How to make home cooked cold eggplant delicious, home style cold eggplant

Chilled eggplant, Ba Shi De plate.

1. Ingredients: 1 eggplant, appropriate amount of minced garlic, appropriate amount of coriander, appropriate amount of celery, appropriate amount of red pepper, 5 grams of oyster sauce, 5 grams of light soy sauce, 5 grams of white sugar.

2. Remove the stems of the eggplant, cut it in half, and hit the flower knife.

3. Finely chop the garlic, chop the coriander, mince the celery, and dice the red pepper.

4. Separate the eggplant from water and steam over high heat for 20 minutes.

5. Pour in the chopped ingredients, add oyster sauce, light soy sauce and sugar, and stir well.

6. Pour over the eggplant.

1. Method 1:

When making cold eggplant, first chop the dried red pepper, add the pepper, fry it into chili oil for later use, cut the washed eggplant into thick slices and put it in the steamer, let it cool and tear it into strips, sprinkle coriander, chives and red pepper on top, and then add spare chili oil.

2. Method 2:

Ingredients: 500g long eggplant, 20g garlic.

Excipients: appropriate amount of chives, appropriate amount of coriander, half a red pepper, appropriate amount of dried red pepper, appropriate amount of sesame seeds, appropriate amount of salt, appropriate amount of sugar, appropriate amount of monosodium glutamate, appropriate amount of light soy sauce, appropriate amount of vinegar, appropriate amount of oil, appropriate amount of Sichuan pepper.

Fry the dried red pepper into small pieces, add sesame seeds, Sichuan pepper and a little salt and fry it into chili oil to cool and set aside; Chives, chives cut into small pieces; Finely chop the red pepper.

Cut the washed eggplant into thick slices and steam for 25 minutes.

Poke it with chopsticks until it feels soft.

Step 44 of the preparation of cold eggplantAfter cooling, tear it into strips by hand and place it on a plate.

Sprinkle the eggplant with coriander, chives and minced red pepper; Mash the garlic with a little salt, add vinegar, light soy sauce, sugar, monosodium glutamate and an appropriate amount of chili oil to make a seasoning sauce, and pour it on the eggplant. It is best to refrigerate and mix well to eat, the taste is better.

3. Method 3:

Ingredients: 2 eggplants, appropriate amount of garlic, appropriate amount of green onion, appropriate amount of light soy sauce.

Cut the eggplant into strips and blanch in the pan.

Serve. Stir-fry the chives and garlic from the pan, and make the seasoning with light soy sauce.

Just drizzle the seasoning over the eggplant.

1. Method 1: Ingredients: 2 eggplants, appropriate amount of garlic, appropriate amount of green onion, appropriate amount of light soy sauce. Cut the eggplant into strips and blanch in the pan. Stir-fry the chives and garlic from the pan, and make the seasoning with light soy sauce. Just drizzle the seasoning over the eggplant.

2. Method 2: Ingredients: 2 eggplants, 2 3 tbsp minced garlic, 1 3 tbsp minced chili pepper, 2 taels of nine-story tower, 2 tbsp soy sauce paste, 1 tbsp sugar, 1 1 tbsp sesame oil.

Wash the eggplant, cut it into 2 cm sections, blanch it in hot water for 6 to 8 minutes until it is cooked, then remove it, drain the water and let it cool for later use. Take the leaves of the nine-story tower, wash them and set aside. Mix the seasonings well, then add all the ingredients and mix well, wait until the flavor is in and serve.

3. Method 3: Ingredients: 500 grams of purple eggplant, minced garlic, salt, light soy sauce, vinegar, red oil, monosodium glutamate.

Wash the eggplant and cut it into long strips. Steam in a pot and let cool. Minced garlic, salt, light soy sauce, vinegar, red oil, monosodium glutamate and sauce.

Pour the seasoned sauce over the stacked eggplant strips. Mix well when eating.

750 grams of eggplant, 1 head of garlic, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, salt and monosodium glutamate.

Production process. 1. Wash and peel the eggplant, cut it into pieces, put it in a steamer and steam for about 15 minutes, then put it on a plate to cool and set aside.

2. Peel the garlic, chop it into a mushroom, put it in a bowl, add soy sauce, sesame oil, salt and monosodium glutamate and mix well.

3. Pour the sauce over the eggplant.

1 round eggplant and a little garlic.

Production process. 1. Peel the eggplant and cut it into long strips and put it in the microwave to cook; 2. Put the cooked eggplant in a container and let it cool for later use.

3. Mix the garlic, vinegar, salt, chicken powder, light soy sauce and sugar into juice and stir well with the cooled eggplant.

4. Put the garlic eggplant in the refrigerator for 1 hour, then you can eat, or add some coriander.

Ingredients: 1 eggplant, 10 grams of garlic, a little salt and sugar, 1 tablespoon light soy sauce, water and oil.

Method] Garlic is scattered with the back of a knife, peeled and chopped into minced garlic, the eggplant is washed and steamed in a pot, cut into even strips and placed on a plate.

2.Mix salt, sugar, light soy sauce and an appropriate amount of water to make a juice and pour it over the eggplant strips.

3.Heat oil in a pan, sauté the minced garlic until fragrant, and then pour the garlic oil evenly over the eggplant strips while it is hot.

Make the ingredients. Eggplant, sesame oil, sesame oil, green onion, ginger, garlic, sauce, oil, monosodium glutamate, salt, vinegar, chopped chili.

Production process. First prepare four or five eggplants, wash them and remove the stems. Then use a knife on the eggplant and cut it in a cross shape.

Then, put half a pot of water in the pot, and when the water is boiling, throw the eggplant down.

While the eggplant is cooking, put an appropriate amount of sesame oil, sesame oil, green onion, ginger, garlic, sauce, oil, monosodium glutamate, salt, vinegar, and chopped chili pepper into a plate and mix thoroughly.

When the eggplant is cooked and boiled thoroughly, take it out, put it in a basin, pick it up with chopsticks, then mix it with the seasoning, and put it on a plate.

Well, the cold eggplant with both colors and flavors is ready.

500 grams of eggplant.

50 grams of garlic, 20 grams of soy sauce, 20 grams of sesame oil, appropriate amount of refined salt and monosodium glutamate.

Production process. Wash and peel the eggplant, cut it into pieces, steam it in a steamer for about 15 minutes, and let it cool on a plate for later use.

Peel the garlic, chop it into a puree, put it in a bowl, add soy sauce, sesame oil, refined salt, and monosodium glutamate and mix well.

Pour the sauce over the eggplant and mix well.

Ingredients: long eggplant, olive oil, garlic, light soy sauce, sesame oil, salt.

1.Wash the eggplant and cut it into long strips.

2.Put it on a plate and put it in a steamer, and after the water in the steamer is boiling, steam for 15 minutes.

3.Squeeze the garlic into a puree, add olive oil, light soy sauce, sesame oil and a pinch of salt.

4.Let the steamed eggplant cool and pour the mixed garlic on top.

Ingredient breakdown. Long eggplant for two.

Chives to taste. Ginger to taste.

Soy sauce to taste. Vinegar to taste.

Salt to taste. Sugar to taste.

Tomato sauce to taste.

Appropriate amount of sesame oil. Steps to prepare cold eggplant.

Take one or two long eggplants, remove the stems and wash.

Cut into strips, take the steamer, and put in a cage cloth or filter paper. Then spread out the eggplant and steam it over high heat for about 10 minutes until it is soft.

After turning off the heat, remove the eggplant and place it on a plate to dissipate heat.

After that, tear it into strips by hand and stack it on a suitable plate.

Adjust the juice in the bowl. First, take an appropriate amount of chives and ginger and mince them.

Add salt and sugar (we prefer sweetness, so the ratio is about 1:4), soy sauce and vinegar (2:1), a lot of tomato sauce until the bowl is thick, and sesame oil if you like spicy. Stir well and add a little bit of water.

Sprinkle evenly on a plate, finishing with some green chives and finish.

Tips: Cold things are not suitable for Chinese to eat, Chinese constitution is cold, while foreigners are hot.

If you eat cold food for a long time, you will definitely get sick!

Cold eggplant needs to be prepared by the servant: eggplant, minced garlic, coriander, celery, red pepper, oyster sauce, light soy sauce, white sugar. It is divided into 4 steps. To the cluster is the detailed operation:

Step 1: Food processing.

Remove the stems of the eggplant, cut it in half, and beat it with a flower knife. Finely chop the garlic, chop the coriander, mince the celery cabbage, and dice the red pepper.

Step 2: Steam the eggplant.

Eggplant steam over water for 20 minutes, step 3: mix the seasoning.

Pour in the chopped ingredients, add oyster sauce, light soy sauce and sugar, and stir well.

Step 4: Drizzle with spices.

Drizzle over the eggplant.

The home-cooked preparation of cold eggplant is as follows:Ingredients: 2 eggplants, 2 cloves of garlic, 3 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, a little salt, a little chopped green onion, 15 grams of corn oil, 1 tablespoon of red oil chili.

Steps: 1. Wash the eggplant and remove the head and tail of the old Karen.

2. Cut short, put on the pot and steam over high heat for about 15 minutes.

3. Tear into strips after a little cooling.

4. Finely chop the garlic, sprinkle some salt, marinate for two or three minutes, finely chop the shallots, put them in a bowl, and pour some hot oil into them.

5. Put in the light soy sauce, balsamic vinegar and red oil chili pepper, and stir well.

6. Pour it over the torn eggplant.

7. Sprinkle some chopped green onions, mix and eat.