingredients: eggplant, carrot and rape.

Exercise:

1, the eggplant is pedicled, washed and peeled, and cut into strips 4 cm long and 1 cm wide. Carrots are cut into strips, and rape is washed and cut into 7 cm sections.

2, put oil in the spoon, burn 60% to 70% heat, add tomato strips and fry until golden brown, remove and drain the oil.

3. Carrot strips are fished out with oil. Stir-fry rape strips with a spoon and pour them into a bowl for later use.

4. After heating the base oil in the spoon, add ginger, then add soup, fried tomato strips and carrot strips, boil and skim off the foam, and thicken with wet starch. (4) Add half a spoonful of oil to the casserole, first pour the rape, then pour the cooked eggplant into the casserole and order the coriander.

Vegetarian roasted eggplant

Manual ignition

difficulty

Junior high school level

number of people

Three people

Delicious xianxian

Preparation time

15 minutes

Jerry and goldfish

& lt15min

material

condiments

Long beans are about 10.

Five eggplant trees

condiments

oil

Proper amount

salt

3 grams

garlic

3 petals

energy

Proper amount

soybean

1 spoon

Consume fuel

Proper amount

pepper

1 root

refined sugar

Proper amount

Practice of vegetarian burning long eggplant

1.

Break the long beans into sections and soak them in water.

2.

Slice the long eggplant and salt it 15 minutes.

3.

Chop garlic and ginger, and cut red pepper into strips for use.

4.

Pour the right amount of oil into the pot, stir-fry the washed beans in the pot until they change color, and take them out for later use.

5.

Stir-fry the beans, then pour in the right amount of oil, stir-fry the eggplant, stir-fry until the eggplant is soft, and take it out for later use.

6.

Stir-fry the remaining oil of eggplant, add minced garlic and Jiang Mo until fragrant, then add red pepper, and add appropriate amount of soy sauce, sugar and oil to eat.

7.

Put the previously fried beans and eggplant into the pot, add appropriate amount of salt and stir well.

8.

pan

Finished product drawing of vegetable roasted eggplant

Cooking tips

Eggplant will come out after a period of pickling. Hold the eggplant with your hands.

If you like spicy food, you can use chopped pepper instead of red pepper, or put more pepper.