Eggplant recipe

Fish-flavored eggplant

Ingredients:

2 eggplants, 1 teaspoon salt, 1 tablespoon vinegar, 1 teaspoon chicken essence , 3 grams of ginger, appropriate amount of garlic, 3 grams of starch, 1 tablespoon of bean paste, a little sugar

Steps:

Wash the eggplant, remove the head, cut into strips, heat the pan with oil, the eggplant needs It’s delicious, don’t be afraid to waste gas. Heat the oil and pour in the sliced ??eggplants and fry. Fry for 2 to 3 minutes and then take it out. Turn on high heat to heat the oil, pour in the eggplant again, and fry for the second time. The purpose of this frying is to force out the oil in the eggplant, and the eggplant is easy to fry through. The time should not be longer than 30 seconds to 45 seconds. , put oil in the pan, heat the oil slightly, add minced ginger and garlic, stir-fry until fragrant, then add a spoonful of bean paste, stir-fry until the red oil smells fragrant, add half a bowl of water, a little sugar, and an appropriate amount of vinegar to make the sauce. When the soup is boiling, pour in the fried eggplant, add a little salt and chicken essence, and stir-fry over high heat for 1 minute. It's good to leave a little more soup for soaking in rice. If you don't want too much soup, you can thicken it.

Eggplant mixed with garlic

Ingredients:

1 eggplant, a little salt, a little sugar, 1 tablespoon light soy sauce, a little water, 20 grams of peanut oil, garlic 10 grams, 1 green and red pepper each

Steps: Chop the green and red pepper, break up the garlic, peel off the skin and chop into minced garlic, cut the eggplant into strips, add salt, white sugar, light soy sauce and Mix an appropriate amount of water to make a sauce, pour it on the eggplant, then steam the eggplant in a steamer, heat the oil in the pot, sauté the minced garlic, and then pour the minced garlic evenly on the eggplant while it is hot.

Stuffed eggplant

Ingredients:

280g eggplant, 100g pork, 5g minced ginger, 5g chopped green onion, 5g garlic slices, 30g starch, 15 grams of xo sauce, 2 grams of salt

Steps: 5 grams each of minced ginger, chopped green onion, and garlic slices, 280 grams of eggplant slices, 100 grams of pork slices, add 30 grams of chopped green onion, ginger slices, and starch, and stir evenly , put an appropriate amount of pork stuffing into the eggplant, spread starch evenly on the outside of the eggplant, 500 ml of cooking oil, heat the oil until it is 50% hot, fry on low heat until both sides are yellow, 5ML of cooking oil, pour in garlic slices, stir-fry over high heat, 300ML of water , 15 grams of XO sauce, stir evenly, pour in eggplant and 2 grams of salt, and reduce the juice over high heat.

Eggplant Stew

Ingredients:

2 eggplants, 20 grams of pork, 15 grams of bean paste, 5 grams of garlic, 7 grams of ginger, 15 grams of green onions< /p>

Steps:

Cut eggplant into cubes, slice garlic, ginger, green onions, and cut red pepper into segments. Pour oil into the pot, add garlic slices, ginger slices, and stir-fry over high heat until fragrant. Pour in the pork stuffing and stir-fry until it changes color. Add the bean paste and stir-fry evenly. Add the eggplant and stir-fry evenly. Add light soy sauce, oyster sauce, salt and chicken powder. Stir-fry evenly. Add water and cook on high heat for 10 minutes. Pour in the red pepper and scallions, reduce the juice over high heat, heat the casserole in advance, and then transfer all the ingredients to the casserole.

Oven roasted eggplant

Ingredients:

2 eggplants, appropriate amount of garlic, 1 tablespoon of light soy sauce, 1 tablespoon of sand tea sauce, appropriate amount of chili powder, cumin A little, an appropriate amount of green onion

Steps:

Remove the stems of the eggplant, wash and drain, cut it in half lengthwise, and then cut it diagonally every 1 cm, being careful not to cut it. Mix the Shacha sauce with a little oil, preheat the oven to 200 degrees, place the eggplant on a baking sheet lined with tin foil, use a small brush to evenly brush the Shacha sauce on the cut surface of the eggplant, and then put it in the oven, 200 Roast for 10 minutes. Peel and mince the garlic (it is better to mince the garlic). Add chili powder, light soy sauce, oil, salt and cumin powder. Mix well to form seasoning. Roast the eggplant for 10 minutes. Take it out of the oven, sprinkle with seasonings, put it back in the oven and bake for about 5 minutes, then take it out and sprinkle with chopped green onion.

Salted fish and eggplant

Ingredients:

2 eggplants, 1 piece of salted fish, 5 grams of ginger, 10 grams of garlic, appropriate amount of vegetable oil

Wash the eggplant, peel it off, and cut it into thick strips. Place the eggplant on a microwave-safe plate and ding it for 3 to 5 minutes until soft. Chop the salted fish into small pieces. Heat the casserole directly, add oil, sauté the shredded ginger, minced garlic, and salted fish until fragrant, pour in the soft eggplant, use chopsticks to gently stir evenly, cover the pot, turn to low heat and simmer for about 5 minutes. If you like to eat something with a more rotten texture, you can extend the time and use chopsticks to turn it over from time to time to avoid sticking to the bottom. Finally, add a little salt, sugar, light soy sauce, and MSG according to your own taste, and mix well.