How to make eggplant puree 1,

Materials

Main ingredients: several eggplants (how many are optional)

Seasoning: minced garlic, chopped green onion , soy sauce, vinegar, salt, monosodium glutamate, sesame oil, chili oil, ginger powder, pepper powder, sugar. . . . . . (Seasoning is decided according to each person’s taste)

Method

(1) Cut the eggplant into long strips 5 cm long and two fingers thick, put them in the pot, and put them in the pot. Add a little more water (basically covering the eggplants), bring to a boil over high heat, then simmer over medium heat for a few minutes, until the water in the pot is dry and the eggplants are crispy, turn off the heat.

(2) Add the seasonings to the eggplant in the pot, stir evenly, and serve on a plate.

Tips

Why should you cook eggplant “until the water in the pot is boiled dry...”? This is because the water used to cook the eggplants will eventually be absorbed by the eggplants, so that the nutrients of the eggplants will not be lost. This is the so-called "fat water will not leak out". Therefore, the water used to cook the eggplants must be controlled well. You can be more "conservative" by adding water to the pot at the beginning, and then add more water to continue cooking depending on how crispy the eggplants are.

Method 2, mix eggplant puree

Materials

Main ingredients: 1000 grams of eggplant (purple skin, long)

Seasoning: salt 10g, 10g white garlic, 15g vinegar, 5g sesame oil, 10g coriander, 10g soy sauce

Method

1. Peel and wash the tender eggplant, and cut into pieces Cut into slices, cook in a steamer, take out and let cool for a while, pour into a basin and stir into eggplant puree.

2. Mix the refined salt, minced garlic, soy sauce, vinegar and sesame oil, pour it on the tomato puree and mix well, put it on a plate and sprinkle the chopped coriander on top.

Method 3, Garlic Eggplant Puree

Ingredients

350g eggplant, 20g cilantro, 1 garlic clove, 8 cloves sesame oil, 1 tsp sesame paste, 3 tsp refined salt 0.5 tsp

Method

1. Peel the eggplant and cut it into 0.3 cm thick slices. Put it in a bowl and let it cool for 25 minutes. ; Wash and mince leeks and coriander; wash and mash garlic;

2. Remove the water from the steamed eggplant, add sesame oil, refined salt, sesame paste, coriander, leeks, and minced garlic and mix well.

Note

It is soft and delicious, with an attractive garlic aroma. When steaming eggplants, steam them all at once. Do not open the lid halfway, otherwise they will not be cooked easily.

Method 4, fish-flavored minced pork and eggplant puree

Materials

Eggplant, potatoes, carrots, peanuts, lean pork, salt, cooking wine, chicken essence, Wet starch, oil, sugar, vinegar, soy sauce, minced ginger, garlic, chopped green onion,

Method

1. Wash and cut open the eggplant, peel and wash the potatoes, and put them into the pressure cooker Steamed. Hehe, in order to increase nutrition, I also added half a carrot

2. Pick it up on a plate and crush it into puree with a small spoon. I assigned my husband to do this task. Since he is watching TV and has nothing to do, I am going to make the meat sauce

3. Crush the fried peanuts and put them on top of the eggplant, potato and carrot puree. This work is also done by my husband

4. Chop the lean pork, add some salt, cooking wine, and wet starch to marinate for a while

5. Use sugar, vinegar, and soy sauce , cooking wine, salt, chicken essence and wet starch to prepare the fish sauce

6. Heat the oil in the wok, add the minced ginger and garlic and sauté until fragrant, add the minced meat and stir-fry until it changes color

7 .Add the prepared fish-flavor sauce and stir-fry evenly, sprinkle with chopped green onion and serve.

8. Pour the fried fish-flavor minced pork over the chopped peanuts and mix well before eating