We planted two types of eggplant, a round eggplant, a little harder, suitable for fried or braised, one is suitable for garlic and garlic with the eggplant dishes, this eggplant is long, shiny outside, inside the more virtual point. Eggplant in our rural households to plant a little bit every year, but also rural farmers like to eat a kind of vegetables.
Now the food more and more, pattern, practice, taste is also a variety of choices, in front of more choices, I personally think that to maintain some of the traditional practice of local dishes, one can be simple and delicious to be retained, and secondly, it can bring taste memories of the time when life once ... Eggplant is not something rare, but with the earth way to burn, the taste is really quite good, the earth way to burn eggplant, these materials are indispensable, share with you ~
Thanks!
When I was a kid, I didn't like to eat eggplant, because my family planted oval green eggplants, and I didn't want to put too much oil in the frying out of the same as the boiled ones, and I could eat two of them once in a while when I was wrapped in batter and fried. After graduation, I went out to work and realized that there are also purple eggplants and round eggplants. Eggplant can also be made so delicious. Since then, I don't hate to eat eggplant, and I've learned to make a few eggplant dishes myself.
Today, I'd like to share with you how to make eggplant.
Prepare purple long eggplant (not line eggplant Oh), pork, scallions, flour.
First of all, clean the pork, chopped into minced meat, scallions cleaned and chopped into the minced meat, add salt, soy sauce, cooking wine and pepper and mix well. The first thing you need to do is to cut the eggplant in half, and then cut a slice of the same thickness, but then cut the slice, and repeat until the eggplant is cut. Eggplant put in water soaked to prevent discoloration.
Flour and water stirred into a batter, this time the hot pot of oil, take two slices of eggplant slices together, stuff the minced meat into it, and then in the batter to make a roll, you can put into the frying pan fried, medium-low heat and slow frying, frying both sides of the golden brown can be fished out. Eggplant clip can be eaten directly after frying, but then processed more delicious.
The bottom of the pot of oil, put a spoonful of soybean paste, garlic and dried chili, stir fry under the fried eggplant, stir fry for a few moments to add the right amount of soy sauce, vinegar, sugar and starch water can be used to close the juice on high heat, this dish can also be called fish eggplant folder, the juice flavor thick, soft and delicious, very much down to the bottom of the meal.
I hope my answer can help you!
One, cold eggplant, the required ingredients and ingredients, eggplant 2 to 3, ginger, garlic, parsley, scallions, salt, monosodium glutamate (MSG), soy sauce, chili oil, first of all, the eggplant a whole in a pot with water to cook, and then tear the eggplant by hand one by one in a bowl, ginger, garlic, parsley, scallions, all chopped, will be poured into the bowl of eggplants, salt, MSG, soy sauce in moderation, chili oil to They like to eat spicy degree to put, and then mix well together, a delicious fragrant cold eggplant is done.
Second, the fish eggplant, the practice is very simple, the eggplant will be washed clean to remove the head and tail, cut in half, and then use a knife in the half of the eggplant cut horizontally and vertically, but do not cut through, the pot of oil is hot, the eggplant into the pot deep-fried to yellow, and then fished up to drain the oil standby, the minced meat into the pot to stir-fry plus bean paste, and then fried eggplant to put in the fried eggplant and then stir-fry can be.
Recommended roasted eggplant with garlic, sour and soft, appetizing and refreshing.
Eggplant cut thick slices, top and bottom of a thin layer of salt, into the oven, two hundred degrees baked for about ten minutes, to be able to use a chopstick gently penetrate can be.
Then tear it apart and toss it with the garlic sauce, which is a quick, clean, and inexpensive way to serve it.
Cold eggplant, baked than steamed delicious, baked not water, soft and tender, moisture and flavor are wrapped in it.
A little salt before baking can speed up the speed of cooking, but also make the eggplant not soft and collapsed.
Roasted Eggplant with Garlic Cold Paste
Ingredients: 1 round eggplant (about 300g), 1 green pepper.
Seasoning: 1 head of garlic, 1 green pepper, 20 grams of rice vinegar, 20 grams of soy sauce, 1 spoon of sugar, 1 small spoon of salt, 10 grams of sesame oil.
Directions: Wash and cut off the top of the round eggplant, cut into thick slices, rub a thin layer of salt on both sides of each slice, then place on a baking sheet, and then put in the green pepper cut in half.
Place the eggplants in the oven at 200 degrees for 10 minutes, until the edges of the skin are slightly dry and charred, or until a chopstick can gently penetrate the eggplants, indicating that they are cooked through.
While the eggplants are roasting, make the dressing by crushing the garlic into a bowl and adding the rest of the seasonings.
Take out the eggplant and tear it into strips with chopsticks, and tear off the skin of the eggplant; peel the peppers and tear them into thin strips as well.
Place the eggplant and bell peppers in a bowl of dressing, add some freshly shredded bell peppers, and mix well.
Tips:
When I bought the eggplant, the seller told me that the round eggplant is better, thick meat, moisture, hard and delicate, this one is more suitable for baking, not soft and collapsed.
Nutritional value are the same, just long eggplant is the introduction of foreign countries, round eggplant is China's native, long eggplant planted a little more, so more common.
Knowing the eggplant to eat this way, a large plate of a meal is not enough; more fragrant than meat.
Eggplant on our table the most common vegetables, generally more common are made into garlic eggplant, braised eggplant, fish eggplant. It is rich in nutrients, soft taste many people like very much. Eggplant is full of treasures, there is a point of certainty that the meat is loose, like a sponge. When it is noisy, it will absorb a lot of oil, which is very greasy and unpalatable. Eat too much oil on our health is also very unfavorable. Hotel chef secretly said a secret for many years, before doing more than one process, do the eggplant light and refreshing, old and tender moderate, not greasy and especially delicious.
Tomatoes burned eggplant
1. tomatoes on the top of the cross knife, set aside in a bowl with boiling water, then peeled and diced, onion, ginger, garlic foam, dried chili pepper cut section.
2. Eggplant with skin cut into long strips, the best each eggplant strip with skin, eat when the texture is good. After cutting the eggplant quickly into the cool water, add some white vinegar soak 3~5 minutes. Rinse with water a few more times, fish out and control the water and mix well with salt. Marinate for two minutes, sprinkle a small amount of dry starch on each eggplant strip. But do not more, a kind of seemingly non-existent look on the line.
3. Put a moderate amount of oil in the pot, onion, ginger, garlic, chili pepper choking the pot, stir fry the aroma of the eggplant poured in. When the eggplant fried to brown, then pour in the tomatoes, add salt, oil, five spice powder, a little sugar, fried tomato juice. Set aside a small amount of water to cover the lid and simmer for a short while.
4. Stew for a while on low heat, high heat to dry the soup. Sprinkle a little chicken essence, tomatoes burned eggplant is done. Sweet and sour, soft and juicy; especially rice, more delicious than meat.
Eggplant cut must be put in water to prevent the surface oxidation black. Salt pickle more flavorful, pickle out a small amount of water sticky dry starch, after the eggplant cut cross-section by starch wrapped, frying can be less sucked into a lot of oil. When you eat it, it's not greasy, and it saves half of the oil. Since I know the eggplant can be eaten in this way, once a big plate, every other day to do a big enough to eat.
My personal opinion is that eggplant with garlic and eggplant with meat is more delicious
And the practice is particularly simple, I sent, you can try to do it
First of all, eggplant with garlic,
First of all, it is eggplant washed and peeled, cut into strips, and then put aside,
Secondly, peeled a head of garlic, and then chopped into a froth, and then put aside
The first thing you need to do is to make sure that the eggplant is not too thick.
Prepare onion, ginger, garlic and dried chili peppers,
Start a pot of boiling oil, put more oil, because the eggplant he eats oil, put less fried not out of the flavor,
Start a pot of boiling oil, add onion, ginger, garlic and dried chili peppers, a little salt in the oil, and then into the chopped eggplant strips, and then pour in 2 tablespoons of soy sauce, stirring evenly for a minute, and then poured into half a bowl of water to let him cook for a while until the juice is almost closed, then Sprinkle in the appropriate amount of salt and chicken essence, and then add minced garlic, stir fry evenly, out of the pot, especially delicious!
Meat foam eggplant and garlic eggplant late practice, the early stage is the first meat foam super good, and finally with a piece of eggplant can be fried
Everyone's tastes are different, there are many practices, but I still like to eat cold garlic eggplant, ate so many years of eggplant, I was the first time on the eggplant so much, the last few days is always urging the little sister to give me a burn, and I have asked her how to burn, but I just can't burn her! I've asked her how to cook it, but I just can't get her flavor. Without further ado, let's see how to do it, I hope you'll like it.
Salted fish and eggplant casserole is very delicious, is a very rice dishes. Practice is as follows: 1. Prepare an eggplant, a large piece of salted fish.
2. Peel the eggplant and cut long strips, soak in water (to prevent oxidation black), salted fish thorns to cut the meat diced with hot water.
3. Prepare a few millet chili can eat spicy can put more than a few, garlic 3, ginger 2 pieces, these will be patted and cut not, cut some green onion spare.
4. Drain the eggplant, heat a little more oil to fry eggplant for two minutes and fish up the casserole spare.
5. Leave a little oil in the pan, ginger, garlic and chili pepper and salted fish fried and poured into the fried eggplant.
6. Add a teaspoon of soy sauce, a teaspoon of oyster sauce, do not need to put salt salted fish already taste. Everything will be stirred well, small fire boil open ten minutes, turn off the fire sprinkled with chopped scallions.
Delicious salted fish and eggplant casserole is complete!
Garlic Cold Mix Eggplant
Eggplant practice a lot, I only like to eat cold mix, the following I put the practice roughly to friends to say:
First of all, the eggplant sliced {don't ever go to the skin, the eggplant skin nutritional value is also very high}, put in the steamer to steam, until it is very soft
And then take it out and leave it for a while, and so the heat dissipates, the eggplant in the water squeeze out, and the water in the eggplant, and the water in the eggplant. The eggplants were then put into a bowl
Finally, chopped green onions and coriander, crushed garlic <garlic should be more fragrant>, vinegar, ginger, sesame oil, and if you like to eat spicy, you can put the spicy oil
It was not too hot and not too cold, and it was soft and delicious
The eggplants were then put into a bowl
The eggplants were then put into a bowl
The eggplants were then put into a bowl
The eggplants were then put into a bowl