First course: Baked eggplant with sauce.
Eggplant with sauce can be cooked with only the amount of oil usually used in cooking. It tastes soft and delicious, and it tastes salty and attractive. The making method is also very simple, and it can be served in ten minutes, which is very convenient.
Specific production method
Step 1: Prepare the ingredients. Long eggplant, garlic and red pepper.
Step 2: Cut the eggplant into hob blocks, as shown in the figure. Chop garlic and red pepper for later use.
Step 3: Mix a bowl of fruit juice, take an empty bowl, add 1 tablespoon of soy sauce, 1 tablespoon of soy sauce, half a spoonful of sugar, a little chicken essence, 1 tablespoon of starch, then pour in half a bowl of clear water and stir evenly for later use.
Step 4: Pour a little oil into the pot (generally enough for cooking). When the oil is hot, put the eggplant into the pot, add half a spoonful of salt and stir fry over low heat. It is more convenient to fry eggplant with salt at this time. )
Step 5: Stir-fry until the eggplant is soft, then put the minced garlic and red pepper into the pot and stir-fry to give a fragrance.
Step 6: Pour the prepared bowl juice into the pot and stir evenly, as shown in the figure.
Step 7: plate and serve. You can also sprinkle some shallots for decoration.
Say a few more words:
1, the best choice for this dish is long eggplant.
2. The amount of minced garlic can be slightly larger and more tasty.
3, eggplant must be soft, so it is delicious.
Second course: roasted eggplant with beans
Baked eggplant with beans is a very common dish, but it is loved by many people, especially for mixing rice, especially for cooking. The following method only uses the usual amount of edible oil. It is simple to operate, but it tastes good and is worth a try.
Specific production method
Step 1: Prepare the ingredients. One long eggplant, appropriate amount of beans, appropriate amount of small red pepper and appropriate amount of garlic.
Step 2: cut eggplant into long strips, break beans into sections, cut peppers into sections, and slice garlic for later use.
Step 3: Add a spoonful of salt to the tomato strips and marinate for ten minutes.
Step 4: Pour the right amount of oil into the pot, add the beans and stir fry after the oil is hot.
Step 5: Stir-fry until the beans are soft and slightly wrinkled.
Step 6: Stir-fry the tomato strips in the pot for two to three minutes.
Step 7: Leave a space in the middle of the pot, add garlic slices and small red pepper and stir-fry for fragrance. Then stir-fry with eggplant and beans evenly.
Step 8: Start seasoning, add half a spoonful of salt, three spoonfuls of steamed fish and soy sauce, two spoonfuls of soy sauce and one spoonful of sugar and mix well.
Step 9: Add chicken essence before cooking and mix well, then pour in some sesame oil.
skill
1, the amount of pepper is put according to your own taste.
2. It is best not to cut the beans with a knife. It is better to cut them by hand.
3, eggplant marinated for a period of time, the taste will be more delicious and not easy to absorb oil. However, some water and salt will come out, and the excess water should be fished out and dumped when frying.
Salted eggplant has been salted, and both soy sauce and steamed fish soy sauce have salty taste, so be careful when seasoning and putting salt.
The supermarket sells steamed fish and soy sauce.
The third way: sweet and sour eggplant.
After this dish is cooked, it looks red and attractive, like meat. It tastes sweet and sour, appetizing and soft, which can be said to be more fragrant than meat. Even vegetables and soup can be mixed with rice, and three bowls of rice will do.
Specific production method
Step 1: Prepare the ingredients. 1 round eggplant, onion, ginger and garlic, and cooked white sesame seeds.
Step 2: Peel the eggplant and cut it into hob blocks, as shown in the figure.
Step 3: Put the eggplant pieces into a pot, then add 1 tablespoon salt and mix well, and marinate for 10 minute.
Step 4: When pickling eggplant, prepare a bowl of juice first. Take an empty bowl, add 2 tablespoons of tomato sauce, 1 tablespoon of sugar, 1 tablespoon of vinegar, 1 tablespoon of soy sauce, a little salt, a little chicken essence, 1 tablespoon of corn starch and a proper amount of water in turn, and then stir evenly to make a bowl juice.
Step 5: Take another bowl, put 20 grams of corn starch, 30 grams of flour, 1 egg and a little water into the bowl and mix well to make a thick batter similar to yogurt. If there is no corn starch, use flour. )
Step 6: After the eggplant is salted, pour some oil into the pot and heat it on high fire. Dip eggplant in batter when burning oil, so that the surface of eggplant is covered with batter.
Step 7: When the oil temperature reaches 50% to 60%, put the eggplant into the pot piece by piece. Fry the eggplant until the surface is golden, and remove the oil.
Step 8: Pour out the fried eggplant oil and leave a little base oil in the pot. At this time, stir-fry the onion, ginger and garlic in the pot, and then pour the bowl of juice into the pot. After pouring the bowl juice into the pot, continue stirring until the soup bubbles.
Step 9: Put the fried eggplant into the pot, stir fry quickly and evenly, and then turn off the heat.
Step 10: Dish, sprinkle with a little cooked white sesame seeds and shallots and serve. This dish is super delicious with rice ~
Say a few more words
1, marinate the eggplant in advance, which can make the eggplant more tasty, and secondly, it is not easy for the eggplant to absorb more oil when frying.
When frying, if you don't know how to judge the oil temperature, you can insert a chopstick into the pot. If there are many bubbles around chopsticks, then the oil temperature is fine.
Finally, when eggplant is put into the pot, it should not be fried for too long. When the surface of eggplant is covered with soup, it can be cooked.
The fourth road: roasted eggplant with less oil
Traditionally, eggplant is fried in oil first, and then fried. This is delicious, but the heat rises quickly. If eggplant absorbs a lot of oil when frying, it will taste more greasy. If you eat like this often, you will get fat.
Share with you a way to cook eggplant, using only the amount of oil in cooking. Simple and practical. The baked eggplant made in this way is soft, waxy, oily and not greasy, and very delicious.
Specific production method
Step 1: Prepare the ingredients. Eggplant 1, tomato 1, pepper 1, and garlic.
Step 2: Peel the eggplant, clean it and cut it into hob blocks.
Step 3: Put the eggplant into the pot, sprinkle with 1 tablespoon salt, then mix well and marinate for 15 minutes.
Step 4: Cut tomatoes, peppers and garlic.
Step 5: Take a large bowl, add 1 tbsp soy sauce, 2 tbsps soy sauce, 1 tbsp oyster sauce, 2 tbsps sugar, 3 tbsps vinegar, a little chicken essence, 2 tbsps corn starch and half a bowl of water in turn, and then stir well to make the bowl juice.
Step 6: pour a little oil into the pot, and the amount of oil for cooking is enough. Then drain the pickled eggplant, put it in a pot and stir-fry it with low fire.
Step 7: Stir fry until the eggplant is cooked and the surface is yellowish.
Step 8: Slide the eggplant aside, and put the minced garlic into the pot and stir-fry to give out the fragrance.
Step 9: put the tomatoes and peppers into the pot, stir-fry them evenly and heat them for about 1 minute.
Step 10: Pour the bowl juice into the pot, as shown in the figure.
Step 11: Stir-fry over high heat until the soup boils and thickens, and wrap the eggplant. Turn off the fire.
Step 12: Put the plate on the table.
Say a few more words
1, marinate the eggplant with salt first, which can play the role of being tasty, easy to cook and not absorbing oil.
2. The salt has been drained when the eggplant is pickled. In addition, soy sauce, soy sauce and oyster sauce all have salty taste, so when we mix the bowl juice, don't put any more salt, so as not to taste too strong.
When the eggplant is fried in the pot, don't turn it all the time, so it is easy to break the eggplant. As long as stir-fry evenly, you can heat it for a while with a small fire, and then stir-fry evenly after one side changes color slightly.
Fifth: Baked eggplant diced in sauce.
This dish is rich in flavor and full of sauce. Whether it is mixed noodles or bibimbap, it is a very good meal.
Specific production method
Step 1: Prepare the ingredients. Eggplant, red pepper, onion, ginger and garlic. This dish will be delicious with a little more garlic. In addition, friends who can't eat spicy food don't need to put Chili)
Step 2: Cut the eggplant into small pieces of about 1 cm, chop the onion, chop the red pepper, chop the garlic and chop the ginger for later use.
Step 3: Sprinkle a spoonful of salt into the eggplant and mix well, then marinate it for 15 minutes, then take it out and drain it. Sprinkle a little salt in the eggplant, so that the fried eggplant is both fuel-efficient and delicious.
Step 4: Pour the right amount of oil into the pot. When the oil is hot, pour the pickled eggplant into the pot, stir-fry until the eggplant becomes soft, and then control the oil and take it out for use.
Step 5: Pour the right amount of oil into the pot. When the oil is hot, stir-fry garlic in the pot for 30 seconds, and then stir-fry red pepper, onion and ginger in the pot for fragrance.
Step 6: Add 2 tablespoons of sweet noodle sauce to the pot and stir-fry until fragrant, then add 1 spoon of sugar and stir-fry until it melts.
Step 7: stir-fry the diced eggplant evenly in the pot, then sprinkle a little chicken essence to taste, and then pour a little starch out of the pot. Sweet noodle sauce is salty, so when frying this dish, you don't need to add salt.
Sixth: Baked eggplant with tomatoes.
This dish is delicious, soft, salty and nutritious. Especially rice with vegetable soup will definitely make you eat an extra bowl.
Specific production method
Step 1: Prepare the ingredients. Two long eggplants, three tomatoes, a pepper and garlic. Seasoning: appropriate amount of tomato sauce, 2 tsps of salt, 2 tsps of sugar, 2 tsps of soy sauce, chicken essence 1 tsp, sesame oil and corn starch.
Step 2: Draw a cross knife on the tomato, then put it in boiling water and peel it for later use.
Step 3: cut eggplant into strips of about seven or eight centimeters, mince garlic, cut tomatoes into sections, and cut peppers into thin strips for later use.
Step 4: Sprinkle some salt into the tomato strips and mix well. Marinate 10 minutes or so.
Step 5: After the eggplant is salted, remove the excess water from the basin. Then sprinkle some dried corn starch and mix well for use.
Step 6: Take a clean small bowl, then add corn starch, salt, sugar, chicken essence and soy sauce in turn, then pour in half a bowl of water and make a bowl of juice.
Step 7: Add the right amount of oil to the pot. After the oil is hot, fry the tomato strips in the pot until the surface is slightly yellow, and take them out for later use.
Step 8: stir-fry the eggplant.
Step 9: Leave a proper amount of base oil in the pot, then add minced garlic and stir-fry until fragrant, then add tomato sauce and stir-fry evenly.
Step 10: Stir-fry tomatoes and mix well.
Step 11: Stir-fry the tomato strips in the pot.
Step 12: Put the shredded pepper into the pot and stir fry.
Step 13: Pour the bowl juice into the pot, bring it to a boil and stir it evenly. Then turn off the fire and pour a little sesame oil to eat.
skill
1. When choosing eggplant for this dish, you'd better choose long eggplant.
2, eggplant skin is very nutritious, it is best to stay.
The oil temperature of fried eggplant should be a little higher, otherwise the eggplant will stick together easily.