When I was a child, I was in the northern countryside, never traveled far, and I was not afraid to laugh. In that world, I really have never seen purple eggplant.
Every summer, the branches of eggplant are dotted with several green, big and round eggplant, which weighs several kilograms. After cutting, there are still few tender seeds, which is the most commonly eaten dish in summer. I was skinned when I was a child, and I haven't paid attention to it now. I am too greedy. When I was sitting in the field, I dragged the small eggplant down and chewed it directly. It tastes a little astringent. In that era of insufficient food and clothing, it was not bad.
Purple eggplant is also very common today. In fact, the difference between green eggplant and purple eggplant is not too big, but purple eggplant contains more anthocyanins than green eggplant. As long as it is cooked, it is delicious.
Here are five vegetarian cooking methods for eggplant. You don't put meat, but you are also delicious, especially those who like eggplant for dinner.
1. Prepare ingredients. Slice ginger, cut shallots, and cut garlic into slices, all together. Then grab some dried peppers and green peppers for later use, prepare a small bowl, add 10g soy sauce, 5g oyster sauce for preservation, 2g pepper, 1g chicken essence, and add a teaspoon of starch.
One purple eggplant, cut into small pieces, put in a pot, sprinkle a little water, add a handful of starch and mix well, so that each eggplant is evenly coated with starch.
After all the ingredients are ready, we start to fry eggplant. When frying eggplant, the oil temperature is higher. When it is about 60% hot, put the eggplant in and fry it 1 minute. Eggplant slightly Huang Shi, take out. Then, raise the oil temperature to 70% heat, turn to low heat, add eggplant and fry for 10 second. Take it out when it is golden and control the oil.
3. Leave the bottom oil in the pan, add onion, ginger, garlic, pepper and dried pepper to stir fry until fragrant, pour the prepared juice along the edge of the pan, stir constantly, collect the juice until it is thick, pour the fried eggplant, turn the pan over to make the eggplant evenly covered with juice, and then pour some bright oil to brighten the color, and serve. Finally, sprinkle with chopped green onion and white sesame seeds and serve delicious.
4. Well, the mouth-watering eggplant with crispy outside and tender inside is ready.
1. Peel the green eggplant, cut it into uniform strips, put it in a pot, add 10g white vinegar, stir it evenly in the pot, and then sprinkle a handful of corn starch to coat the eggplant with starch evenly. Prepare a side dish, a piece of green pepper and a piece of red pepper, cut into wide strips, a few pieces of garlic, chop into minced garlic, mince onion and put it in the pot for later use.
Next, we started to fry eggplant and burn oil in the pot. When the oil temperature rises to 50%, we put in the eggplant wrapped with starch, gently push it with a spoon to make it evenly heated to prevent adhesion, fry it for about 1 minute on medium heat, and take it out when the surface looks yellow. Then, raise the oil temperature to 60%, then pour the eggplant into the pot and continue frying for 20 minutes.
Boil the pot and let's start cooking. When the oil is hot, pour in onion and garlic, sprinkle a little pepper and a few dried peppers, stir-fry the seasoning with low fire, add 6 grams of bean paste, pour in green peppers, stir-fry a few times, and then pour a spoonful of water from the pot. Next, we start seasoning, add 3g of salt, 1 g of chicken powder, 1 g of pepper, 3g of sugar and 3g of aged vinegar, stir quickly to melt the seasoning, then pour in the fried eggplant and stir well in the pot. Finally, pour a little water starch, thicken it into juice, and take it out of the pot directly.
Ok, the delicious fried eggplant is ready.
You can make this dish with green eggplant and purple eggplant. It must be steamed thoroughly to make it easier to taste.
1. Prepare an eggplant. There is no limit to the types of eggplant, and both green and purple can be used. Roll out the inside with a paper first, it will be delicious in a moment, and then cut into long strips. After cutting, put it in a cage with boiling water, steam it for seven or eight minutes, and steam the eggplant.
2. Taking advantage of this time, we boiled the garlic sauce, patted the green pepper and the line pepper, removed the pepper seeds inside, and then cut them into sections. If you don't like spicy food, you can skip the line pepper. When the pot is hot, you don't need to put anything in it. Just put the pepper in and fry it. You often press it with a spoon, which can fully remove the water inside and release the fragrance of pepper. It's been a little burnt, and the tiger skin is about to come out.
3. Take more garlic, put it in a garlic mortar with pepper, add a spoonful of salt to enhance the bottom taste, and mash it into mud one by one. The fragrance of pepper and garlic is completely blended. When it's done, pour it out, add chicken powder, soy sauce, balsamic vinegar and sesame oil to taste, and stir well. Our garlic Chili sauce is ready.
At this time, the eggplant is also steamed. Let's take it out and put it aside to cool. Our garlic Chili sauce must not be heated, or it will smell of dead garlic. After the eggplant is cold, pour in the sauce and mix it together.
5. Ok, the delicious eggplant with garlic is ready.
1. Green eggplant and purple eggplant can be used to cook eggplant. Wash the skin and cut it into diamond-shaped pieces. Green pepper and red pepper are mainly used for color matching and don't need too much. You can cut them into diamond blocks or hob blocks, and then cut a tomato for color.
2. Beat a mother egg in a bowl, add a little water, stir it into egg liquid, then pour the stirred egg on the eggplant pieces and wrap it evenly, and then grab a proper amount of starch to make each eggplant piece covered with starch. Today, make a simple and homely version, not paste, just powder, but be sure to wrap the egg liquid first, otherwise it will fall off easily.
The oil temperature of fried eggplant is higher, about 60% hot. Put the eggplant in the pot and it will float immediately. In this way, when the eggplant is fried at high oil temperature, the surface energy can be shaped quickly and it is not easy to absorb oil. Always turn over and heat evenly. Stir-fry the eggplant until it is golden brown. Then, while the hot oil is hot, put the green and red peppers in and scald them quickly for two or three seconds, and then take them out quickly, so that they are not only cooked quickly, but also beautiful in color.
4. Leave the bottom oil in the pot, add onion, ginger and garlic to stir fry until fragrant, pour in tomatoes, add a little tomato sauce to make up the color, fry the tomatoes until they are cooked, and then scoop in half a spoonful of water, throw away the salt, add more sugar, add some monosodium glutamate and pepper, pour a little old vinegar, add some soy sauce, adjust the color and taste of the juice, hook a little starch, and thicken the soup.
5. Finally, pour in eggplant and green pepper, stir-fry evenly over high fire, and then pour some bright oil, so that the pan will look good.
6. Ok, the roasted eggplant with soft inside and salty outside is ready.
1. Two purple eggplants, cut into finger-wide thick slices and soaked in clear water to prevent oxidation and blackening. Cut carrots, ham and shallots. Take out the eggplant slices, dig out the eggplant pulp and cut the eggplant pulp into small pieces.
2. Put eggplant and carrot together, beat in three eggs, stir well, then add salt and pepper, stir seasoning, and add flour several times and a small amount to make a sticky filling.
3. Turn on the electric baking pan, preheat it for two minutes, brush the vegetable oil evenly, put the eggplant rings into the pot, put the prepared fillings in turn, spread the fillings evenly, cover the pot and bake for two minutes after all the fillings are ready, and then turn over and bake for two minutes, so that both sides are golden.
Ok, this golden soft fried eggplant cake is ready.
The price of eggplant is ok now. I bought 6 Jin of eggplant for 5 yuan the other day, which is not expensive. I can eat eggplant for 5 yuan several times. It's really cheap and delicious. Friends who like eggplant can try it. It's soft and delicious, more delicious than meat, appetizing and satisfying.