The practice of flower knife eggplant, how to make flower eggplant delicious

There are many ways to make eggplant, the more classic Cantonese style is the eggplant pot, which is very fragrant and very fragrant, but the eggplant is more oil-absorbing, delicious and also eats a lot of oil, and the eggplant is also lost in nutrition after frying at high temperature.

Ingredients for 2 people.

1 eggplant (purple skin, long).

Accessories. 2 tablespoons of peanut oil.

1 2 teaspoons of salt.

4 cloves of garlic. Small half bowl of stock.

2 teaspoons light soy sauce.

2 teaspoons oyster sauce.

1 2 teaspoons sesame oil.

1 small piece of carrot.

2 chives.

Step 1: A complete list of chrysanthemum eggplant preparations.

Remove the head and tail of the eggplant, wash it and cut it into pieces about 6 cm long.

Step 2 Chrysanthemum eggplant preparation.

Put two chopsticks on the cutting board, put the eggplant upright in the middle of the chopsticks, and cut the flower knife horizontally and vertically, without cutting off the bottom.

Step 3: Chrysanthemum eggplant home cooking.

Place the sliced eggplant on a plate and steam it in a steamer.

Step 4: Simple preparation of chrysanthemum eggplant.

Chop the garlic while steaming the eggplant and finely chop the carrots and chives for garnish.

Step 5: How to eat chrysanthemum eggplant.

Stir-fry the garlic in a pan until golden brown.

Step 6: How to make chrysanthemum eggplant.

Pour in half a bowl of stock.

Step 7: How to fry chrysanthemum eggplant.

Add light soy sauce and oyster sauce.

Step 8: How to cook chrysanthemum eggplant.

Add salt and sesame oil and stir well to make a seasoning sauce.

Step 9: How to stew chrysanthemum eggplant.

Finally, take out the steamed eggplant and put it on a plate, pour in the seasoning sauce, decorate the center with carrots and chives, and then decorate the leaves with coriander stalks and mugwort leaves.

Cooking skills. The thinner the knife to cut the eggplant, the more petals there are, and the chopsticks at the bottom can make the eggplant not cut off.

It is best not to peel eggplant, because the nutritional value of eggplant skin is very high, especially vitamin B, which is the "best partner" of vitamin C, when we consume enough vitamin C, we need the support of vitamin B to metabolize.

People with spleen and stomach deficiency and asthma should not eat more eggplant.

Salted egg yolk steamed chrysanthemum eggplant].

Ingredients required——

1 salted egg yolk, 2 eggplants, a small amount of minced meat, a small amount of minced garlic, a small amount of minced chives, a green and red pepper, 20 ml of water starch, 1 coriander, and a small amount of sesame oil.

Production steps: 1. Remove the head and tail of the eggplant, we must be rounded after preparing the eggplant, and the purple eggplant with the same length and width should be picked when buying. Wash the eggplant and cut it into 6 cm pieces.

2. Then cut it vertically and vertically into a cross knife. Be careful not to cut too much, set aside a little, and don't cut off the eggplant.

3. Prepare a small plate, sprinkle the cut noodles with an appropriate amount of salt, then pour an appropriate amount of water into the steamer, put the plate with the eggplant in it, cover the pot and start steaming on high heat for 5 minutes.

4. Only a little bit of pork was used, and the meat was minced with a food processor. The salted egg yolks are also mashed, the garlic is minced, and the shallots are minced. Cut the green and red peppers into small pieces. It's all ready for later use.

5. Start another pot, pour in a small amount of cooking oil, then put the minced meat into it and fry it until the minced meat changes color, then put the chopped green onion, minced garlic, salted egg yolk and green and red pepper into the pot and fry it to get fragrant. If appropriate, you can add a little water and cook it slightly.

6. Take out the steamed eggplant, spread the steamed eggplant by hand, and add the scrambled egg yolk minced meat in the middle of each eggplant.

7. Then put it back in the steamer again and continue to steam for about 8 minutes, and take it out when the time is up. Put it on a plate, stack two eggplants together to show the shape of a chrysanthemum, and add some chives to decorate, and I also took a coriander as a flower stem, isn't it more playful and beautiful. Finally, add a few drops of light soy sauce to the water starch, drizzle some sesame oil, and pour the sauce on top of the eggplant.

Ingredients for flower eggplant.

2 eggplant melons and 5 salted crispy river fish.

6 cloves of garlic and 1 green onion.

50 grams of lard 3 tablespoons of soy sauce.

Flower eggplant preparation.

Step 1: Wash and cut the eggplant melon, soak it in water for half an hour to prevent oxidation;

Step 2: Finely chop the salty river fish and soak it in the water.

Step 3: Put lard in a pot and stir-fry the minced garlic until fragrant, add the eggplant and stir-fry. Stir-fry for two minutes and add two spoonfuls of soy sauce;

Step 4: Pour down the chopped salty fish water and simmer for 5 minutes, then add chopped green onions.

Step 5 Out of the pot, the delicious salty fragrant flower eggplant melon is ready.

Flower eggplant melon, eggplant skin shows purple and white flower color, the color is very beautiful, the texture is clear, natural, and the appearance is outstanding. Ordinary eggplants are a little green when cut, but the inside of the flower eggplant is white, and the flesh is firmer than the ordinary one. After cooking, the flower eggplant is particularly delicate, and it has the feeling of melting in your mouth.

The restaurant's eggplant pot almost has to be peeled and fried before cooking, and this eggplant must not be peeled, the thin skin of the flower eggplant is particularly delicious, soft and glutinous and even a little elastic, and the taste is superb. The soft and glutinous eggplant melon is paired with the salty aroma of salty and crispy small river fish, and the method is simple.

2 eggplants, 1 teaspoon minced garlic, 3 spicy millet, a little dark soy sauce, 2 tablespoons light soy sauce, 1 tablespoon sugar, 1 tablespoon oyster sauce, a pinch of salt, 2 tablespoons starch, half a bowl of warm water, appropriate amount of chopped green onions.

1. Wash the eggplant and cut into hob pieces. 2. Add a pinch of salt, mix well and marinate for 10 minutes.

3 Bowls add minced garlic, millet spicy, a little dark soy sauce, two spoons of light soy sauce, a spoonful of oyster sauce, a spoonful of sugar, half a bowl of warm water and stir well to make a sauce.

4. Pinch the marinated eggplant dry and set aside!

5Add 2 tablespoons of starch and grasp well, so that the starch is evenly coated on the eggplant!

6Heat the oil, add the eggplant and stir-fry until the eggplant is soft and rotten!

7Pour in the seasoned sauce! 8. Collect the juice! 9Add an appropriate amount of chopped green onion before cooking!

3 eggplants, 100 grams of minced meat, 5 cloves of garlic, 2 red peppers, a little chives, 2 teaspoons of soybean paste, 1 teaspoon of dark soy sauce of straw mushrooms, and an appropriate amount of oil.

1. Cut the eggplant into sections, put it in a pot and steam it, put it out to cool and set aside.

2. Flatten and peel the garlic and chop it into minced garlic, cut the red pepper and chives into sections for later use.

3Pour the oil into the pot and heat it, add the minced meat and stir-fry, then stir-fry the soybean paste and pepper in the fried minced meat, and then add the steamed eggplant segments and stir-fry together.

4. After the eggplant section is flavored, add the minced garlic, red pepper and straw mushroom dark soy sauce, and finally sprinkle with chives and coriander.

Ingredients: 2 long eggplants, 100 grams of pork belly, 1 chili, 5 cloves of garlic, appropriate amount of oil.

Seasoning] 2 tablespoons of soy sauce, 1 tablespoon of sugar, 2 tablespoons of wine, 15 tablespoons of oil, 1 tablespoon of salt, 1 tablespoon of chicken broth mix, 1 tablespoon of corn starch, 2 star anise (large ingredients), 3 green onions, chopped, 3 cloves of garlic, sliced, 2 sprigs of coriander, chopped, 1 tablespoon of watercress, 1 tablespoon of starch and water to make a sauce.

1Cut the eggplant vertically into 4 strips, then cut it horizontally into segments, and cut the pork belly into shreds.

2Slice the chili pepper and crush the garlic.

3. Heat the oil, put the eggplant in the pan and fry it immediately.

4Put two spoons of oil in the pot, first fry the chili pepper and garlic, then add the shredded meat and fry until it changes color, then put in the fried eggplant, add soy sauce, sugar, wine and a little seasoning, and then remove from the pot and put it on a plate. <>

1. Wash the eggplant and remove the head and tail, cut it into a hob shape, and soak it.

2Wash and slice the pork, chop it into a puree, add 1 2 tablespoons of soy sauce, 1 tablespoon cornstarch, 1 2 tablespoons of oil and 1 3 tablespoons of chicken powder, mix well, marinate for 10 minutes to taste.

3. Pour 3 tablespoons of oil into the pot and heat it, pour in the minced meat and stir-fry until the meat turns white, then remove it and set aside.

4Continue to add 10 tablespoons of oil, fry the chives segments, add the eggplant and stir-fry quickly over high heat, add 5 tablespoons of water and fry until the eggplant is soft, about 5 6 minutes.

5After pouring in the previously fried minced meat and stir-frying for 1 minute, sprinkle 1 3 tablespoons of salt, 1 5 tablespoons of chicken broth and 1 2 tablespoons of soy sauce to taste, and then you are ready to cook!

Cooking steps 10 steps Step 1 Sauce grilled eggplant strips Preparation steps: 1 Flower eggplant wash and remove the eggplant handle; Step 2 Sauce Grilled Tomato Strips Preparation steps: 2 Cut into long strips; Step 3 Sauce Grilled Tomato Strips Preparation Steps:

3. Put it in a pot that is heated to 6 and fry it; Step 4 Sauce Grilled Eggplant Strips Preparation steps: 4 Fry until golden brown and see that the eggplant is soft, remove the oil; Step 5 Sauce Grilled Tomato Strips Preparation steps: 5 Prepare the accessories; Slice green and red peppers, cut green onions, and slice garlic; Step 6: Sauce Grilled Tomato Strips Preparation Steps:

6. Take out the fried eggplant strips, leave the bottom oil in the pot, and fry the green onions, ginger and garlic slices to make them fragrant; Step 7 Sauce Grilled Tomato Strips Preparation steps: 7 Pour in green and red pepper cubes; Step 8 Sauce Grilled Eggplant Strips Preparation steps: 8 Pour in the fried eggplant strips and stir-fry for 2 minutes; Step 9: Sauce Grilled Tomato Strips Preparation Steps:

9. Pour in the blended sauce; Step 10 Sauce Grilled Eggplant Strips Preparation steps: 10 Stir-fry until the sauce is coated with the eggplant strips and green and red peppers in the pot, and you can get out of the pot when they are thicker. Tip 1: Sauce preparation; Mix water, corn starch, oyster sauce, salt, soy sauce and chicken essence into a thin paste; 2. Fry the eggplant strips until they are medium-cooked;

Questions. Do you know what a large-flowered eggplant is? Do you know what the fruit of the big-flowered eggplant looks like?

Can you provide a ** to take a look at?

Ingredients: 500 grams of eggplant.

Excipients: coriander, garlic, sugar, light soy sauce, salt.

Method: 1. Wash and chop the garlic into puree;

2. Put sugar in the bowl;

3. Pour in an appropriate amount of light soy sauce;

4. Add minced garlic;

5. Add an appropriate amount of water to form a bowl of juice;

6. Wash the eggplant and set aside;

7. Peel the eggplant and cut it into hob pieces, add a small amount of salt and stir the water;

8. Cut the coriander into sections for later use;

9. Add oil to the pan and fry the eggplant until golden brown on both sides;

10. Add a small amount of starch to the bowl juice and mix well;

11.Pour into the eggplant and stir-fry quickly;

12.Sprinkle in minced garlic and coriander before removing from the pan and serve on a plate.

1. First of all, put the washed eggplant on the cutting board, find a bamboo chopsticks, put the bamboo chopsticks in front of the eggplant, and prepare the work;

2. Say two more 45-degree angles, pick up the knife surface incision and carefully scatter it at a 45-degree angle with the eggplant placed horizontally in front of you; Each time the knife is cut, the incision of the knife is at an angle of 45 degrees to the cutting board;

3. Change the direction after cutting, put the uncut part of the bottom surface of the mold, cut the knife and the eggplant vertically, and the bamboo chopsticks are still placed in the old place, with the help of the bamboo chopsticks, the place where the bamboo chopsticks are cut can be, and it can also be guaranteed not to be cut off.

4. Eggplant is also rich in nutrition, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. Each 100 g contains 2 3 grams of protein, 0 1 g of fat, 3 1 g of carbohydrates, 22 mg of calcium, 31 mg of phosphorus, 0 4 mg of iron, 0 04 mg of carotene, 0 03 mg of thiamine, 0 04 mg of riboflavin, 0 5 mg of niacin, 3 mg of ascorbic acid. In addition, it also contains vitamin 3 Anti-aging eggplant contains vitamin E, which has the function of preventing bleeding and anti-aging, and eating eggplant often can prevent the blood cholesterol level from rising, which has a positive significance for delaying human aging.

1. 3 eggplants, an appropriate amount of minced garlic, an appropriate amount of green onions, an appropriate amount of salt, an appropriate amount of light soy sauce, and an appropriate amount of chicken Lao Gan Ma.

2. Method: Wash the eggplant, cut it in half and then divide it into three to change the flower knife, cut the green onion into sections and chop the garlic.

3. Put oil in the pot, the eggplant can absorb a little more oil, and fry the eggplant in the pot over low heat on both sides.

4. Leave the bottom oil in the pot to fry the chives and garlic, stir-fry the eggplant with this finger, add the appropriate amount of light soy sauce, the chicken Lao Gan Ma, the salt stir-fry evenly, and finally pour in the green onion and stir-fry it to get out of the pot.

The eggplant is cut face up, cut vertically and horizontally, the depth of the cut is not thorough, and the bottom is connected by a centimeter of rice. Ingredients: 1 eggplant, 1 tablespoon tomato paste, 1 tablespoon starch, appropriate amount of vegetable oil, 1 tablespoon of salt, a little crack of onion and garlic.

Wash the eggplant, remove the head and tail, and cut into sections. Eggplant cut side up, cut vertically and horizontally, the depth of the cut is not thorough, and the bottom is left one centimeter to connect. Marinate the eggplant in salted water for five minutes, then squeeze out the water.

The eggplant is cut face up, cut vertically and horizontally, and the depth of the cut is not thorough, and the bottom is left one centimeter to connect.

Ingredients: 1 eggplant, 1 tablespoon tomato paste, 1 tablespoon starch, appropriate amount of vegetable oil, 1 tablespoon of salt, a pinch of green onion and garlic.

1. Wash the eggplant, remove the head and tail, and cut into sections.

2. The eggplant is cut face up, cut vertically and horizontally, the depth of the cut is not thorough, and the bottom is connected by one centimeter.

3. Marinate the eggplant in salted water for five minutes, then squeeze out the water.

4. Eggplant side down, press into the cornstarch and dip well.

5. Put oil in the pot, when it is hot until five or six percent of the pot, put the eggplant flowers on a small colander, scoop the oil with another spoon and pour it on the eggplant flowers to set, fry them in the oil pan until crispy and golden.

6. Arrange the eggplant. Heat oil in a hot pan, stir-fry chopped chives and chopped garlic, add tomato paste and water and stir-fry until the sauce is thick.

7. Pour the sauce over the eggplant.

Eggplant Wheat Ear Flower Knife Method:

1. Place the eggplant on one side up after washing, and place a bamboo chopsticks or other objects on the edge of the eggplant to prevent cutting off the eggplant with too much force;

2. Cut the kitchen knife and eggplant at a 45-degree angle;

3. Turn the cut eggplant 180 degrees to turn the head and tail of the eggplant upside down;

4. Cut the kitchen knife and eggplant at a 60-degree angle.