Fried eggplant with Chinese vegetables The main ingredient of fried eggplant is eggplant. Home cooking is salty, soft and rotten, with chopped green onion.
catalogue
1 food introduction
2 production materials
3 practice
4 dishes special
5 nutritional value
6 recipes phase grams
Introduction and editing of dishes
Name of dish: fried eggplant with vegetables
Cooking: home cooking
Efficacy: Anti-aging diet, hypertension diet, anti-cancer diet, gout diet.
Taste: salty and delicious
Technology: Scallion burning
Production material editing
Ingredients: 250g eggplant.
Seasoning: soy sauce 15g, salt 2g, pepper 10g, onion 10g, salad oil 40g.
Practice editing
1. Peel the eggplant, wash it, cut it into 6 cm and 0.3 cm square filaments, put it in a bowl, soak it in clear water for about five minutes, take it out and drain it.
2. Put oil on the fire, heat it to 70%, add pepper and stir-fry until fragrant (don't take out the pepper), then add chopped green onion and stir-fry until it turns yellow, then add shredded eggplant and stir-fry for about three minutes, add salt, soy sauce and vegetarian soup, boil and cover the juice, simmer for three minutes on low heat, add monosodium glutamate after the juice is dry, and turn it evenly.
A special editor of dishes
Soft and rotten, salty and fragrant.
Nutritional value editor
Eggplant: 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. Vitamin P can soften tiny blood vessels and prevent bleeding, which is beneficial to patients with hypertension, arteriosclerosis, hemoptysis and scurvy. Vitamin C and saponin contained in eggplant can lower cholesterol. In addition, the B vitamins contained in eggplant have a certain auxiliary therapeutic effect on dysmenorrhea, chronic gastritis and nephritis edema.
Formula editing
Eggplant: Don't eat eggplant with snakehead, it will damage the stomach.
Seasoning: cooking wine, chopped green onion, Jiang Mo, garlic paste, salt, sugar and vinegar.
Seasoning: vegetable oil 30g.
Production steps:
1. Wash and slice eggplant, blanch it in boiling water for 3-5 minutes, and take it out for later use.
2. Heat the pan, add onion, garlic, Jiang Mo and diced meat, and add cooking wine. Stir fry for a while.
3. Add eggplant, salt, sugar and vinegar and mix well. [2]
Precautions:
Don't peel eggplant. Its value lies in the skin. Eggplant skin contains vitamin B. Vitamin B and vitamin C are good partners. We get enough vitamin C and need the support of vitamin B in the process of metabolism.
Exercise 2
Braised in soy sauce:
Cut the eggplant into pieces, paste it and fry it, then put a little oil in the wok, add onion and ginger, pour in the fried eggplant, and add
Fried eggplant
Fried eggplant
Stir-fry the soy sauce evenly (remember to simmer on low heat at this time), add a little water, boil and simmer for a few minutes, then add salt, sugar, chicken essence, cooking wine and so on. This dish is delicious, but greasy and suitable for bibimbap.
Stir-fry:
(You can also add lean meat as needed.) After slicing the eggplant, heat it in the pan and add appropriate amount of oil according to your own taste. If you want to put meat, put it in and stir-fry it until it is cut off. After frying with onion and ginger, pour in eggplant, add salt and soy sauce and stir fry over medium heat. After adding salt, eggplant will produce moisture during frying. Watch the heat. Too much fire will burn the pot and too little water. This dish is salty and delicious, and the taste can be adjusted according to personal needs.
Clear burning:
aubergine
aubergine
Cut the eggplant into large pieces, boil the oil (slightly more than the usual oil for frying a dish) to 50% heat, then add the onion and ginger, stir-fry the eggplant pieces until the oil permeates evenly, add about a quarter of the water and soy sauce of the eggplant pieces, stir well, turn over the low heat after boiling, turn over for 5 minutes, then add a proper amount of sugar, cover and cook slowly, then turn over the noodles every two minutes to avoid burning the eggplant. This dish is delicious, light and pleasant.