How to make round eggplant delicious and easy to learn

Round eggplant is also known as eggplant melon is a very common ingredient in summer, and this kind of eggplant plant is tall, the fruit is relatively round, and it is also more common on the table.

How to eat round eggplant.

Round eggplant is alkaline, so eating raw round eggplant will cause astringency. For whether the round eggplant can be eaten raw, people in different places have different habits, the round eggplant is cold, even if it is eaten raw, it is not advisable to eat more, and eating more will cause abdominal pain and diarrhea;

The eggplant in the garden after autumn is older and contains more solanine, which is harmful to the human body and should not be eaten more.

How to cook round eggplant.

How to eat round eggplant, both meat and vegetarian are suitable. Round eggplant can be stir-fried, roasted, steamed, boiled, fried, cold dressed, and made into soups, all of which can be cooked into delicious dishes.

Soak the cut round eggplant in water and remove it before cooking to prevent the eggplant from turning black.

As long as you do not fry round eggplant over high heat, reduce the cooking temperature and reduce the amount of oil absorption, you can effectively maintain the nutritional and health value of round eggplant.

The combination of round eggplant should be avoided.

Appropriate: Round eggplant and bitter gourd are eaten together, which has a certain help for cardiovascular disease.

Round eggplant is eaten with meat, which can stabilize blood pressure, prevent purpura eggplant, replenish blood, and stabilize blood pressure.

Don't: Eating round eggplant with crab can harm the stomach and intestines, and may cause diarrhea in severe cases.

Originally, I thought that the simple method was that the way of examining or supervising the production was more detailed.

Ingredients: 1 round eggplant, 1 green pepper.

Excipients: appropriate amount of vegetable oil, a little chopped green onion, appropriate amount of salt, a little light soy sauce.

1. Wash the round eggplant and green pepper.

2. Remove the stems and seeds of the green pepper and cut into small pieces.

3. Cut the round eggplant into hob pieces.

4. Put the eggplant pieces into a basin, sprinkle a small spoon of salt about 1 gram, mix well with chopsticks, and marinate for 10 minutes.

5. Gently grasp the eggplant pieces with your hands and squeeze out the excess eggplant juice.

6. Pour an appropriate amount of oil into the wok, add chopped green onions and stir-fry until fragrant.

7. Pour the eggplant cubes into the pan and stir-fry until transparent.

8. Pour the green pepper cubes into the pot and stir-fry, sprinkle a little salt, pour a little light soy sauce and stir-fry evenly.

9. The finished product is as follows.

The home-style method of round eggplant can be fried shredded eggplant, made fish-flavored eggplant strips, or eggplant boxes.

There are many ways to prepare eggplant, among which the method is garlic eggplant, and the ingredients required are as follows:

Ingredients: 2 eggplants.

Excipients: 5 cloves of garlic, 2 sprigs of coriander, 1 tablespoon of sesame oil, 3 tablespoons balsamic vinegar, 1 stalk of chives, 2 tablespoons of light soy sauce, a pinch of salt, 1 2 teaspoons of sugar.

The steps to prepare garlic eggplant are as follows:

1. Prepare the ingredients, eggplant, garlic, coriander, and chives.

2. Wash the eggplant, put it in the steamer and steam it for about seven or eight minutes, and you can easily pierce it with chopsticks.

3. Take out the steamed eggplant and let it cool.

4. When the eggplant is cooling, mix a bowl of sauce, mash the garlic into a puree, add a little salt and mix well.

5. Wash and chop the chives and coriander separately.

6. Put the chopped chives into a garlic bowl, add 2 tablespoons of light soy sauce, 3 tablespoons of balsamic vinegar and 1 tablespoon of sesame oil.

7. Finally, add a little sugar and mix well to make the juice.

8. Cool the eggplant and tear it into strips to control the moisture.

9. Add the chopped coriander and pour the seasoned sauce directly on top.

10. Finished eggplant with garlic and garlic.

Ingredients: 1 round eggplant.

Excipients: 80 grams of peanut oil, 2 grams of salt, 20 grams of light soy sauce, 10 grams of oyster sauce, 20 grams of cooking wine, 1 tablespoon of chili paste.

1. Wash the eggplant first, remove the stem, and cut it into small pieces.

2. Remove the oil from the pan, add the eggplant and stir-fry until it changes color, then sprinkle in the salt and continue to stir-fry.

3. Stir-fry the eggplant until soft, then add light soy sauce and oyster sauce and stir-fry well.

4. Then add cooking wine and chili sauce and stir well, then you can enjoy it in the pot.

5. Put it out of the pot and put it on a plate, and the eggplant can be made by roasting the eggplant.

Ingredients: 1 round eggplant, 1 green pepper, 1 tomato.

Excipients: appropriate amount of oil, 2 tablespoons of light soy sauce, 2 tablespoons of vinegar, 3 tablespoons of sugar, appropriate amount of salt, appropriate amount of green onion and ginger, a little starch.

1. Prepare the ingredients.

2. Cut the washed eggplant into hob pieces, then sprinkle with a little salt, grasp it well with your hands, and marinate for about ten minutes.

3. Cut the green pepper into cubes, cut the tomatoes into small pieces, and cut the green onion and ginger for later use.

Stir a spoon of light soy sauce, 2 tablespoons of vinegar, 3 tablespoons of sugar, and a little starch.

5。Pour oil into the pan, and when the oil temperature is 7 hot, add the eggplant.

6. Fry the eggplant pieces until golden brown and remove them.

7. Remove the fried eggplant.

8. Leave a little oil in the wok, and then add the green onion and ginger to stir-fry the pot.

9. Pour in the chopped tomatoes and stir-fry.

10. Pour in the fried eggplant and chopped green pepper cubes.

11. Add a little salt to adjust the taste and stir-fry.

12. Finally, mix the sweet and sour sauce and stir-fry a few times.

13. Finally, reduce the juice over high heat.

14. The finished product is as follows.

Ingredients: 3 eggplants, 100 grams of pork, appropriate amount of salt, 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, a little ginger, a little carrot, an appropriate amount of vegetable oil, a little pepper, an appropriate amount of green onions.

2. Then add the meat slices and stir well.

3. Then pour in the peeled and torn eggplant into long strips.

4. Drizzle with soy sauce and oyster sauce.

5. Add a little shredded carrots and stir-fry over high heat.

6. When the eggplant is soft and dark, add chopped green onion, salt and pepper.

7. Stir-fry again evenly, then turn off the heat and serve.

8. Put it on a plate and serve.

I think the best way to make round eggplant is to make braised eggplant, or to steam the eggplant in a pot, or to make garlic eggplant, which is very delicious.

Remove the roots of the round eggplant, cut the hob pieces, heat it in a dry pan, add the dried red pepper and garlic slices, pour in the peanut oil and stir-fry until fragrant, pour in the round eggplant, stir-fry, change to medium heat, stir-fry until soft, add salt and sugar, continue to stir-fry, color the soy sauce, add starch to thicken, and stir-fry quickly.

1. Prepare a round eggplant, wash it, and then cut the round eggplant into pieces (many people like to peel eggplant when cutting eggplant, it is best not to peel eggplant, because the skin of eggplant is very nutritious, and the eggplant stalk of eggplant, although it is not delicious, but the iron content is the highest, it is best not to throw it away).

2. Put the cut eggplant in the basin, put in an appropriate amount of salt, stir well (the salt is to marinate the eggplant, you can remove the astringency of the eggplant, and you don't use a lot of oil in the process of frying, which is healthier) After a while, squeeze out the water in the eggplant and put it on a plate for later use.

Prepare the seasoning, chop the green onion into chopped green onions, peel the garlic and chop the garlic into minced garlic, cut the ginger into shredded ginger and set aside.

Put an appropriate amount of oil in a pan and heat the oil. When the oil is hot, add the prepared spices and sauté them until fragrant. Then put the prepared eggplant in a pan and stir-fry.

Add a little soy sauce for about two minutes to make the color look a little better. Taste salty, if the salt is suitable, don't put salt, if it's light, add some salt, and when the eggplant is soft, you can get out of the pot.

Today's "Grilled eggplant with sauce" is the most popular recipe in my family, and with this dish, I usually cook more rice. This time I added pork belly and soybean sauce to help, so that the aroma of the gravy penetrated into the eggplant, and the rich aroma of soybean paste melted into the eggplant, which was full of flavor and even more fragrant. Although the taste of this sauce-roasted eggplant may be different from that of an overoiled eggplant, it is the same delicious meal, and it is definitely a home-cooked dish that must last the most to every meal, and more importantly, it is healthier with less oil and no burden.

Ingredients and details: 1 eggplant.

50 grams of pork belly, 1 green chili, 1 tablespoon soybean paste, 4 cloves of garlic, 1 rock sugar, 2 slices of ginger, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, appropriate amount of oil, appropriate amount of salt.

Steps to make the sauce roasted eggplant.

1.Prepare raw materials;

2.Put the sliced hob cubes in the microwave and beat for two minutes;

3.Heat the pan with cold oil, add the pork belly and stir-fry;

4.When the fat is stir-fried and the surface of the pork belly is slightly yellowed, add ginger slices and rock sugar to continue stir-frying;

5.Add an appropriate amount of cooking wine to cook, and continue to stir-fry;

6.Pour in the soybean paste and continue to stir-fry;

7.Add an appropriate amount of water, cover and simmer for five minutes;

8.Add the beaten eggplant in the microwave and continue to simmer for a minute or two until the eggplant is medium-rare;

9.Reduce the juice over high heat, pour in the green pepper and an appropriate amount of salt, mix well, put it in a small bowl, and sprinkle the surface with chopped shallots.

10.It's on the table.

Tips.

1.The pork belly must be slightly stir-fried with fat, so that the fried eggplant is not only fragrant, but also not greasy to eat; 2.Cook the pork belly with cooking wine to remove the smell, and then put the soybean paste into the stir-fry to make the sauce more fragrant and strong; 3. Beat the eggplant with microwave water in advance, simmer the pork belly for five minutes, and then put the eggplant in and cook until it is eight ripe, then you can reduce the juice on high heat, and finally add salt to taste, add green pepper and stir-fry evenly.

Pot collapsed eggplant box. Ingredients: 200 grams of tender eggplant, 100 grams of minced meat.

Ingredients: 2 eggs, 25 grams of flour, 75 grams of salad oil, 5 grams of carrot slices, 5 grams of cucumber slices.

Seasoning: 5 grams of iodized salt, 4 grams of monosodium glutamate, 5 grams of sugar, 3 grams of rice vinegar, 3 grams of green onions, 3 grams of shredded ginger, 5 grams of sesame oil.

Preparation: 1. Remove the stems of the eggplant, wash and peel it, and cut it into a knife. Carrots, cucumbers cut into diamond-shaped slices, parsley cut into sections.

2. Add salt, monosodium glutamate and half an egg to the meat filling, stir evenly, sandwich it into the eggplant clip, and dip the dough. Crack the remaining eggs into a bowl and stir into the egg mixture.

3. Put oil in the spoon, burn three or four percent, drag the whole egg liquid into the spoon, fry it on both sides until golden brown, add shredded green onions, shredded ginger, soup, salt, monosodium glutamate, sugar, vinegar and collapse over low heat, wait for the soup to dry and pour sesame oil, and put it on the plate.

Key: Use medium and low heat when frying to prevent frying, and shake the spoon frequently when the soup is low to prevent sticking.

The delicious and simple round eggplant is made as follows:Ingredients: 1 round eggplant, 2 tomatoes.

Excipients: appropriate amount of garlic, appropriate amount of chopped green onion, appropriate amount of salt, appropriate amount of sugar, appropriate amount of light soy sauce, appropriate amount of sesame oil.

1. Prepare air-start imitation ingredients and ingredients.

2. Dice the eggplant, dice the tomatoes, and finely chop the garlic and green onions.

3. Put the eggplant in a dry pan and stir-fry, stir-fry until soft, and set aside.

<>5. Add the fried eggplant, simmer and cook, put an appropriate amount of sesame oil next to the sesame oil from the pot, and put it on a plate.