How to make the braised eggplant taste authentic

Sour and sweet and delicious.

When making braised eggplant, you should first use the long eggplant as the main ingredient, and after cutting the eggplant into pieces, you should soak it in lightly salted water, which can not only prevent the eggplant from turning black, but also allow the eggplant not to absorb too much oil when the eggplant is fried.

Ingredients for braised eggplant.

400 grams of long eggplant, edible oil, green onion, ginger, garlic, vinegar, starch and sugar are all in moderation.

Steps to prepare braised eggplant.

1. Wash the eggplant and cut it into hob pieces, then soak it in light salted water for 20 minutes, and treat the surface moisture after taking it out.

2. Put oil in the pan, wait for the oil to heat and fry the eggplant, fry until the eggplant is soft, then take out the drained oil and set aside. When the temperature of the eggplant is lowered, put the eggplant in the oil pan and fry it, this time until the eggplant is golden brown.

3. Take a bowl and mix vinegar, soup, cooking wine, salt, light soy sauce and other seasonings into a bowl juice according to your own taste.

4. Pour out the oil to leave a little bottom oil, then add green onions, ginger and garlic and fry until fragrant, then pour the seasoned sauce into the boil, add the fried eggplant, stir-fry quickly, and when the juice in the pot is about to boil, add a little starch into the juice, and then you can take it out and put it on the plate, so that the braised eggplant is not only not greasy, but also has a very good taste.

Braised eggplant is a very delicious home-cooked dish, its method is very simple, but there are different ways to do it, I will introduce two kinds of ingredients: eggplant to the stem and wash; Onions, millet spicy, shallots washed; Remove the garlic coating from the garlic and wash it.

Finely chop the onion, finely chop the garlic, chop the shallots into chopped shallots, and cut the millet into spicy rings.

Place a chopstick on each side of the eggplant, then cut the front and back of the eggplant into a microwaveable container; Shoot a little water on the eggplant, put it in the microwave, cover it with a microwave lid, and after 3 minutes on high heat, take it out and set aside; Shoot a little water on the eggplant, put it in the microwave, cover it with a microwave lid, and after 3 minutes on high heat, take it out and set aside; Take out the seasoning bowl, add an appropriate amount of oyster sauce, light soy sauce, sugar and vinegar, stir well, put in the microwave oven and heat on high for 1 minute; Pour the sauce from the dressing over the eggplant, put in the microwave and heat on high for 1 minute; Take it out and sprinkle in an appropriate amount of millet spicy and chopped green onion.

1. Light soy sauce is best replaced with steamed fish soy sauce;

2. It is best to choose a slender eggplant, and the finished product is more beautiful;

1. Peel the eggplant and cut it into hobs quickly. Place in a large bowl, sprinkle with a layer of salt evenly, and stir as you spread. Then set aside for later use.

2. At this time, you can peel the garlic and wash the coriander. Chop the garlic cloves into minclei and place them in a bowl with a little soy sauce. Add a little sugar and water to make a bowl.

Finely chopped coriander (If you're a journeyman, you can watch Aiko TV with LD's approval.) Because the eggplant will be submerged for a while) After about 30 minutes, the strength should begin.

3. Grab the eggplant in the big bowl and squeeze the water as dry as possible. The drier you hold, the more fragrant the eggplant will be. When the oil is hot for 8 minutes, put the eggplant into a pot.

Stir-fry until the eggplant changes color and pour in the soup stock that has just been prepared according to the secret recipe. Turn off the heat when it boils, and remember to flip it over. Otherwise, the eggplant must be like Bao Gong on one side and Cao Cao on the other.

When the soup is almost finished, turn off the heat until the coriander is minced, turn over the pot a few times, and put it on a plate.

1. Braised eggplant.

Ingredients: 2 eggplants, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of garlic, 1 tablespoon of spicy sauce of Maode Gong, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of chicken powder, appropriate amount of corn starch.

Method 1: Wash and cut the green onion into sections, cut the dried chili pepper into sections, chop the ginger and garlic 2, rinse the eggplant and wipe the surface water, and then cut it into pieces.

3. Heat the oil in the pan and fry the eggplant over high heat until golden brown.

4. Put the fried eggplant on a plate, and two paper towels can be placed on the bottom of the plate to absorb oil 5. Add a little oil to the pot, and fry ginger, garlic and dried chili peppers over low heat to make it fragrant6. Pour the fried eggplant into the pot.

7. Add a spoonful of spicy sauce, two spoons of light soy sauce, a few drops of dark soy sauce, an appropriate amount of salt, starch water, green onion 8, bring to a boil over high heat and stir-fry evenly, and finally add a little chicken powder to enhance the flavor.

2. Braised eggplant.

Ingredients: eggplant, green pepper, dried chili, garlic, salt, chicken essence, cooking wine, extremely fresh flavor, starch.

Method 1: Wash and cut the ingredients.

2. Pour in a small amount of salt, chicken essence, cooking wine, extremely fresh, and starch to mix with seasoning.

3. Stir-fry the chili pepper for one minute, then pour in the eggplant and fry until cooked.

4. Then pour in the seasoning sauce and fry for a few minutes.

3. Braised eggplant with Lu flavor.

Ingredients: 1 eggplant, half a green and red pepper, 6 garlic cloves, an appropriate amount of green onion and ginger, a coriander, 2 grams of salt, 1 gram of chicken essence, 2 grams of sugar, 5 grams of dark soy sauce, 10 grams of light soy sauce, 2 grams of vinegar, 10 grams of water starch, and a little sesame oil.

Method 1: Wash the green and red peppers and cut them into strips, and chop the garlic cloves.

2. Wash the eggplant and cut into strips and soak in light salt water for 10 minutes.

3. Take a small bowl and add salt, dark soy sauce, light soy sauce, vinegar, sugar, chicken essence, minced garlic and water starch and mix evenly to make the sauce for later use.

4. Heat the oil in the pan, add the squeezed eggplant to fry until the eggplant becomes soft, remove and drain the oil.

5. Leave a little bottom oil in the original pot and fry the chives and ginger, pour in the green and red peppers and stir-fry evenly 6. Pour in the fried eggplant and stir-fry, pour in the seasoned sauce and stir-fry evenly.

7. Pour in a little sesame oil, stir-fry evenly, and sprinkle coriander when serving.

The first is braised eggplant home cooking, first prepare the ingredients, eggplant, salt, cooking wine, green onion, ginger and garlic, coriander, soy sauce, sugar, chicken essence.

1. Wash the eggplant, then cut it into chunks, marinate for 5 to 8 minutes, decide the pickling time according to personal preference, and then squeeze the water out of the pickled eggplant pieces.

2. After the pot is heated, add a small amount of oil, add the eggplant for frying, and remove it until the eggplant is soft.

3. Then wash the pot, add oil, green onions, ginger and garlic and start stir-frying, and when the fragrance appears, pour in the eggplant pieces and stir-fry.

4. When frying eggplant, add cooking wine, salt, soy sauce, sugar and other seasonings, and add starch to thicken.

5. After removing from the pot, sprinkle with coriander and serve.

The second is braised eggplant, which is prepared with ingredients, eggplant, salt, cooking oil, green onion, ginger and garlic, green pepper, sugar, chicken essence, dark soy sauce, cooking wine, soy sauce, vinegar, starch and sesame oil.

1. First wash the side vegetables and green peppers, cut them into strips with a knife, crush the garlic cloves and cut them into powder.

2. Then wash the eggplant and soak it in light salted water for about 5 minutes.

3. After that, start to make the sauce, add edible salt, an appropriate amount of light soy sauce, a spoonful of vinegar, half a spoon of sugar, chicken essence and minced garlic, and then mix the starch with water and stir to make juice.

4. After the pot is heated, add the cooking oil, and then add the eggplant.

5. Stir-fry, wait until the eggplant is 6 minutes cooked, then pour in the sauce and stir-fry.

8. Stir-fry for about 7 minutes, then you can eat out of the pot.

Ingredients: 1 eggplant, minced meat, peanut oil, refined salt, garlic, soy sauce, soybean paste, chives, chili pepper.

Cooking steps:1Wash the eggplant and cut it into strips or hob pieces and soak it in salted water.

2.Chop the pork into minced pieces, add a little salt (you can add a little starch if you want to), and set aside.

3.Finely chop the green onion, garlic and chili pepper and set aside.

4.Pour an appropriate amount of oil into the hot pan, when it is hot, pour in the drained eggplant strips, fry until the eggplant is 8 ripe and a little colored.

5.Fry the eggplant and set aside.

6.Leave a small amount of oil in the pot, pour in the garlic and chili pepper in turn, and stir-fry until fragrant.

7.Pour in the minced meat and stir-fry.

8.Pour in the eggplant, stir-fry and add an appropriate amount of soybean paste.

9.Add an appropriate amount of soy sauce and stir-fry evenly.

10.Sprinkle with chopped green onions.

Cooking Tips:

1. Braised eggplant is a traditional dish with a long history, and this dish is the most refined of vegetarian dishes. Fresh and fragrant, crispy on the outside and tender on the inside, delicious and juicy, popular food.

2, Jia Siyi's vegetarian chapter in "Qi Min's Technique" remembers the method of burning eggplant. Wen Ji: "Eggplant method:

If the child is not successful, the child is not good. Break it with a bamboo knife and bone knife, use iron to black, and Tang Die to remove the fishy smell. Finely chop the green onion white, boil the oil to make it fragrant, and the Su Mi is good.

The fragrant sauce is clear, the green onion is white, and the eggplant is on the side. Cook and add minced pepper and ginger. "From the record, we can see that the method is fine.

Later, the braised eggplant was also added with an appropriate amount of sugar, salt, minced meat, etc., to adjust the taste.

3. After the eggplant is cut, put it in light salt water to prevent oxidation; Eggplant that has been blistered in lightly salted water does not absorb oil when fried.

How to make braised eggplant delicious with less oil?

How do you make eggplant less oil-absorbing? Of course, there is a method, that is, wash the eggplant, cut it into pieces, put it in salt and marinate it for 10 minutes, and then squeeze out the water in the eggplant by hand and then burn the eggplant, so that the eggplant does not consume oil, and it is particularly flavorful!

This principle is also very simple, eggplant consumes oil, because the fleshy part of the eggplant is a bit like a sponge structure, which contains a lot of water, so if you don't use salt to dehydrate it, it will absorb oil when burned, and when the eggplant is dehydrated and then burned, the eggplant will absorb the soup in the process of firing, so it will be particularly flavorful!

1. Wash the eggplant and cut it into a hob, put it in a bowl, add a spoonful of salt and stir evenly to marinate for 10 minutes, and then the eggplant is dehydrated.

2. Take advantage of the time between pickling eggplants, wash and chop the green and red peppers, garlic and green onions.

3. Put the pot on the rack, turn on low heat to preheat the pot, then pour in the amount of oil for daily cooking to heat, pour the garlic into it and stir-fry until fragrant.

4. Then pour in the chopped green and red peppers and stir-fry them together for more than ten seconds.

5. Pour in the eggplant and stir-fry together for half a minute.

6. Pour in the sauce and stir-fry evenly.

7. Cover the pot and simmer for 3 minutes (our family is an iron pot, because the iron pot conducts heat quickly, so I stuffed for 3 minutes, if you are an aluminum alloy non-stick pan or aluminum pot or something, you can take a moderate amount of time).

8. Open the lid, sprinkle with chopped green onions, and then remove from the pot.

Ingredients: 2 eggplants, 500 grams of peanut oil.

Excipients: 30 grams of dry flour, 20 grams of peanut oil, 3 spoons of light soy sauce, 20 grams of sugar, 1 green onion, 1 small piece of ginger, 3 cloves of garlic, 2 grams of Sichuan pepper, 1 spoon of salt, 3 coriander, 1 spoon of starch, detailed steps:

1. Wash the eggplant and cut it into pieces, add half a spoon of salt to marinate the water, and then hold out the water by hand.

2. Sprinkle with a layer of dry powder so that each eggplant piece sticks to the dry powder.

3. Pour 500 grams of peanut oil into the pot and cook until it is 5 hot, then pour in the eggplant and fry it.

4. Fry and drain the oil and put it in a basin for later use.

5. Chop the green onion, ginger and garlic into minced pieces, and cut the coriander into sections.

6. Mix light soy sauce, sugar, half a spoon of salt and starch into a bowl of juice.

7. Pour 20 grams of peanut oil into the pot, heat it and pour in the peppercorns and stir-fry until fragrant.

8. Add green onions, ginger and minced garlic to stir-fry until fragrant, then pour in the bowl juice and stir-fry quickly.

9. Pour in the eggplant and coriander and mix well.

Eggplant is a relatively oil-absorbing ingredient, so when making it, you must put it in the pot at a high oil temperature and fry it over high heat, so that you won't absorb more oil in the eggplant, and you can also soak it in water or dry starch.

Braised eggplant recipe one.

Ingredients: 500 grams of eggplant, 500 grams of peanut oil (40 grams of actual consumption), 25 grams of soy sauce, 2 grams of monosodium glutamate, 3 grams of refined salt, 10 grams of water starch, a little green onion, ginger and garlic.

Method:1Peel the eggplant, wash it, and cut it into 3 cm thick pieces, cut one side of each piece into 3 cm wide strips until it is full, and turn the oblique blade into a 1 cm thick spatula, and leave it outside to dry for 1 hour for later use.

2.Mix soy sauce, monosodium glutamate, refined salt, green onion, ginger, minced garlic, water starch and 100 grams of water into a sauce.

3.Put the wok on the hot fire, put in the oil, and put the eggplant slices into the dry fry when it is hot until it is hot, turn it with a hand spoon frequently, and remove it when the dough is burnt, and control the oil.

4.Pour out the oil in the pot, leave a little base oil, heat it on the fire, put in the garlic slices to fry the yellow, wait for the fragrance, pour in the sauce and eggplant slices and burn them together, stir evenly, and the juice is thickened.

Characteristics of the dish: Red and oily, juicy and delicious.

Braised eggplant Method 2:

Ingredients: 1 eggplant, 1 tomato, 1 green onion, 2 cloves of garlic, 1 ginger, egg powder, salt, monosodium glutamate, peanut oil, cooking wine, soy sauce, pepper, sugar.

Method: Cut the eggplant into hob pieces, tomato into pieces, green onion into shreds, ginger into shreds, pat the garlic with a knife (known as rotten garlic in the industry), add half a catty of oil to the pot and heat it, and fry the eggplant paste (half an egg, and three coins of powder into a paste) and fry it until golden brown. Take out and pour out the remaining oil, leave a little oil in the pot, add the green onion and ginger shreds, rotten garlic and stir-fry the pot (fry the fragrance) and add the eggplant, then add salt, monosodium glutamate, cooking wine, soy sauce, pepper and a little sugar, put in half a bowl of water and tomato pieces, and burn it thoroughly to become a fragrant braised eggplant.

Method three. Ingredients: 2 eggplants, 500 grams of peanut oil.

Excipients: dry flour: 30g peanut oil:

20g light soy sauce : 3 tablespoons sugar : 20g green onion :

1 piece of ginger: 1 small piece of garlic: 3 cloves of Sichuan peppercorns

2 g Salt : 1 spoon Coriander : 3 sprigs Starch :

1 scoop. Detailed steps: 1. Wash the eggplant and cut it into pieces, add half a spoon of salt to marinate the water, and then use your hands to remove the water.

2. Sprinkle with a layer of dry powder so that each eggplant piece sticks to the dry powder.

3. Pour 500 grams of peanut oil into the pot and cook until it is 5 hot, then pour in the eggplant and fry it.

4. Fry and drain the oil and put it in a basin for later use.

5. Chop the green onion, ginger and garlic into minced pieces, and cut the coriander into sections.

6. Mix light soy sauce, sugar, half a spoon of salt and starch into a bowl of juice.

7. Pour 20 grams of peanut oil into the pot, heat it and pour in the peppercorns and stir-fry until fragrant.

8. Add green onions, ginger and minced garlic to stir-fry until fragrant, then pour in the bowl juice and stir-fry quickly.

9. Pour in the eggplant and coriander and mix well.