How to cook eggplant with rice

1. Salty and fresh eggplant

Remove the roots of the white jade mushroom, boil and blanch the eggplant, cut the eggplant into strips, soak in salt water to prevent oxidation, carrots, Shred the onion, mince the garlic, 2 spoons of cooking wine, 2 spoons of light soy sauce, half a spoon of dark soy sauce, 1 spoon of oyster sauce, half a spoon of sugar substitute, half a bowl of water, appropriate amount of oil, stir-fry the minced garlic until fragrant, add the onion and carrot shreds, and stir-fry until When it becomes soft, add the blanched white jade mushrooms and stir-fry, add the eggplant strips and stir-fry until the eggplant changes color and becomes soft, add the sauce, stir-fry, cover and simmer over medium-low heat for a while, finally open the cover and use high heat to reduce the juice.

2. Fish-flavored eggplant

For salty and fresh eggplant, cut the eggplant into strips, sprinkle with salt and catch evenly, leave it for a while, squeeze out the water and absorb it with kitchen paper. Extra water, shredded carrots, shredded green peppers, minced garlic, prepared sauce, Pixian bean paste, 2 tablespoons of light soy sauce, 2 tablespoons of sugar substitute, 2 tablespoons of mature vinegar, 1 tablespoon of oyster sauce, half a bowl of water, a little starch, less Oil, add minced garlic, 1 tsp Pixian watercress and stir-fry until fragrant, add shredded carrots and green peppers, stir-fry, add eggplant strips and stir-fry, pour in the sauce, stir-fry evenly, cover and simmer for a while, then reduce the juice over high heat.

3. Sweet and sour eggplant

Cut the eggplant into hob pieces, sprinkle with appropriate amount of starch, chopped green onion, minced garlic, sweet and sour sauce: 3 spoons of tomato sauce (mine is sugar substitute) ~ sauce), 1 spoon of light soy sauce, 1.5 spoons of white vinegar (balsamic vinegar can also be used), 1 spoon of sugar substitute, half a spoon of salt, half a bowl of water, a little starch (you don’t mind adding it), stir well. Spray oil on a non-stick pan, add the eggplant, spray oil on the surface, stir-fry the eggplant, add minced garlic and stir-fry until the eggplant becomes soft, pour in the sweet and sour sauce, cover and simmer for a while, open the cover to reduce the juice, add chopped green onion, Sprinkle some green onion for decoration.

4. Teriyaki eggplant

Shred the onion, cut the eggplant into small sections, then cut it in half, cut one or two knives on the half, do not cut it, simple teriyaki sauce: 1 spoon of cooking wine, 1 spoon of sugar substitute, 2 spoons of light soy sauce, half a spoon of dark soy sauce, 4-5 spoons of water (half a bowl). Add half of the water to cover the eggplants, microwave on high heat for about 4 minutes, drain the water in the bowl, use kitchen paper to absorb the excess water on the surface of the eggplants, spray oil on the non-stick pan, use low heat, fry the eggplants on both sides. Add less oil and sauté the onions. Fry the shredded onions until soft, then stir-fry them with the eggplant. Pour in the prepared teriyaki sauce, stir-fry, cover and simmer for a while to absorb the flavor. Open the cover and high heat to reduce the juice.