raw material
Eggplant 500g, fat lean meat 100g, vegetable oil 500g (actual consumption 65g), pepper oil 10, soy sauce 30g, refined salt 4g, sugar 15g, cooking wine 5g, monosodium glutamate 2g, aniseed two petals, chopped green onion 10g.
prepare
1. Peel the eggplant and cut it into large dices. Cut the fat lean meat into 3.6 cm, 2 cm wide and 0. &; 127; A three-centimeter-thick fire sickle.
2. Pour vegetable oil into the pot, heat it, fry the eggplant until golden brown, and remove and drain the oil.
3. Add lard to the wok, first stir-fry large petals, then stir-fry meat slices, add batter and stir-fry a few times, then add chopped green onion, minced garlic, cooking wine, soy sauce, white sugar and clear water, put eggplant into the wok, add monosodium glutamate, find the mouth with salt, cover the lid tightly, thicken the eggplant pieces and pour in pepper oil.
Features: thick and tender, delicious.
2 "Roasted eggplant with licorice and garlic"
Formula:
6g of licorice, 0g of garlic15g, 0g of eggplant100g, 5g of ginger, 5g of onion, 5g of salt and 30g of vegetable oil.
Making:
1. Licorice is fully moistened and sliced; Peel and slice garlic; Wash the eggplant, cut it in half, then cut it into 4 cm square pieces, slice the ginger and cut the onion into sections.
2. Put the vegetable oil into the pot. When it's half cooked, add ginger and shallots, stir-fry until fragrant, add eggplant and stir-fry, add garlic, add 300ml soup, and simmer for 20min.
How to eat: 65438+ 0 times a day, with meals.
Efficacy: clearing away heat, promoting blood circulation, relieving pain and reducing swelling.
3. Fuel-saving method of burning eggplant
Eggplant becomes greasy after cooking because of its special oil absorption. If you want to save fuel and be light and delicious, you can marinate the washed eggplant with salt first. When the eggplant oozes water, squeeze it out and cook it in oil. You can also dry-fry eggplant without oil first, stir-fry the water, and then cook it in oil after the texture becomes loose.
4 "Baked eggplant is coming!
Cut the eggplant into hob blocks, insert the flower knife, soak it in salt water for five minutes, and remove the black. Tempura powder, add water to make a thin paste, add eggplant pieces and mix well. Heat the frying pan (375 degrees) and put the eggplant pieces into the frying pan twice until the shell is hard. Heat oil in a wok, add onion, garlic and fungus, stir fry, thicken with fish sauce, add eggplant pieces and pour out. Sprinkle with coriander powder.
Remarks:
First, when frying eggplant, hang a thin layer of pulp and fry the eggplant.
Secondly, the dishes to be added, such as celery and carrots, which are not easy to cook, are all fried or blanched in advance. Cooked, like cucumber slices, don't need this step. If you don't put the menu code, you can certainly skip this step.
Third, stir-fry the bean paste with onion, ginger and garlic in another pot (it is best to add some soaked fungus to stir-fry it slightly, which is more like fish and coriander), put the food code, put sugar, soy sauce, vinegar and clear soup, taste the salty taste, then thicken the soup, see that the soup becomes thick, pour in the fried eggplant, stir-fry the eggplant evenly, and take out the pot!
5 "Baked Eggplant"
Raw materials:
3 eggplant (peeled), half tomato, the other half eaten raw, persimmon pepper 1 piece (small), good soy sauce 10g, 20g soft candy, 5g salt, a little monosodium glutamate, and appropriate amount of onion, ginger and garlic.
Exercise:
1. Eggplant, tomato and sweet pepper are cut into hob blocks. Chop onion and ginger, mash garlic, add soy sauce, sugar, salt, monosodium glutamate and starch, add water and mix well.
2, put oil in the wok, not too much, just like the amount of oil in general cooking. Because eggplant is "oily" at first, it must be slow and hot. Moreover, you should always turn it over. You can hardly stop shoveling. You should keep turning until the eggplant looks yellow and soft, and then turn it slowly. Turn it slowly, and turn it. The trick of cooking eggplant is not greasy. When the eggplant becomes soft and rotten, add tomatoes and sweet peppers. Of course, if you don't like these two things, just put the eggplant in. Then add seasoning, because there is starch in the high material, so wait for it to collect soup, not too thick.
6 "Baked Eggplant"
Raw materials:
Two eggplants (peeled), diced into 1 cm square, one green pepper, cut into small pieces, two garlic cloves, and rice cut into small pieces.
Exercise:
1. Stir-fry the meat slices smaller than ordinary ones for cooking.
2. After the oil is hot, pour in eggplant, green pepper and garlic and stir-fry until it changes color.
3. Add salt, sugar, a little soy sauce to color, a little water, and cook for a few minutes on medium heat.
4. Add the sliced meat and gravy, stir well, cook for about 7 or 8 minutes on medium heat, taste the taste, and add sugar and salt appropriately.
5, before the pot, take a clove of garlic, cut into small pieces of rice, add it to the pot, and cook 1, 2 minutes.
7 "Fish-flavored eggplant pot"
Materials:
Eggplant, minced meat, salted fish (steamed in advance), minced garlic, leek and shredded red pepper.
Exercise:
1. Boil the oil, stir-fry the eggplant thoroughly (about 4 minutes), and then drain the oil.
2. Stir-fry minced meat with minced garlic in a wok, then add pre-steamed salted fish, add bean paste and shredded red pepper to taste, and stir-fry until dry.
3. Add eggplant and 1 bowl and thicken with soup or water. Finally, add oyster sauce, sugar, soy sauce and soy sauce to taste and cook for another 2 minutes.
4. Put in the pre-red casserole, put in the leek cover and simmer for 3 minutes.
Hard and full eggplant is the best. Eggplant must be fried thoroughly, and then boiled in soup, which will penetrate the umami flavor of pork and the fragrance of salted fish. When choosing salted fish, I think the taste of salted fish in Xiangmei is more prominent and the salinity is moderate.
Eight mashed garlic eggplant.
1, long eggplant. Wash it, and then split the whole eggplant vertically from the middle.
2. Add a proper amount of water to the rice cooker and steam the cut eggplant in it.
3. Steam for about 5 minutes. Peel half a garlic when steaming, and the amount of garlic can be increased or decreased according to your own preferences. Chop garlic into small pieces, then add salt and monosodium glutamate to garlic.
5. Take the steamed eggplant out of the big bowl, then put the garlic paste into the eggplant and add the right amount of salt and other seasonings.
9 "Liu Jiao Eggplant"
Raw materials:
Eggplant, big and round, the more purple, the better. Proper amount of flour, sugar, vinegar, salt, ginger, garlic, starch, etc.
Exercise:
1, cut eggplant into 2CM pieces, then pick flowers on both sides, and then cut into elephant-eye pieces.
2, flour paste, the consistency of the paste should not flow downwards.
3. Fry in a frying pan until golden brown and drain.
4. Mix sugar, vinegar, salt, ginger, garlic and starch in proportion. You can try it, not too sweet.
5. Put oil in the pot and pour in the sauce.
6. Put the eggplant in the sauce and heat it slightly.
Features: burnt and smooth, and the taste can be determined. For example, if you like acid, you can add more vinegar; If you like sweet, you can add more sugar.
10 "Braised Eggplant with Zhejiang Dishes"
Features: thick and tender, delicious.
Raw materials:
Eggplant 500g, fat lean meat 100g, vegetable oil 500g (actual consumption 65g), pepper oil 10g, soy sauce 30g, refined salt 4g, sugar 5g+05g, cooking wine 5g, monosodium glutamate 2g, aniseed 2g, chopped green onion 10g, garlic.
Exercise:
1. Peel the eggplant, take it out and cut it into large pieces; Cut the fat lean meat into pieces 3.6 cm long, 2 cm wide and 0.3 cm thick.
2. Pour the vegetable oil into the pot, heat it, fry the eggplant until golden brown, and take out and drain the oil.
3. Add lard to the wok, first stir-fry large petals, then stir-fry meat slices, add sweet noodle sauce and stir-fry a few times, then add chopped green onion, minced garlic, cooking wine, soy sauce, white sugar and clear water, put eggplant into the wok, add monosodium glutamate and salt to taste, cover the lid tightly, thicken the eggplant pieces and sprinkle with pepper oil.
1 1 "fuel-saving method of burning eggplant"
Eggplant eats oil, and boiled eggplant is particularly expensive. You can use the following two methods at home.
First, when cooking eggplant, dry fry the eggplant without oil. Wait until the moisture of the eggplant is fried and the eggplant meat becomes soft, and then burn it with oil. Be careful not to burn too much when frying water, eggplant is particularly easy to simmer without oil.
2. Before cooking the eggplant, marinate the processed eggplant pieces or slices with salt, squeeze out the water oozing from the marinated eggplant, and then burn it with oil. This not only saves fuel, but also avoids putting too much oil to make the dishes greasy.
12 "Save fuel and burn eggplant.
Many people like to eat grilled eggplant, but it costs a lot of oil. The common practice is to fry the cut eggplant in an oil pan until it is 80% mature, and then add various seasonings ... Here are two cooking methods of eggplant, which are equally delicious and fuel-efficient. Interested parties may wish to have a try.
1. Peel the eggplant, cut it into pieces or pieces with proper size, and take it out once with cold water. Sprinkle in two teaspoons of salt and mix well. Leave it for 20 minutes. Put cooking oil in the wok (just a little more than usual). Squeeze out the oozing water from the eggplant and fry it in an oil pan until it is 80% cooked. Add minced garlic, chopped green onion, soy sauce, sugar, a little cooking wine and vinegar to a small bowl, and add appropriate amount of salt according to taste. Mix well and pour into the pot and stir fry for a while.
Features: Salted eggplant is oily instead of "eating" oil, and the juice is bright, oily and refreshing.
2. Remove the eggplant slices or slices with cold water, drain the water, sprinkle with a little starch and mix well. Put cooking oil in the wok (just a little more than usual). After heating, add eggplant slices and stir fry. Add minced garlic, chopped green onion, soy sauce, sugar, salt, a little cooking wine and vinegar, and add a little peas and persimmons to the market. Finally, thicken the pot.
Features: fresh and tender, not greasy, full of color, flavor and taste.
According to Guangming Daily, Chinese medicine believes that eggplant tastes bitter and cold, and has the effects of removing blood stasis, relieving swelling and pain, treating cold and heat, expelling wind and dredging collaterals and stopping bleeding. There are many experience prescriptions that have been passed down through the ages, such as: internal hemorrhoids or bloody stool: 1-2 fresh eggplant washed and put in a bowl, added with a little salt, steamed and taken in water; Stomatitis: use frosted eggplant pedicle to burn ash and grind it into powder, and add honey to apply it; Rupture of nipple: beat the old eggplant with autumn frost, burn charcoal and seal it, grind it into powder and smear it with sesame oil.
Through scientific analysis, it is found that eggplant contains a variety of vitamins, fat, protein, sugar and minerals, and it is a good vegetable with low price and good quality. 100 g purple eggplant contains 720 mg of vitamin, which is prominent not only in vegetables, but also in ordinary fruits. Vitamin P can enhance the adhesion between human cells, improve the brittleness of microtubules and prevent bleeding of small blood vessels. In addition, the inhibitory keratin contained in eggplant fiber can reduce cholesterol. Brazilian scientists experimented with obese rabbits, and the results showed that the cholesterol content of rabbits eating eggplant juice decreased by 10% compared with rabbits not eating eggplant juice. An American magazine introduced the article "Cholesterol Lowering Method 12", and put the edible eggplant in the first place. Therefore, patients with hypertension, arteriosclerosis, coronary heart disease, hemoptysis, purpura, scurvy and so on often eat eggplant is of great benefit.
13 eggplant with sauce
Raw materials:
500 grams of eggplant, 500 grams of vegetable oil, 25 grams of sweet noodle sauce, 0/0g of sugar/kloc, 0/0g of soy sauce/kloc, 0/0g of refined salt/kloc, 0/0g of monosodium glutamate/kloc, 25g of water starch and 50g of onion, ginger and garlic.
Method:
1. Peel eggplant, cut it into 2cm square, cut it with a cross knife, and set aside onion, ginger and garlic.
2. Heat the oil in the pan, then fry the eggplant into golden brown and take it out.
3. Pour the oil in the pot, leaving a little base oil, stir-fry the onion, ginger and garlic with the sweet noodle sauce, add a proper amount of water when it is fragrant, add eggplant, sugar, refined salt, monosodium glutamate and soy sauce at any time, bring to a boil, move to a low heat, and when the eggplant is fully cooked, hook in water starch and bring to a boil.
Features: salty and sweet, with strong sauce flavor.
14 "eggplant in sauce"
Raw materials:
Eggplant 1 kg, bell pepper 100g, tomato 150g. Vegetable oil 2 kg (actual dosage 150g), sweet noodle sauce 50g, sugar 20g, soy sauce 20g, refined salt 5g, monosodium glutamate 5g, water starch 50g, onion, ginger and garlic powder 10g.
Production method:
1) peeled eggplant and cut into 2 cm square pieces; Seed the persimmon pepper and cut it into small pieces; Wash the tomatoes and cut them into small pieces for later use.
2) Heat oil in the pot, fry the eggplant until golden brown, and take it out; Pour the oil out of the pot, leave a little oil, stir-fry the onion, ginger, garlic and sweet noodle sauce together, add water (as much as eggplant) when it smells, then put the soy sauce, sugar, salt, monosodium glutamate and eggplant into the pot to boil, add the green pepper and tomato, then burn them together and thicken them.
Features:
Eggplant is soft and rotten, fresh and sweet, with strong sauce flavor and bright color.
Production key:
Stir-fry the sweet bean paste slowly over low heat to avoid frying. Don't put too much soup, thicken the eggplant and wrap it in marinade.
15 dry-baked eggplant
Features contain vitamins A, B 1, C and P, and more protein and calcium.
raw material
A catty and a half of tender eggplant, a few pieces of garlic, a little chopped green onion, half a tablespoon of soy sauce, a teaspoon of salt, a teaspoon of sugar sauce, a teaspoon of light soy sauce, a teaspoon of Shaoxing wine, a proper amount of sugar, corn flour and water.
manufacturing process
1, eggplant washed, cut into long strips, soaked in light salt water (to avoid yellowing and blackening) for use.
2. Burn the red pot, degrease the eggplant and take it out for later use. Pour out the excess oil for frying garlic and pour it out. Add chopped green onion and stir-fry slightly. Add seasoning, return the eggplant to the pot, cover it and serve.
16 "braised eggplant with laver"
raw material
500g eggplant, 25g dried seaweed, 2 teaspoons soy sauce, a little salt and sugar, 1 tablespoon chopped green onion and Jiang Mo.
manufacturing process
1, cut eggplant into hob blocks, soak it in clear water for a while, and take it out for later use; Put the dried seaweed in a bowl, soak it in boiling water, remove impurities and wash it until it is soft, and leave the soaked water for later use.
2. Put the wok in medium heat, add 3 tablespoons of oil to heat it, add chopped green onion and Jiang Mo to stir fry, add eggplant pieces and soaked dried seaweed, stir fry for about 2 minutes, add soy sauce, salt, sugar and soaked dried seaweed, stir fry evenly, and then simmer for 10 minute.
Dawnrain: Please put some salt to avoid being too salty; Baked eggplant should be cooked and not out of shape.
17 "roasted eggplant"
Cut the eggplant into hob blocks, insert the flower knife, soak it in salt water for five minutes, and remove the black. Tempura powder, add water to make a thin paste, add eggplant pieces and mix well. Heat the frying pan (375 degrees) and put the eggplant pieces into the frying pan twice until the shell is hard. Heat oil in a wok, add onion, garlic and fungus, stir fry, thicken with fish sauce, add eggplant pieces and pour out. Sprinkle with coriander powder.
Remarks:
First, when frying eggplant, hang a thin layer of pulp and fry the eggplant.
Secondly, the dishes to be added, such as celery and carrots, which are not easy to cook, are all fried or blanched in advance. Cooked, like cucumber slices, don't need this step. If you don't put the menu code, you can certainly skip this step.
Third, stir-fry the bean paste with onion, ginger and garlic in another pot (it is best to add some soaked fungus and stir-fry it slightly, more like fish and coriander), put the food code, add sugar, soy sauce, vinegar and clear soup, taste the salty taste, then thicken the soup, see that the soup thickens, pour in the fried eggplant, stir-fry the eggplant evenly, and take out the pot!