What is the authentic way to stir fry shredded eggplant?

Now the most common on the market is purple eggplant, eggplant is cool, has the effect of clearing heat and relieving heat, it is about 23 kilocalories per 100 grams of edible part, low GI, very friendly to fat loss people.

Problems with making eggplants.

When frying eggplant, we often encounter the problem of absorbing oil and juicy, so I take the method of soaking before frying and dry stir-frying when stir-frying.

Eggplant is easy to oxidize and change color after cutting, soak for a while before frying, not only to prevent discoloration, but also to reduce oil absorption, so that the taste of eggplant will not be so greasy.

When the eggplant is stir-fried in the pan, stir-fry slowly over medium heat, and the eggplant juice will not be so much, and the taste will be very good.

1. Stir-fry eggplant with reduced fat green peppers.

Ingredients: 2 long eggplants, 1 green pepper.

Excipients: 1 clove of garlic, seasoning, 4g of salt, 6g of cooking oil, 10g of oyster sauce

Step 1

Wash the garlic and cut the garlic into slices, shred the green pepper, and cut the eggplant into strips.

Step 2

Marinate the sliced eggplant strips with salt for 10 minutes, then squeeze out the water over water.

Eggplant kills the moisture with salt and won't eat too much oil.

Step 3

Put oil in a large hot pot, add garlic slices and green peppers and stir-fry until fragrant.

Step 4

Add the eggplant and stir-fry evenly, add some oil and stir-fry together, turn off the heat when the eggplant is soft.

Trick points. Eggplant kills the moisture with salt and won't eat too much oil.

2. Braised noodles with shredded eggplant meat.

Ingredients: 500g eggplant, 20g edible oil, 40g Pixian bean paste, 400g fresh noodles, 15g sugar, 15g dark soy sauce, 30g minced garlic

Ingredients for marinating shredded pork: 200g of shredded pork, 2g of salt, 5g of corn starch, 20g of water

Step 1

Shredded pork is marinated with marinade and marinated for 10 minutes. Cut the eggplant into strips at this time.

Step 2

Pour oil into the pan, and without waiting for the oil to be very hot, pour in the marinated shredded meat and stir-fry until white.

Step 3

Put in Pixian bean paste, stir-fry to bring out the red oil and aroma.

Step 4

Add the sliced eggplant strips, dark soy sauce, sugar, and add water, the amount of water is lower than that of the eggplant. Stir-fry a few times and spread the noodles flat on top of the eggplant. Once the pan is boiling, cover and reduce the heat to medium-low and heat for 12 minutes.

Step 5

When the time is up, remove the lid and toss the noodles and eggplant evenly. Let a small amount of soup evaporate from the pot, sprinkle in half of the minced garlic and remove from the pan.

Step 6

When eating, put the other half of the minced garlic, eggplant and coriander are also very compatible (if you can't accept it, don't put it), you can pour a spoonful of vinegar to mix noodles, which is also excellent.

Trick points. Garlic is the soul, you can't save it.

First wash the eggplant and cut it into shreds, then put the minced garlic in it and stir-fry it, then put the eggplant in it and stir-fry, after the fragrance, put the millet spicy or green pepper rings into it and stir-fry together, if you like to add shredded meat, you can add a little shredded meat and stir-fry together, and then put the seasoning to get out of the pot.

First of all, cut the eggplant into shreds, then cut some green and red pepper shreds, heat the oil, put the eggplant shreds, put them down and stir-fry, slowly stir-fry for two minutes, take them out, then start the pot to burn the oil, put the green and red shreds down and stir-fry, add green onions and garlic, stir-fry until fragrant, add 13 spices, salt, and light soy sauce, stir-fry the eggplant in, stir-fry over high heat to get out of the pot.

Stir-fried shredded eggplant is a very delicious home-cooked dish, the steps of fried shredded eggplant are: first wash the ingredients and cut them for later use, because the eggplant is more absorbent, put more oil, after the oil is hot, put in the green onion, ginger, garlic and green pepper shreds, stir-fry the fragrance and then put in the shredded eggplant for stir-frying, while adding salt, light soy sauce, oyster sauce and dark soy sauce, and then the eggplant can be out of the pot after it becomes soft.

One. Wash the eggplant, cut into strips and set aside. Two.

Finely chop the green onion and garlic and set aside. Three. Put more oil in the pot, boil to about seventy or eighty degrees, put in the chopped eggplant, cook until soft, and remove it.

Four. Put an appropriate amount in the pot, stir-fry the minced garlic, add the eggplant, salt, light soy sauce, chicken essence, stir-fry evenly, add the chopped green onion, and remove from the pot.

First of all, be sure to oil the shredded eggplant, then heat the oil, add the shredded eggplant, an appropriate amount of light soy sauce, chicken essence, oyster sauce, and sprinkle minced garlic before cooking.

Wash and peel the large eggplant. Shred again and prepare the ginger and garlic. Add ginger and shredded eggplant to a hot oil, add light soy sauce and soy sauce when the eggplant is soft. Add a little vinegar and water and stir-fry to get out of the pan.

Materials. Ingredients: 5 eggplants, 1 sharp pepper.

Excipients: appropriate amount of salad oil, appropriate amount of chopped green onion, appropriate amount of garlic slices, appropriate amount of thirteen spices, appropriate amount of salt, appropriate amount of chicken essence.

Stir-fried shredded eggplant preparation.

Wash the eggplant. Remove the pedicle and shred.

Shred the peppers. Prepare the garlic slices and chopped green onions.

Remove the oil from the pan and put chopped green onions.

Pour in the shredded eggplant and add the thirteen spices.

Add salt. Stir well. Add shredded peppers.

Add garlic slices and chicken bouillon.

Stir-fry well.

Fried shredded eggplant is a delicious home-cooked dish, in addition to the number of times the shredded potatoes are served, the number of times the eggplant is served can rank second, don't underestimate it is a plate of fried shredded eggplant, as long as it is fried and better than big fish and meat.

First, buy fresh eggplant and green peppers. You can decide whether to peel the eggplant according to your preference, wash the eggplant and cut it into shreds, soak it in salted water and set aside, and cut the green pepper into shreds. Then, put an appropriate amount of oil in the pan, wait for the oil in the pan to heat up, drain the shredded eggplant and stir-fry it until soft.

In my impression, eat eggplant the most times, because its taste is relatively fresh and fragrant, eggplant can be made into garlic eggplant, sweet and sour eggplant, spicy eggplant, stir-fried eggplant shreds, most people fried eggplant like to put garlic, garlic is the soul of eggplant, some people ignore this, always think that more oil, more ingredients are delicious,In fact, what is needed most is garlic, and the taste of garlic is halved without garlic.

There is a key point in stir-frying spicy shredded eggplant: when is it good to put garlic? What kind of garlic is used? As long as you figure out the steps of the method, how to fry the spicy shredded eggplant and how delicious.

Ingredients: 2 long purple eggplants, 5 Sichuan peppercorns, 30 grams of garlic, 1 green and red pepper (color matching), 2o grams of light soy sauce, 5 grams of salt, 5 grams of pepper.

Point 1: The purpose of pouring more oil into the pot is to make the eggplant more fragrant, because the eggplant holds a relatively large amount, and the oil is too light and tasteless.

Point 2: This step is the key to the whole dish, to choose red-skinned garlic, red-skinned garlic has a stronger flavor, pour minced garlic when it is about to come out of the pot, so that the eggplant garlic fragrance is strong, and it tastes smooth and refreshing.

Said the meal deliciously

Spicy shredded eggplant is a common dish in the family, and it is also the most common dish, stir-fry must be operated in accordance with the process, and the timing of putting minced garlic in the morning and evening will affect the taste of eggplant.

Eggplant is an oil-absorbing guy, only put a little more oil, eggplant is fragrant, otherwise, it is very light and tasteless, the color matching role of green and red pepper, the taste is not very strong, fried eggplant shreds are best for a longer time, the softer the better.

1Wash the eggplant, shred it and set aside.

2Finely chop the green onion and garlic and set aside.

Heat the oil in 3 pots, heat the pan and stir-fry the chopped green onions slightly.

4Add the eggplant strips, add an appropriate amount of salt, and stir-fry.

5After the eggplant strips become soft, add the minced garlic, continue to grill for a while, put an appropriate amount of soy sauce, chicken essence, and oyster sauce (optional).

6. Stir-fry for a while, remove from the pan and serve on a plate.

1. Wash the eggplant, remove the skin and cut it into small strips. 2. When the pot is hot, pour in the eggplant strips without oil, and fry slowly over low heat. 3. Fry until the eggplant is soft, stir-fry some of the water and put it out on a plate.

4. Finely chop the green onion, ginger and garlic, and finely chop the pickled pepper. 5. Pour an appropriate amount of vegetable oil into the pot, first put in 1 spoon of Pixian bean paste, and then pour in the green onion, ginger and garlic. 6. Stir-fry the red oil and fragrance, and pour in the eggplant strips.

7. After stir-frying a few times, pour in the adjusted "Little Lychee Flavor" Kung Pao Sauce (2 spoons of balsamic vinegar, 1 spoon of light soy sauce, half a spoon of dark soy sauce, 2 spoons of sugar, half a spoon of salt, and 1 spoon of dry starch in a bowl and mix evenly). 8. Stir-fry evenly, after the sauce is slightly dried and flavored, sprinkle chopped green onions out of the pot.

Wash the fresh eggplant and cut it into shreds, fry it a little over the heat and take it out, stir-fry the green onions, ginger and garlic until fragrant, add the shredded eggplant and various seasonings and stir-fry, and finally sprinkle some coriander and a little sesame oil, and the delicious fried eggplant shreds are completed.

First of all, clean the eggplant, cut it into shreds, beat some salt, and then pour oil into the pot, add dried chili peppers and minced garlic, pour the eggplant into it, stir-fry over high heat, pour in an appropriate amount of oyster sauce and light soy sauce, and then add a little salt chicken essence, fry soft out of the pot, and the eggplant produced in this way is very delicious, not very soft and rotten, but very good for rice.

Stir-fry the peppercorn powder and shredded eggplant in the hot oil, the eggplant should be fried until soft, add green pepper, appropriate amount of salt and light soy sauce, add minced garlic before cooking, and stir-fry for one minute.

Eggplant is almost a common vegetable in the vegetable market, especially in the process of making, it will cause some small mistakes, resulting in the taste of the eggplant shredded is not delicious, especially: "put too much salt, or it is not fried" and so on These are common problems in the kitchen, so what should we pay attention to in the process of making? How can it be fried to taste the same as that of the restaurant?

Let's get this question out of the way.

Isn't it good to fry shredded eggplant just cut the eggplant into shreds and fry them in water until soft? In fact, this is not the case, if you just fry it like this, the taste of the shredded eggplant will not be delicious, especially when you fry it, you should pay attention to some problems, let me bring you a few authentic methods of eggplant, see more and learn more puppets.

First of all, prepare the ingredients: eggplant, pork, chili, and seasoning for stir-frying. Wash the eggplant first, and then use a knife to peel off the skin on the surface of the eggplant, why peel off the skin here?

There are many housewives who stir-fry here have made a mistake, that is, they did not scrape off the eggplant skin, which will affect the taste in the process of frying, cut the sliced eggplant into shreds, not too fine, a little thicker, cut the garlic into minced pieces, and then it is to start the pot and burn the oil, pour in the pepper and pepper after the oil is hot, mainly stir-fry, and finally put in the pork, add the soy sauce and salt to the pork fried white, stir-fry a few times and pour in the cut eggplant, pour in the sugar, add a little water, Finally, after the soup boils, pour in shredded chili peppers and stir-fry a few times, and finally stir-fry and sprinkle coriander to get out of the pot.

There is also a kind of fried eggplant with tomatoes that we often eat at home, prepare the eggplant, the same steps as the first step, and then cut the tomatoes into small cubes, cut a little green onion, minced garlic or something, and cut the side dishes for later use. Here my personal suggestion is that you can first fry the shredded eggplant in the oil pan, so that the taste will permeate the whole house, and then it is to heat the oil, heat the oil into the minced garlic, pour in the tomato and fry it into almost sauce, pour in our cut shredded eggplant, add oyster sauce, soy sauce, sugar, salt, stir well, and finally fry our green pepper shreds, sprinkle vinegar and coriander or something before the pot can be out of the pot.

1. Shred the eggplant, pork and pepper, and mince the garlic. Shredded pork marinated with salt, cooking wine, less than starch, and some water. Marinate until the water in the bowl is gone for half an hour, so that the shredded meat is very tender.

2. Put oil in the pot, fry the shredded pork, and then add the eggplant and fry until soft. Add the chili pepper and minced garlic and stir-fry, add the soy sauce and some salt. That's it.

First wash the eggplant and cut it into shreds, sprinkle some salt, kill the water, then pour oil into the pot, crack the eggs into the pot and stir-fry, and finally pour the shredded eggplant into it and mix and fry it.

First of all, the eggplant skin should be removed, then the eggplant should be cut into shreds, then rinsed with water, and all the water needs to be wrung out, wash the pot and burn the oil, add the chili pepper, green onions, ginger and garlic after the fragrance bursts, put the shredded eggplant into it, and then add salt, cooking wine, monosodium glutamate, light soy sauce, stir-fry for a while, and a tomato should also be added.

Wash the eggplant and cut into shreds. Put in light salt water to prevent oxidation. Wash the green peppers and cut into shreds. Heat the oil, add the green onion, ginger and garlic and stir-fry until fragrant, then add the shredded eggplant and chili pepper. Add soy sauce, oyster sauce, monosodium glutamate, salt. Water starch thickening.

Peel and shred the eggplant, put salt to control the moisture, use starch, light soy sauce, oyster sauce, salt, monosodium glutamate, a little sugar, and adjust the juice. Heat oil in a pot, stir-fry green onions, ginger and garlic until fragrant, then add the eggplant and stir-fry evenly, pour in the juice prepared in advance, and simmer over low heat for a few minutes.

Cut the eggplant into shreds, then put the oil in the pot, add ginger and garlic, and fry the pepper to taste, put the shredded eggplant in the pot and fry it together, add the seasoning and fry it together, and sprinkle some chopped green onions when it is almost out of the pot, it is not delicious.

Stir-fry shredded must prepare more garlic, garlic should be put twice, once from the pot to add oil to stir-fry, once before adding the other half of the pot, when frying a little more oil, fried out of the soft and delicious.

Cut the eggplant into thin strips, put it in the pot and cook for a while, then remove it, then pour in the peppers and eggplant and stir-fry, add the minced garlic and peppercorns.

Clean the eggplant, then cut it into shreds, prepare all the ingredients, and stir-fry it over high heat, so that the fried eggplant is very fragrant.

Ingredients. 1 round eggplant.

10g of meat, 1g of peppercorn noodles

MSG 1g excipients.

1 tablespoon of oil. Salt 1 g

A slice of green onion.