How to make the juice of steamed eggplant puree delicious, how to make steamed eggplant puree delici

Dishes made with tomato sauce are very delicious, and many dishes are made with tomato sauce, such as pineapple pork, prawns in tomato sauce, mackerel in tomato sauce, etc. The key to whether the dish is delicious or not is to see how the ketchup is adjusted, and a good tomato sauce can play the finishing touch. The following will introduce you to the detailed method of tomato prawns, and friends who like to eat tomato prawns can come and learn it.

1. The method of tomato sauce prawns made by Huang Xiaoming in Chinese restaurant.

Ingredients: shrimp, garlic, green pepper, flour, chopped green onion, shredded ginger.

Seasoning: tomato paste, salt, sugar, cooking wine, chicken essence.

Method: 1. Open the back of the prawns to remove the shrimp line, put a little cooking wine, and marinate the ginger shreds.

2. Stir-fry the minced garlic when it is ripe, add the shrimp (pour out the water and ginger shreds), the ginger and the green onion and stir-fry until the shrimp change color.

3. Add tomato sauce, stir-fry a few times, put an appropriate amount of water and an appropriate amount of tomato sauce! Cook over medium-low heat for 5 minutes.

4. Put a little salt and an appropriate amount of sugar, and reduce the juice over high heat.

5. Decorate with chopped green onions and arrange on a plate.

Description: Tomato sauce prawns are a famous Cantonese dish made with shrimp, which belongs to Cantonese cuisine. The meat is soft and easy to digest, making it an excellent food for people who are weak and need to recuperate after illness.

Shrimp is rich in magnesium, which has an important regulating effect on heart activity and can protect the cardiovascular system.

2. The home-cooked practice of prawns in tomato sauce.

Ingredients: Tomatoes.

Prawn accessories: green onion, ginger slices, garlic cloves, salt, sweet and sour.

Method: 1. Peel and cut the tomatoes, slice the green onions, ginger, garlic, wash the prawns, and cut off the prawns.

2. Homemade tomato juice: After the oil is hot, add green onions, garlic, ginger shreds, tomato granules, add salt, less sugar, and stir-fry into juice.

3. Pour the fried tomato juice into a bowl and set aside.

4. Stir-fry the prawns: heat with less oil, add green onions, garlic, shredded ginger, add vinegar, less salt, and fry until they turn red.

5. Add the previously fried tomato juice, fry for one minute, and then remove from the pan and put on a plate.

3. How to judge the freshness of shrimp?

Shrimp is one of the most perishable ingredients, once spoiled, volatile amines will be produced, and the shrimp meat is soft and loses elasticity, which are the characteristics of shrimp that are not fresh.

When eating in a restaurant, if it is steamed or boiled, fresh shrimp is usually used. And if it is a heavy taste of dry stir-frying, spicy and other methods, it is easy to cover up the freshness, so you should be more careful at this time.

4. What foods should shrimp not be eaten with?

1. Shrimp and pumpkin.

Eating the same food can cause dysentery, which can be detoxified with black beans and licorice.

2. Shrimp and juice.

Eating together will cause diarrhea.

3. Shrimp skin and soybeans.

Eating together can cause indigestion.

4. Shopee skin and red dates.

Eating the same food can cause poisoning.

Change the ingredients.

Eggplant. 300 g garlic. 5g

Sugar. 2g chili paste. 5G consumes fuel. 5g

Soy sauce. 5 g starch. 5g

Millet spicy. 5g

Method: Read step by step.

First, cut the eggplant into strips and set aside.

Then, chop the garlic and set aside.

After that, put the chopped eggplant in a pot and steam it for 15 minutes.

After that, add oil to the pot, then add garlic, millet spicy, chili paste, soy sauce, oil, hot water, and sugar.

And stir the ingredients added to the pot to combine.

Then, add the drizzled starch to reduce the juice.

Finally, pour the prepared juice over the eggplant and sprinkle with chopped green onions.

1. 2 eggplants. 2. Salt, sesame paste, garlic. 3. Peel the eggplant and cut it into a knife-like shape, and connect the bottom edge.

4. Add cold boiled water and salt to the sesame paste to make a paste. 5. Finely chop the garlic. 6. Put the eggplant on a plate and put it in a pressure cooker to steam.

7. Use high heat in the pressure cooker first, and then switch to low heat and steam for 7 to 8 minutes. 8. After steaming, control the moisture and put it in the soup plate.

9. Pour the sesame paste paste on the eggplant puree, add minced garlic, mix well and serve.

Ingredients: 500 grams of eggplant, Seasoning: 50 grams of sesame paste, 25 grams of garlic (white skin), 10 grams of salt.

1.Remove and peel the eggplant, cut it into centimeter-thick slices, and wash it with water.

2.Steam the eggplant slices in a steaming drawer (about 20 minutes); Control the moisture and place it in the soup plate.

3.Peel the garlic and pound it into garlic paste, add water to the sesame sauce and stir it into a porridge shape, add fine salt, pour it on the eggplant slices, put the garlic paste, mix evenly and serve.

Ingredients: eggplant, 500 grams Seasoning: 50 grams of sesame paste, 25 grams of garlic (white skin), 10 grams of salt.

1.Remove and peel the eggplant, cut it into centimeter-thick slices, and wash it with water.

2.Steam the eggplant slices in a steaming drawer (about 20 minutes); Control the moisture and place it in the soup plate.

3.Peel the garlic and pound it into garlic paste, add water to the sesame sauce and stir it into a porridge shape, add fine salt, pour it on the eggplant slices, put the garlic paste, mix evenly and serve.

This dish is suitable for summer consumption, and the seasoning can be configured according to their respective tastes, and can also be added with pepper oil, spicy soy sauce, minced coriander, etc.

1.Finely chop the tenderloin, soak the mushrooms and dice them, and dice the eggplant.

2.Put diced eggplant, minced meat, and diced shiitake mushrooms into a bowl in turn, pour in a little water to soak the shiitake mushrooms, steam them in a pot for about 20 minutes, and grind the minced eggplant meat into a puree after taking it out.

1.Wash the eggplant and cut it into sections, and steam it in a steamer.

2.Add mirin and rice vinegar to the pot, bring to a boil, add the miso paste and a little water, mix well and bring to a boil again.

3.Pour the sauce over the eggplant, sprinkle with a little white sesame seeds to garnish, and mix the eggplant and sauce well when serving.

1.Wash the eggplant, peel it, and steam it over the heat; Blanch the tomatoes with water, peel them, squeeze out the water, and chop them with a knife to puree them for later use; Peel the garlic and chop it into minced garlic for later use.

2.After the wok is placed on the fire to heat, put in vegetable oil, put in the chopped onion, fry the yellow and fragrant, put in the tomato paste, fry the red oil, and then put in the eggplant puree and fry for 10 minutes, add salt and pepper to taste, if it is too sour, you can adjust it with sugar, and finally put on the minced garlic, and then fry for a while, both hot and cold.

Preparation of steamed eggplant puree.

Ingredients. Eggplant.

500g excipients.

Sesame oil. Amount. Salt. Amount.

Coriander. Amount. Vinegar. Amount.

Steps. 1.One large round eggplant.

2.Cut large slices 3 mm thick.

3.Cut in the middle.

4.Put it in the ** sub and put it in order.

5.Put on the steamer and steam over high heat.

6.Steam for another 15 minutes on a boil until the eggplant skin changes color and the eggplant becomes soft and ripe.

7.Crush the garlic, chop it into small pieces, add vinegar, sesame oil, salt and mix well.

8.Coriander finely chopped.

9.Pour the coriander and garlic vinaigrette over the eggplant puree and mix well when eating.

4 eggplants, 4 cloves of garlic, appropriate amount of rice vinegar, appropriate amount of light soy sauce, a little sesame oil 1, prepare the eggplant.

2. Wash the eggplant, cut it into a cross knife, and place it on the steaming plate.

3. With the function of steaming vegetables, steam for 10 minutes.

4. Mash the garlic and add light soy sauce, rice vinegar and sesame oil.

5. Stir well and let stand for about 15 minutes to let the garlic flavor come out.

6. Tear the steamed eggplant into long strips, put it in a large bowl, and pour in the mixed garlic juice.

Eggplant is more delicious when steamed, and it is delicious in the world with such a soup.

Sweet and sour eggplant, sauce is the key.

Eggplant is the most indispensable food in life, and basically every household loves to eat it. Eggplant is a traditional dish with a long history, and this dish is the most refined of vegetarian dishes and belongs to the popular food. I still remember when I was a child, my parents liked to eat eggplant the most, and almost every meal was inseparable from eggplant, which was soft and glutinous, and it was very delicious, and adults and children loved to eat it.

There are also many ways to eat eggplant, including braised eggplant, minced garlic eggplant, roasted eggplant, stewed eggplant, steamed eggplant, and so on. Steamed eggplant in sauce is also a very delicious dish, the flavor of the sauce is perfectly integrated into the eggplant, and the meat is tender and smooth, which is very flavorful. Eggplant is to be soft and glutinous to eat, and the texture and taste are more refreshing.

Next, I will share the method of steaming eggplant with sauce, which is easy to learn with a few simple tricks.

Ingredients for the preparation of steamed eggplant in sauce:

Eggplant to taste. Garlic (according to personal preference) to taste.

Millet spicy (to personal taste) 3 pcs.

2 scoops light soy sauce. 2 tablespoons of white vinegar.

2 tablespoons of oyster sauce. 1 tablespoon chili paste.

A pinch of chicken bouillon. Salt a pinch of peanut oil to taste.

Steamed eggplant in sauce Steps:

1.First of all, I choose the eggplant, the fresher the better, and the size and quantity are moderate.

2.Cut off and steam in a steamer for 15 minutes.

3.When steaming the eggplant, we prepare minced garlic and chopped green onions, and the amount can be set according to your preference.

4.Millet spicy can be chopped a little more than this, so that it is more flavorful.

5.Mix the light soy sauce, white vinegar, oyster sauce, chili oil, salt, chicken essence and millet spicy all together and stir well.

6.After the eggplant is steamed, when it is not hot, it is torn into strips by hand, and the taste of the hand-torn eggplant is better, just like the hand-torn cabbage, and the texture will also affect its taste.

7.Pour the prepared sauce down.

8.Sprinkle with minced garlic and chopped green onions.

9.Heat the oil in a pan and pour the oil.

10.Steamed eggplant in a sauce that is full of color and flavor is ready in a few simple steps.

If you want the sauce steamed eggplant to be delicious, you can add more seasoning, eggplant is to be seasoned enough to taste good, if it seems monotonous or spicy, you can add chili pepper according to your preference, and the taste level is richer.

In addition, eating more eggplant also has many benefits, and it is a dish suitable for men, women and children. Eggplant has the benefits of cardiovascular protection and anti-scurvy, and eggplant is rich in vitamin P, which can prevent microvascular rupture and bleeding, so that the cardiovascular system can maintain normal function. In addition, eating more eggplant can also be anti-aging, eggplant contains vitamin E, which can stabilize blood cholesterol, which has a positive significance for delaying human aging.

If you learn it, try it a few times, and I'm sure you'll be able to make a delicious steamed eggplant with sauce.

First wash the eggplant, then use a knife to cut the eggplant 3 times, but do not cut the eggplant, then spread the eggplant on a plate, put the plate in the steaming drawer, start steaming the eggplant, steam until medium-rare, then sprinkle the prepared sauce on the eggplant, and then take the eggplant out and eat.

First, steam the eggplant and put it in a bowl for later use, then stir the millet spicy, chopped green onion, ginger juice, rice vinegar, oil, soy sauce, and salt, then put the ingredients on top of the eggplant, then drizzle with hot oil, and you can eat.

First of all, wash the eggplant, then split the meat inside into strips from the middle, put it in the steamer, after steaming, make a bowl of delicious sauce, put in your favorite seasoning, pour it on the eggplant, and the steamed eggplant is ready with a sauce.

Material: Main material.

1 eggplant. 5 grams of green onions, 5 grams of garlic.

Excipients light soy sauce. 15 g sugar 5 g vinegar.

10 grams of chili oil.

10 grams of peppercorn oil.

5 grams of secret steamed eggplant recipe.

1.1 eggplant, 5g garlic, 5g green onion

Light soy sauce 15g, sugar 5g, vinegar 10g, chili oil 10g, pepper oil 5g2Wash the eggplant and remove the stems.

3.After cutting the eggplant in half, cut it into thin strips with a knife.

4.Cut into small pieces and set aside.

5.Transfer to a steamer and steam over medium heat for 15 minutes.

6.Take a small bowl and pour in 15g light soy sauce, 5g sugar, 10g vinegar, 10g chili oil, and 5g pepper oil.

7.Pour in 5g minced garlic and 5g minced green onion and mix well.

8.The juice of the steamed eggplant is controlled.

9.Drizzle with the sauce.

10.Delicious steamed eggplant is done!

Ingredients: 6-8 slender strips of eggplant from the south.

Excipients: ginger, light soy sauce, sugar, salad oil.

Method 1: Do not remove the eggplant head, leave the handle, and only peel off the leather coat under the handle.

2. Cut off the tip of the tail under the eggplant (because it is the coldest here) and wash it;

3. Cut the ginger into foam and put it in a small bowl, pour an appropriate amount of light soy sauce into the small bowl, about 3-4 tablespoons (the appearance of a small half bowl), add 1-2 tablespoons of sugar, pour some salad oil, and mix evenly with chopsticks;

4. Put the small bowl in the middle of the steamer, put the eggplant into the steamer one by one next to the small bowl, steam the seasoning and the eggplant together, change to medium heat after boiling, about 10 minutes, insert the eggplant with chopsticks, and cook it (not too bad).

5. Turn off the heat and take out the small bowl. Take another **, take out the eggplant and put it on the plate, pinch the handle of the eggplant with your hand, insert the lower end of the handle of the eggplant with chopsticks and pull it down, then it is divided into two, turn 90 degrees and then draw it, then the eggplant is divided into four, understand, it is to draw the eggplant into several strips, but they are still connected to the handle. Generally, the thinner eggplant can be divided into four strips, and the thicker ones can be divided into six small strips.

6. Put each eggplant like this, spread it on the plate, pour the seasoning in the small bowl, if you want to make the eggplant fully mixed with the seasoning, pick up all the handles and turn it over twice and then put it down neatly.

1. Ingredients: 2 eggplants.

2. Ingredients: appropriate amount of salt, appropriate amount of sesame paste, appropriate amount of garlic.

3. Peel the eggplant and cut it into a knife-like shape, and connect the bottom edge.

4. Add cold boiled water and salt to the sesame paste to make a paste.

5. Finely chop the garlic.

6. Put the eggplant on a plate and put it in a pressure cooker to steam.

7. Use high heat in the pressure cooker first, and then switch to low heat and steam for 7 to 8 minutes. Digging thickets.

8. Steamed and scattered, check and control the moisture, and put it in the soup plate.

9. Pour the sesame paste paste on the eggplant puree, add minced garlic, mix well and serve.