How to make delicious eggplant in oil 1. Wash the eggplant and cut it into strips (peel it, the taste will be better, don’t peel it, the nutrients will not be lost); 2. Next, in order to make the eggplant When the eggplant becomes soft, you can boil the cut eggplant with boiling water, or you can add oil directly. When the oil is hot, add the eggplant; 3. When the eggplant is cooked, add an appropriate amount of salt and put it on a plate; 4. Make the seasoning: Stir-fry oil, minced lean meat, minced garlic, green onions, light soy sauce, etc., adjust the taste, and cover the eggplant after it is cooked. Oil-drained eggplant is reflected in two words, "oil" and "drain", but if you think it is too troublesome, you can also fry it together, add oil, salt, minced ginger, lean pork shreds, etc., after about half a minute, put Add the eggplant and stir-fry for 3-4 minutes, until the eggplant becomes soft and oily, add the green onion, season and serve. 1. Luffa and Enoki mushrooms:

Method:

·Peel and cut the loofah into sections and salt them to avoid turning black.

·Boil the water and take out the enoki mushrooms immediately.

·A little oil, add loofah and fry, then add enoki mushrooms. Add a little salt

·Water starch, add concentrated chicken juice and a little raw oil. Pour into the dish, until thickened, and remove from the pan.

2. Stir-fried loofah:

Main ingredients] Two loofahs.

[Ingredients] Oil, sugar, salt, sesame oil, green onion, water starch.

1. Peel the loofah and cut into hob pieces.

2. Heat the oil in a pan until it is 80% hot. Add the chopped green onion to the pan and stir-fry the loofah. Add salt and a little sugar. Stir-fry until the loofah is broken. Add an appropriate amount of water and cook over medium heat for one to two seconds. Minutes, thicken the gravy with water starch, take it out of the pan and put it on a plate, drizzle with sesame oil and it's ready.

Tip: Smooth, tender and fresh! I learned it from a restaurant I frequent. The loofah you buy is the kind with water chestnuts. You need to remove all the skin and edges. It is very difficult to count. It takes three or four medium-sized ones to make a decent plate. Cut the loofah into large pieces to make it delicious. Just add a little sugar. Fried loofah tends to turn black and is easily oxidized. To reduce blackening, cut and fry quickly. You can also rinse it with water and rinse it with salt water after peeling.

3. Steamed luffa with garlic:

Luffa is a vegetable with a light taste. It is suitable to be cooked with garlic, scallops and other heavy-flavored ingredients to make the finished dish taste fresh without losing weight. Delicious. Luffa has the effect of cooling blood, detoxifying, removing heat and benefiting the intestines. For women, loofah also contains vitamin B1 to prevent skin aging and vitamin C to whiten the skin. Eating more can help skin care and remove spots, making the skin white and tender

Cooking ingredients (for four people):

Luffa (2), red pepper (1), garlic (2)

Seasoning:

Oil (2 tablespoons), salt (1/5 tablespoon), sugar (1/3 tablespoon), chicken powder (1/3 tablespoon), sesame oil (2 tablespoons)

Operation process:< /p>

1. Scrape off the skin of the loofah, wash it, cut it into 3 cm thick pieces, and use a knife to dig a shallow hole in the loofah block.

2. Flatten the garlic, remove its clothes, and chop into minced garlic. Wash the red pepper, remove the stems and seeds, and chop into fine pieces.

3. Heat 2 tablespoons of oil in a wok, add minced garlic and stir-fry for a few times. Add 1/5 tablespoon of salt, 1/3 tablespoon of sugar and 1/3 tablespoon of chicken powder, mix well and turn off the heat. , then stuff the minced garlic into the loofah pieces.

4. Boil half a pot of water, put the loofah on a plate, steam over high heat for 5 minutes and then take it out.

5. Add 2 tablespoons of sesame oil to the hot pot, sauté the minced red pepper until fragrant, turn off the heat, and pour the minced red pepper and sesame oil on the loofah.

Tips:

1. Do not shave all the loofah skin, leaving a little loofah skin will enhance the crispy taste. Dig a shallow hole on the loofah block, and put more minced garlic in it to make the loofah delicious, but don’t dig through the bottom!

2. The minced garlic stuffed into the loofah must be put into the pot, otherwise Stuffing raw minced garlic and steaming it, the garlic smell will be strong and choking, which is difficult for most people to accept.

3. Luffa can be fried, cooked or made into soup; it can also be sliced ??and blanched in boiling water, and eaten cold with sesame oil, soy sauce, vinegar, etc.

4. Stir-fried loofah can clear away heat and dampness; roasted loofah with mushrooms can replenish qi and blood and unblock meridians; tomato loofah soup can clear away heat and poison and eliminate irritability; raw loofah juice can clear away heat, relieve cough and reduce phlegm. .

4. Stir-fried loofah with mushrooms:

Ingredients: 100 grams of mushrooms, 150 grams of loofah, appropriate amount of salt, and 10 grams of ginger.

Method:

1. Soak the mushrooms in warm water 2 hours in advance. Do not use too much water, just 500 grams. Do not drain the water for soaking the mushrooms. Clarify and set aside.

2. Wash the soaked mushrooms and remove the roots. Cut the big ones into two pieces. Peel the loofah and cut into large slices.

3. Turn on the heat, add an appropriate amount of cooking oil to the pot, add the ginger, stir-fry until fragrant, add the mushrooms and stir-fry, then put the clear water for soaking the mushrooms into the pot, turn to low heat, If there is no water to simmer, add the loofah, stir-fry, add an appropriate amount of salt and it's ok! The mellow aroma of the mushrooms and the fragrance of the loofah are wonderful.

This dish can also be used to make mushroom cabbage and mushroom and winter melon.

Tip: Never add monosodium glutamate or chicken essence to natural vegetarian dishes. Don’t put too much salt in vegetarian dishes, otherwise you won’t be able to taste the natural flavor of the dish.

5. Fried loofah with Grifola frondosa:

Ingredients: Grifola frondosa

Accessories: loofah, wolfberry

Seasoning: salt , monosodium glutamate, stock, water starch

Cooking method:

1. Soak Maitake flowers in warm water at 40 degrees for 30 minutes, blanch them in boiling water, take them out and tear them into small pieces. Blocks;

2. Peel the loofah and cut into hob pieces, add salt and marinate for 5 minutes;

3. Put the pot on fire and pour oil, add Grifola frondosa and loofah and stir-fry 1 Minutes, add wolfberry, pour in a little broth, add salt, MSG, water starch to thicken and stir-fry evenly.

6. Stir-fried loofah with green pepper:

1. Remove the stems and seeds of the green pepper and cut into thin strips;

2. Peel and wash the loofah. , cut into thin strips;

3. Slice ginger and garlic, and cut green onion into short sections;

4. Put starch in a bowl and add water to make wet starch;

5 . Heat oil in a wok, add shredded green peppers and stir-fry until 50% hot. 6. Heat oil in a wok, add loofah and stir-fry, add shredded green peppers, sliced ??ginger and garlic, and green onions. Section, stir-fry with a little water, add refined salt, pepper, and white sugar and stir-fry until flavourful, thicken with water starch, and sprinkle in MSG.

7. Luffa and clams:

Materials: 1 loofah, 300 grams of clams

Ingredients: appropriate amounts of minced green onion and minced ginger

Seasoning: 1 tsp each of salt, sesame oil and chicken essence

Method:

1. Oil the loofah slices, remove and drain; soak the clams in water and spit out the sand.

2. Heat the oil in a pan and sauté the shallots and ginger. Add the loofah, clams, appropriate amount of broth, salt and chicken essence. Change to medium heat and cook until the clam shells open, then pour in the sesame oil.

8. Stir-fried luffa with green beans:

Ingredients: 50g broad bean wedges, 150g luffa, a little black fungus

Seasoning: a little salt, a little Su Yi Xian

Method: Peel and cut the loofah into strips and set aside. Wash the black fungus. Heat the oil in a pan until it is 50% hot. Add the broad bean wedges and loofah and pull the oil until cooked. Remove from the pan. Then add water to the pot. When the water boils, add black fungus, oiled broad bean wedges, and loofah and bring to a boil. Take the pot, put vegetarian soup in the pot, add all the ingredients, season, thicken, and serve. Just a basin.

9. Fried loofah with egg skin:

·Ingredients:

3 pieces of egg skin, 300 grams of loofah, 1/2 can of mushrooms.

Refined salt, essential oil, sugar, MSG, appropriate amount of chopped green onion and minced ginger, and a little clear soup.

·Operation:

1. Remove the tail and skin of the loofah, wash and cut into hob pieces, and cut the egg skin into diamond-shaped pieces.

2. Set the pot on fire and pour in an appropriate amount of clear oil. When the oil is hot, add the green onion and minced ginger and stir-fry until fragrant. Add the loofah and continue to stir-fry for about 1 minute. Add an appropriate amount of refined salt, sugar and clear soup, and add the egg skin. , mushrooms, simmer over low heat for 3-5 minutes, add appropriate amount of MSG, take out of the pot and put on a plate.