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.

Braised eggplant with sliced meat

Raw materials:

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.

Exercise:

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.

Roasted eggplant with licorice and garlic

Raw materials:

6g of licorice, 0g of garlic15g, 0g of eggplant100g, 5g of ginger, 5g of onion, 5g of salt and 30g of vegetable oil.

Exercise:

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.

Braised eggplant with bean 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.

Exercise:

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.

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.

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.

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.