Raw materials
500 grams of eggplant, 100 grams of lean meat, 500 grams of vegetable oil (65 grams), pepper oil 10, 30 grams of soy sauce, 4 grams of salt, 15 grams of sugar, 5 grams of wine, 2 grams of monosodium glutamate, two petals of Chinese cooking ingredients, 10 grams of green onions, 10 grams of garlic, 50 grams of powdered rice dough, 25 grams of lard, 100 grams of water.
Method
1. Eggplant peeled to remove the handle, cut large diced pieces, fat and lean meat cut 3.6 cm long, 2 cm wide, 0.&127;3 cm thick fire sickle slice.
2. Pour vegetable oil into the pot, hot, the eggplant fried golden brown, fish out of the oil control.
3. frying pan into the lard, the first frying petals, into the meat slices stir fry, add the sauce stir fry a few times, and then add chopped onions, garlic, cooking wine, soy sauce, sugar, water, eggplant into the pot, put monosodium glutamate, salt to find the mouth, tightly cover the lid of the pot, eggplant block swell up, thickened with peppercorn oil that is completed.
Features: thick meat tender, flavorful.
2 "licorice garlic burn eggplant
Recipe:
6 grams of licorice garlic 15 grams of eggplant 100 grams of ginger 5 grams of scallions 5 grams of salt 5 grams of Vegetable oil 30 grams
Production:
1. licorice moistened through the slices; garlic peeled, sliced; eggplant cleaned, all the two petals, and then cut the 4-centimeter-square block, ginger slices, scallions cut section.
2. Put the vegetarian oil in a frying pan, burn six mature, into the ginger, onion incense, add eggplant, fried, into the garlic, add 300 ml of broth, cook over moderate heat for 20 minutes into.
Eating method: 1 time a day, with meals.
Effects: Clearing heat, harmonizing blood, relieving pain and swelling.
3 "burning eggplant oil method
Burning eggplant, eggplant especially absorb oil and become greasy, if you want to save oil and light taste good, you can wash the eggplant first with a little salt marinade, when the eggplant seepage of water, the water squeeze out, and then add oil cooking. You can also not put oil first, first dry fry a little, the eggplant water to stir off, the texture becomes loose and then add oil to cook.
4 "Roasted eggplant to come!
Eggplant cut rollerblade block, set flower knife, dip salt water for five minutes to black. The day of Borneo powder, add water and make a thin paste, into the eggplant pieces, mix well. Frying pan is hot (375 degrees), in two parts of the eggplant pieces into the oil frying until the shell is hard. Heat oil in frying pan, put green onion, garlic and fungus and stir-fry, put in fish sauce to make gravy, put in eggplant cubes and turn the pan over and take out the spoon. Sprinkle parsley.
Remarks:
One, when frying eggplant, hang a thin layer of batter, to fry the eggplant.
Two, to add the vegetable code, such as celery, carrots and other not easy to cook, pre-fried or blanched. Those that are easy to cook, like cucumber slices, don't need this step. If you don't put the vegetable code, of course, you also skip this step.
Three, another pot of fried bean paste with onion, ginger and garlic stir-fried (it is best to add some soaked fungus slightly fried, more like fish and vegetables), put the code, put sugar, soy sauce, vinegar, broth, taste good salty taste, and then thickened to see the soup thickened, poured into the deep-fried eggplant, upside down the eggplant wrapped gravy, out of the pot!
5 "burning eggplant
Raw materials:
Eggplant (peeled) 3, tomato half, the other half of the raw, persimmon peppers (to be small) a good soy sauce 10 grams of sugar 20 grams of salt 5 grams of monosodium glutamate (MSG) a little, onion, ginger, garlic, appropriate amount.
Practice:
1, eggplant, tomatoes, persimmon peppers cut into rolling blocks. Onion and ginger minced, garlic patted, add soy sauce, sugar, salt, monosodium glutamate, starch, mix with water.
2, frying pan oil, not too much, with the general amount of oil fried vegetables on the line. Because the eggplant is initially more "eat" oil, so be sure to slow fire, hot oil. And to turn diligently, almost can not stop the spatula, to keep turning, until the eggplant looks browned, soften, slow down a little turn. When the eggplant looks brown and soft, turn it slowly. Slowly but surely, the trick to making the eggplant tasty is to turn it. When the eggplant becomes soft, add the tomatoes and bell peppers. Of course, if you don't like them, you can leave them out and just put the eggplant in. Then put in the seasoning, because there is starch in the high seasoning, so wait for it to collect the soup, not too thick.
6 "roasted eggplant
Raw materials:
Eggplant (peeled) two, cut into 1 cm square dices, green pepper a, cut into small pieces, garlic two cloves, cut into small crushed rice
Practice:
1, beforehand fried ready to add stir fry with smaller than the average cut of meat
2, hot oil, pour into the eggplant, peppers and garlic, stir fry until browned. garlic, stir fry until brown
3, add salt, sugar, a little soy sauce coloring can be, a little water, medium heat and cook for a few minutes
4, add the meat with gravy, stir fry evenly, medium heat and cook for another 7, 8 minutes or so, taste, add sugar and salt, as appropriate.
5, before starting the pot, take a clove of garlic, cut into small pieces of rice and add to the pot, cook slightly for 1, 2 minutes.
7 "fish and eggplant casserole
Materials:
Eggplant, minced pork, salted fish (pre-steamed), minced garlic, chives, red pepper.
How to make it:
1. Fry the eggplants through the cooked oil (about 4 minutes), then drain the oil.
2: Start a wok with minced garlic, add minced pork and stir-fry, then add pre-steamed salted fish, season with bean paste and shredded red pepper, and stir-fry until dry.
3. Add the eggplant and 1 bowl of stock or water to thicken the sauce, then add oyster sauce, sugar, soy sauce and dark soy sauce to taste, and cook for 2 minutes.
4: Put the leeks into a red-hot wok, cover with a lid and simmer for 3 minutes.
Firm, plump eggplants are the best, and the eggplants must be deep-fried, so that when they are added to the broth, they will penetrate the freshness of the pork and the flavor of the salted fish. In the selection of salted fish, I think the plum-scented salted fish is more prominent in the flavor, salty taste moderate
8 "garlic mud eggplant
1, long eggplant. Wash it well, then split the whole eggplant vertically down the middle.
2, add appropriate amount of water in the rice cooker, put the cut eggplant in it to steam.
3, about 5 minutes to steam ok pull. During the steaming period, peel half a garlic, the amount of garlic can be according to their own 4, preferences increase or decrease. Mince the garlic into small pieces, and then add salt and monosodium glutamate to the garlic.
5, the steamed eggplant out of a large bowl, and then put the garlic mixture into the eggplant, add the right amount of salt and other ingredients.
9》焦溜茄子
原料:
茄子2个，要大个的，圆的，越紫越好的。 Flour, sugar, vinegar, salt, ginger, garlic, starch and so on.
Practice:
1, the eggplant cut 2CM slices, and then both sides are pick knife, and then cut into elephant eye pieces.
2, flour hanging paste, the consistency of the paste to not flow down as appropriate.
3, deep-fry until golden brown, then drain.
4, the sugar, vinegar, salt, ginger, garlic and starch in proportion to the mix. You can taste the flavor, not too sweet.
5. Put oil in the pot, pour in the thickened sauce.
6. Put the eggplant into the gravy, and heat it slightly.
Features: caramelized, smooth, taste feasible settings, such as, love to eat sour can add more vinegar, love to eat sweet can add more sugar.
10 "zhejiang dishes meat slices roasted eggplant
Features: thick meat tender flavor
Raw materials:
Eggplant 500 grams, 100 grams of fat and lean meat, 500 grams of vegetable oil (consumed 65 grams), pepper oil 10 grams of soy sauce 30 grams of salt 4 grams of sugar 15 grams of wine 5 grams of monosodium glutamate (MSG) 2 grams of spices 2 petals of onion 10 grams of garlic 10 grams of water starch, water starch, water starch and water starch. 10 grams of garlic, 50 grams of water starch, 25 grams of lard, 100 grams of water, sweet flour sauce.
Methods:
1, the eggplant peeled, remove the handle, cut large pieces; fat and lean meat cut 3.6 cm long, 2 cm wide, 0.3 cm thick slices.
2, the pot into the vegetable oil, hot, the eggplant fried golden brown, fishing out the oil control.
3, frying pan into the lard, the first frying large petals, into the meat slices stir fry, add sweet flour sauce stir fry a few times, and then add chopped onion, garlic, cooking wine, soy sauce, sugar, water, eggplant into the pot, put monosodium glutamate, salt, seasoning, cover tightly, eggplant block rises, thickening, dripping with pepper oil can be
11 "roasted eggplant oil-saving method
Eggplant oil eating, do roasted eggplant The following two methods can be used in the family.
One is to do the eggplant, the first without oil, dry fry the eggplant, wait until the moisture of the eggplant is fried, eggplant meat soften, and then use the oil to burn. When frying the moisture, you should pay attention to the fire is not too big, the eggplant without oil is especially easy to burnt.
The second is to burn the eggplant before the processed eggplant pieces or slices, salt first marinated, the eggplant marinated after oozing out of the water squeeze out, and then burned with oil, this way, not only to save oil and avoid putting too much oil, so that the dish greasy mouth
12 "oil can also burn the eggplant
Many people love to eat burned eggplants, but it is costly to the oil. Common practice is: put the cut pieces of eggplant into the frying pan first fried, fried to eight mature and then put into a variety of condiments ...... The following two ways to burn the eggplant is as delicious, but also save oil, interested parties may wish to try.
1, eggplant peeled and cut into the appropriate size of the eggplant slices or eggplant pieces, over the cool water once fished out. Sprinkle in two small spoons of salt and mix well, leave for 20 minutes. Stir frying pan into cooking oil (only slightly more than usual frying can be). Squeeze out the water that has seeped out of the eggplant and then add it to the frying pan and stir-fry until it is 80% cooked. In a small bowl, add minced garlic, chopped green onion, soy sauce, sugar, a little cooking wine and vinegar, and to taste, add the right amount of salt, mix well and then pour into the pan, stir fry for a few minutes.
Features: Salt pickled eggplant does not "eat" oil and oil, juice thick color bright, smooth and crisp.
2, eggplant slices or eggplant block over cool water out, drain the water sprinkled with a little starch mix. Put cooking oil in the frying pan (a little more than the usual frying can be). When hot, add eggplant slices and stir-fry. After eight mature into the minced garlic, green onion, soy sauce, sugar, salt, a little cooking wine and vinegar, but also can be put into a little bowl of beans, tomatoes city, and finally thickened out of the pot.
Features: tender and not greasy, color and flavor.
[Also according to Guangming Daily] Chinese medicine believes that the eggplant bitter cold, have scattered blood stasis, swelling and pain, treatment of cold and heat, dispel wind and stop bleeding and other effects. Throughout the ages there are a lot of experience formula, for example: internal hemorrhoids or bleeding stool: with fresh eggplant 1-2, cleaned in a bowl, add a little salt, steamed food; stomatitis: with frost after the cigar tip burned ash research powder, plus honey dressing; nipple rupture: with the autumn frost old eggplant, charcoal burning sex, research powder, with sesame oil dressing.
Scientific analysis found that the eggplant contains a variety of vitamins, fats, proteins, sugars and minerals, is a good inexpensive vegetables. 100 grams of purple eggplant containing vitamin P up to 720 mg, not only in the vegetable outstanding, is the general fruit is also out of reach. Vitamin P can enhance the adhesion between human cells, improve microcapillary fragility, to prevent bleeding of small blood vessels. In addition, eggplant fiber contained in the inhibitory angle glycosides, with the effect of reducing cholesterol. Brazilian scientists with obese rabbits as a test, the results of a group of rabbits consuming eggplant juice than did not consume eggplant juice in the body of the rabbit cholesterol content decreased by 10%. A U.S. magazine in the introduction of the "lower cholesterol 12 method" in the article, the consumption of eggplant in the first place. Therefore, hypertension, arteriosclerosis, coronary heart disease, hemoptysis, purpura, scurvy and other patients, often eat eggplant is very beneficial.
13 "sauce burning eggplant
Raw materials:
Eggplant 500 grams, 500 grams of vegetable oil, (consume 75) grams of sweet flour sauce 25 grams of sugar 10 grams of soy sauce 10 grams of salt 1 gram of monosodium glutamate 1 gram of monosodium glutamate, water starch 25 grams of green onions, ginger, garlic **** 50 grams.
Method:
1. Peel the skin off the eggplant, cut into 2 cm square, the surface of the cross cuts, green onions, ginger, garlic slices to be used
2. The oil will be hot, into the eggplant deep-fried to golden brown and fish out.
3. Pour the oil out of the pot, leave a little oil, the onion, ginger, garlic and sweet noodle sauce together in the pot to stir-fry, to be fragrant when the amount of water, at any time to the eggplant, sugar, salt, monosodium glutamate, soy sauce into the same, boil, move to a small fire, to be the eggplant burned through, hooked into the water starch to boil that is complete.
Features: salty and fresh back to the sweet, rich sauce.
14 "sauce roasted eggplant
Raw materials:
1 kilogram of eggplant, 100 grams of persimmon pepper, 150 grams of tomatoes. Vegetable oil 2 kilograms (consumed 150 grams), 50 grams of sweet flour sauce, 20 grams of sugar, 20 grams of soy sauce, 5 grams of refined salt, 5 grams of monosodium glutamate, 50 grams of water starch, green onion, ginger, garlic 10 grams each.
Methods:
1) peel the eggplant, cut into 2 cm square pieces; persimmon peppers deseeded and cut into small pieces; tomatoes cleaned and also cut into small pieces to be used.
2) oil into the pot to heat, into the eggplant fried to golden brown out; will be poured out of the pot of oil, leaving a little oil, will be onion, ginger and garlic, sweet flour sauce together under the pot to stir-fry, to be out of the aroma of water (and eggplant as much as desirable), and then soy sauce, sugar, salt, monosodium glutamate, eggplant together into the boil, add peppers, tomatoes, and then with the burn a little bit, thickening that is complete.
Features:
Eggplant is soft, fresh and sweet, the sauce is rich, beautiful color.
The key:
Sweet noodle sauce should be stirred slowly over low heat to avoid burnt. The soup should not be put too much, thickening the marinade to cover the eggplant to the degree.
15 "dry roasted eggplant
Features contain vitamins A, B1, C and P, more protein and calcium.
Raw materials
One and a half kilograms of tender eggplant, a few cloves of garlic, a few green onions, half a tablespoon of dark soy sauce, one teaspoon of salt, one teaspoon of sugar gravy, one teaspoon of dark soy sauce, one teaspoon of wine, sugar, cornstarch, and water in moderation
Making process
1, eggplant, washed, cut into long strips, and soaked in diluted saline solution (to avoid turning yellowish-black) standby.
2. Heat a red wok, remove the oil from the eggplant, remove from the wok and set aside. Pour out the excess oil, used to burst the garlic discarded, add chopped green onion slightly burst, put the seasoning and the eggplant back to the pot, buried gravy, pocket can be on the plate.
16 "seaweed roasted eggplant
Raw materials
500 grams of eggplant, 25 grams of seaweed, 2 teaspoons of soy sauce, salt, sugar, a little bit of each of the green onion, ginger, 1 tablespoon each.
Procedure
1, cut the eggplant into chunks, soak in water for a few moments, and then pull out for use; put the seaweed in a bowl, soak in boiling water, soak it in soft water, remove the impurities and rinse it, and keep the seaweed in the soaking water.
2, frying pan on medium heat, add 3 tablespoons of oil and heat, the next onion, ginger, sautéed, into the eggplant pieces and soaked seaweed, about 2 minutes after frying, add soy sauce, salt, sugar and soaked seaweed water to fry evenly, and then simmer on low heat for 10 minutes.
Dawnrain: Please use salt as appropriate so that it is not too salty; the roasted eggplant should be cooked without losing its shape.
17》Roasted Eggplant
Eggplant cut into hobnail pieces, set with flower knife, soak in salt water for five minutes to remove black. The powder, add water and make a thin paste, put into the eggplant pieces, mix well. Frying pan is hot (375 degrees), two times into the eggplant pieces into the oil frying until the shell is hard. Heat oil in frying pan, put onion, garlic and fungus and stir-fry, put in fish sauce to make gravy, put in eggplant cubes and turn the pan over and take out the spoon. Sprinkle parsley.
Remarks:
One, when frying eggplant, hang a thin layer of batter, to fry the eggplant.
Two, to add the vegetable code, such as celery, carrots and other not easy to cook, pre-fried or blanched. Those that are easy to cook, like cucumber slices, don't need this step. If you don't put the vegetable code, of course, you also skip this step.
Three, another pot of fried bean paste with onion, ginger and garlic stir-fried (it is best to add a little soaked fungus slightly fried, more like fish and vegetables), put the code, put sugar, soy sauce, vinegar, broth, taste good salty taste, and then thickened to see the soup thickened, poured into the deep-fried eggplants, upside down the pot of eggplant wrapped gravy, out of the pot!