Eggplant is one of the few purple vegetables, but also a very common table vegetables. In its purple skin is rich in vitamin E and vitamin P, which is not comparable to other vegetables. Its taste is also one of the best in the culinary world. Our country is very particular about how to eat and practice eggplant, and there are many different ways to prepare eggplant, each of which has its own unique flavor. Today we will introduce you to several uncommon but exceptionally delicious eggplant practices, I hope you like it!
1. Minced pork eggplant
Instruments:
1 eggplant, minced pork 50g, oil, salt, soybean paste 30g, garlic 3, green onion, 20ml wine, 30ml soy sauce, sugar 2g, starch, ginger
Practice:
1) Eggplant washed, minced pork.
2)Cut the eggplant into small pieces with a little salt and marinate for a few minutes.
3)Chop green onion, ginger and garlic.
4)Minced meat with cooking wine, sugar, soy sauce and mix well.
5)Heat the oil in a frying pan, pour in the eggplant and stir-fry until the eggplant becomes soft.
2. Beaten Eggplant
Ingredients:
400g of eggplant, 2 cloves of garlic, 1 tablespoon of white sesame seeds, 2 tablespoons of soy sauce, salt to taste, 4 tablespoons of peanut oil, and 1 green onion
Methods:
1)Wash the tender eggplant and cut into thick strips.
2)Put the eggplant into a plate, lay a layer of plastic wrap, poke a few holes with a toothpick and then put it into a steamer to steam.
3)Chop the garlic into garlic rice and the shallots into scallions.
4)Start a clean pan, put the white sesame seeds into the pan and sauté them.
5)Put the oil in a clean pan, and when the oil is hot, fry the garlic rice until golden brown and then take it out.
6)Take the fried garlic rice and part of the garlic oil, add soy sauce, white sesame seeds, and moderate salt to make a flavorful sauce.
7)Put the steamed eggplants into a stone mortar and pound them with a mortar and pestle to disperse them, then add the flavor sauce.
8)Pound it again to make the flavorful sauce mix well with the eggplant meat, and finally sprinkle the chopped green onion on top, then it will be ready.
6)Add a little oil to the pan and stir-fry the bean paste.
7)Add green onion, ginger and garlic and stir fry, add minced meat and stir fry, add wine and stir fry.
8)Then pour in the eggplant and continue to stir fry.
9)Add soy sauce, sugar, a little salt and continue to stir fry.
10)Drizzle a little water starch, eggplant stir-fry evenly off the fire, into the dish and then sprinkle green onions can be.
3. Pan-fried eggplant box
Ingredients:
Eggplant 2, meat 120g, 1 egg, oil, salt, flour, starch, ginger, pepper, cooking wine, oyster sauce, Thai chili sauce
Practice:
1) Add the appropriate amount of minced ginger, salt, pepper, and other seasonings in the meat filling, Wine, oyster sauce and other seasonings;
2) Stir in one direction and marinate for a few minutes;
3) Cut the eggplant into slices, two of them in a row and do not cut off;
4) Dust a layer of cornstarch in the middle of the two slices of eggplant cut into pieces;
5) Stuff the meat mixture with the mixture;
6) Mix the cornstarch and flour 1:1, add an egg and a moderate amount of chili sauce.
7)Add water to make a batter of the right consistency and add a few drops of oil to it;
8)Heat up an electric pie pan and brush a layer of oil on the bottom of the pan;
9)Roll the prepared eggplant boxes in the batter to coat the boxes;
10)Put the battered eggplant boxes into the pie pan;
11)
Please note that the eggplant boxes will not be covered in the batter.11)Fry the eggplant boxes until golden brown on both sides;
12)Take them out and arrange on a plate, then drizzle a layer of Thai chili sauce on the top of the eggplant boxes.
4. Steamed Eggplant
Ingredients:
Purple-skinned Eggplant 300g, Millet Chili Peppers 20g, Shallot 6g, Ginger 6g, Garlic Cloves 6g, Soy Sauce 50ml, Sugar 5g, Balsamic Vinegar 15ml, Olive Oil
Methods:
1)Prepare all the ingredients, and remove eggplant and put it aside.
2)Cut the eggplant into Buddha's hand shape.
3)Steam them in a pot of boiling water for about 10 minutes.
4)While steaming the eggplant, mince the green onion, ginger and garlic, and cut the chili pepper into rings.
5)Mix the soy sauce, sugar and balsamic vinegar to make the dressing.
6)Serve the steamed eggplants on a plate and pour in the dressing.
7)Top with chopped green onion, ginger, garlic and millet chili rings.
8)Use a spoon to put the right amount of olive oil on the fire to heat up, evenly poured on the green onions, ginger, garlic and millet chili rings can be.
5. Spicy cold eggplant
Ingredients:
300g long eggplant, oil, salt, soy sauce 2 spoons, sesame oil 1/2 spoons, the right amount of red oil, the right amount of green peppers
Do:
1) long eggplant cleaned and cut long strips.
2)Steam the eggplant strips in a pot and let them cool.
3)Wash and deseed green peppers and cut into small dices.
4)Put the diced peppers into a small clean bowl and season with two tablespoons of cold soy sauce.
5)Add 1/2 tablespoon sesame oil.
6)Sprinkle in a pinch of fine salt.
7)Pour in the appropriate amount of red oil according to preference and mix well.
8)Pour the sauce over the eggplant strips.
6. Fish-scented eggplant
Ingredients:
2 eggplants, 1 green pepper, 1 red pepper, moderate oil, moderate salt, 10g of Sichuan pickled chili pepper crushed, 15g of soy sauce, 10g of vinegar, 10g of cooking wine, 20g of sugar, 10g of green onion, 10g of ginger, 2 cloves of garlic, 10g of wet starch
Do:
1) Prepare the ingredients and seasonings.
2)Slice the eggplant, put a little salt and mix well, marinate the eggplant for about 0 minutes, squeeze out the water.
3)Dice green and red peppers.
4) pot of oil, eggplant over the oil frying, fish out.
5) pot to leave the bottom of the oil, under the onion, garlic, ginger stir-fried, and then into the pickled chili pepper crushed fried flavor.
6) Add eggplant.
7) Stir-fry evenly and mix in the fish sauce.
8)Stir-fry until the eggplant is flavorful, then add the diced green and red bell peppers, stir-fry evenly and remove from the pan.
7 Baked Eggplant with Minced Pork and Pickled Peppers
Ingredients:
300g of long eggplant, 200g of minced pork, 50g of pickled peppers, 3g of green onions, 3g of ginger, 3g of salt, 3g of cumin, 3g of cooking wine, 2g of soy sauce, 2g of chicken broth, 2g of cooking oil
Practice:
1)Throw the eggplant from the center and slice it with a flowery cut on the surface.
2)Heat a skillet and brush with a small amount of oil, add salt and cumin granules to the eggplant, cut side up, and saute until the bottom is soft.
3)Turn the eggplant over and continue to sear.
4)Grill the eggplant until the top is golden brown and the eggplant is cooked through.
5)Heat the oil in a pan and sauté the green onions and ginger.
6)Stir in the meat mixture and cook until browned.
7)Add bell peppers and continue to stir-fry.
8)Add soy sauce, wine, sugar, stir-fry evenly and add chicken seasoning.
9)The fried pickled peppers and minced pork poured on the fried grilled eggplant can be.
8 bean curd and eggplant
Ingredients:
250g bean curd, 250g eggplant, oil, 35ml oyster sauce, 4 cloves of garlic, 4 red chili peppers, 15ml soy sauce
Practice:
1)Prepare the ingredients.
2)Eggplant washed and cut into long strips (about the thickness of the index finger), bean curd washed and removed the old tendons and cut into long read 8 cm or so, red pepper cut into small segments, garlic sliced.
3) pan into the oil, the oil boiled to 7 into the heat under the eggplant deep-fried.
4)Fry softly and then fish out to control the oil.
5) Bean curd deep fried in a frying pan.
6)Fry until the skin wrinkles, bean curd thoroughly fried (raw bean curd can not be eaten) and then pull out to control the oil.
7)In a pan, leave a little bit of oil in the bottom, add garlic and red chili pepper.
8)Add the eggplant and string beans and stir-fry.
9)Pour in soy sauce, oyster sauce, salt, a little water and stir fry evenly.
10)Stir-fry evenly over high heat, the soup can be thickened.
9 chrysanthemum eggplant
Instruments:
Eggplant 500g, minced meat 100g, green pepper moderate, carrots moderate, onion, ginger and garlic moderate, salt 2 spoons, chicken essence 1/4 spoons
Practice:
1) Eggplant cleaned and cut into 6 cm long section, and then in a section of the cut into thin strips, pay attention to the bottom of the bottom to be connected to each other, do not cut, cut the eggplant with salt marinade to make it soft.
2)Peppers and carrots cut into fine powder, with minced meat, green onions, ginger and garlic and together, seasoned with the right amount of salt and chicken essence and mix well.
3)The softened shredded eggplant is set aside in the shape of a chrysanthemum, and the seasoned meat mixture is placed on the chrysanthemum-shaped eggplant.
4)Steam for 10 minutes and serve.
10 Beaulieu eggplant
Ingredients:
Eggplant 500g, minced meat 100g, green onion, ginger, garlic, chili pepper, pickled peppers, cooking wine, five spice powder, soy sauce, oyster sauce, sugar, Pixian bean paste, spicy black beans
Practice:
1) Preparation of the material: cured meat material (one and a half tablespoons of cooking wine, two small spoons of five-spice powder, an appropriate amount of minced ginger, one tablespoon of soy sauce, half a tablespoon of oyster sauce).
2) Bowl sauce (one and a half tablespoons of light soy sauce, 2/3 tablespoon of dark soy sauce, 2/3 tablespoon of oyster sauce, half a tablespoon of sugar, one tablespoon of Pixian bean paste, 2/3 tablespoon of spicy black bean paste, one and a half tablespoons of cooking wine).
3) Slice the eggplant diagonally into thick slices without cutting them off (you can put chopsticks underneath).
4)Boil water in a pot, and when it boils, steam the eggplants in a steamer to soften them (no more than eight minutes).
5)In a pan without oil, put the minced meat and stir-fry to extract the gravy and a little fat.
6)Set aside the minced meat to one side, put down the onion, ginger, garlic, chopped chili and other spices, stir-fry and stir-fry well with the minced meat.
7)Add the bowl juice to the minced meat, continue to stir-fry evenly over high heat.
8) into the eggplant, add water, the amount of water in the eggplant half up can be, high heat boil to low heat cover and simmer for a few minutes and then high heat juice can be sprinkled with chopped green onions and chili pepper garnish before serving.