How to make eggplant with pickled peppers in Yunnan Ingredients: 2 eggplant.
Accessories: onion, ginger, soy sauce, salt and vegetable oil.
step
1. Prepare 2 eggplants and seasonal vegetables and wash them.
2. Remove the handle from the eggplant, then cut it into 2 pieces, boil the water in the pot, add the eggplant and cook for 7 minutes on high fire.
3. Slice the onion and ginger, put them on a plate, and then pour in some soy sauce and some salt.
4. Then take the oil pan, pour 5g of vegetable oil and heat it.
5. Pour the hot oil into the dish and stir it a little.
6. Then take out the eggplant and peel it. Eggplant is very hot at this time. We can prepare a bowl of water, soak our fingers, and then tear it quickly.
7. The peeled eggplant will still be very hot. We can put chopsticks on the plate, and then tear them into strips along the eggplant with chopsticks and stir them evenly.
8. This is finished, and the eggplant is tender.
How does mashed garlic eggplant make the materials?
Ingredients: 2 eggplants.
Accessories: 5 cloves of garlic, 2 parsley, sesame oil 1 tablespoon, 3 tablespoons of balsamic vinegar, 2 tablespoons of chives 1 root, 2 tablespoons of soy sauce, a little salt, and 2 teaspoons of sugar1.
working methods
1, let's prepare the ingredients first, eggplant, chives, garlic and coriander.
2. Wash the eggplant, then steam it in a steamer for about 8 minutes, which can be easily punctured with chopsticks.
3. Then take the eggplant out to cool.
4. Then, mix a bowl of juice, garlic paste, add a little edible salt and mix well.
5. Then wash the shallots and parsley and cut them into pieces.
6. Then put it in a mud bowl, add 2 tablespoons of soy sauce, 1 tablespoon of sesame oil and 3 tablespoons of balsamic vinegar.
7. Then add a small amount of sugar and mix well.
8. Tear the cool eggplant into strips and control the moisture.
9. Put the chopped coriander in and pour the juice directly on it.
How to eat cold garlic eggplant?
Material: 500g eggplant.
Accessories: appropriate amount of oil, salt, sugar, soy sauce, soy sauce and garlic.
step
1. Eggplant and garlic are ready.
2. Wash the eggplant, put it in a cage and steam it for about 15 minutes.
3./kloc-take it out after 0/5 minutes, and then cut it into small strips with a knife in the plate.
4. Then stir the sauce in a small bowl, and put soy sauce, salt, sugar and soy sauce as well as some broth and water in the bowl.
5. Then pour the sauce on the eggplant.
6. Sprinkle with minced garlic and garlic sprouts.
Note: The new garlic is tender in spring. Just take a photo.
7. Then pour the hot oil. When we hear the creaking sound, the temperature is just right, which can release the smell of garlic.
Note: We put too much oil in the pot.
Eggplant with beans
Ingredients: 250g of beans and 250g of eggplant.
Accessories: appropriate amount of oil, 35ml of oyster sauce, 4 cloves of garlic, 4 red peppers, soy sauce 15ml.
step
1, we have prepared various ingredients.
2. Wash the eggplant, cut it into long strips, wash the beans, remove the old tendons, then cut it into 8 cm sections, cut the red pepper into small pieces, and cut the garlic into small pieces.
3. Then pour an appropriate amount of oil into the pot, heat the oil to 70% and fry the eggplant.
4, then fry until soft, and take out the dry oil.
5. Put the beans in and fry.
6, fry until the surface wrinkles, thoroughly fry the beans, and then remove and drain the oil.
7. Leave some base oil in the pot, add garlic slices and red peppers and stir fry.
8. Add eggplant and beans and stir fry.
9. Add salt, soy sauce, oyster sauce and a little water and mix well.
10, then stir-fry evenly with high fire and concentrate the soup.
How to preserve eggplant 1, how to preserve long eggplant
We can wrap the long eggplant in fresh-keeping bags or plastic wrap, then put it in a dry carton and store it in a cool and ventilated place.
2, round eggplant preservation method
We wrap the round eggplant with straw paper, put the eggplant handle up, then put it into a carton and store it in a cool and ventilated place.
Eggplant is thin-skinned and thick-fleshed, which is not resistant to storage. We usually eat or process directly and seldom store it.
Every method of eggplant has a very unique taste and fragrance, and it can be said that there are endless methods, especially eggplant skin, which has high nutritional value. In our daily life, if we want to keep healthy in diet, we must eat some eggplant, which will certainly not let everyone down.