How to cook eggplant 1,

Ingredients

1 round eggplant (or 2 long eggplants) 1 green and red pepper 20 grams of green onions 4 cloves of garlic

1 tablespoon light soy sauce (15ml) 1/2 teaspoon dark soy sauce (3ml) 1 tablespoon rice vinegar (15ml) 3 tablespoons water (45ml) 1 tablespoon sugar (15g) 1/4 teaspoon salt (1g) ) 1/4 teaspoon MSG (1g) 1/2 teaspoon sesame oil (3ml) 2 tablespoons water starch (30ml)

Method

1) Peel the eggplant and cut into diamond-shaped pieces. Remove stems, seeds and cut green and red peppers into cubes. Chop onion and garlic into mince.

2) Pour light soy sauce, dark soy sauce, rice vinegar, water, salt, MSG, sesame oil and water starch into a small bowl, stir well and set aside.

3) Pour oil into the pot, heat over high heat until 70% hot, add eggplant pieces, fry until golden brown, remove and drain thoroughly. (The oil in the pot can still be used after filtering)

4) Leave a little base oil in the pot, heat it over high heat, add minced green onions, and half of the minced garlic and stir-fry until fragrant, then add the fried eggplants , and green and red pepper pieces, stir-fry for 20 seconds.

5) Stir the sauce in the bowl a few more times with chopsticks to prevent the starch from sinking to the bottom. Then pour the sauce into the pot and stir-fry evenly.

6) Before serving, sprinkle the other half of the minced garlic.

**Eggplant is a vegetable that consumes more oil. Eggplant fried in oil will taste better. If you find it troublesome and want something simpler,

There are two methods to choose from:

(1) Cut the eggplant into pieces, place it on the chopping board, and dry it in the sun for about 3 hours. , wait until part of the water in the eggplant evaporates, and then use it for cooking, which will consume less oil.

(2) Cut the eggplant into pieces and put it in a bowl, sprinkle some salt to remove the moisture from the eggplant. Before cooking, use your hands to squeeze out the water from the eggplant. You can also use less oil during the frying process.

When it comes to choosing eggplants, you can try it. Eggplants with a black surface have better taste and texture than those with a shiny surface.

It is more convenient to prepare the sauce in advance and save time, so as not to cause the eggplant to become soft due to excessive cooking time.

Add half of the garlic when you put it in the pot, and another half of the garlic before taking it out of the pot. It will make this dish taste more delicious. Believe it or not.

How to cook eggplant 2

Ingredients

Main ingredients: eggplant, coriander, garlic cloves

Secondary ingredients: soy sauce, sugar, salt, Water, oil

Method

1. Peel the eggplant and cut into pieces with a hob. Place in a large bowl, sprinkle a layer of salt evenly, and stir while spreading. Then set aside.

2. At this time, you can peel the garlic and wash the coriander. Cut the garlic cloves into minced garlic and put it in a bowl, add a little soy sauce. Add a little sugar and water to make a bowl. Chop the coriander into fine pieces (if you are a skilled worker, you can watch Huizi TV with the approval of the ld. Because the eggplant will still be submerged for a while). After about 30 minutes, the exertion of strength should begin.

3. Grab the eggplant in the big bowl and squeeze it as hard as possible to drain the water. The drier you hold it, the more fragrant the eggplant will be. When the oil is 8 minutes hot, put the eggplants into balls into the pot. Fry until the eggplant changes color and pour in the soup prepared just according to the secret recipe. After boiling, turn down the heat and remember to stir. Otherwise, Eggplant Kuai must look like Bao Gong on one side and Cao Cao on the other. When the soup is almost done, turn off the heat until the coriander powder is added, turn the pot a few times, and put it on a plate.