material

Two eggplants, one scoop of soy sauce, two scoops of soy sauce, one scoop of oyster sauce, four cloves of garlic and three chopped green onion.

working methods

1. Two eggplants, cut off from the middle, take one spoonful of soy sauce, two spoonfuls of oyster sauce, four cloves of garlic and three chopped green onion.

2. Put the eggplant in a steamer and steam it until it can be easily poked with chopsticks.

3. Put the eggplant on the plate and cut it into strips with chopsticks.

4. Heat oil in the pot, add minced garlic and stir fry until fragrant, add chopped green onion, turn off the fire, and add soy sauce, soy sauce and oyster sauce to make juice.

5. Pour the juice on the eggplant and mix well before eating.

Fast eggplant

material

Eggplant? Second, ninth floor? A lot 1, garlic? Three petals, Chili? 1, soy sauce paste? 1 tablespoon, 1 teaspoon sugar, a little salt.

working methods

Slice garlic and pepper, wash and drain in the nine-story tower for later use.

Prepare a pot of water, add a little salt and white vinegar to the water and stir well.

Cut the eggplant into sections and strips, and immediately soak it in salt and vinegar. Do not touch the air. Take it out and drain it before cooking.

Stir-fry garlic slices first, then add eggplant and pepper and stir fry quickly.

Turn to low heat, add seasoning, stir well, cover the pot and stew until the eggplant is soft.

Turn off the fire and stir fry in the nine-story tower.

Grilled eggplant

material

Long eggplant, soy sauce, white pepper, pepper powder, cumin powder, onion powder, ginger powder, salt and oil.

working methods

1. Wash the long eggplant from beginning to end, cut it open and split it in two.

2. Cut a few knives diagonally on the eggplant and bake it in the microwave oven for three to five minutes, as long as the eggplant becomes soft and collapsed.

3. Brush the eggplant with soy sauce several times, and then brush with oil.

4. Bake in the oven 180 degrees 10 minutes.

5. At this time, white pepper powder, pepper powder, cumin powder, onion, ginger and garlic powder and salt are mixed into dry materials; Slice the garlic.

6./kloc-take it out after 0/0 minutes, brush the soy sauce twice, and then sprinkle with dry ingredients and garlic.

7. Continue to enter the oven 180 degrees, 10 minutes.

Steamed eggplant

material

2 long eggplant, 5 garlic, 2 tablespoons vinegar, 1 teaspoon soy sauce, a few drops of sesame oil.

working methods

1. Two long eggplants (many families don't peel them, but I still have to peel them considering the pesticide pollution of vegetables now, so I am responsible for eating them), then cut them into two pieces, put a knife in the middle and put them on a plate.

2. Steam in a steamer 15 minutes, basically cooked. It will be cut into small strips after cooling. Generally, there is water after eggplant is steamed, which can be controlled.

3. pour some soy sauce, a spoonful is enough, add garlic foam, and finally add vinegar, which is more than the amount of soy sauce. Add a few drops of sesame oil and 2 grams of salt and mix well.

Sauced eggplant

material

Ingredients: eggplant, a little pork belly

Accessories: garlic, oil consumption, sugar, salt, chicken essence.

working methods

1. Dish the cut eggplant and heat it in the microwave oven for 3 minutes.

2. Take out the good eggplant to cool.

3, put a little oil, hot pot. When waiting for the hot pot, try to squeeze the eggplant dry, so that when you cook, the eggplant will have no water and will not absorb more oil. If you want to eat more, eat more!

4. After the hot pot, add dehydrated eggplant and stir fry, and the color will almost come out.

5, the oil in the pot can be put into minced garlic, pepper, pork belly slices, stir-fry for a while, and the color and fragrance will come out.

6. After stir-frying for a while, mix the soup with eggplant: garlic Jiang Mo, oil consumption, salt, chicken essence, cooking syrup and water (add water according to the consistency of the soup you want).

7. When the pork belly turns golden yellow and the fragrance overflows, pour the eggplant and soup into it and stir well.

Garlic eggplant

material

Six eggplants, two parsley 1 2, garlic 1 first half, one green pepper, one onion, 4-6 tablespoons of Chili oil, 2 tablespoons of soy sauce, 2 tablespoons of sugar, 2-3 tablespoons of salt, and monosodium glutamate 1 tablespoon.

working methods

1. Wash the eggplant, remove the pedicle, and steam it in a steamer for about 15-20 minutes. When the eggplant can be pierced through with chopsticks, it means it is ripe. Steam and cool for later use.

2. Mash garlic and chop onions, peppers and coriander. To save trouble, I broke it with a cooking machine.

3. Add 4-6 tablespoons of Chili oil (according to your own preference), 2 tablespoons of sugar (all the spoons in the seasoning box are small spoons), 2-3 tablespoons of salt (depending on your taste, just a little more salty than usual), 1 spoon of monosodium glutamate, 2 tablespoons of soy sauce, 1 spoon of yellow wine (not put at home). Stir the seasoning evenly.

4. Cut the eggplant from the middle with a knife (don't cut the edge, just cut the middle), soften the meat inside the eggplant, put the seasoning sauce into the eggplant mouth, fill in a little more, and close the mouth.

5. After all the six eggplants are finished, put them into the fresh-keeping box one by one, sprinkle thin salt on each eggplant and put them away layer by layer. Put it in the refrigerator 1-2 days.

6. If you like not to put pepper, you can make pure garlic eggplant, just use garlic sauce and salt monosodium glutamate.

Assorted eggplant

material

Material: eggplant (purple skin, long) 500g,

Accessories: shrimp skin 25g,

Seasoning: sesame oil 10g, onion 10g, soy sauce 20g, ginger 10g, lard 15g, white garlic 10g, white sesame 15g and monosodium glutamate 2g.

working methods

1. Wash tender eggplant and wax gourd, and peel the older ones;

2. Steam peeled eggplant with strong fire, air-cool, tear it into thick strips, and serve it neatly;

3. Soak the dried seaweed, wash it and chop it;

4. Heat a wok with medium fire, add lard, add dried laver, Jiang Mo, garlic paste and onion, stir fry, take out, add soy sauce, monosodium glutamate and sesame oil and mix well;

5. Pour the prepared sauce on the eggplant and sprinkle with fried white sesame seeds.

braised eggplant

material

aubergine

working methods

Divide the eggplant in two, cut it open on the back with a knife, put it directly into the pot, put a little oil on it after frying, and let the eggplant absorb all the oil and fry for one or two minutes;

Add water and soy sauce to cover half, cook for a long time, and then add sugar. Laoganma Chili sauce, garlic and garlic are all ready-made, soaked in vinegar and sugar in bottles. Continue to cook until the water is almost the same, thicken the juice and sprinkle with chopped green onion.