How to make garlic eggplant, how to make garlic eggplant

Eggplant is a common vegetable in northern regions and is often used in this dish. Eggplant is a dish that many people like, and there are many ways to make eggplant, among which garlic eggplant is one method. In order for everyone to taste this deliciousness, we need to understand how to marinate garlic eggplant.

So what exactly is the pickling method of garlic eggplant? Let's take a look at the authoritative experts who answer this question based on years of clinical experience.

1. Materials: 1. Main materials.

Long strips of eggplant (to taste).

2. Material. Finely chopped green onion (to taste), Sichuan pepper (to taste), chili pepper (to taste), garlic (to taste), salt (to taste), chicken essence (to taste), thirteen spices (to taste), oil (to taste).

3. Kitchen utensils. Steamer, wok

2. Steps: 1. Wash the eggplant and cut it into long strips and steam it in the pot for a few minutes, so that it is more convenient to fry. Flavor is a little faster.

2. Prepare chopped green onions, chili peppers, Sichuan peppercorns and most importantly garlic.

3. Cut the steamed eggplant strips into sections.

4. Heat oil in a pot and stir-fry peppercorns to bring out the fragrance.

5. Add chopped green onion and one-third of the garlic and stir-fry until fragrant.

6. Put the eggplant segments in and stir-fry quickly.

7. Add one-third of the garlic and half of the chili pepper and stir-fry evenly.

8. Add thirteen spices and stir-fry well.

9. Add the chicken essence and stir well.

10. Put the remaining garlic and chili peppers, stir-fry and simmer the eggplant for a while to better bring out the garlic fragrance.

11. Add salt and stir well when it comes out of the pot.

12. Take it out of the pot and put it on a plate to eat.

Tips: 1: If you want to steam the eggplant for a better flavor, the speed of frying is also faster, the oil absorption is less, and it is not easy to paste the pot.

2: Put garlic and chili pepper in stages, better bring out the garlic flavor and chili flavor, and the last one can also increase the color.

What is the pickling method for garlic eggplant? Through the above content, I believe you have a comprehensive understanding of this issue. In addition to learning about this, we can also learn to cook some other delicious dishes that can enrich our table!

Once we know this, we need to practice how to make the dish ourselves, so that we can be sure that we have indeed learned.

How do you make eggplant delicious? Teach you simple home-cooked methods, garlic is fragrant, especially with rice.

In autumn, although the weather is getting colder and colder day by day in the past two days, in the vegetable garden of my hometown, the eggplant planted by my father is still bearing fruit, which is also a real pure green vegetable, and I can eat it with confidence. I picked two relatively tender eggplants, and today I will use them to make a home-style garlic shredded eggplant that my family likes to eat.

Eggplant is also a very common vegetable in our daily life, and there are two main varieties of eggplant sold in the market: round eggplant and long eggplant. There are also some differences between the two kinds of eggplant, the ** of long eggplant is usually higher than that of round eggplant, the skin of round eggplant is thicker and the taste is harder, usually we use it for stir-frying, and the skin of long eggplant generally needs to be peeled off when cooking, while the skin of long eggplant is thinner, more moisture, and softer taste, usually we use it for steaming and roasting, and generally do not need to peel off the skin when cooking.

Today I share with you the home-cooked garlic shredded eggplant, eggplant is used for steaming, which can well retain the nutrients of the eggplant itself, and it is healthier to eat than other fried or fried methods.

Home-style garlic shredded eggplant ———detailed explanation].

Main ingredients: long eggplant, garlic, dried red pepper, shallots.

Seasoning]: edible oil, salt, light soy sauce, balsamic vinegar, chicken essence, dried peppercorns.

Start making ———

1. To make garlic shredded eggplant, it is best to choose long eggplant, which tastes better, and two relatively tender long eggplants picked from the vegetable garden.

After cleaning the eggplant, cut off the head and tail and cut it into medium and long sections.

3After the water in the pot is boiled, add the chopped eggplant, cover with a lid, and steam until it can be easily pierced with chopsticks.

5Put the chopped minced garlic and dried red pepper into a bowl, pour an appropriate amount of cooking oil into the pot, after the oil is hot, put in an appropriate amount of dried peppercorns to fry the fragrance, drain the oil and take it out, scoop a spoonful of hot oil and pour it on the minced garlic and dried red pepper to stimulate the fragrance.

6Pour in an appropriate amount of light soy sauce, balsamic vinegar and salt, and finally add a small amount of chicken essence, stir well and set aside.

7. After the eggplant is steamed, take it out and let it cool slightly, tear it into long strips by hand, tear it all up, adjust the seasoned sauce, and finally put in the chopped shallots.

8. Stir well, the delicious home-cooked garlic shredded eggplant is ready, the garlic is fragrant, delicious and delicious.

Content summary] If you want to make this dish delicious, then in the choice of ingredients, we need to choose a slightly more tender long eggplant, because long eggplant is softer in taste, more delicious to eat, and more suitable for steaming than round eggplant.

The skin of eggplant is also rich in nutrients, and the skin of long eggplant itself is relatively thin, so when making, there is no need to peel off the skin, wash it and cut it into medium and long sections, and it can be steamed directly.

The specialty of this dish is the aroma of the garlic paste, but if you mix it directly with the garlic paste, it tastes spicy, so it is best to splash the garlic and dried red pepper powder with hot oil to stimulate the fragrance, and the garlic is rich in fragrance, so it tastes better.

Preparation of garlic eggplant.

Ingredients: eggplant (to taste), garlic (to taste).

Accessories kitchenware. Steamer steps.

1. Choose the eggplant and remove the eggplant. Wash the eggplant.

2. Steam the eggplant until ripe.

3. Press the garlic into minced garlic.

4. Add an appropriate amount of salt to the garlic paste and stir well.

5. After the steamed eggplant cools, break it in half and spread the salted garlic paste in the middle.

6. Put the salted eggplant in a clean and oil-free box, put it in the refrigerator and store it for a few days before eating. When eating, you can add an appropriate amount of sesame oil, and the coriander is more delicious when mixed with coriander.

Tip* Eggplant should be smaller, about 10 cm is more delicious.

Remove the eggplant, but don't remove the hat.

When the eggplant is smeared with garlic, break it in half and be sure to break it.

Steamed eggplants must be allowed to cool before being coated with garlic for preservation.

The box for the eggplant must be clean and oil-free.

A little common sense eggplant preparation skills.

When buying eggplant, you should choose one with uniform fruit shape, moderate age and tenderness, no cracks, rot, rusty skin, and spots, and it is better to have thin skin, few seeds, and thick meat. Generally speaking, when you hold eggplants in your hand, they feel light and tender, and most of them feel heavy and are too old, and the seeds are not delicious.

The role of eggplant.

anti-cancer and anti-tumor, anti-aging and anti-radiation; Cardiovascular, anti-scorbemia eggplant eating contraindications.

Because eggplant has a sweet and smooth taste, while crab has a salty and bitter taste, both are cold, and eating them together will damage the stomach and cause diarrhea. In addition, eggplant and black fish can also cause diarrhea and damage to the spleen and stomach.

The production method of garlic eggplant, first break the eggplant from the middle, do not cut it completely, and then steam it in a pot, put a little more salty salt on the fried garlic, put it inside, put a cigarette in the basin, and add a piece when you eat it in the refrigerator, it is very delicious, and it has the ability to consolidate blood vessels.

Hello! I am the teacher Xiao Wu who asked the question and answer, and I found out for you the production method of garlic eggplant as follows: 1

Prepare the eggplant: After the eggplant is washed, if the eggplant is large, cut it into appropriately sized segments. Then, make a few cuts on the surface of the eggplant to better absorb the flavor.

2.Before frying: Heat a pot of cooking oil, put the eggplant segments into the fryer, and fry until the skin becomes soft, the color becomes dark and golden, and the surface is slightly wrinkled.

Remove the eggplant and control the oil. 3.Stir-fried minced garlic:

In another pot, add an appropriate amount of peanut oil, heat it up, add minced garlic and ginger, stir-fry over low heat until fragrant. 4.Add the eggplant:

Pour the fried eggplant segments into the pie sauté pan and stir-fry gently with a spatula so that the eggplant is evenly coated with minced garlic. 5.Seasoning:

Add salt and ginger and continue to stir-fry well. 6.Out of the pot:

How to make garlic eggplant:Ingredients: 800 grams of eggplant, appropriate amount of coriander, appropriate amount of garlic, appropriate amount of salt.

Steps: 1. Wash the eggplant and steam it in the steamer for about 15 years, take it out and let it cool.

2. Finely chop the coriander and mince the garlic.

3. Add salt and stir well.

4. Cut the middle of the eggplant and stuff the mixed filling into it.

5. Sprinkle a layer of eggplant and a layer of salt.

6. Marinate for one day and serve.

Ingredients: 2 eggplants, 5 cloves of garlic, 2 corianders, 1 tablespoon of sesame oil, 3 tablespoons of balsamic vinegar, 1 chives, 2 tablespoons of light soy sauce, a little salt, 1 2 teaspoons of sugar.

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.

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

4. When the eggplant is cooled, mix a bowl of sauce, pound the garlic into a banquet mu, 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. Tear the cooled eggplant into strips to control the moisture.

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

10. Finished product.

Here's how to make garlic eggplant:Ingredients: 6 green eggplants, 1 head of garlic, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of salt, a little chili oil.

Steps: 1. Put a sufficient amount of water in the steamer, bring to a boil over high heat, put the washed eggplant into the upper layer and steam for about 15 minutes, then take it out of the pot and let it cool for later use. Chop the garlic and set aside.

2. Cut the eggplant with a knife to cool the cherry blossoms, and do not cut off the bottom of the roll.

3. Open the eggplant, smear salt in the middle and stuff it with minced garlic, put it in the crisper with the lid and put it in the refrigerator to marinate for half a day to a day.

4. Take the pickled eggplant out of the refrigerator and tear it into thin strips of about 1cm and put it on a plate for later use.

5. Add a spoonful of oyster sauce, coriander, and chili oil to the plate and mix well before serving.

As follows:

Ingredients: 2 eggplants.

Excipients: 5 cloves of garlic, 1 coriander, 1 tablespoon white sesame seeds, 1 4 red peppers, 1 4 green peppers, 2 tablespoons vegetable oil, 1 teaspoon of cooking wine, 1 teaspoon of sesame oil, 1 teaspoon of salt, 1 teaspoon of chicken essence.

1. Prepare the required materials.

2. Wash the eggplant and cut it in half from the roots.

3. Add salt to the water and soak the eggplant for 10 minutes.

4. Then put it in the pot, steam it in boiling water for 10 minutes until cooked, take it out and let it cool.

5. Put the white sesame seeds in the pot and stir-fry until fragrant.

6. Wash and chop the green and red peppers and chop the coriander.

7. Peel and wash the garlic, put it in a bowl and add a little cooking wine.

8. Mash into mud.

9. Cut the steamed eggplant into long strips.

10. Put it on a plate.

11. Add minced garlic, minced coriander, salt, chicken essence, white sesame seeds, and sesame oil.

12. Mix evenly.

13. Heat vegetable oil in a pot, add green and red pepper and stir-fry slightly.

14. Remove from the pan and pour over the eggplant.

15. Mix well and marinate for another 5 minutes.

16. The finished product is as follows.

> making garlic eggplant is very simple, cut the eggplant into thin slices and put it in the steamer to steam, then take it out of the pot and add the appropriate amount of salt and patted garlic and stir well. During the stirring, you can add an appropriate amount of sugar and vinegar and stir again, and finally you can put all the garlic eggplant into a glass bottle and seal it, and you can take out a little bit at any time when you want to eat it.

01 Prepare two eggplants (long eggplant and round eggplant are fine, no impact), cut the eggplant into slightly thinner slices, and then put them in a steamer to steam over high heat (if you want the eggplant to ripen faster, you can also cut two knives in the middle of the cut eggplant slices to ripen faster). Put it in the steamer and steam it for about 15 minutes to almost cook it (if you have a lot of eggplant slices, you can also steam it for a few more minutes until it is fully cooked);

02 Take out the steamed eggplant slices and dry them first, and when they feel almost cold, put them in a large bowl or a large basin for easy stirring. Then sprinkle the chopped garlic prepared in advance and an appropriate amount of salt (depending on the amount of eggplant slices) on the eggplant slices, and stir back and forth with chopsticks until even;

04 Finally, put the well-stirred garlic eggplant into a glass bottle, and take out a little bit when you want to eat it as a small pickle, and seal it when you don't eat it, so that it can stay fresh and not spoiled for a long time.