Practice 1: eggplant seeds
The ingredients are as follows: 2 eggplants, 1 teaspoon salt, 1 teaspoon vinegar, 1 teaspoon chicken essence, 3g ginger, garlic, 3g starch, 1 teaspoon bean paste and a little sugar.
The specific method is as follows: fish-flavored eggplant, I don't add meat foam here, it is a simple eggplant method, but it is quite delicious. Wash the eggplant, remove the head, cut it into strips and put it in the oil pan. Eggplant should be delicious and not afraid of wasting oil. Heat the oil, pour in the cut eggplant and fry until cooked. Fry for 2-3 minutes and take out. Heat hot oil on high fire, pour eggplant again, and fry for the second time. The purpose of this frying is to force the oil out of the eggplant. The eggplant is easy to fry thoroughly, and the time should not be longer than 30 seconds to 45 seconds. Put oil in the pan, add minced ginger and garlic and stir-fry until fragrant, then add a spoonful of bean paste and stir-fry red oil, add half a bowl of water, a little sugar and a proper amount of vinegar, and adjust the juice. Pour the soup into the fried eggplant, add a little salt and chicken essence, and stir-fry for 1 min. Just leave more soup to soak rice. If you don't want too much soup, you can tick it!
Practice 2: garlic mixed with eggplant
The ingredients are as follows: eggplant 1, a little salt, a little sugar, soy sauce 1 tablespoon, a little water, 20g peanut oil, garlic 10g and green pepper 1.
The specific method is as follows: chop green and red peppers, pat garlic with the back of a knife, peel and chop into minced garlic, cut eggplant into strips, mix salt, sugar, soy sauce and appropriate amount of water to make juice, pour it on the eggplant, then steam the eggplant in a steamer, put oil in the pot and heat it, stir-fry the minced garlic, and evenly pour the minced garlic on the eggplant while it is hot!
Practice 3: Stuffed eggplant
The ingredients are as follows: eggplant 280g, pork 100g, Jiang Mo 5g, chopped green onion 5g, garlic 5g, starch 30g, xo sauce 15g and salt 2g.
The specific method is as follows: 5g of Jiang Mo, 5g of chopped green onion, 5g of garlic, 20g of sliced eggplant, 0g of sliced pork100g, 30g of chopped green onion, ginger slices and starch are poured in, stirred evenly, a proper amount of pork stuffing is put into the eggplant, starch is spread on the outside of the eggplant, 300ml of cooking oil is used, the oil is heated to 50% heat, and the oil is fried on low fire until both sides are golden.
Practice 4: eggplant pot
The ingredients are as follows: 2 pieces of eggplant, 20g of pork, bean paste 15g, 5g of garlic, 7g of ginger and 0g of onion 15g.
The specific method is as follows: cut eggplant into pieces, garlic slices, ginger slices, shallots, red peppers, pour oil into the pot, add garlic slices, ginger slices and strong fire, pour pork stuffing, stir-fry until it changes color, add bean paste, stir-fry evenly, pour eggplant, stir-fry evenly, add light soy sauce, oyster sauce, salt and chicken powder, and stir-fry evenly.
Practice 5: Bake eggplant in the oven.
The ingredients are as follows: 2 eggplant, appropriate amount of garlic, light soy sauce 1 spoon, sand tea sauce 1 spoon, appropriate amount of Chili powder, a little cumin and appropriate amount of onion.
The specific method is as follows: the eggplant is pedicled, washed and drained, cut in half longitudinally, and then obliquely cut every 65,438+0 cm, being careful not to cut. Mix the sand tea sauce with a little oil and preheat the oven to 200 degrees. Put the eggplant on a baking tray with tin foil, brush the sand tea sauce evenly on the cut surface of the eggplant with a small brush, and then bake it in the oven at 200 degrees 10 minute. Add chili powder, soy sauce, oil, salt and cumin powder, and stir well to make seasoning. Take the eggplant baked for 10 minutes out of the oven, sprinkle with seasoning, bake in the oven for about 5 minutes, and then take it out and sprinkle with chopped green onion.