Eggplant how to do delicious and simple
Eggplant how to do delicious and simple, eggplant taste sweet, sex cool, have a heat detoxification, swelling and pain effect. Eggplant is also rich in nutrients, containing protein, fat, carbohydrates, vitamins and calcium, phosphorus, iron and other nutrients. Here's a look at how to make eggplant delicious and simple.
Flavored Eggplant
1. Eggplant cut into four, remove the inner flesh, cut diagonally into strips
2. Into the pot, drizzle a little water, add the right amount of starch and mix well
3. Pan of oil, boil seven mature frying process turned a couple of times, deep-fried to the exterior of the shell, and then the shell. Drain the oil and put it on a plate.
4. pan, leaving a little oil, sautéed garlic, add 3 tablespoons of sugar, 3 tablespoons of balsamic vinegar, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, burned until there is a thick bubbles, and then poured into the fried eggplants quickly stirred evenly
Home Eggplant
1. eggplants skinned and cut into rolled pieces, add a tablespoon of salt, pickle 10 minutes, squeezed out the water, add a tablespoon of corn starch, stirring evenly, so that every piece of eggplant evenly coated on top.
2. tomato cut into pieces, green pepper cut into pieces spare
3. pot add cooking oil, the eggplant will be fried until both sides of the golden brown fish out of the spare
4. start to prepare the sauce: 2 spoons of soy sauce + half a spoon of soy sauce + 1 spoon of oyster sauce + half a spoon of sugar +1 spoons of vinegar +1 spoons of cornstarch + 2 spoons of water and mix well
5. pot into a small amount of oil, the next minced garlic burst incense, pour into the tomatoes and stir-fry. Tomatoes stir fry, fried eggplant juice
6. will be fried eggplant, green pepper into the pot
7. will be deployed in the bowl of juice pour, stir-fry evenly, high heat juice can be
8. green pepper a little break raw on it, green pepper is too soft will affect the appearance of the dish.
Sweet and Sour Eggplant
1. Wash and peel the eggplant, and cut it into hobnail pieces with a knife.
2. Sprinkle a little salt, pour off the excess water in the eggplant marinated, and then sprinkle with the right amount of corn starch and mix
3. Pan into the right amount of oil, the oil temperature of five or six percent of the heat, put the eggplant began to fry, frying until the surface of the eggplant golden brown when the fish out of the standby
4. Green and red pepper also use hot oil over a little fish out of the oil control
5. Take a clean bowl and put in 1 tbsp cornstarch, ? tbsp sugar, ? tbsp chicken broth, 1 tbsp dark soy sauce, 2 tbsp soy sauce, and then pour in half a bowl of water, mix into a bowl of juice and set aside.
6. Pour the sauce into the pot and cook until thickened, pour in the eggplant and green pepper
7. Slightly flip the spatula, evenly so that each piece of eggplant are flavored with color, high heat sauce on the line.
Steamed Eggplant
1. Eggplant cleaned, put into a pot of water and steam for 15 minutes
2. Pan oil, when the oil temperature of 3 into the heat, pour in the garlic and chili, open a small fire frying incense
3. Add 30ML water, turn the heat down, and then add the consumable oil, soy sauce, salt, chicken essence, Sauce, stirring evenly boiling, sheng out standby
4. will be cut in the middle of the eggplant, the back do not cut, with a knife gently in the eggplant meat on the cut a few times, so that you can better taste, do not be too hard to the bottom layer of the skin cut flowers easy to leak
5. and then in front of the good sauce scooped into the eggplant, the material sauce can be more with some juice, you can let the eggplant into the taste of the eggplant, eggplant on both sides of the put a fixed it things
2. clean the eggplant, cut into 1cm thick slices, and then cut a knife in the middle, be careful not to cut the section
3. eggplant in the middle of a spoonful of meat filling
4. pot of flour, starch (flour and starch 1:1 ratio) add a small amount of water, beat an egg, and stir into the flow of fine, non-grain batter
5. eggplant box Wrap it in the batter
6. Put it in an air fryer and bake it at 200 for 20 minutes, remembering to turn it over once every 10 minutes
Eggplant in Meat Foam
1. Peel the eggplant and cut it into small strips
2. Steam it in a pot for 5 minutes
3. Put a little bit of cooking oil in a pot, put millet pepper, ginger, garlic and onion stir fry flavor, add the meat froth stir fry evenly
4. Add 1 spoon Pixian bean paste, 1 spoon cooking wine stir fry red oil, into the steamed eggplant
5. Add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, half a spoon salt, half a spoon chicken essence, about 50 grams of water, large fire to boil, and finally drizzle a little water starch can be
eggplant how to do tasty and simple 2The first practice: sweet and sour eggplant
two eggplants are ready, what eggplant can be, as long as the tender a little bit, don't be so many seeds on the Well, clean, remove the eggplant tip, cut into small pieces, do not like to eat the skin can be removed and then cut into pieces, want to high nutrition, eggplant skin retention is better, because the eggplant skin contains anthocyanins.
Eggplants cut and wrapped in starch, teach you a little trick, put the eggplant into a plastic bag, pour the right amount of starch, tighten the mouth of the bag to shake, so you can easily and evenly coated with starch, or else one by one to get too time-consuming, and not necessarily wrapped up well.
Mix a bowl of sweet and sour sauce, three tablespoons of soy sauce, two tablespoons of oyster sauce, four tablespoons of tomato sauce, one tablespoon of dark soy sauce, one tablespoon of balsamic vinegar, one tablespoon of sugar, a little salt, one tablespoon of cornstarch, moderate water, mix well and wait. Cut some minced garlic and chopped scallions and set aside.
Add oil to the pan and heat to 50-60%, reduce the heat to low and add the eggplants, fry to golden brown and remove.
Leave the oil in the bottom of the pan and add the minced garlic, fry the aroma, pour in the eggplant and stir fry a few times. Finally, pour in the sweet and sour sauce, stir-fry over high heat until thickened, sweet and sour eggplant is ready, sweet and sour, not greasy, every time you have this dish can eat two bowls of rice.
The second practice: eggplant with minced meat
Prepare two fresh eggplants, cleaned, remove the eggplant tip, do not go to the skin and cut into small sections and then cut into small thick strips, cut into hobnail pieces can also be.
Cut not directly into the pan after frying, but to add a little salt and mix evenly marinated for ten minutes, after marinating the eggplant slightly out of water, so that you can destroy the sponges within the eggplant, and so on down to the pan frying will not absorb the oil, the eggplant will not be blackened.
When marinating, a piece of pork chopped into minced meat, put a little cooking wine, a little soy sauce, a little starch and mix well, marinate for a while.
And then adjust a bowl of sauce, soy sauce, oyster sauce, soy sauce, sugar, starch, water, mix well, pay attention to the amount of seasoning, the eggplant is marinated, with some flavor, so the sauce do not taste too heavy.
All processed, the eggplant does not need to squeeze the water does not need to be rinsed, to the pot of oil, hot, pour into the eggplant stir fry, stir fry until slightly wilted and sheng out.
Add a little more oil to the pan, heat it up, pour in the minced garlic and chili peppers, then pour in the minced meat and stir-fry, and then pour in the eggplants and stir-fry when they turn brown.
Stir fry a few times and pour in the sauce, stir fry until the soup thick, minced meat and eggplant is ready, fragrant. I feel like giving two bowls of rice are not enough to eat.
The third practice: cold hand-torn eggplant
Prepare two fresh eggplants, wash the eggplant to remove the eggplant tip, divided into two halves into a steamer pot, high heat to the eggplant steamed, about ten minutes after the chopsticks to tie a little bit, can be easily pierced through the can be.
Take it out and let it sit for a while, and when it's not hot, tear the eggplant into small strips, a little thinner and more flavorful after the cooler, tear it up and put it on a plate to be used.
Cut a little garlic, some pepper rings, and then put soy sauce, sugar, salt, vinegar, sesame oil and mix well.
Finally pour the sauce on the eggplant, cold hand-torn eggplant is ready, not greasy, refreshing and delicious, when to eat are suitable.
How to make eggplant delicious and simple 3
Eggplant.
Eggplant taste sweet, cool, into the spleen, stomach, large intestine meridian; have clear heat and detoxification, swelling and pain; used for feverish sores, skin ulcers, mouth and tongue sores, hemorrhoids under the blood, hemorrhage, vomiting blood and so on.
1. Cardiovascular Disease Control
Tomato is rich in Vitamin P, which enhances the adhesion between body cells, strengthens the elasticity of capillaries, reduces capillary brittleness and permeability, prevents microvascular rupture and hemorrhage, and maintains normal cardiovascular function and prevents sclerosis and rupture, so it is beneficial to eat tomatoes for the prevention and treatment of hypertension, coronary heart disease, arteriosclerosis and hemorrhagic purpura. Hemorrhagic purpura is very beneficial. Prevention of cardiovascular disease, ascorbic acid: In addition, eggplant has the role of preventing scurvy and promoting wound healing.
2. Prevent cancer
Foreign studies have shown that its anticancer ability is several times that of other vegetables with the same effect, with anticancer effect; prevention and treatment of gastric cancer: eggplant contains lobelia, which can inhibit the growth of gastrointestinal tumors, and has a certain effect on the prevention of gastric cancer. In addition, the eggplant also has the effect of clearing heat and detoxification.
Nutritional value of eggplant.
Eggplant nutrition is also relatively rich, containing protein, fat, carbohydrates, vitamins and calcium, phosphorus, iron and other nutrients. In particular, the content of vitamin P is very high. Vitamin P 750 mg/100 grams, can make the blood vessel wall to maintain elasticity and physiological function, cardiovascular protection, ascorbic acid.
In addition, the eggplant also contains a large amount of phosphorus, calcium, potassium and other trace elements and alkaloids such as choline, huperzine, silymarin, lobelia. Purple eggplant is especially rich in vitamins.
Tomatoes are rich in vitamin E, prevent bleeding, anti-aging effect, often eat eggplant, can keep the blood cholesterol does not rise, to slow down the aging of the human body has a positive significance.