How to make dried eggplant delicious and simple

How to make dried eggplant delicious and simple. Speaking of eggplant, I believe everyone is familiar with it. It is a staple food in every household. There may be vegetables that have appeared before, and there are various ways to make them. Let’s take a look at how to make dried eggplants delicious and simple. How to make dried eggplant delicious and simple 1

1. Fried meat with dried eggplant

Required materials: dried eggplant, chili, light soy sauce, soy sauce, edible salt, pork belly, chicken essence, Edible oil

Preparation method

1. Soak the dried eggplants in water for a while until soft.

2. Cut the pepper into small pieces and set aside.

3. Wash the pork belly and cut into even thin slices for later use.

4. Take a pot and put in an appropriate amount of cooking oil. When the oil is hot, add the pork belly and stir-fry. When the pork belly changes color in the pot, add the chili pepper and stir-fry.

5. Rinse the soaked dried eggplants thoroughly with water and control the moisture. Add to pot and stir-fry.

6. Add a little salt, light soy sauce, dark soy sauce and chicken essence to the pot, stir-fry and remove from the pot.

2. Stir-fried dried eggplant with fragrant seeds

Required materials: dried tofu, dried eggplant, rice pepper, chicken essence, soy sauce, light soy sauce, edible salt , edible oil, cooking wine, green onions

Preparation method

1. Soak the dried eggplants in water until soft and rinse with clean water.

2. Take a pot of water, bring it to a boil, add the dried eggplants and blanch them. Remove the blanched dried eggplants from the water and set aside.

3. Cut the dried fragrant seeds into even thin slices, wash the rice peppers and cut them into even small sections, wash the green onions and cut them into sections for later use.

4. Take a pot and add appropriate amount of cooking oil. When the oil is hot, add rice pepper and stir-fry until fragrant.

5. Add the blanched dried eggplants to the pot and stir-fry, then add dried tofu and a small amount of water and stir-fry a few times.

6. When the soup in the pot is thickened, add an appropriate amount of soy sauce, dark soy sauce, edible salt and chicken essence, and stir-fry evenly.

7. Just before serving, add green onions, stir-fry a few times and serve.

3. Stir-fried dried eggplant with tiger pepper

Materials required: cooking oil, edible salt, dried eggplant, tiger pepper, soy sauce

Production method< /p>

1. Add a small amount of cooking oil to the dried eggplant. Put it in a steamer and steam for a while until soft.

2. Wash the tiger pepper and cut into small pieces for later use.

3. Take a pot and put in an appropriate amount of cooking oil, as much as possible. Heat over low heat.

4. When the oil is hot, put the cut pepper segments into the pot and fry them briefly. Use a spatula to stir-fry the chili segments until they become soft.

5. When the peppers in the pot soften, pour out the excess cooking oil.

6. Sprinkle a little salt into the pot and stir-fry over low heat.

7. Add the steamed eggplant and stir-fry evenly.

8. Finally, pour in a little soy sauce, stir-fry, and serve.

How to make delicious dried eggplants? Our recipe is great. There are many ways to make dried eggplant in life, waiting for you who love food to discover. When eating dried eggplant, you must soak it in advance and do not fry it directly. This will make it hard to eat, which not only tastes bad, but also affects our appetite. The dried eggplant prepared using our method tastes very good. Friends who like it, come and try it. How to make delicious and simple dried eggplants 2

1. Stewed dried eggplants

The ingredients are: a handful of dried eggplants, half a bowl of hazelnut mushrooms, and less than half a bowl of soybeans. Wash and soak these three, drain and set aside. (It is best to soak the soybeans one night in advance. If you don’t have time, you can also boil them in boiling water for 5 minutes until they have a soft texture.)

Method:

Stir-fry over high heat . Heat the pan and put in oil. When the oil reaches a boiling state, stir-fry the hazelnut mushrooms for 30 seconds. At this time, you will smell the unique aroma of mold emitted by the hazelnut mushrooms after being stir-fried at high temperature.

At this time, add the soybeans and stir-fry for three minutes. Then add the soaked dried eggplant and stir-fry slightly until it is fully mixed with the hazelnut mushrooms and soybeans.

The last step is to stew in the casserole. For those who don’t have a casserole, just add boiling water to the wok and cover the dishes. Then season it with appropriate amounts of salt and soy sauce according to your own taste. After boiling over high heat, turn to low heat and simmer for ten minutes. At this time, the three flavors in the pot can be said to be fully integrated. In one bite, you can taste the soft and waxy dried eggplant, the refreshing hazel mushroom, and the softness of the soybean, plus the three. The blended aroma can be described as "the ultimate enjoyment." This is a good news dish for girls who want to lose weight but can't control their mouths.

2. Dry-roasted eggplant chicken

Ingredients: Prepare half a chicken or two chicken legs, cut into pieces, wash an appropriate amount of dry eggplant, soak and drain. Water, dice garlic, and cut two peppers into cubes and set aside.

Method:

Then heat the pot, add oil, when the oil temperature is boiling, add garlic and chili and saute until fragrant, then add the cut chicken pieces and stir-fry for three minutes, then Add an appropriate amount of sugar to enhance the freshness, add an appropriate amount of dark soy sauce for color, and stir-fry until the chicken pieces are even in color. Then add water to cover the chicken pieces, add the dried eggplant, and season with appropriate amounts of salt and pepper.

Cover the pot and simmer for fifteen minutes before serving. The aroma of meat, garlic, and spicy pepper are all fully absorbed by the dried eggplant, so the taste in your mouth is really delicious.

Here I’ll tell you how to make delicious eggplant after drying. Life is too short, but you can’t live up to the delicious food. Sun-dried eggplants can be stored for a very long time, and you can enjoy delicious eggplant dishes even in the middle of winter. In fact, dried eggplant can be stir-fried or stewed. In your spare time, grab a few handfuls of eggplant and soak them. It can be used for making chicken, duck, and fish. It is a perfect combination of ingredients. How to make delicious and simple dried eggplant 3

Spicy dried eggplant with bone broth

Ingredients: appropriate amount of dried eggplant, 200 grams of bone broth, two cloves of garlic, a little salt, Lao Ganma One tablespoon of black bean chili sauce, a little onion, half a green pepper, and a little coriander.

Method

1. Rinse the dried eggplant with water, then soak it in water for 10-20 minutes, remove and squeeze out the water and set aside;

2. Slice garlic , shred the onion, shred the green pepper, cut the coriander into sections and set aside;

3. Add oil to the wok, when it is 30% hot, add the garlic slices and saute until fragrant, then add the eggplant and stir-fry thoroughly;

4. Add bone broth (bone broth does not need to be thawed and can be put directly into the pot), then add an appropriate amount of water until the eggplant is slightly covered, bring to a boil, then turn to medium-low heat and simmer until the soup is almost gone, add black bean chili sauce and a little salt Stir-fry until evenly mixed. Finally, add shredded chili peppers and onions and stir-fry evenly. Turn off the heat and sprinkle with coriander segments.

Because dried eggplant absorbs less oil than eggplant, and the taste of eggplant is better. The more troublesome thing is that dried eggplants are rarely sold, so if I want to eat them, I have to buy the eggplants myself and process them. When I first started making dried eggplants, I also experienced several misunderstandings. One of the most common ones is when many vegetables are processed into dried vegetables. They will all be blanched, but the eggplant does not need to be blanched, so at this point, I have eaten a lot.

Because eggplant itself has a lot of water, it will have even more water after blanching. Because eggplant itself is a bit like a sponge. Therefore, after blanching, it is easy to absorb all the water into it, so if you want to make eggplant into dried eggplant. Then it is best to drain and process the eggplant after washing.

And cleaning is relatively simple. Generally, just rinse it directly with clean water. Generally, I like to cut the eggplants into long and thin strips. The eggplants processed this way will be easier to dry. But you can also cut the eggplant according to your preference, but don't forget to cut off the top of the eggplant. This itself is inedible, so it is also inedible after drying.

The recent weather is also relatively hot. Generally, if you choose a few days of high temperature weather, you only need to lay the eggplants flat and place them in the sun to dry. Generally speaking, it is enough to dry them for two or three days. The dried eggplants after this treatment will taste better and taste better.