The practice of fried eggplant with yuba is complete, and the method of eggplant tofu

Roasted eggplant with yuba.

Chinese name. Roasted eggplant with yuba. Classify. Burn.

Main ingredient. Round eggplant, dried yuba.

Materials. Material.

Dosage. 1 round eggplant.

Dried yuba 100 grams.

Tomatoes 2 pcs.

1 chili pepper.

50g sliced pork belly.

1.The amount of green onion, ginger and garlic is larger, and the garlic is divided into 2 parts.

2.Sauce: 5 g salt; 20 g soy sauce; 10 g vinegar; 10 g sugar; 5 g chicken bouillon; 5 g sesame oil; 120 ml of water; 8 g dry starch.

3.The high oil temperature is 170 degrees Celsius, so that after the eggplant is put into the oil pan, the surface will shrink immediately, and the inside of the eggplant will not absorb oil.

4.The knife work of the eggplant does not absorb oil is very important, the eggplant does not peel, and it is cut directly with a knife, not cut. It is to cut it in the air, that is, to cut it, and to cut the eggplant can seal the knife edge of the eggplant, and the eggplant will not inhale too much oil. Just be sure to pay attention to the safety of your hands, and if you're not sure, you should cut it.

5.While peeling the eggplant, burn the oil pan, make sure that the eggplant is not soaked in water after shaving, and do not wait for it to oxidize and turn black in the air, and immediately put it into the oil pan.

6.Put oil in a pot, stir-fry chives, ginger and garlic, sliced pork belly, and stir-fry the fat.

7.Pour in all excipients.

8.Cook in a bowl.

9.Make sure that the bowl juice is basically the same as the ingredients, and then you will have a rich soup bibimbap.

10.When the soup is boiling, pour in the fried eggplant.

11.Sprinkle in the remaining minced garlic and reduce the juice.

Eggplant stewed with tofu.

Ingredients: 2 eggplants.

1 piece of tofu. Minced meat (to taste).

1 slice of green onion (finely chopped).

4 cloves of garlic (minced).

1 small piece of ginger (minced puree).

2 tablespoons of bean paste.

2 scoops light soy sauce. Consume 1 scoop of oil.

The specific production steps are as follows:

1) Wash the eggplant, cut into strips and put it in a bowl, add 1 tablespoon of salt to marinate and squeeze out the water.

2) Slice the tofu and fry in a pan until golden brown on both sides.

3) Heat the oil, add the eggplant, fry until soft, and put in a casserole.

4) Heat oil, add garlic and ginger and stir-fry until fragrant.

5: Stir-fry until fragrant, pour in minced meat and stir-fry, add bean paste, stir-fry and then add light soy sauce to consume oil.

6) Pour the fine minced meat into the casserole eggplant, add a bowl of water, simmer for 5 minutes, sprinkle with green onions.

Nutritional value of pork.

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

Efficacy and function.

1.Replenish protein and fatty acids.

Pork provides humans with high-quality protein and essential fatty acids.

2.Nourish the kidneys and nourish the yin.

Pork is flat and sweet, has the effect of moistening the stomach and intestines, shengjin liquid, tonifying kidney qi, detoxifying fever and toxin, and is mainly used to treat fever, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating urination and quenching thirst.

Tofu is rich in nutrients, containing iron, calcium, phosphorus, magnesium and other essential trace elements, as well as sugars, vegetable oils and rich high-quality protein, known as "plant-based meat". The biological value of soybeans is comparable to that of fish, and it is the best of the plant proteins. Soy protein is a complete protein, its amino acid composition is relatively good, and it almost has amino acids necessary for the human body.

Soybeans can be cooked and eaten directly, and the human body digests and absorbs only 65% of its protein, while the digestibility of tofu can be increased to 92% 95%.

Teach you to make delicious with eggplant tofu.

The preparation of eggplant tofu is as follows:

Ingredients: 1 eggplant, 4-5 pieces of tofu, minced meat, minced garlic, ginger, millet pepper, green pepper, green onion, soy sauce, oyster sauce, starch, salt.

Steps: 1. Prepare the ingredients, wash the eggplant, cut into small strips, add an appropriate amount of salt, and squeeze out the excess water by hand.

2. Cut the tofu into small pieces, put it in a pan and fry it until it is fully golden brown.

3. Then start another pot, add minced ginger and stir-fry until fragrant, add millet spicy ginger and chopped green onion and stir-fry until fragrant.

4. Add minced meat and stir-fry until it changes color, then add the soy sauce in your hand, add the eggplant with squeezed water and stir-fry evenly, then add oyster sauce.

5. Add the fried tofu and water starch, stir-fry for a while, then add the green pepper and stir-fry to match the color.

6. After stir-frying evenly, it can be removed from the pot, and the flavor is tender and smooth.

Introduction to eggplant roasted tofu

Tofu is a soybean-based food that has no flavor in itself, but it is high in protein and can be made into a variety of dishes. It originated in China and has the characteristics of beauty, high nutritional value, and rich product variety.

Eggplant, known as six vegetables in Jiangsu and Zhejiang, and dwarf melon in Guangdong, is an annual herbaceous plant of the Solanaceae family, and is perennial in the tropics. The fruits are edible and are mostly purple or purple-black in color, but there are also pale green and white varieties, and there are various shapes such as round, oval, and pear-shaped. Eggplant is a typical vegetable that can be used in a variety of ways depending on the variety.

Answer: 1. Ingredients for making eggplant tofu:

Appropriate amount of long eggplant, appropriate amount of northern tofu, appropriate amount of garlic, appropriate amount of green onion, appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of light soy sauce.

Second, the method of eggplant tofu:

1. Wash the eggplant.

2. Wash the garlic cloves.

3. Cut the eggplant into strips, add salt, mix well and marinate for 10 minutes, then squeeze out the water. Garlic cloves flattened and finely chopped.

4. The northern tofu is also cut into strips.

5. Put oil in a non-stick frying pan and fry the tofu on both sides.

6. Heat the frying pan with cold oil, add the minced garlic and stir-fry until fragrant, add the eggplant and fry until soft.

7. Add tofu, add salt, cooking wine, light soy sauce and stir-fry well, add a little water and cook to taste.

8. Boil the water and sprinkle in the chopped green onion.

9. Finally, put the eggplant tofu on a plate.

Ingredients for eggplant tofu soup.

The main ingredients are tofu, eggplant, salt, and dashi.

The preparation of eggplant in tofu soup.

1. Wash the tofu and cut it into strips, wash and cut the eggplant into strips for later use.

2. Pour in the clear soup on the heat, add the eggplant and tofu, add the salt, and cook until cooked.

The efficacy and function of eggplant pot tofu soup.

Eggplant tofu pot is a dish we usually eat, but today I want to teach you another way to make eggplant and tofu, that is, to make soup, what does eggplant tofu soup taste like? Try it out for yourself. Eggplant has the effects of clearing heat and stopping bleeding, reducing swelling and relieving pain, relieving pain and diuresis, preventing blood vessel rupture, flattening blood pressure, coughing up blood and anti-aging.

This combination has high nutritional value, and can also have the effect of clearing heat and moistening dryness, which is good for quenching thirst and moistening the intestines, and can also be suitable for summer consumption, clearing heat and detoxifying, and has the effect of helping digestion, and can also have the effect of diuresis and swelling, and can also lower blood pressure.

Cut the potatoes into pieces, cut the tofu into pieces, break the eggplant into large pieces by hand, heat the oil, put in the green onion, ginger and garlic in the pot, put in the potatoes and eggplant and fry together, put some dark soy sauce, thirteen spices, and refined salt, continue to stir-fry, finally add water, put in the tofu and continue to simmer for fifteen minutes, and after the stew is cooked, add the coriander flavor and you can eat.

Teach you to make delicious with eggplant tofu.

Ingredients for 2 people.

1 eggplant. 100 grams of yuba.

Accessories. Tomatoes 2 pcs.

1 chili pepper. 50 grams of pork belly.

50 grams of green onions. 50 grams of garlic.

50 grams of ginger. 5 grams of table salt.

20 grams of soy sauce.

10 grams of vinegar. Essence of chicken 5 grams.

5 grams of sesame oil. 120 ml of water.

8 grams of starch. 30 grams of vegetable oil.

10 grams of sugar.

Step 1: Prepare the raw materials: the amount of green onion, ginger and garlic is large, of which the garlic is divided into 2 parts, and each material is cut.

Step 2 This is the key sauce for the flavor of roasted eggplant: 5 grams of salt, 20 grams of soy sauce, 10 grams of vinegar, 10 grams of sugar, 5 grams of chicken essence, 5 grams of sesame oil, 120 ml of water, 8 grams of dry starch.

Step 3 The secret of frying eggplant without absorbing oil: high oil temperature of 170 degrees, after putting the eggplant into the vegetable oil pot, the appearance will shrink immediately, and the inside of the eggplant will not absorb oil The knife work of the eggplant does not absorb oil is very important, the eggplant does not peel, and it is directly cut with a knife, not cut. It is to cut it in the air, that is, to cut it, and to cut the eggplant can seal the knife edge of the eggplant, and the eggplant will not inhale too much oil.

Just be sure to pay attention to the safety of your hands, and if you're not sure, you should cut it.

Step 4 Burn the oil pan while peeling the eggplant, make sure that the eggplant is not soaked in water after peeling, and do not wait for it to oxidize and turn black in the air, and immediately put it into the oil pan.

Step 5Put oil in a pot, stir-fry chives, ginger and garlic, pork belly slices, stir-fry the fat, pour in dried yuba, tomatoes, peppers, pork belly slices, green onions, ginger and garlic.

Step 6: Cook the bowl juice and make sure that the bowl juice is basically the same as the ingredients, so that there will be a rich soup bibimbap.

Step 7: After the soup is boiling, pour in the fried eggplant.

Step 8: Sprinkle in the remaining minced garlic and reduce the juice.

Ingredients. 2 potatoes.

1 eggplant. Appropriate amount of yuba.

Accessories. Light soy sauce to taste.

A pinch of sugar. Starch to taste.

Appropriate amount of dark soy sauce. Salt to taste.

Appropriate amount of sesame oil. Steps to make roasted eggplant with yuba.

1.Cut the potatoes into cubes and fry them until medium-rare!

2.Eggplant cut into cubes and fried for medium rare!

3.Yuba cut into cubes.

4.Mix bowl juice: light soy sauce, dark soy sauce, sesame oil, starch, sugar, add a little water, stir well and set aside!

5.Heat the pan with cold oil and add the green onion segments! (It's convenient for the little guy who doesn't like to eat green onions to pick it out) Put less oil, enough to fry yuba, because potatoes and eggplants have been fried in oil!

6.Add the yuba and stir-fry.

7.Add the oiled potatoes and eggplant.

8.Add the prepared bowl juice and salt, stir well!

1. First wash the eggplant and tofu and set aside;

2. Cut the eggplant into pieces and soak them in water, then remove and drain the water, then marinate them with salt and squeeze out the water;

3. Clean the tofu and cut it into even pieces, drain and set aside;

4. After the oil pan is heated, add the tofu to the frying and put it golden on both sides and set aside;

5. Stir-fry the minced garlic in another oil pan, then stir-fry the marinated eggplant in the pot and set aside;

6. Add light soy sauce, salt, starch, etc. to the bowl and stir evenly before setting aside;

7. Add the shredded chili pepper and fried tofu to the pot and stir-fry together with the eggplant, then add the prepared sauce and continue to stir-fry evenly before serving.

Precautions for eating eggplant.

1. Eggplant is a cold food, so some patients with poor spleen and stomach and indigestion are not recommended to eat more.

2. Eggplant should not be eaten raw to prevent poisoning.

3. Old eggplant is not recommended to eat, generally the old eggplant after autumn contains more solanine, too much consumption will bring harm to the body.

4. Eggplant can not be eaten with crab meat, both of which are cold ingredients, and eating them in combination will cause discomfort to the stomach and intestines, and diarrhea may occur in severe cases, especially for people with spleen and stomach deficiency and cold.

Tofu skin and green beans can be eaten together, these two foods do not produce all chemical changes, and eating tofu skin and green beans together can enhance the taste of the ingredients. Stir-fried green beans with yuba need to be soaked in tofu skin and then used to stir-fry, green beans can be used for actual operation first, and the green beans after soaking water are cut into strips, and then tofu skin is added when stir-frying, and finally monosodium glutamate, edible salt and condiments such as light soy sauce are added to stir-fry together.

Food list. Green beans (round) 300 grams.

30 grams of tofu skin.

30 grams of smoked bamboo shoots.

Water tofu (north) 40 grams.

30 grams of mushrooms (fresh mushrooms).

Black fungus (hair) 20 grams.

20 grams of enoki cabbage.

20 grams of cooking oil.

Light soy sauce 5 grams. 5 grams of sesame oil.

Tapioca starch (bud) 8 grams.

3 grams of salt. 2 grams of chicken essence.

2 grams of ground white pepper.

5 grams of shallots. 3 grams of ginger.

The recipe of tofu and bamboo soup in four seasons is detailed.

1.Peel the green beans, clean the stems, and hollow out the green beans with a knife on the end of the eggplant;

2.water tofu cleaned and crushed;

3.Tofu skin, tobacco shoots, black fungus, mushrooms, and goldenrod are all cut into shreds;

4.Ginger and garlic cut into thin strips;

5.Put tapioca starch in a bowl and put water to make starch and flour;

6.Bring oil to a boil in a frying pan, put in the ginger and garlic shreds, put in the water tofu puree, tofu skin shreds, tobacco shoots, black fungus shreds, mushroom shreds, and golden needle cabbage shreds, add salt, chicken essence, white pepper, light soy sauce, a small amount of water and stir-fry well, thicken with water starch, put them into the green beans, and cover the eggplant stalks;

7.Put the green beans into the soup bowl, add appropriate water and salt to the pot and steam them until they are cooked, decant the juice, and arrange them;

8.Pour the original juice into the pot and boil, add salt, thicken with water starch, pour sesame oil, sprinkle chicken essence, and pour it on green beans.

Tips on how to make tofu and bamboo soup in four seasons.

Food restraint: black fungus (hair): black fungus is not suitable for eating with stone snails, from the perspective of the medicinal effect of ingredients, cold stone snails, when encountering smooth black fungus, is not conducive to digestion and absorption, so the two are not suitable for eating together.

People suffering from hemorrhoids are not suitable for eating black fungus and pheasant together, and pheasant is toxic, and eating the two together is easy to cause hemorrhoids to bleed.

Black fungus is not suitable for eating with pheasants, which are sweet and cool, and easy to indigestion.