There are many ways to bake eggplant, and the taste and flavor are also different. This dish tastes smooth and delicious, and it is very delicious. it wont hurt you to try it If you want to know how to cook the best roasted eggplant, please continue reading. Below I will introduce various methods of baking eggplant as follows for your reference. I hope there are many ways to bake eggplant, and the taste and flavor are different. This dish tastes smooth and delicious, and it is very delicious. it wont hurt you to try it If you want to know how to cook the best roasted eggplant, please continue reading. Below I will introduce various methods of baking eggplant as follows for your reference. I hope everyone can find the most suitable method for themselves.

Special roasted eggplant: 3 long eggplant, 6 garlic cloves, 1 coriander, beef stuffing, onion, ginger, 10g sweet noodle sauce, 20g oyster sauce, salt, sugar and chicken essence. Cut the eggplant into two halves after pedicle removal, and then replace the flower knife with continuous eggplant strips; Fry eggplant, remove after discoloration, and control oil; After the base oil is taken out, add beef stuffing, onion, ginger, sweet noodle sauce and oyster sauce in turn, stir-fry until fragrant, add salt, sugar and chicken essence to taste, and add appropriate amount of water; Pour in the fried eggplant, stir-fry, and evenly coat with sauce; After taking out the pan, put it on a plate and sprinkle with minced garlic and coriander.

Laoganma baked eggplant: purple eggplant, minced meat, Laoganma douchi, hot sauce, oyster sauce, soy sauce, red oil and Jiang Mo. Slice eggplant, add dry starch, mix well, fry in oil pan until 70% cooked, fry several times, a large amount. Put oil in the pan, stir-fry minced meat until fragrant, then stir-fry Jiang Mo, Laoganma Douchi and Chili sauce, add oyster sauce, soy sauce and tomato strips, turn the heat down, cover the lid and stew for 2 minutes before serving.

Roasted eggplant with minced meat: choose thick purple eggplant and cut it in half, but don't cut it to the end and connect it; Put the eggplant on a plate, cover it with plastic wrap and microwave for six minutes. Put oil in the pan, add chopped onion, ginger and garlic, stir fry, add minced pork, stir fry until it changes color, add a little wine, soy sauce, salt, sugar and pepper, stir fry for a while, add water, cook for about five minutes, add water and starch, and take out; Put the minced meat in the belly of eggplant and pour the remaining soup on it.

Roasted eggplant with beef: eggplant, green pepper, red pepper, appropriate amount of beef and a little ginger and garlic. Chop the beef for later use. Cut the eggplant in half and cross it, but be careful not to cut it off. Novices can pad the edges with chopsticks like me, and it is not easy to cut them off. Chop beef and ginger and garlic separately, marinate minced beef with a little salt and oil, peel tomatoes and dice green peppers separately for later use.

Put 3 tablespoons of oil in a hot pan and fry eggplant slowly over low heat. Eggplant absorbs more oil, so put more, or it won't slip. Fry the eggplant until it is soft and cooked, then serve. Add half a tablespoon of oil, stir-fry ginger and garlic, stir-fry diced tomatoes; Boil tomatoes into paste, add minced beef and stir-fry quickly until scattered; After the beef changes color, add green pepper and stir fry, add salt and sugar to taste, and then pour the meat sauce on the fried eggplant, and you're done.