The simplest and most delicious home cooked eggplant recipe is offered

Strange eggplant strips: Peel the eggplant, cut into strips, and set aside. Shredded meat, minced garlic, soybean paste, stir-fry together in an oil pan until fragrant, add a small amount of water, add salt, put the eggplant for two minutes, and then remove from the pot.

Ayushi stewed eggplant: one catfish (can also be carp or silver carp, not fish in the sea), four or five eggplants, (eggplant is torn into strips by hand) add a small amount of miso and salt, simmer over low heat for about 20 minutes, add minced garlic and monosodium glutamate. Stir-fried shredded eggplant:

Peel and shred the eggplant, add shredded ginger, minced garlic, oily and urgent. You can also add some shredded meat or minced meat. The salt should be put after the eggplant is soft, otherwise it is easy to put too much.

I'm talking very simply, but anyone who can cook can probably understand it. Eggplant is a low-calorie food, and it tastes good when the oil is large. If you like, you can stir-fry it in lard.

It's going to be fragrant. Personally, I feel that eggplant and fish stew together are more delicious. The most important thing to do is to put garlic in it.

As long as you put garlic on it, the eggplant will be delicious.

Cut into a few slices, put it in a pot and steam, steam, dip it in soy sauce and eat, I have eaten it like this before, but now I don't eat it like this, now the eggplant fried loofah, the eggplant burnt soup, the braised eggplant, you can do it, the eggplant fried fat sausage,

In fact, it is very simple, tofu and eggplant are cut into dices, which is the kind of diced tofu that is usually cold and saladed, and then hung in the paste, fried in the oil pan, and generally stir-fried in the pot, remember to add garlic foam when out of the pot!

The home-cooked method of eggplant is as follows:

First, wash the eggplant, cut it into small pieces, add a little salt and water, mix it with an appropriate amount of light soy sauce, soy sauce and white vinegar, and put a little sugar. Put more oil in the pot, after the oil is hot, stir-fry the chives and ginger, pour in the eggplant, and keep stir-frying to make the surface of the eggplant a little dry.

Wait until the eggplant is soft, pour in the seasoning sauce first, and stir-fry constantly. After that, use starch to thicken a little thicker, the soup will be richer and more appetizing, mix evenly, add minced garlic to enhance the flavor, eggplant and garlic really go well, and finally put an appropriate amount of salt and mix well.

Eggplant is a common vegetable in daily life, eggplant is very rich in nutrition, and the nutrients contained in it are of great benefit to the human body and can improve the body's immunity. So do you know how to make eggplant the best to eat? If you want to know, let me introduce it to you.

Flavored eggplant. Ingredients: 300 grams of eggplant, shrimp paste, shrimp skin, eggs, peanut oil, cooking wine, salt, starch, flour.

Method 1: Add cooking wine and shrimp skin to the shrimp paste and make juice; Eggs, flour and starch are blended into a paste.

2. Put oil in the pot, when it is hot for six or seven minutes, put the eggplant strips in one by one, fry them until golden brown, pour out and drain the oil.

3. Put oil in the pot, heat it and put peppercorns, minced garlic, dried chili, sugar, soy sauce, then put fried eggplant strips and coriander, turn it over a few times, and put it on a plate.

The key tip: the eggplant strips should be fried well to be crispy. When pouring in the juice and stir-frying, it should be faster and have a good taste.

Stir-fried meat with lemon-flavored eggplant.

Ingredients: 100g pork, 3 eggplants (small), half of red and orange bell peppers, appropriate amount of coriander, 1 slice of pickled lemon, salad oil, olive oil, bean paste, cooking wine, salt, pepper, garlic slices, and minced green onions.

Method 1: Cut pork, bell peppers, and pickled lemons into thin strips. Cut the eggplant in the middle and cut it into thin slices.

2. Stir-fry the eggplant over medium heat, add more olive oil, and put it on a plate.

3. Put a small amount of salad oil in the pot, add garlic slices to fry the pot, and fry the pork.

4. Add minced green onion and bell pepper and stir-fry, then add the fried eggplant and bean paste and stir-fry.

5. Add pickled lemon (umami seasoning pickled lemon), cooking wine, salt, pepper, put it on a plate, and sprinkle with coriander.

Tip 1: Eggplant is not afraid to be fried, and the time for frying should be longer.

2. The method of pickling lemon can be found in this kitchen. (Umami seasoning pickled lemon). If you don't have one, squeeze a few drops of lemon juice as well.

Conclusion: The above is all the content of my introduction to the flavor of eggplant, I believe we have learned, there are many ways to do eggplant, I recommend a few delicious and simple, delicious don't don't want, I don't know if you like it, if you like it, try it.

1. Fried eggplant with tomatoes:One is tomato and the other is eggplant. Peel and dice the tomatoes, peel and dice the eggplant, put oil in the pot to fry the eggplant until it is shiny and shiny, fry the green onions, tomatoes, and put salt, white vinegar, sugar, five-spice powder, and the tomatoes are rotten.

2. Steamed eggplant: The eggplant is steamed soft, not too soft, as for how many minutes of steaming has not been calculated, some people like to eat soft, some people like to eat a little hard core, according to personal preference, but if the steaming is too soft and the water is too much, it is not good-looking, so do not put it on the plate and then steam it when steaming, but put it directly on the lotus seed, so that the water will go down.

3. There are eggplants in it: eggplants, beans, and meatballs are fried in oil, pour them out to control the oil, leave a little oil in the pot, fry the green onions, ginger and garlic until fragrant, add some boiling water or broth, pour some cooking wine, soy sauce, and fry them'Put things in, add salt, sugar and pepper, and burn to thicken.

Fourth, fried pepper shredded: all shredded, then put oil to fry eggplant, when the eggplant is soft, put green onions, ginger and garlic, put sharp peppers, put cooking wine, a little soy sauce, sugar, salt, pepper, fry a few times.

1.Remove the stems of the eggplant and peppers, wash them, and cut the eggplant into strips slightly thicker than the chopsticks.

2.Put the eggplant in a large bowl, add a pinch of salt, mix well, marinate for 10 minutes, and marinate out the water, so that the eggplant does not absorb too much oil when stir-frying, and it is also easy to fry.

3.Shred the pork and shred the peppers.

5.Add chopped green onions, minced ginger and stir-fry until fragrant, then add shredded meat and stir-fry, stir-fry the shredded meat to turn white, pour in cooking wine, dark soy sauce, light soy sauce and stir-fry evenly, and stir-fry the shredded meat to color.

6.Add the eggplant strips and stir-fry evenly, add half a bowl of water, and then add a little salt, the salt should be put less or not put, salt has been added when marinating, boil over high heat, turn to medium and low heat to cook into the flavor.

7.When there is a little soup left in the pot, add shredded pepper and minced garlic and stir-fry evenly, pour in an appropriate amount of water starch to thicken, heat until the soup becomes viscous, wrap the sauce on the ingredients, turn off the heat, and put it on a plate.

1. Stir-fried meat with eggplant.

Ingredients: 1 eggplant, 200 grams of lean pork, red pepper, green pepper. Excipients: oil, salt, tender meat powder, starch, ginger, garlic, soy sauce, cooking wine, sugar, monosodium glutamate.

Method: Wash the eggplant and cut into shreds. Shred the lean pork, use salt, tender meat powder, starch, grasp well, and marinate.

Put the wok on the fire, heat the pot, put the shredded eggplant, stir-fry until cooked, and serve. Put oil in a pan and heat 5 into heat. Add the marinated shredded pork and stir-fry until browned.

Add shredded ginger and minced garlic and stir-fry until fragrant. Add soy sauce, cooking wine, shredded green and red peppers, fried shredded eggplant, stir-fry, add salt, sugar, monosodium glutamate, and stir-fry well.

2. Mix with garlic and steamed eggplant strips.

Ingredients: two long eggplants, an appropriate amount of garlic, a few millet peppers, a few coriander, an appropriate amount of oil, an appropriate amount of salt, a little aged vinegar, a little sugar, a little white pepper, an appropriate amount of light soy sauce, an appropriate amount of sesame oil, a little cooked white sesame seeds.

Method: Scrub the surface of the eggplant with salt, then wash it and cut it into long strips. Put cold water in a pot and steam the eggplant over the water, usually for about 10-15 minutes.

Finely chop the garlic and millet peppers. Remove the steamed eggplant and let it cool. Pour a little oil into the pot, put the garlic and millet pepper down and stir-fry until fragrant, then add sugar, white pepper and light soy sauce to stir-fry until fragrant.

Then pour the steamed water from the steamed eggplant plate, add salt, a little vinegar, if the soup is more, turn on the high heat to collect the juice, turn off the heat and pour a little sesame oil. Put the chopped coriander on top of the eggplant, drizzle the ingredients over the eggplant, and sprinkle with ripe white sesame seeds.

3. Cold eggplant.

Ingredients: 2 purple eggplants, green onion, ginger, garlic, 1 tablespoon of soy sauce light soy sauce, a little dark soy sauce, a little vinegar, a little monosodium glutamate, salt, oil and chili pepper (optional), oil, half a spoon of sugar.

Method: Eggplant is steamed in a pot, let cool and then torn into strips by hand. Mash the garlic and put it on top of the eggplant, then add a little salt, a spoonful of light soy sauce, a few drops of dark soy sauce, a small half spoon of sugar, and a little monosodium glutamate.

Beat a small half spoonful of chili pepper and vinegar into the sauce, pour the sauce over the eggplant strips, and sprinkle with chopped shallots. You can also sprinkle dried chili shreds and shallots on top of the eggplant, and then pour in a little boiling oil, which will be more fragrant.

The home-cooked recipe of flavored eggplant is simple and delicious:Ingredients: 2 long eggplants, 1 head of garlic.

Excipients: appropriate amount of chives, 1 spoon of oil, 2 spoons of light soy sauce, 2 spoons of balsamic vinegar, 1 spoon of oyster sauce, 1/2 spoon of salt, 1 spoon of sugar, 1/2 spoon of chicken essence, 1 spoon of chili oil.

Steps: 1. Cut off the middle of the long eggplant and soak it in half.

2. Steam for 8 minutes.

3. Poke it with chopsticks.

4. Tear into strips after cooling.

5. Adjust the sauce according to the amount given.

6. Pour on top.

7. Sprinkle with minced garlic and shallots.

8. Pour hot oil and serve.

9. The finished product is as follows.