Speaking of eggplant, I guess many friends immediately think of the three delicacies. In fact, there are many ways to make delicious eggplants. They are innovative, simple, less oily, and beautiful. They are all very delicious. Let’s share 9 ways to make them:
1. Pepper and eggplant
Ingredients
Two long eggplants, four screw peppers, and more than ten small tomatoes , 10 grams of light soy sauce, 5 grams of oyster sauce, 5 grams of balsamic vinegar, a little sesame oil, a little salt, three cloves of garlic, a small piece of ginger, 5 grams of tempeh, a little cooked sesame seeds
Preparation steps
1. Prepare raw materials.
2. Break open the eggplant.
3. Pat the pepper.
4. Put the eggplant, peppers and tomatoes into the baking pan, put them in the middle of the oven, turn the heat up and down, 200 degrees, and bake for about 20 minutes.
5. Put the roasted eggplants, peppers, and small tomatoes into a garlic pounding container, add minced ginger and garlic, add light soy sauce, oyster sauce, balsamic vinegar, sesame sesame oil, tempeh, and a little salt, mix and mash.
6. Sprinkle some chopped green onion and chopped chili pepper for decoration, and sprinkle some cooked sesame seeds on the surface.
2. Steamed eggplant with chopped pepper
Ingredients
One eggplant, one red pepper, one piece of ginger, two garlic, appropriate amount of chopped pepper, a little oil, Appropriate amount of light soy sauce, a little oyster sauce, and a little soy sauce for steamed fish
Preparation steps
1. Put it in a steamer and steam for about 8 minutes.
2. Cut the red pepper into small pieces. It is slightly spicy. If you are afraid of spicy food, you can change it to red bell pepper.
3. Make a sauce with three spoons of cold boiled water, two spoons of light soy sauce, one spoon of oyster sauce, and half a spoon of steamed fish soy sauce, and stir evenly.
4. Add a little oil to the pot, add diced red pepper, chopped pepper, minced ginger and garlic, and stir-fry evenly.
5. Tear the steamed eggplants into strips with your hands. Tear them after steaming will taste better than cutting them and then steaming them. Place them neatly and pour in the prepared juice.
6. Serve the prepared chopped red pepper, sprinkle with chopped green onion, and mix it before eating. It’s ready for rice!
3. Panlong Eggplant
Ingredients
One long eggplant, 60 grams of pork, one piece of ginger, two cloves of garlic, 4 spicy millet, 10 bean paste grams, appropriate amount of oil, 5 grams of light soy sauce, 3 grams of oyster sauce
Production steps
1. Cut the panlong eggplant with the same technique as the coir raincoat cucumber. It is more convenient to choose a straighter long eggplant. For easy cutting, first slice vertically without cutting, that is, the knife and eggplant should be at 90 degrees.
2. Then turn the eggplant around and cut it diagonally without cutting it off. The knife and eggplant should be at 45 degrees. Chop the pork into mince, mince the ginger and garlic, mince the bean paste finely, and cut the spicy millet into small pieces.
3. Steam the eggplant for ten minutes.
4. Add an appropriate amount of oil to the pot, sauté the minced ginger, garlic and millet until fragrant. Add the bean paste and stir-fry until the red oil comes out. Add the minced meat and stir-fry. Add a little light soy sauce and oyster sauce and stir-fry evenly. .
5. Add appropriate amount of boiling water, add steamed eggplant, and cook until the soup thickens.
6. Remove from the pan and serve on a plate, sprinkle with chopped green onion.
4. Steamed Eggplant with Minced Pork
Ingredients
Two long eggplants, 80 grams of pork, three pickled peppers, two pieces of pickled ginger, and appropriate amount of bean paste
Production steps
1. Prepare the raw materials.
2. Cut the eggplant into small sections and then cut it with a flower knife.
3. Chop the pork into minced meat.
4. Chop the bean paste finely, and chop the pickled pepper and pickled pepper into fine pieces.
5. Add appropriate amount of oil to the pot, add bean paste and stir-fry until red oil appears.
6. Add minced pickled pepper, minced pickled ginger and minced meat, stir-fry.
7. Place the eggplant on the bottom and the fried minced meat on top.
8. Put it in the steam oven and steam it for about half an hour.
9. Finished product picture.
5. Eggplant fish
Ingredients
One long eggplant, one piece each of green and red bell pepper, one egg, appropriate amount of sweet potato starch, one piece of ginger, and three cloves of garlic , appropriate amount of shallots, one pickled pepper, 10 grams of red bean paste, 10 grams of light soy sauce, 5 grams of oyster sauce, 3 grams of balsamic vinegar, appropriate amount of salt, appropriate amount of oil
Preparation steps
1. Cut the eggplant into sections, cut it with a flower knife, and the whole cut eggplant looks a bit like fish scales, so it is called eggplant fish. Sprinkle a little salt evenly over the surface of the eggplant.
2. Cut the ginger, garlic, scallions and green onions into mince, cut the pickled pepper into mince, and chop the red bean paste into fine pieces.
3. Cut green and red bell peppers into diamond-shaped pieces.
4. Add an appropriate amount of sweet potato starch into the bowl, beat in the eggs, add an appropriate amount of salt and a little light soy sauce. If you like the five-spice flavor, you can also add some five-spice powder, mix thoroughly to form a paste, and then add the eggplant. After waiting for about ten minutes, the eggplant will come out of the water and become soft. Coat the eggplant thoroughly in the batter before frying.
5. When the oil in the pot is 50% hot, add the eggplants and fry until golden brown. Remove and control the oil.
6. Prepare a bowl of juice for later use. Add 10 grams of light soy sauce, 5 grams of oyster sauce, 3 grams of balsamic vinegar, and 5 grams of starch to half a bowl of water, and stir evenly.
7. Add an appropriate amount of oil to the pot and sauté the minced onions, ginger and garlic, add the red oil bean paste and stir-fry, add the green and red bell peppers and stir-fry until they change color.
8. Add the fried eggplant, pour in the bowl of sauce prepared in advance, and stir-fry evenly.
9. Done, I really can’t stop eating it.
6. Grilled eggplant with tomatoes
Ingredients
500 grams of eggplant, 200 grams of tomatoes, 20 grams of red bean paste, one pickled pepper, a piece of ginger, and green onions One tree, three cloves of garlic, appropriate amount of oil, 15 grams of light soy sauce, 5 grams of oyster sauce, 3 grams of balsamic vinegar, 5 grams of starch, a few drops of sesame oil
Preparation steps
1. Peel the tomatoes and cut them into small dices, as small as possible.
2. Cut the eggplant into strips about 8 mm to 1 cm square.
3. Chop the shallots, ginger, and garlic into small pieces. Chop the pickled pepper into small pieces. It is better to use the red bean paste after mincing it.
4. Make a bowl of juice. Add 15 grams of light soy sauce, 5 grams of oyster sauce, 3 grams of balsamic vinegar, 5 grams of starch (corn starch or potato starch is acceptable), and a few drops of sesame oil to half a bowl of water. , mix well.
5. Clean the pot and let it dry. Then pour the eggplant directly into it and stir-fry slowly over medium-low heat. After frying for a while, the eggplant will release water and become soft. It is recommended to use a non-stick pot for this step. Be sure to stir-fry the eggplant until soft, so as to ensure that it is delicious with less oil. Stir-fry until soft and then take it out of the pan and set aside.
6. Add a little oil to the pot, add red bean paste, minced onions, ginger, garlic and pickled peppers and stir-fry until fragrant.
7. Add tomatoes and stir-fry.
8. Add the stir-fried eggplant and stir-fry evenly, then add the bowl of juice prepared in advance and stir it a few times until it thickens.
9. Sprinkle with chopped green onion and eat!
7. Cold shredded eggplant
Ingredients
2 long eggplants, 1 pickled pepper, 2 cloves of garlic, appropriate amount of homemade chili oil, appropriate amount of light soy sauce , a little oyster sauce, a little balsamic vinegar, an appropriate amount of cold boiled water, an appropriate amount of green onions
Preparation steps
1. Clean the long eggplants, put them in the microwave, and cook on high heat for 4 minutes.
2. Take it out and tear it open. Put it in the microwave again and heat it on high for two minutes.
3. Cut the garlic into minced pieces, cut the pickled peppers into small rings, cut the shallots into inch sections and then cut into shreds.
4. Make cold sauce: Use a small bowl, add one spoon of homemade chili oil, one spoon of balsamic vinegar, half a spoon of oyster sauce, three spoons of light soy sauce, four spoons of cold water, and stir into a sauce. (The small white spoon used for drinking soup is mainly about proportions. The amount depends on the amount of eggplants)
5. Tear the chopped eggplants into strips and place them on a plate.
6. Pour in the prepared cold sauce and mix well.
8. Microwave oven-roasted eggplant
Ingredients
Two long eggplants, one red pepper, one head of garlic, 10 grams of bean paste, 10 grams of light soy sauce, and oyster sauce 10 grams, a little pepper, a little cumin, a little salt and pepper, an appropriate amount of oil, an appropriate amount of chopped green onion
Preparation steps
1. Prepare the raw materials.
2. Cut the red pepper into granules and mince the garlic. Because the garlic is full of flavor and blends well with the flavor of the bean paste, a little more garlic is needed.
3. Place the eggplant in the microwave and blanch it on high heat for about 6 minutes.
4. Add an appropriate amount of oil to the pot, add bean paste and stir-fry, then add minced garlic and pepper and stir-fry, add light soy sauce and oyster sauce and stir-fry, then add a little water and stir-fry evenly, then Add a little pepper, cumin powder, salt and pepper, stir well and turn off the heat.
5. Cut a slit into the eggplant and peel it open, as shown in the picture.
6. Stuff the fried seasoning into the eggplant.
7. Put it in the microwave and heat it on high for about 4 minutes.
8. Sprinkle with chopped green onion and eat!