How to eat eggplant, you don t know these kinds

Pickled garlic eggplant. Ingredients Required:

Eggplant to taste, garlic to taste, salt.

Steps:1Wash the eggplant and put it in the steamer.

2.After boiling, steam for about 5 minutes, turn off the heat (adjust the steaming time appropriately according to the size of the eggplant), and let it cool through.

3.Mash the garlic into minced garlic and set aside.

4.Break the chilled eggplant and lay it flat in a container with the core facing up, and sprinkle with a layer of salt evenly.

5.Then spread the garlic paste and rub it well, cover the lid of the crisper box, and put it in the refrigerator to marinate for a day.

6.After marinating, tear it into thin strips by hand, add some chopped coriander, red pepper rings, and a little chicken essence and mix well.

Nutritional value of eggplant:

1.Eggplant is highly nutritious, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.

2.Eggplant contains a high level of vitamin P, containing 750 mg of vitamin P per 100 grams. It can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce fragility and permeability, and prevent microvascular rupture and bleeding.

3.Eggplant also contains trace elements such as phosphorus, calcium, and potassium, and choline, fenugreek, stacyline, solanine and other alkaloids. Especially purple eggplant has a higher vitamin content. It can inhibit the proliferation of tumor cells in the digestive tract.

Material. One eggplant, three or four garlic seeds (with or without it), oil, oyster sauce, tomato sauce, sugar, monosodium glutamate.

Method. 1) Remove the stems of the eggplant, wash it, cut it into hob pieces, and dice the garlic seeds.

2: Heat the pot and drain the oil, the amount of oil is appropriate, and wait until the oil is hot.

Eight, ninety percent of the time to pour in the eggplant, a little frying will see that the eggplant is transparent, it means that the oil has been inhaled (do not need to fry too soft, otherwise it will be shapeless), you can use a colander to scoop up the eggplant, squeeze the eggplant with a spatula to drain the oil, and put it out for later use.

3: Pour out the oil for fried eggplant, no need to put oil, just pour the remaining oil at the bottom of the pot, put the garlic into the stir-fry, add oyster sauce, tomato sauce and sugar (the amount of the three should be more than the right amount), stir-fry together, pour in the eggplant and continue to stir-fry after stir-frying, if you feel a little dry, point a little water, turn off the heat and cover the pot and simmer for half a minute, until the eggplant is soft and ripe and flavorful, then add MSG to get out of the pot.

When I was a child, I often heard adults say, "Yunnan's eggplant, black paint", which should express a derogatory meaning.

Eggplant is a delicacy on our table, every year we plant eggplant in our vegetable garden, and every harvest season, I can't eat it all, and many of them are boiled for pigs.

There are three ways to cook eggplant at home.

The first way to eat it is to cut the eggplant into shreds, sprinkle it with salt, squeeze the water dry by hand, and drizzle it with vegetable oil, and it is a delicious cold eggplant. The method is simple, only oil and salt are needed, and other condiments are not used.

The second way to eat eggplant is to cut the eggplant into slices, cut a few catties of chili peppers, and fry them together, and the delicious chili fried eggplant is good.

The third way to eat eggplant, cut the eggplant into pieces, first put oil to fry, eggplant is very oily, at the beginning, dry, wait for a while, eggplant just under the pot when the oil inhaled slowly spit out, wait until the eggplant spit oil, get out of the pot, at this time, then put oil in the pot, add watercress, ginger and garlic to fry the fragrance, put in the eggplant that has just been fried, then put salt, and finally sprinkle the green onion that is out of the pot and put on the plate, the eggplant that comes out of this way is soft and glutinous, full of condiment aroma, is a good meal.

In my memory, the practice of shredding eggplant and salad, I don't eat it often. The resulting eggplant is crunchy and fragrant. If the eggplant is older, chewy, and more tooth-consuming, older people will eat this kind of eggplant easily and chewy, and it may not be digested well in the stomach.

Stir-frying sliced eggplant is not a common way to eat. Our family's favorite way to eat eggplant is the third method, which I call the "braised eggplant" method, every time I cook in this way, I think, these kinds of condiments are really amazing, with soft eggplant, under the rice artifact, often do this, the family loves to eat.

When I was a child, I listened to my grandfather tell me that eggplants are poisonous, eating eggplants in summer is poisonous, and eating radishes in winter is just to detoxify. We are reminded not to be greedy, but also to pay attention to a balanced diet, eat everything, and do not overdo anything.

There is also a way to eat eggplant in Chongqing, which has not been seen in our hometown, that is, the eggplant is steamed, cold mixed or dipped in water, this way of eating is acceptable. There are also steamed eggplants and roasted chili peppers, which are also delicious. But I prefer my three ways of eating eggplant, especially the taste of braised eggplant.

How to eat eggplant:

Ingredients: one and a half long purple eggplants, 1 3 red peppers.

Excipients: Dipping sauce: 3 garlic granules, 2 tablespoons of sugar, half a tablespoon of salt, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 20 ml corn oil.

Steps: 1. Clean the eggplant, remove the handle and tail, and then cut it into segments of appropriate length. Cut it in half and put it on a plate.

2. Add cold water to the steamer, put the stacked eggplant into the steamer, pot it on cold water, and steam it on high heat for about 15 minutes.

3. During the steaming of eggplant, you can adjust the dipping sauce. Clean the garlic granules, then press them into a minced garlic and put them in a bowl, add half a spoon of salt, 2 spoons of sugar, 1 spoon of light soy sauce, 1 spoon of cooking wine, and stir with a spoon until the sugar is basically melted.

4. In a clean and waterless non-stick frying pan, pour in corn oil, then turn on high heat, heat the oil warmly, put in the red pepper pieces cut into small pieces, stir-fry for a while, and heat the oil thoroughly. Remove from heat.

5. Pour the hot oil into the sauce prepared in step 3 and stir it while it is hot to dip it evenly!

6. The steamed eggplant can be easily poked with chopsticks and taken out. Pour in the stirred dipping sauce and serve. Steamed eggplant with a slightly spicy and appetizing dipping sauce is complete! Serve hot!

Eggplant is a nutritious, tasty vegetable that can be cooked in a variety of ways. Here are the ten best ways to eat eggplant:1

Roast eggplant: Cut the eggplant into long strips or round slices, brush them with olive oil, and bake them in the oven until golden brown. 2.

Fried eggplant: Cut the eggplant into slices and fry until golden brown on both sides, and serve with sweet noodle sauce or garlic sauce for a better taste. 3.

Stir-fried minced eggplant: Cut the eggplant into pieces, stir-fry it with the fried minced meat, and add an appropriate amount of soy sauce and salt to taste. 4.

Grilled eggplant rolls: Cut the eggplant into long strips, roll it up and secure it with a toothpick, brush it with olive oil, bake it in the oven until golden brown, and serve with dipping sauce. 5.

Eggplant roasted tofu: Cut the eggplant and tofu together, add an appropriate amount of seasoning and water, and cook until the soup is thick. 6.

Eggplant stew: Cut the eggplant and chicken together, add the appropriate amount of seasoning and water, and simmer until the soup is thick. 7.

Eggplant sauce: Cut the eggplant into cubes, put it in a pot and fry it, add the appropriate amount of seasoning and water, and cook until the soup thickens to make eggplant sauce. 8.

Eggplant salad: Cut the eggplant into cubes along with other vegetables and serve with salad dressing to make an eggplant salad. 9.

Eggplant Burger: Eggplant is sautéed with other vegetables and eaten in a burger for a better taste. 10.

Eggplant steamed meatloaf: Cut the eggplant into slices, put it on top of the fried meatloaf, add an appropriate amount of seasoning and water, and steam it in a steamer until the ear is fully cooked. It is important to note that when cooking eggplant, pay attention to the heat so that the eggplant does not become too soft or excessive.

The ten best ways to eat eggplant: minced eggplant, squeezed eggplant, pan-fried eggplant box, steamed eggplant, spicy cold eggplant, fish-flavored eggplant, pickled pepper minced meat roasted eggplant, bean eggplant, chrysanthemum eggplant, Panlong eggplant. Among them, the preparation of fish-flavored eggplant is as follows:

Ingredients: 3 long eggplants, appropriate amount of pork filling, appropriate amount of garlic, appropriate amount of red pepper, 1 tablespoon of bean paste, 1 teaspoon of salt Zhongchang, 2 tablespoons of sugar, 4 tablespoons of vinegar, 2 tablespoons of light soy sauce, 1 teaspoon of chicken essence, appropriate amount of sesame oil, appropriate amount of cornstarch.

1. Prepare the ingredients.

2. Cut the eggplant into long strips of about seven or eight centimeters, mince the garlic, cut the small red pepper into sections, and chop the bean paste for later use.

3. Sprinkle a little salt into the eggplant strips and mix well. Let it marinate for about 10 minutes.

4. After the eggplant is marinated, remove the excess water from the basin. Then sprinkle an appropriate amount of dry cornstarch and mix well for later use.

5. Take a clean small bowl, then put in cornstarch, sugar, chicken essence, light soy sauce, vinegar in turn, and then pour in half a bowl of water, and mix it into a bowl of juice for later use.

6. Add an appropriate amount of oil to the pot, and after the oil is hot, put the eggplant strips into the pan and fry them until the surface is slightly yellow, and then put them out for later use.

7. Change another pot, add a little base oil to the pot, and then pour the meat filling into the pot and stir-fry.

8. Stir-fry until the meat filling turns white and mature, add bean paste and red pepper and stir-fry evenly.

9. Add minced garlic and stir-fry until fragrant.

10. Put the eggplant strips in the pot and stir-fry.

11. Pour the juice into the pot, bring to a boil over high heat and stir-fry evenly. Then turn off the heat and pour a little sesame oil on the plate.