The practice of home-cooked eggplant article 1 The first is the practice of mashed garlic eggplant.
material
Ingredients: purple eggplant 1, coriander 2, garlic 5 petals.
Seasoning: 1 and 1/2 tbsp sesame oil, 1/2 tbsp soy sauce, 1/8 tbsp salt, 1/4 tbsp monosodium glutamate (optional).
working methods
1, the best choice for eggplant is eggplant with purple skin, slender body and complete eggplant pedicle.
2. Chop coriander and peel garlic into a paste.
3. Cut the eggplant into strips.
4. Boil half a pot of water in the pot, put the tomato strips into the plate, cover and steam for 8 minutes.
5. Steam the eggplant, add minced garlic, chopped coriander, sesame oil, soy sauce, salt and monosodium glutamate and mix well.
skill
1, eggplant eats more oil, and the amount of sesame oil is a little more than ordinary cold dishes.
2. People who are not used to eating raw garlic can put the garlic in a bowl, heat it with sesame oil and salad oil, and make golden garlic on the garlic by hot water shower, which is better to mix.
3, pour the eggplant with soy sauce, so it won't turn black. If soy sauce is used at home, it can be seasoned with salt.
Second, the practice of braised eggplant
material
250g eggplant, 2 parsley, onion 10g, 2 cloves garlic, 5g ginger, seasoning: cooking wine 1 tablespoon (15ml), soy sauce 1 tablespoon (15ml) and sugar/kloc-.
working methods
1, prepare materials
2. After washing the eggplant, cut the hob block.
Put the lid in the microwave oven for 2 minutes.
4. Put the onion slices, garlic slices and ginger slices into the pot.
Step 5 pour in eggplant
6. Add seasonings other than starch and cook for a while.
7. Add corn starch into 15ml water, stir, pour into the pot, thicken and sprinkle with coriander segments.
Third, the practice of sauce eggplant
material
Ingredients: eggplant, a little pork belly
Accessories: garlic, oil consumption, sugar, salt, chicken essence.
working methods
1. Dish the cut eggplant and heat it in the microwave oven for 3 minutes.
2. Take out the good eggplant to cool.
3, put a little oil, hot pot. When waiting for the hot pot, try to squeeze the eggplant dry, so that when you put it in the pot, the eggplant will neither contain water nor absorb more oil. If you want to eat more, eat more!
4. After the hot pot, add dehydrated eggplant and stir fry, and the color will almost come out.
5, the oil in the pot can be put into minced garlic, pepper, pork belly slices, stir-fry for a while, and the color and fragrance will come out.
6. Stir-fry for a while, then mix the soup with eggplant: garlic Jiang Mo, oil consumption, salt, chicken essence, cooking syrup and water (add water according to the consistency of the soup you want).
7. When the pork belly turns golden yellow and the fragrance overflows, pour the eggplant and soup into it and stir well.
Fourth, the practice of soy sauce explosion eggplant
material
Ingredients: 300g long eggplant, semi-fat lean meat, green pepper100g, garlic, ginger15g, leek15g.
Seasoning: (Note to bloggers who don't have a measuring spoon: Sweet noodle sauce and soy sauce are very salty, so don't put too much salt when frying eggplant)
When frying eggplant, put 1/4 teaspoons of salt sweet noodle sauce 2 and 1/2 teaspoons of sugar 1 teaspoon of soy sauce 1 teaspoon of sesame oil 1 teaspoon of water starch 1 teaspoon of corn starch +4 teaspoons of water.
working methods
1, cut eggplant into long strips, and soak it in cold water for 15 minutes.
2. Heat 3 tablespoons of oil in the pan, add minced pork and stir fry over low heat.
3, until the fat in the pork is forced out, it is retained.
4. Add the soaked tomato strips and stir fry over low heat.
5. When the eggplant becomes soft, remove it for use.
6. Add 1 tablespoon oil to the pot, add ginger to the cold oil, and stir-fry garlic.
7, small fire, add sweet noodle sauce and stir fry.
8. Add the fried minced meat, green pepper, sugar 1 teaspoon, soy sauce 1 spoon.
9. Add the fried tomato strips.
10, stir-fry on low heat for about 5 minutes until the eggplant is tasty, and pour in water starch.
1 1. Finally, collect the juice and sprinkle with 1 teaspoon of sesame oil.
Five, the nutritional value of eggplant
1, eggplant is also rich in nutrients, including protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. Especially the content of vitamin P is very high. Every 100g contains vitamin P750.
2, eggplant vitamin P can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce brittleness and permeability, and prevent microvascular rupture and bleeding.
3. Eggplant also contains trace elements such as phosphorus, calcium and potassium, and various alkaloids such as choline, fenugreek, stachydrine and solanine. Especially purple eggplant has higher vitamin content. It can inhibit the proliferation of tumor cells in digestive tract.
Sixth, the choice of eggplant.
Eggplant has a uniform and round fruit shape, moderate tenderness, no cracks, rot, rust and spots, thin skin, few seeds, thick and tender meat, and is a good product. Tender eggplant is dark in color, thin and fluffy, light in weight, tender and sweet in taste, and difficult to separate from pulp. The lower part of calyx has green and white skin. Old eggplant has bright and smooth color, thick and tight skin, strong meat and seeds, easy separation of seeds, yellow and hard seeds, heavy weight and some bitterness.
The practice of home-cooked eggplant 2 steamed eggplant
Ingredients: eggplant, onion and garlic, green and red pepper, salt, soy sauce, rice vinegar, sugar, pepper oil, sesame oil, chicken essence and Chili oil.
Exercise:
1. Slice eggplant and steam it in a steamer; Mince garlic, onion and green pepper.
2. Boil the peanut oil and pour it into a bowl filled with dried red peppers. Pour soy sauce, rice vinegar, sesame oil, chicken essence, a little salt, sugar and pepper oil into a bowl to adjust the juice.
3. Pour the dried Chili oil, pour the cut materials into the sauce bowl, stir well, and pour them on the steamed eggplant.
Minced meat eggplant
Ingredients: eggplant 1 strip, ginger 3g, garlic 10g, chopped green onion 30g, minced pork 30g, Xixian watercress 1 spoon, chopped pepper sauce 1 spoon, salt 1 spoon, half a teaspoon of chicken essence, pepper and sugar.
Exercise:
1, mince ginger and garlic; Pork (fat three thin seven) chopped into powder; Cut off the pedicle of the long eggplant, cut it in half, put a diagonal cross knife on the back, cut it 80% deep, and don't cut the bottom.
2. Heat the oil in the pan to 80% heat, fry the eggplant in the oil pan for about 2-3 minutes, then turn it over and fry the other side, remove the oil and put it on the plate.
3. Leave a small amount of base oil in the pot, add minced ginger and garlic, stir-fry until fragrant, then add minced meat to cook, add watercress, chopped pepper sauce, salt, chicken essence, pepper, sugar, vinegar, soy sauce, soy sauce and oyster sauce, add a small amount of water, and simmer until it is strong.
It is best to burn the sauce on the eggplant and sprinkle chopped green onion on the surface.
Colorful tiger skin eggplant roll
Ingredients: eggplant 1, half a catty of pork, sugar, soy sauce, pepper, yellow wine, minced onion and ginger, egg 1, pepper and garlic.
Exercise:
1. Cut the eggplant into pieces of about 5mm, brush a thin layer of oil on the surface, put it in a hot pot, and fry until tiger stripes appear on both sides.
2. Pork stuffing, add sugar, soy sauce, pepper, yellow wine, minced onion and ginger, 1 egg and mix well; Dice three or two peppers and chop garlic.
3. Warm the oil in a hot pot, slide in the meat stuffing, add all the ingredients, stir fry until cooked, and the meat stuffing is done.
4. Spread the meat evenly on the eggplant and roll it up from left to right.
Juewei eggplant
Ingredients: 2 long eggplants, 2 preserved eggs, green pepper 1 piece, 5 cloves of garlic, 2 tablespoons of sesame paste, Chili oil 1 tablespoon, sesame oil and salt.
Exercise:
1, long eggplant washed and steamed with skin.
2. Take 2 spoonfuls of sesame paste, add sesame oil, drain the sesame paste, add 1 spoon of Chili oil and appropriate amount of salt, and mix well.
3. Cut the green pepper and preserved egg into small pieces, chop the garlic, pour it into the sesame sauce that has just been stirred, and stir well.
4. cut the eggplant from the middle with a fruit knife, don't cut the bottom of the eggplant, and pour out the water inside the eggplant.
5. Use a spoon to put the mixed seasoning into the eggplant core and serve it.
Minced meat eggplant
Ingredients: 2 purple nightingales, a little minced meat, dried Chili 10g, 4 cloves of garlic, chopped green onion, cooking wine 1 tablespoon, soy sauce 10 ml, sugar, salt, chicken essence 1 teaspoon, and water starch 1 teaspoon.
Exercise:
1, purple eggplant is cut into dragons.
2. Put a proper amount of oil in the wok, heat it to 40%, turn to medium heat, fry the eggplant, gently press it with a spatula after frying, pour it into a colander to control the oil, and then put it on the plate.
3. Leave a little base oil in the wok, add minced meat to stir fry, add dried Chili and minced garlic to stir fry until fragrant, add cooking wine, soy sauce and 150ml water, add a little white sugar, 1 tsp salt and 1 tsp chicken essence, stir fry evenly, simmer with starch for two or three minutes, and make soup.
Sprinkle some chopped green onion on the eggplant and pour the cooked soup on the eggplant.
Scrambled eggs with pork
Ingredients: 2 eggplant, green pepper 1 piece, red pepper 1 piece, Sichuan pickled pepper 10g, onion 15g, garlic 1 spoon, ginger 1 spoon, and yellow rice wine/kloc-0.
Exercise:
1. Slice eggplant, add a little salt and mix well. Marinate the eggplant for about 0 minutes and squeeze out the water. Dice green pepper and red pepper.
2. Put the oil in the pan, fry the eggplant and take it out.
3. Sichuan pickled pepper 10g, onion, garlic, ginger, yellow wine 1 tablespoon, vinegar 1 tablespoon, soy sauce 1 tablespoon, sugar 15g, water starch 1 tablespoon, salt.
4. Leave the bottom oil in the pan, add onion, garlic and Jiang Mo to stir fry until fragrant, then add chopped pickled pepper to stir fry until fragrant, add eggplant, stir fry evenly, and add fish sauce.
5. Stir-fry until the eggplant tastes delicious, add diced green and red peppers, stir well and then take out the pot.
Hand-shredded eggplant in cold sauce
Ingredients: purple eggplant 1, red pepper 1, pepper 1, salt, garlic, onion 1 segment, sugar and white vinegar.
Exercise:
1. Wash the eggplant, cut it into large pieces, put it in a steamer, and steam it on high fire for 15 minutes. Only take the steamed eggplant pulp and tear it into filaments by hand.
2. Wash red and green peppers, cut into inches, microwave heat for 5 minutes, bake until the skin is slightly wrinkled, and cut into filaments.
3. Add shredded pepper, a little salt and sugar, white vinegar, garlic and chopped green onion to eggplant and mix well.