Guangdong eggplant method 1 material
2 long eggplants, 2 preserved eggs and green peppers 1 piece.
5 cloves of garlic, 2 tablespoons of sesame sauce, 1 tablespoon of Chili oil, proper amount of sesame oil and a little salt.
working methods
1. Wash the long eggplant with clear water.
2. Steam the roots with skin on the drawer. Eggplant skin is not only nutritious, but also tough, and can wrap the prepared sauce.
3. Take two spoonfuls of sesame paste, add appropriate amount of sesame oil, and drain the sesame paste; Sesame paste sprinkled with sesame oil is more fragrant and easier to stir.
4. Add 1 tablespoon Chili oil to make the taste more rich and mellow, and don't let go of those who don't like spicy food.
5. Add some salt to taste.
6. Mix sesame sauce well.
7. Cut green peppers and preserved eggs into small pieces and mince garlic; Pour it into the freshly stirred sesame sauce.
8. Fully mix the mahjong juice and ingredients to make the secret seasoning of eggplant delicious (after mixing evenly, the seasoning will feel dry without adding water to dilute it. Eggplant contains more water. After seasoning and eggplant are mixed, it tastes best.
9. Prepare the secret seasoning and steam the eggplant. Watching the eggplant skin wither and collapse, it will be steamed.
10. Cut the eggplant from the middle with a fruit knife or chopsticks, and be careful not to cut to the bottom of the eggplant.
1 1. After opening the eggplant, you will find a lot of steamed water in it. Just pour the water out of the eggplant. You don't have to pinch out the water in the eggplant by hand. Using the moisture in eggplant, we can dilute the seasoning, make the eggplant more tasty and the seasoning more delicious.
12. Put the mixed seasoning into the eggplant core with a spoon and serve. If you are not in a hurry to eat, you can put it in the refrigerator for a few hours, which will be more refreshing and appetizing.
Method for mixing garlic and eggplant
Peel the eggplant and cut it into strips.
Cut garlic into minced garlic.
Steam the sliced tomato strips in a pot for eight minutes.
Pour the cooking oil into a big spoon and heat it on the fire.
Take the steamed tomato strips out of the pot.
Squeeze the steamed tomato strips out of water.
Pour the hot oil from the spoon into garlic and stir quickly.
Add soy sauce and lobster sauce to garlic oil and stir well.
Put the squeezed tomato strips into a larger container.
Pour the garlic juice into the tomato strips and mix well.
The two key steps of this dish are:
1, steamed eggplant must squeeze out water, so that eggplant will better absorb seasoning juice.
2. The garlic paste must be stimulated with hot oil, so that the garlic taste of this dish will be fragrant and delicious.
3, heavy taste parents can add a little salt to the seasoning, like to eat spicy, you can also add some spices such as Chili powder.
Practice of eggplant in Guangdong II. Eggplant ripens in summer, so it is often used to make all kinds of delicious food in summer. I have never liked garlic, and I always think it tastes strange, and it has a great taste in my mouth after eating it. But my mother always adds a lot of garlic to tomato rice, which I can't understand. Later, I learned that eggplant is actually poisonous. Garlic can remove the toxicity in eggplant, so I must add garlic when cooking eggplant. You may not see the consequences at the time, but in the long run. Let me introduce the method of garlic eggplant to you, so that all delicious mouths can eat their own eggplant food.
Pickled garlic and eggplant 1:
Ingredients: eggplant, garlic, salt, etc.
1. Wash the eggplant, steam it in a steamer for ten minutes, then tear it with chopsticks, and let the steamed eggplant cool for later use;
2. Put enough garlic into a garlic paste jar, mash it into garlic paste, add a proper amount of salt, and spread it evenly on the eggplant after stirring;
Next, put the eggplant in a sealed box and put it in the refrigerator for one day to eat.
Method 2 of pickled garlic eggplant:
Ingredients: eggplant, garlic, onion, salt, red pepper, chicken essence, salad oil, sesame oil and sesame;
1. Peel the garlic, add a little cooking wine, mash it into minced garlic, stir-fry sesame seeds in a pan, and take it out for later use. Cut the red pepper into fine powder, and cut the shallots into chopped green onion for later use.
2. Wash the eggplant, cut it into equal parts, put it in clean water, and marinate it with a little salt for 5 minutes;
3. Add enough water to the steamer and put it on the steamer. After the water boils, put the eggplant into the steamer and steam it for ten minutes. Take it out and let it cool for later use.
4. Cut the thoroughly cooled eggplant into small pieces, put it in a bowl, add appropriate amount of minced garlic, salt, chicken essence and cooked sesame seeds, stir evenly, and marinate for 10 minute;
5. Put chopped green onion in the bowl, heat oil in a wok, pour chopped red pepper and stir fry for a while, then pour it directly on the eggplant, pour sesame oil, stir fry evenly, and marinate for a few minutes, then serve.
Eggplant with garlic is a very simple dish, and the preparation method is basically not difficult. Although eggplant is abundant in summer, with the popularization of greenhouse vegetables, organic cultivation and other technologies, all vegetables can be sold all year round. Therefore, this method of pickled garlic eggplant can be said to be a popular appetizer all year round, especially in summer, which has been well received by everyone, not only appetizing, but also serving people with poor appetite. But it's best not to cook too much at once. Eggplant stored for a long time will affect the taste. How much you eat can keep the best taste of garlic eggplant.
Guangdong eggplant practice 3 Ingredients:
Long eggplant -2 slices
Cucumber-1 root
Red millet pepper -2 root
Green pepper-1 root
Garlic -3 petals
Accessories:
Salt -2g
Chicken powder -4g
Soy sauce-30g
Steamed fish and soy sauce-20g
Sesame oil-10g
Zanthoxylum powder-1g
Chopped green onion-moderate amount
Exercise:
1. Prepare materials. Cut the millet pepper and green pepper into small rings.
2. Cut the eggplant into four and a half.
3. Cut the cucumber into long slices and spread it on the bottom of the plate.
4. Put the eggplant in a steamer and steam it for 10- 15 minutes until the eggplant becomes soft, then take it out and let it cool. Tear into long strips. The code on the cucumber slices.
5. Put the salt, chicken powder, soy sauce, sesame oil, steamed fish soy sauce, garlic paste, pepper rings and pepper into the seasoning tray and mix well. Eggplant is dotted with dried fruits and white sesame seeds, and served with flavor dishes.
Guangdong eggplant practice 4 1. Tomato and eggplant cake
Raw materials: tender eggplant 250g, minced meat100g, bread crumbs100g, 2 eggs, flour 30g, carrot10g, starch 8g, salad oil 750g, tomato sauce 30g, sugar 20g, rice vinegar 5g, iodized salt 5g, etc.
Exercise:
(1) The eggplant is pedicled, washed and peeled, and cut into 0.3cm thick discs. Add chopped green onion, Jiang Mo, salt, monosodium glutamate and half an egg into the meat stuffing and stir well. Fold the cut eggplant in half, two pieces, put meat in the middle and stick flour. Carrots are cut into elephant-eye slices.
(2) Beat the remaining eggs into a bowl and stir evenly. Hang the eggplant slices stained with flour in the egg liquid, then stick the bread crumbs and pat them.
(3) Put the oil in the pot, heat it to 60%, put the eggplant cakes into the pot one by one, fry them into bordeaux, take them out and drain them.
(4) Add base oil to the pot, heat it, add tomato sauce and stir-fry it slightly, then add soup, carrot slices, sugar, vinegar, salt and monosodium glutamate to boil, thicken it with water starch and pour it on the eggplant cake.
2. Stir-fry five-color eggplant shreds
Ingredients: 350g eggplant, 25g green pepper, 25g ham, 25g bamboo shoots, 50g Sichuan pepper10g pork fat, 50g starch10g soy sauce10g iodized salt, 4g monosodium glutamate, 3g shredded onion ginger, 5g garlic slices and 5 sesame oil.
Exercise:
(1) The eggplant is pedicled, washed and shredded. Green pepper, ham, bamboo shoots and Sichuan pepper are also shredded.
(2) Put oil in the pan, heat it, add onion and shredded ginger to stir fry until fragrant, add shredded eggplant, shredded Sichuan pepper, shredded bamboo shoots, shredded ham and shredded green pepper, add monosodium glutamate, garlic slices and starch before taking out the pan, and pour sesame oil out of the pan.
Tip: Don't be too hasty when you start frying, it's easy to be too hasty.
Tip: when the eggplant cake is covered with bread crumbs, pat it evenly to avoid falling off when frying.
3. Vegetarian baked assorted eggplant diced
Ingredients: eggplant 300g, red and green sweet pepper 20g, bamboo shoots 20g, carrots 20g, cucumbers 20g, starch 10g, iodized salt 5g, soy sauce 8g, monosodium glutamate 4g, sugar 10g, cooking wine 5g, chopped green onion 3g, Jiang Mo 3g, garlic 3g and soup 75g.
Exercise:
(1) The eggplant is pedicled, washed and peeled, and cut into 1.2 cm square dices. Red and green bell peppers, bamboo shoots, carrots and cucumbers are all cut into cubes 1 cm square.
(2) Put oil in the pot, heat it to 70% to 80%, add diced eggplant and fry it until golden brown, then take it out and drain it. Fry diced bamboo shoots, diced carrots and diced red and green persimmon peppers in oil, and then drain.
(3) Leave a little base oil in the pot, add onion, ginger and garlic to heat, then add diced eggplant, diced bamboo shoots, diced red and green bell peppers, diced carrots, diced cucumbers, vinegar and cooking wine, then add soy sauce, soup, salt, sugar and monosodium glutamate, thicken with water starch after boiling, pour sesame oil evenly, and plate.
Tip: Dice the eggplant evenly. Dice other ingredients smaller than the eggplant diced.
4. crispy eggplant rolls
Ingredients: eggplant 300g, pork stuffing 150g, crispy flour 100g, half an egg, flour 25g, iodized salt 5g, monosodium glutamate 4g, minced onion and ginger 3g, salt and pepper 6g, and appropriate amount of salad oil.
Exercise:
(1) The eggplant is pedicled, washed, peeled, cut into 5cm-long sections, then spun into thin slices with a knife and slightly salted.
(2) Add salt, monosodium glutamate, chopped green onion, Jiang Mo and eggs into the meat, stir well, then put them into pickled eggplant slices, roll them up and stick flour on them.
(3) Put the crispy flour into a bowl, add water to make it into a moderate paste, put oil in the pot, and when it is half cooked, put the eggplant rolls in the pot and fry until golden brown, take out the oil, put it on a plate, and sprinkle with salt and pepper.
Tip: Use crispy batter immediately after mixing.
5. Dongpo eggplant
Raw materials: tender eggplant 500g, pork stuffing 100g, starch 100g, sugar 50g, iodized salt 5g, monosodium glutamate 4g, soy sauce 5g, cooking wine 5g, onion 5g, Jiang Mo 5g, soup 100g, and appropriate amount of salad oil.
Exercise:
(1) The eggplant is pedicled, washed and peeled, and cut into 5cm square pieces. Cut a knife on the plane of the eggplant block, with a depth of 2 cm.
(2) Put the oil in the wok, heat it to 60% to 70%, add the eggplant pieces and fry them to bordeaux, take them out and drain them, and put them in a big bowl.
(3) Leave a little base oil in the pot, heat it, add pork stuffing and stir-fry to change color, add minced onion and ginger and stir-fry a little, add soy sauce, salt, monosodium glutamate, white sugar, cooking wine and soup, boil it, pour it into a bowl filled with eggplant pieces, and steam it in a drawer for 10 minute.
(4) Drain the soup in the pot, buckle the eggplant pieces into the plate, thicken the raw juice with water starch, pour the bright oil on the eggplant pieces.
Tip: this dish imitates Dongpo meat. Eggplant pieces should be cut into large pieces and fried into bordeaux.
6. Yipin eggplant
Raw materials: 500g of tender eggplant, 75g of pork belly, 10g of Chinese cabbage100g, 5g of starch10g, 5g of iodized salt, 8g of soy sauce, 5g of monosodium glutamate, 0g of sugar10g, 3g of shredded onion and ginger, 4g of garlic slices, 3g of coriander, salad oil and soup.
Exercise:
(1) Remove the pedicel of eggplant, wash and peel it, cut it into strips, slice pork belly, wash the cabbage in half, and cut coriander into sections.
(2) Put oil in the pot and heat it to 70% to 80%. Put the tomato strips in the pot and fry until dark yellow. Pour out the oil and put it in the soup plate.
(3) Leave the bottom oil in the pot, heat it, stir-fry the meat slices to change color, add shredded onion, shredded ginger, soy sauce, salt, monosodium glutamate, sugar, rape and soup, boil it, pour it on the tomato strips, steam it in a drawer for 15 minutes, and take it out.
(4) Put the steamed tomato strips on a plate, then drain the soup in the pot, add garlic slices to boil, thicken them with water starch, pour sesame oil on the tomato strips, and order coriander segments.
Tip: Cut the tomato strips evenly and master the steaming time.
Guangdong eggplant practices 5 1, and eating eggplant practices are all fish-flavored eggplant seeds.
Ingredients include eggplant, pork, Jiang Mo, minced garlic, minced leek, Pixian bean paste (pepper and oyster sauce can also be used instead), soy sauce, soy sauce, vinegar, salt, sugar and a little water. Wash eggplant, cut into long strips, and sprinkle a little salt to dehydrate eggplant. Chop pork (one third of eggplant) into meat stuffing. Hot pot, cool oil, stir-fried Jiang Mo, minced garlic, (friends who don't have bean paste should put pepper at this time, because Pixian bean paste is spicy), and then add pork stuffing. When cooking, pour a few drops of soy sauce for coloring, a little vinegar (be sure to put less, otherwise it will change the taste of eggplant) and a proper amount of soy sauce to make the pork taste. Add two spoonfuls of Pixian bean paste, dilute the bean paste with a little water, and then add chopped green onion and eggplant strips. Eggplant without water is very easy to cook. After the eggplant is cooked, add some salt and a little sugar. After serving, sprinkle with chopped chives.
2. Eggplant is eaten by frying eggplant boxes.
Ingredients: 2 eggplants, meat stuffing 120g, eggs 1 piece, oil, salt, flour, starch, Jiang Mo, pepper, cooking wine, oyster sauce and Thai Chili sauce. First, add a proper amount of Jiang Mo, salt, pepper, cooking wine, oyster sauce and other seasonings to the meat stuffing, then stir it vigorously in one direction to make it tasty, and then marinate it there for a few minutes. Cut the eggplant into pieces, two of which should not be cut off continuously, and then spread a layer of raw flour between the cut two pieces of eggplant. Soak the prepared meat in it. Starch and flour are mixed according to the ratio of 1: 1, and an egg and a proper amount of salt are added. Add water to make a thick and moderate batter and drop a few drops of oil. Heat the electric baking pan, brush the bottom of the pan with a layer of oil, roll the prepared tomato box in the batter, and let the batter cover the tomato box. Put the tomato box wrapped in batter into the electric baking pan and fry until both sides are golden. Take out the tray and pour a layer of Thai Chili sauce on the surface of the tomato box.
3. The way to eat eggplant is steamed eggplant by Laoganma.
Laoganma beef minced with black bean pepper, soy sauce, soy sauce, oyster sauce, sugar, salt, pepper, eggplant, onion, sesame and garlic. Sauce: Laoganma beef powder with black bean pepper, soy sauce, soy sauce, oyster sauce, sugar, salt and pepper. Wash the whole eggplant and put it into the rice cooker. The rice is ready and the eggplant is steamed. Take out the eggplant, put it on a plate, cut it into strips with a knife, heat it and pour the sauce. Sprinkle chopped green onion, sesame seeds and garlic cloves on the eggplant. Take a small pot, heat the oil and pour it on the eggplant.
The practice of Guangdong eggplant 6 braised eggplant in oil
Ingredients: eggplant, potato, oil, salt, chicken essence, garlic, dried pepper, soy sauce, oil consumption.
Exercise:
1, cut eggplant into strips and soak in water for later use.
2. Cut the potatoes into strips.
3. Heat oil in a hot pot, add potatoes and garlic and stir fry for 2 minutes.
4. Add appropriate amount of dried peppers.
5. Add eggplant, cover and stew for 2-4 minutes, so that the eggplant is slightly dehydrated.
6. Add soy sauce, oil consumption, salt and chicken essence, press the eggplant down with a spoon, and then stir it a little.
7. Continue to cover and simmer over medium heat. Stew until the potatoes are cooked and the eggplant is completely discolored (about 5 minutes).
skill
1, braised eggplant in oil, as the name implies, has a little more oil than usual.
2, the focus is on simmering, not frying.
3. Sprinkle chopped green onion after cooking. As for the two green onions in the middle, there was no place to put them at home, so I threw them inside.
Guangdong eggplant practice 7 main ingredients
Long bean 200g eggplant 1.
50 grams of red pepper
condiments
5g minced garlic with soy sauce 1 spoon.
Oyster sauce 1 spoon sugar 1 spoon
Salt 1 teaspoon
Steps of frying eggplant with beans
1. Beans, eggplant, Redmi pepper, garlic, soy sauce, oyster sauce, sugar and other raw materials.
Cut eggplant into strips
3. Pour in a little salt, grab it evenly by hand, and marinate it for 10 minutes until the eggplant is out of the pot.
Step 4 cut the red pepper into circles
5. Cut off the stems of the beans.
6. Cook the beans in boiling water and set aside in cold water.
7. Pour oil into the pan, add minced garlic and Redmi pepper rings and stir-fry until fragrant.
8. Pour in the eggplant and stir fry until the eggplant is soft.
9. Pour the boiled beans and stir fry.
10. Pour in soy sauce and oyster sauce.
1 1. Pour a little sugar to refresh yourself.
12. Stir well and serve!
skill
1. Beans are as beautiful as eggplant strips!
2. A little sugar mixed with oyster sauce and soy sauce can make the dish more delicious, but it won't make it sweet. Don't add too much polysaccharide!