Home practice of chili eggplant pickles, home practice of eggplant chili peppers

Prepare the eggplant, clean the eggplant, stir-fry in hot oil, and add more oil.

Stir-fry the wilts and remove from the pan.

Cut the coriander into large sections, stir-fry in the pot, do not need to stir-fry, pull a few times out of the pot, and put it on the small eggplant that has just been fried.

Cut the raw chili into pieces and add to the eggplant parsley. Note: The chili peppers here do not need to be fried, and the raw ones can be directly potted.

Put a bag of light soy sauce in a pot and boil, add sugar, according to your own taste, I personally think it will be better to put more. Burnt light soy sauce.

Stir without a spoon to prevent sugar from pasting the pan. Bring the soy sauce to a boil and pour directly into the eggplant, coriander and pepper.

Finished product! You can eat it directly, or you can soak it overnight and eat it, and the taste will be more delicious.

Ingredients: small eggplant.

Appropriate amount, appropriate amount of coriander, 4 chili peppers, appropriate amount of light soy sauce, appropriate amount of sugar.

1. Clean the eggplant, stir-fry in the hot oil, and add more oil.

2. Remove the eggplant from the pot after stir-frying, and put it aside for later use.

3. Stir-fry the coriander in the pot, no need to stir-fry, pull it out of the pot a few times, and put it on the small eggplant that has just been fried.

4. Cut the raw chili pepper into sections and add it to the eggplant coriander. Note: The chili peppers here do not need to be fried, and the raw ones can be put directly in the pot.

5. Put an appropriate amount of light soy sauce into a pot and boil, add sugar, and make it to your taste. Stir with a spoon while cooking light soy sauce to prevent sugar.

Paste the pan. Bring the soy sauce to a boil and pour directly into the eggplant, coriander and pepper.

6. The picture below is the finished product, which can be eaten directly, or soaked overnight and then eaten, and the taste will be more delicious.

There are many home-cooked recipes for chili and eggplant pickles, and no matter how you do it, you should first marinate the chili peppers and eggplant and mix them with condiments.

Ingredients: 3 catties of small eggplant, coriander, 4 coarse chili peppers, a bag of light soy sauce, sugar, home-cooked eggplant, pickles.

Method: 1. Prepare the small eggplant, clean the small eggplant, stir-fry in hot oil, and put more oil.

2. After stir-frying, take the coriander out of the pot, cut the coriander into large sections, and stir-fry in the pot.

3. Put it on the small eggplant that has just been fried.

4. Cut the raw chili pepper into sections and add it to the eggplant coriander.

Note: 1. The chili peppers here do not need to be fried, and the raw ones can be directly potted.

2. Put a bag of light soy sauce into a pot and bring to a boil, add sugar.

3. When cooking light soy sauce, stir with a spoon without stopping to prevent the sugar from pasting the pot.

4. Bring the light soy sauce to a boil and pour directly into the eggplant, coriander and chili.

The home-cooked recipe for eggplant peppers is as follows:Tools Ingredients: green chili, eggplant, garlic, cooking oil, salt, water, pot, plate.

1. Wash the fresh tender eggplant, remove the stems and cut into thin slices, soak them in clean water, add a spoonful of salt to the water and stir to prevent the eggplant from changing color.

2. Cut the green pepper obliquely into shreds, and crush the garlic without coarseness.

3. Heat the pot, put in the eggplant with squeezed water, fry the water to dry, add two spoons of lard, fry until the eggplant is soft, take it aside, add garlic and stir-fry until fragrant, and then stir-fry with the eggplant.

4. Fry the eggplant until it is ripe, then use a spatula to the side of the pot, put the chili pepper on the other side, and fry it to bring out the spicy taste. Stir-fry the eggplant and pepper together.

5. Add salt to taste and then remove from the pot.

Eggplant chili is a home-cooked delicacy that mainly consists of eggplant and chili peppers. There are many different ways to prepare this dish, but the combination of chili and eggplant is essential, along with a few other toppings to make the dish even more delicious.

First of all, you need to prepare the necessary ingredients, including eggplant, chili, green onions, ginger and garlic and other accessories, as well as salt, soy sauce, cooking wine, sugar and other seasonings. When buying eggplant, it is advisable to choose varieties with bright colors and delicate flesh, and peppers can choose varieties with higher or lower spiciness according to personal taste.

Next, wash the eggplant, remove the ends and cut it into evenly sized pieces for later use. The peppers are also washed and cut into thin pieces. Chop the green onion, ginger and garlic into minced pieces and set aside.

Then pour an appropriate amount of oil into the pot, fry the eggplant first after the oil is hot, fry until the appearance is slightly browned, and then remove it for later use. Pour an appropriate amount of oil into the same pot, add chili, green onion, ginger and garlic and stir-fry until fragrant.

Then, put the fried eggplant into the pot again, add salt, soy sauce, cooking wine, sugar and other appropriate seasoning ingredients, and stir-fry evenly. Finally, stir-fry over high heat for about 30 seconds.

This eggplant pepper dish is not only easy to make, but also delicious, and has been loved by many people. In addition, it is highly nutritious, rich in vitamins and minerals, which have the effect of boosting immunity and promoting digestion.

One. [Raw Materials].

750 grams of eggplant, 50 grams of soybean oil, 2 dried red peppers, 25 grams of soy sauce, 0 grams of green onions, 30 grams of sesame oil, 20 grams of minced ginger, 5 grams of chili oil.

Two. [Manufacturing process].

1.Wash the eggplant, remove the stems and cut into 1cm cubes; Remove the seeds and cut into shreds; Peel the green onions, wash them and chop them.

2.Heat a wok over high heat, add 50g of soybean oil, when it is hot, add eggplant pieces, fry until golden brown, remove the oil.

3.Beat the egg whites into the well-mixed sauce, add the remaining starch and flour, and stir well to form the paste.

4.Heat a wok and add the soybean oil. When the heat is high to three or four hot, put the floured tomato slices on the sauce paste one by one, put them in a wok, fry them until they are slightly yellow, and then remove them with a colander to control the oil. 5.Serve it hot and serve it with a plate of chili sauce.

Ingredients: eggplant, green pepper, oil, ginger, garlic, Sichuan pepper, Lao Gan Ma chili paste, light soy sauce, vinegar, sugar, salt, starch.

Method:

1. Wash and cut the green peppers into pieces, wash the eggplants and cut them into hob pieces, and marinate them with salt.

2. Finely chop the ginger and garlic. Light soy sauce, vinegar, sugar and starch are added to the water to make the sauce.

3. Heat the pot, add a little more oil, squeeze out the excess water and fry the eggplant in the pan to soft and change color, and put it out.

4. For the remaining oil, first fry the peppercorns and minced ginger and garlic, and then fry the red oil in the old godmother chili sauce. Add the green peppers and fry until they are broken.

5. Stir-fry the fried eggplant. Pour in the seasoned sauce and simmer for a while. Light a little higher and remove the juice from the pan.

Chili roasted eggplant is a eggplant-based dish, delicious and delicious, and the nutritional value is rich, and the practice of chili roasted eggplant is also very simple, first of all, you need to use eggplant to cut, chili pepper also needs to be cut, put cooking oil in the pot, put the onion, ginger and garlic into the eggplant after stir-frying, and then put in some seasonings to eat, the method is simple, you can also add some other side dishes.

Eggplant is native to tropical Asia and is distributed all over the world, with Asia being the most cultivated, followed by Europe. It is cultivated all over China and is one of the main vegetables in summer. It likes high temperatures and has high requirements for light time intensity, which is suitable for cultivation in soil rich in organic matter and strong water and fertilizer retention.

The preparation of eggplant pepper is as follows:Ingredients: 2 eggplants, 6 green peppers, 4 cloves of garlic, 3 preserved eggs, a little sesame oil, appropriate amount of salt.

1. Wash the eggplant and chili pepper, remove the shell of the preserved egg, and peel the garlic.

2. Put the green pepper into the pot and fry it without oil, and fry it until the pepper softens into a tiger skin shape.

3. After the water boils, cut the eggplant into a pot and steam it until the eggplant is soft, and steam it on high heat for 6 minutes.

4. Put the fried pepper into a bowl (you can remove the skin, I'm too lazy to get it) and add garlic and salt.

5. Then put the eggplant and preserved eggs into a bowl and crush them with a rolling pin, add light soy sauce and sesame oil and stir well, appetize and eat.

<>1. Ingredients: appropriate amount of eggplant; Excipients: appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of blended oil, and coriander suitable for burning land.

2. Wash the eggplant and chili peppers, control the dry water, and wash the coriander for later use.

3. Put the oil in the pot, fry the eggplant in the oil after the oil is hot, then add the chili pepper and stir-fry it together to change color, add soy sauce and stir-fry for a minute, add water, and stare at the eggplant section 2 3.

4. After simmering for 15min, prick the eggplant pedicle with chopsticks, and when you use a slight force to pierce it thoroughly, put in the coriander, the coriander needs to be soaked in the soup, and you can put the eggplant on top of the coriander. Simmer with the eggplant for 5min, and when you can easily pierce the eggplant stalk with chopsticks, remove it from the pan.