The 10 method of eggplant is super delicious and simple!
Eggplant is one of the few purple vegetables, and it is also a common home-cooked dish on the table. Its purple skin is rich in vitamin E and vitamin P, which is incomparable to other vegetables.
Eggplant has the functions of protecting cardiovascular system, resisting scurvy, preventing and treating scurvy and promoting wound healing; It also contains vitamin E, which has the functions of preventing bleeding and resisting aging. Eating eggplant regularly can prevent the cholesterol level in the blood from rising, which has positive significance for delaying human aging.
First, steam eggplant with soy sauce and vinegar.
Material: eggplant 400g.
Exercise:
1. Remove the pedicle of eggplant, cut it into 8 equal parts, and soak it in salt water to remove the astringency;
2. Squeeze out water, put it in a deep container and cover it with high fire for 8 minutes;
3. Arrange them neatly in the dish, and pour in the prepared sauces (soy sauce, Chili oil, rice vinegar, pepper powder, sesame oil and refined salt);
4. Cover with plastic wrap, cool in the refrigerator and serve as a cold dish.
Second, the salted eggplant list
Ingredients: 500g eggplant, 0/00g soybean/kloc.
Exercise:
1. Wash soybeans and soak them in warm water;
2. Wash and chop parsley;
3. Wash the eggplant, cut it into hob blocks and dry it in the sun;
4. Add water to the pot, add eggplant and soybeans to cook until almost cooked, add soy sauce and salt to cook until the soup is dry, and sprinkle with coriander powder;
5. Heat the sesame oil in the wok, add the pepper and stir fry, remove the pepper and pour the pepper oil into the plate.
Third, stir-fry eggplant with pepper.
Ingredients: 300g eggplant and 50g green pepper.
Exercise:
1. Peel eggplant and cut it into slender strips;
2. Seed the green pepper and cut it into slender strips;
3. Heat the wok, put the oil to 60% heat, pour the eggplant, stir-fry the green pepper for a while and pour it into the colander;
4. Leave a little oil in the wok and add Jiang Mo to stir fry;
5. Pour in eggplant, green pepper, boil rice wine, add a little water and seasoning, stir fry a few times;
6. thicken with wet starch and pour with sesame oil, and serve.
Fourth, braised eggplant.
Ingredients: 500g eggplant, 20g pepper.
Exercise:
1. Cut eggplant into long strips;
2. Cut the red pepper into long strips;
3. Wash ginger and cut into powder;
4. Heat a wok with a large fire, pour in oil to heat it, add eggplant, fry for 3 to 5 minutes and take it out;
5. Put less base oil in the wok, add star anise Jiang Mo and red pepper to stir-fry the fragrance;
6. Add eggplant and stir fry, add a little clear soup, soy sauce and monosodium glutamate, and add starch to the juice.
Verb (abbreviation for verb) Frozen diced eggplant
Ingredients: 500g eggplant, 25g celery and 25g lemon.
Exercise:
1. Wash eggplant, remove pedicle and cut into dices;
2. Slice lemon; Cut celery into powder for later use;
3. Heat the oil in the frying spoon to 50% heat, add the diced eggplant, fry until cooked, and take out the oil control;
4. Put celery powder into a frying spoon, stir-fry until the teeth are yellow, add tomato juice and diced eggplant, simmer for 10 minute with slow fire, stir well, collect thick soup, add salt and mix well, take out the spoon, let it cool and put it in the refrigerator.
Six, cold eggplant
Material: eggplant 500g.
Exercise:
1. Wash eggplant, cut it in half, steam it in a steamer, let it cool, tear it into filaments, put it in a plate, wash ginger, peel it and cut it into powder;
2. Jiang Mo, soy sauce, monosodium glutamate, refined salt and sesame oil are mixed into juice and poured on eggplant.
Seven, chrysanthemum eggplant
Ingredients: eggplant, tomato sauce
Exercise:
65438+
2. Add oil to the spoon, heat it to 70% to 80%, stir-fry the eggplant flowers, pour out the oil and put it on the plate.
3. Add hot base oil to the spoon, stir-fry the tomato sauce slightly, and then boil it in Jiang Mo, soup, sugar, diced carrots, salt and monosodium glutamate.
4. Thicken with wet starch, add bright oil and burn in the eyes of fried eggplant.
Eight, stir-fried tomato strips
Materials: eggplant, starch
Exercise:
1. Wash and peel the eggplant, cut it into strips 4 cm long and 1 cm square, and put it in the wet starch paste to catch it evenly.
2. Shred ginger, shredded peppers and carrots, and sliced parsley. Put soy sauce, salt, monosodium glutamate, sugar and vinegar in the bowl to make juice.
3, put the oil in the spoon, burn 60% to 70% heat, put the tomato strips in the spoon one by one, fry them into golden brown, and pour out the oil.
4. Put the base oil in the spoon. After heating, add onion, ginger, garlic, shredded pepper and shredded carrot.
5, then add the fried tomato strips and coriander, quickly pour the appropriate juice, turn it over a few times, and serve.
Nine, braised eggplant
Material: eggplant
Exercise:
1, the eggplant is pedicled and washed, cut into two diagonal flower knives, and shredded with ginger.
2, put oil in the spoon, burn 60% to 70% heat, fry the eggplant thoroughly, and pour out the oil.
3. Heat a little base oil in the spoon, stir-fry the ginger, stir-fry the bean paste, and add the soup, salt, sugar and fried eggplant. 4. After boiling, simmer with a small fire, then add monosodium glutamate, thicken with wet starch after the juice is thick, and add oil to serve.
Ten, tomato pot
Ingredients: eggplant, carrot and rape.
Exercise:
1, the eggplant is pedicled, washed and peeled, and cut into strips 4 cm long and 1 cm wide. Carrots are cut into strips, and rape is washed and cut into 7 cm sections.
2, put oil in the spoon, burn 60% to 70% heat, add tomato strips and fry until golden brown, remove and drain the oil.
3. Carrot strips are fished out with oil. Stir-fry rape strips with a spoon and pour them into a bowl for later use.
4. After heating the base oil in the spoon, add ginger, then add soup, fried tomato strips and carrot strips, boil and skim off the foam, and thicken with wet starch. (4) Add half a spoonful of oil to the casserole, first pour the rape, then pour the cooked eggplant into the casserole and order the coriander.
10 How to cook eggplant! (Simple, delicious and easy to make! )~
1. Chopped eggplant
Composition:
Eggplant 1, minced meat 50g, oil, salt, bean paste 30g, garlic 3, onion 20ml, cooking wine 30ml, sugar 2g, starch and ginger.
Exercise:
1) Wash eggplant and chop pork.
2) Cut the eggplant into small pieces and marinate it with a little salt for a while.
3) Chop the onion, ginger and garlic.
4) Mix minced meat with cooking wine, white sugar and soy sauce evenly.
5) Heat the oil in a wok, pour in the eggplant and stir fry until the eggplant becomes soft and full.
Ground eggplant
Composition:
400g eggplant, 2 garlic, white sesame 1 tbsp, 2 tablespoons soy sauce, 4 tbsps salt, 4 tbsps peanut oil and chives 1.
Exercise:
1) Wash the tender eggplant and cut it into thick strips.
2) Put the eggplant into the dish, spread a layer of plastic wrap, poke a few holes with a toothpick, and steam it in a steamer.
3) Cut garlic into garlic rice and chives into chopped green onion.
4) Clean the pot and put it into the pot to fry the white sesame seeds.
5) Put the oil in the clean pan, fry the garlic until golden brown after the oil is hot, and take it out.
6) Take fried garlic rice and part of garlic oil, add soy sauce, white sesame seeds and proper amount of salt to make flavor juice.
7) Put the steamed eggplant into a stone mortar, press it with a pestle, and then add the flavor juice.
8) Grind it again, let the flavor juice and eggplant meat be fully mixed, and finally sprinkle with chopped green onion.
6) Add a little oil to the pot and stir-fry the bean paste to make it fragrant.
7) Add chopped onion, ginger and garlic and stir fry, add minced meat and stir fry, and add cooking wine and stir fry.
8) Pour in eggplant and continue to stir fry.
9) Add soy sauce, sugar and a little salt and continue to stir fry.
10) Pour in a little water starch, stir-fry the eggplant evenly, turn off the fire, put it on a plate and sprinkle with chopped green onion.
3. Fried tomato box
Composition:
2 eggplants, minced meat 120g, eggs 1 piece, appropriate amount of oil, salt, flour, starch, Jiang Mo, pepper, cooking wine, oyster sauce and Thai Chili sauce.
Exercise:
1) Add a proper amount of seasonings such as Jiang Mo, salt, pepper, cooking wine and oyster sauce to the meat stuffing;
2) stir in one direction and marinate for several minutes;
3) cut the eggplant into pieces, and cut the two pieces together;
4) spread a layer of raw flour between the cut two pieces of eggplant;
5) Brewing the prepared meat stuffing into it;
6) Mix starch and flour according to the ratio of 1: 1, and add an egg and a proper amount of salt;
7) Add water to make a thick and moderate batter, and then add a few drops of oil;
8) the electric baking pan is heated, and a layer of oil is brushed on the bottom of the pan;
9) Roll the prepared tomato box in the batter so that the batter covers the tomato box;
10) Put the tomato box wrapped in batter into the electric baking pan;
1 1) Fry the tomato box until both sides are golden;
12) Take out the tray and pour a layer of Thai Chili sauce on the surface of the tomato box.
Steamed eggplant
Composition:
300g of purple eggplant, 20g of millet pepper, 6g of onion, 6g of ginger, 6g of garlic cloves, 50ml of soy sauce, 5g of sugar, balsamic vinegar 15ml, and proper amount of olive oil.
Exercise:
1) Prepare all the ingredients and put in the eggplant for later use.
2) Cut the eggplant into bergamot.
3) Steam in boiling water pot 10 minutes or so.
4) While the eggplant is steamed, the onion, ginger and garlic are chopped and the millet is cut into circles.
5) Mix the light soy sauce, white sugar and balsamic vinegar evenly to make the sauce.
6) Dish the steamed eggplant and pour in the sauce.
7) Add onion, ginger, minced garlic and millet spicy rings.
8) Put a proper amount of olive oil on the fire with a spoon and heat it, and pour it evenly on the onion, ginger and garlic millet spicy ring.
5. Spicy eggplant salad
Composition:
Eggplant 300g, appropriate amount of oil, appropriate amount of salt, 2 tablespoons of soy sauce, 2 tablespoons of sesame oil1/,appropriate amount of red oil and appropriate amount of green pepper.
Exercise:
1) Long eggplant is washed and cut into long strips.
2) Steam the eggplant strips in a pot and let them cool.
3) Wash green peppers, remove seeds and cut into small pieces.
4) Put the green pepper into a clean small bowl and add two spoonfuls of cold soy sauce.
5) Add 1/2 tablespoons of sesame oil.
6) Sprinkle with proper amount of refined salt.
7) Pour appropriate amount of red oil according to your preference and mix well.
8) Pour the prepared juice on the coded eggplant strips.
6. Fish-flavored eggplant seeds
Composition:
2 eggplants, green pepper 1 each, red pepper 1 each, proper amount of oil and salt, Sichuan pickled pepper 10g, soy sauce 10g, vinegar 10g, cooking wine 10g, sugar 20g, and onion/0g.
Exercise:
1) Prepare raw materials and seasonings.
2) Slice eggplant, add a little salt and mix well. Marinate the eggplant for about 0 minutes and squeeze out the water.
3) Dice green pepper and red pepper.
4) Put oil in the pan, fry the eggplant and take it out.
5) Leave the bottom oil in the pan, add the onion, garlic and Jiang Mo and stir-fry until fragrant, then add the chopped pickled pepper and stir-fry until fragrant.
6) Add eggplant.
7) Stir well and add fish sauce.
8) Stir-fry until the eggplant is tasty, add diced green and red peppers, stir-fry evenly and then take out the pot.
7 roasted eggplant with pickled peppers and minced meat
Composition:
300g of eggplant, 200g of minced meat, 50g of pickled pepper, proper amount of onion, proper amount of ginger, 3g of salt, 3g of cumin, proper amount of cooking wine, proper amount of soy sauce, 2g of chicken essence and proper amount of edible oil.
Exercise:
1) Leave the eggplant in the middle and put the cutting knife on it.
2) Brush a small amount of oil in the wok, add salt and cumin to the sliced eggplant, and fry until the bottom is soft.
3) Turn the eggplant over and continue frying.
4) fry until the surface of eggplant is golden. When the eggplant is ripe, put it on the plate.
5) Add the fried shallots and ginger into the pot.
6) Add minced meat and stir-fry until it changes color.
7) Add pickled peppers and continue to stir fry.
8) Add soy sauce, cooking wine and sugar, stir well, and then add chicken essence to taste.
9) Pour the fried pickled pepper powder on the fried eggplant.
8 bean eggplant
Composition:
250g of beans, 250g of eggplant, proper amount of oil, 35ml of oyster sauce, 4 cloves of garlic, 4 slices of red pepper, and 0/5ml of soy sauce/kloc.
Exercise:
1) Prepare ingredients.
2) Wash the eggplant and cut it into long strips (about the thickness of the index finger), wash the beans, remove the old tendons and cut it into sections about 8 cm long, cut the red pepper into small pieces and slice the garlic.
3) Pour the oil into the pot, and after the oil is heated to 70% heat, fry the eggplant.
4) Fry until soft, and then take out the oil control.
5) Fry the beans in the oil pan.
6) Fry until the skin is wrinkled and the beans are fried thoroughly (raw beans are inedible), and then take out the oil control.
7) Leave a little base oil in the pot, add garlic slices and red pepper and saute until fragrant.
8) Add eggplant and beans and stir fry.
9) Pour in soy sauce, oyster sauce, salt and a little water and mix well.
10) stir-fry evenly over high fire, and the soup becomes thick.
9 chrysanthemum eggplant
Composition:
Eggplant 500g, minced meat 100g, green pepper, carrot, onion, ginger, garlic, 2 tsps of salt and chicken essence 1/4 tsps.
Exercise:
1) Wash the eggplant and cut it into long sections of about 6 cm, then cut it into slender strips one by one. Pay attention to connecting the bottoms together and don't cut it. Marinate the cut eggplant with salt to make it soft.
2) Cut green pepper and carrot into fine powder, mix with minced meat, onion, ginger and garlic, and mix well with salt and chicken essence.
3) Spread the softened eggplant into a chrysanthemum shape, and put the prepared meat stuffing on the chrysanthemum-shaped eggplant.
4) Steam in the pot for 10 minute.
10 Panlong eggplant
Composition:
Eggplant 500g, minced meat 100g, onion, ginger, garlic, pepper, pickled pepper, cooking wine, five-spice powder, soy sauce, oyster sauce, sugar, Pixian watercress and spicy douchi.
Exercise:
1) Preparation materials: bacon (one and a half tablespoons of cooking wine, two tablespoons of spiced powder, appropriate amount of Jiang Mo, one tablespoon of light soy sauce and half a tablespoon of oyster sauce).
2) Bowl juice (one and a half tablespoons of light soy sauce, 2/3 tablespoons of black soy sauce, 2/3 tablespoons of oyster sauce, half a tablespoon of sugar, one tablespoon of Pixian watercress, 2/3 tablespoons of spicy lobster sauce, and one and a half tablespoons of cooking wine).
3) Slice the eggplant obliquely into thick slices, but don't cut it (chopsticks can be placed below).
4) Boil water in the pot. After the water is boiled, put the eggplant in a steamer and take it out (no more than eight minutes).
5) Do not put oil in the pot, add minced meat, stir-fry gravy and a little grease.
6) Put the minced meat aside, add seasonings such as onion, ginger, garlic and pepper, stir-fry until fragrant, and stir-fry evenly with minced meat.
7) Add the bowl juice into the minced meat and continue to stir well.
8) Add eggplant, add water, the amount of water is half of that of eggplant, bring to a boil with high fire, turn to a small fire cover and stew for a few minutes, and then collect juice with high fire. Sprinkle chopped green onion and pepper before eating.
aubergine