How to eat eggplant, how to eat eggplant and how to do it

Sweet and sour eggplant. Basic ingredients: eggplant, starch, salt, green and red peppers, tomato paste, sugar, aged vinegar, cooking oil.

Basic Steps] 1Rinse the eggplant, dry it and peel off the skin with a paring knife.

2.Next, we need to change the shape of the eggplant, I think everyone has seen the sweet and sour eggplant in the restaurant, basically in the shape of a long strip, so let's also choose a long strip. Cut the eggplant evenly into three sections according to the length, and then cut it into long strips, if you find that the strips are too long, then we can cut them in half and reduce the length by half.

3.Put the sliced eggplant into a large bowl, sprinkle with a spoonful of salt, grasp it repeatedly with your hands, and then marinate for about ten minutes to kill the excess water in the eggplant. Next, let's prepare some ingredients, wash the green and red peppers, dry them, then put them on the cutting board, cut them into small pieces, and finally put them on a plate for later use.

4.Next, let's take a clean little bowl. Add a little tomato sauce to the bowl first, and then add some sugar to increase the sweetness, of course, let's make sweet and sour eggplant, we definitely need to add some vinegar.

Finally, let's pour in a quarter bowl of water and a spoonful of starch, stir well and set aside.

5.Next, our eggplant is almost marinated. Then let's squeeze out the excess water of the eggplant by hand, put it in a large bowl, and add another spoonful of starch, and grasp it well with our hands.

6.Fry the eggplant until the skin is golden brown and crispy, and then remove the oil. Start another pot, re-add oil, add chopped green onions to the pot after the oil is hot, then pour the juice into the pot, boil slowly over low heat, and wait until the pot is bubbly and viscous, you can pour the fried eggplant into the pot, turn on the high heat and stir-fry quickly, so that the juice is evenly coated with the eggplant.

7.After that, let's add the green and red peppers, stir-fry a few times, and stir-fry the eggplant and green and red peppers evenly to get out of the pot.

Roasted eggplant. Ingredients]: 2 long eggplants, 1 tomato, 1 tablespoon tomato paste, appropriate amount of cooking oil, 1 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of rice vinegar, appropriate amount of chopped green onion.

Steps]:

Step 1: Prepare the ingredients you need and start making. Clean the long eggplant first, the skin of the long eggplant is softer, so you don't need to peel it. Cut into large pieces or strips, add a spoonful of salt, stir well and marinate for about 20 minutes.

Step 2: After the eggplant is pickled, a lot of water will come out, so be sure to squeeze the water out of the eggplant. Put an appropriate amount of cooking oil in the wok, not too much, and the same amount of oil as the usual fried meat and vegetables will do.

Then add the eggplant and slowly stir-fry over low heat until soft, if there are more eggplants, you can divide it into two stir-fried.

Step 3: Because the eggplant will no longer absorb oil after being marinated in water, the amount of oil put in the pot will not change much after it is fried. After frying the eggplant, if there is still a lot of oil in the pan, pour it out, then add the washed and cut tomatoes, and stir-fry evenly.

Step 4: Add chopped green onions and stir-fry until fragrant, continue to stir-fry the tomatoes until the red broth is formed, add 1 tablespoon of tomato paste and stir-fry well. Be careful to use low heat, otherwise the tomatoes will become drier the more you fry them.

Step 5: Stir the tomatoes aside, put in the soft eggplant you just stirred, don't stir too hard, the eggplant is already very soft, and it will rot if you stir it again.

Step 6: Add 1 tablespoon of salt, a spoonful of rice vinegar, and finally add 1 tablespoon of sugar to neutralize the sourness, and also enhance the umami.

Eggplant with minced meat and stir-fried eggplant are delicious, so if you like it, try it with me.

The preparation of braised eggplant is as follows:Ingredients: 1 round eggplant, appropriate amount of garlic, appropriate amount of green chili, appropriate amount of tomato paste, appropriate amount of cooking oil, appropriate amount of corn starch, 2 tablespoons of sugar, 2 teaspoons of salt, 1 teaspoon of chicken essence, 2 teaspoons of dark soy sauce, appropriate amount of sesame oil.

Steps: 1. Prepare the ingredients.

2. Peel and cut the eggplant into pieces, cut the green pepper into cubes, and mince the garlic for later use.

3. Put a teaspoon of salt in the eggplant cubes, mix well, and marinate for 10 minutes.

4. Pour out the excess water from the eggplant, then sprinkle with an appropriate amount of cornstarch and mix well.

5. Take a clean small bowl, then put in corn starch, sugar, chicken essence, dark soy sauce, salt, and then pour half a bowl of hungry water, and mix it into a bowl of juice for later use.

6. Put an appropriate amount of oil in the pot, and when the oil temperature is five or six hot, put in the eggplant and start frying.

7. Fry the eggplant until the surface of the eggplant is golden brown, remove it and set aside.

8. Pour in a small amount of oil in a clean pot. When the oil is hot, add the tomato sauce and stir-fry the minced garlic until fragrant.

9. Pour the eggplant into the pot and stir-fry evenly.

10. Put the green chili peppers into the pot and stir-fry evenly.

11. Pour the bowl juice into the pot, then reduce the juice over high heat and stir-fry evenly, and pour a little sesame oil before leaving the pot.

Eggplant is a nutritious and varied vegetable, and here are some ways to eat eggplant:

Roast the eggplant: Wash the eggplant and remove the stem, cut it in half, then make a few knives on the surface, coat it with olive oil, salt and pepper and bake it in the oven for 20-30 minutes, until the eggplant is soft and golden brown.

Stir-fried eggplant: Cut the eggplant into small pieces, put it in a hot pan and stir-fry, add salt, pepper and soy sauce, and stir-fry until the eggplant is soft.

Grilled eggplant cake: Wash and remove the stems of the eggplant, puree it with a blender, add minced green onion, ginger and garlic, salt, pepper and flour, stir well to make an eggplant cake filling. Place the eggplant cake in a baking tray and bake until golden brown.

Braised eggplant: Cut the eggplant into pieces, marinate with salt for 10 minutes, then squeeze out the water, put it in an oil pan and fry it until golden brown, then add soy sauce, sugar, ginger slices, minced garlic and other seasonings and simmer until it tastes good.

Garlic eggplant: Cut the eggplant into slices, marinate with salt for 10 minutes, then squeeze the water dry, put it in an oil pan and fry it until golden brown, then add minced garlic, chopped green onions, chili oil, vinegar and other seasonings and mix well.

In short, eggplant can be combined with a variety of seasonings and ingredients to create a variety of delicious dishes. Hopefully, these tips will inspire you to try different ways to eat eggplant!

Step 11Prepare the ingredients.

Minced meat and eggplant preparation step 22Cut the purple tomato into hob pieces.

Minced Eggplant Preparation Step 33Soak in lightly salted water for about 10 minutes.

The preparation of minced eggplant step 44After soaking, squeeze out the water by hand.

The preparation of minced eggplant step 55Put a little oil in the pan, a little bit, and stir-fry the eggplant.

The preparation of minced eggplant step 66Stir until the eggplant is soft, the skin changes color, and set aside.

The preparation of minced eggplant step 77Heat the oil in the pot, add an appropriate amount of peppercorns and fry until fragrant, then remove it.

The preparation of minced eggplant step 88Place the minced meat in a pan and stir-fry.

The preparation of minced eggplant step 99Stir-fry until the meat turns white, then add the chopped green onion, ginger and garlic.

Minced eggplant preparation step 1010After stir-frying, add an appropriate amount of light soy sauce and a little cooking wine.

Minced meat and eggplant practice step 1111Stir-fry well and add the sautéed eggplant.

The practice of minced eggplant step 1212Continue to stir-fry evenly, add an appropriate amount of salt to taste and stir-fry well.

The preparation of minced eggplant step 1313When the eggplant becomes soft and flavorful, turn off the heat and add minced green and red peppers to garnish to enhance the flavor.

Burn it, fry it, it's delicious, and it tastes great.

Chilled eggplant method:

Ingredients: eggplant, ginger, garlic, shallots, millet spicy, coriander.

Steps: Remove the roots of the eggplant and cut it in the middle, boil boiling water in the pot, and steam the eggplant on high heat for 20 minutes before taking it out and letting it cool. Coriander, shallots, ginger, garlic are all minced, and millet is spicy and finely chopped.

Take out an empty bowl and put minced green onion, minced ginger, minced garlic, millet spicy and coriander into the bowl, then add light soy sauce, white vinegar, chili oil, sesame oil, a teaspoon of salt, sugar, homemade shrimp skin monosodium glutamate, stir well. Take out the steamed eggplant, put it in a basin, and separate it from the middle with chopsticks.

Then put the seasoned sauce on top and pour it on top, stirring well. The simple and refreshing cold eggplant salad is ready.

7. This dish is a summer delicacy, which can clear the heart and relieve the heat, help digestion, and is the most suitable for all ages.

Nutritional value: 1Eggplant 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.

4.Vitamin C and saponin, which are contained in eggplant fiber, have cholesterol-lowering effects. Foreign scholars have proposed "12 ways to lower cholesterol", and eating eggplant is one of them.

5.The B vitamins contained in eggplant also have a certain auxiliary effect on dysmenorrhea, chronic gastritis and nephritis edema.