How to make eggplant the best and what are the ways to eat it

1 fried eggplant cake 3o0 grams of eggplant, ioo grams of minced meat, 3 eggs, appropriate amount of chopped green onion and minced ginger. First, wash and peel the eggplant and cut it into a 3 cm diameter clip blade (the first knife is cut off, and the second knife is connected); Add rice wine, refined salt, green onion, ginger and monosodium glutamate to the minced meat, stir well; Peel the eggs and break them, put in the starch to make a paste, sprinkle a little dry starch on the eggplant meat, and put it into the end to make an eggplant cake; When the oil is boiled in the pot until it is 60% hot, the eggplant cake is hung in the paste, and it is fried in the pot one by one until it is 80% mature, and when the oil temperature rises to 80% hot, then the eggplant cake is put into the re-frying until it is crispy out of the pot, and it is served by sprinkling with salt and pepper. This dish is crispy and delicious, has the effect of nourishing the stomach in harmony, the stomach is not good, and it is especially suitable for those who have lost their appetite.

2 Stir-fried eggplant 250g eggplant. Wash the eggplant first, cut it into small pieces, put it on the fire, add oil and cook it until it is hot, pour in the eggplant pieces and stir-fry until cooked, and then add a little refined salt. This dish has the effect of clearing heat and detoxifying, and is suitable for patients with hemorrhoids and bleeding.

3 Steamed eggplant 250g eggplant. Wash the eggplant, cut it into large strips, put it in a bowl, and steam it in a steamer for about 20 minutes; Take out the steamed eggplant, salt it while it is hot, and drizzle with sesame oil. This dish has the effect of clearing heat and eliminating carbuncles, and is suitable for ** ulceration caused by heat poisonous sores and carbuncles.

The long eggplant salad is delicious, and the round eggplant can be used as an eggplant clip.

The 4 best ways to eat eggplant: fish-flavored eggplant, braised eggplant in oil, eggplant with minced meat and garlic, and steamed eggplant with garlic.

1. Fish-flavored eggplant

Peel the eggplant and cut it into long strips, mince the green onion, ginger and garlic, and chop the chili pepper for later use; Take a bowl, add rice wine, rice vinegar, soy sauce, sugar and starch, stir well; Pour oil into the pot, heat the lead, put in the chopped eggplant, fry on high heat for 2 minutes, and remove the surface with a slight chart.

Leave an appropriate amount of base oil in the pot, add minced meat and stir-fry, then add chopped pickled chili peppers, and stir-fry over low heat until red oil is fried; Turn the heat to high, add half of the chopped green onion, ginger and garlic, and then add the fried eggplant and stir-fry; Pour in the sauce that has been prepared before, stir well, then pour in the remaining chopped green onion, ginger and garlic, and stir-fry out of the pot.

2. Braised eggplant in oil

Cut the eggplant into hob pieces, stir-fry in a hot pan with cold oil until the eggplant is crispy and soft, and set aside; Leave the bottom oil in the pot and stir-fry the eggplant under the garlic meat to bring out the aroma, cook rice wine, drizzle light soy sauce, and appropriate amount of sugar; Add a little vinegar and simmer with water; Burn until the eggplant is soft and rotten, season and reduce the juice and drizzle sesame oil.

3. Minced meat and eggplant

Peel the eggplant and cut it into strips, sprinkle a little salt to kill the water, wash it, squeeze it dry and set aside; Prepare the accessories, heat the oil in the pan, fry the eggplant until golden brown, and serve; Heat the pan, sauté the shallots, garlic and minced meat, add a little water and season to taste; Pour in the eggplant, burn until ripe, and reduce the juice to thicken.

4. Steamed eggplant with garlic

Chop the garlic, squeeze out the water and fry half until golden brown; Raw and cooked minced garlic and minced ginger, mix well with seasonings to make garlic paste, wash the eggplant, and steam it twice; Disperse the eggplant meat with chopsticks, drizzle with garlic sauce, put it in a steamer and steam for 2 minutes, and sprinkle with chopped green onions.

How to choose eggplant

1. Look at the color first when choosing eggplant: the color of the tender eggplant is shiny, and the gloss of the appearance indicates that the freshness of the eggplant is higher, and the skin is shrunken and the luster is dull to indicate that it is not fresh.

2. Weigh the weight when choosing eggplant: the fresh and tender eggplant has thin skin and loose eggplant flesh, and the weight is relatively light; The older eggplant has a thick skin and tight flesh, so the weight is relatively heavy, and the older eggplant also has a slightly bitter taste.

3. Choose eggplant to see the calyx: the calyx is in the place where the sepal of the eggplant is connected to the fruit, there is a white slightly pale green ribbon ring, the larger the ring, the more tender the eggplant, if the ring is smaller, it means that the eggplant is much older.

4. Choose eggplants to touch the feel: the surface of the tender eggplant is smooth, there are no wrinkles, and the hand grip is relatively smooth; And the old eggplant has a lot of folds on it, and it feels sticky when you hold it.

5. The selection of eggplant depends on the appearance: finally, it is also necessary to see whether the eggplant fruit shape is uniform and square, and whether there are cracks, rots, rusty skin, and spots. If there is none, it will be tender and delicious eggplant.

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.

Summary. Hello, there are 4 best ways to eat eggplant; Fish-flavored eggplant, braised eggplant in oil, minced eggplant. Steamed eggplant with garlic.

fish-flavored eggplant; Ingredients: eggplant, minced pork, rice wine, soybean soy sauce, rice vinegar, sugar, appropriate amount of starch, green onion, ginger, garlic, pickled chili pepper. Here's how:

Peel the eggplant and cut it into long strips, mince the green onion, ginger and garlic, and chop the chili pepper for later use; Take a bowl, add rice wine, rice vinegar, soy sauce, sugar and starch, stir well; Pour oil into the pot, heat it, put in the chopped eggplant, fry it on high heat for 2 minutes, and remove it with a slightly charred surface; Leave an appropriate amount of base oil in the pot, add minced meat and stir-fry, then add chopped pickled chili peppers, and stir-fry over low heat until red oil is fried; Turn the heat to high, add half of the chopped green onion, ginger and garlic, and then add the fried eggplant and stir-fry; Pour in the sauce that has been prepared before, stir well, then pour in the remaining chopped green onion, ginger and garlic, and stir-fry out of the pot.

Hello, there are 4 best ways to eat eggplant; Fish-flavored eggplant, braised eggplant in oil, minced eggplant blind boy. Steamed eggplant with garlic. fish-flavored eggplant; Ingredients:

Eggplant, pork filling, rice wine, soybean soy sauce, rice vinegar, sugar, starch, green onion, ginger, garlic, pickled chili pepper. Specific method: Peel the eggplant and cut it into long strips, mince the green onion, ginger and garlic, and chop the chili pepper for later use; Take a bowl, add rice wine, rice vinegar, soy sauce, sugar and starch, stir well; Pour oil into the pot, put in the cut eggplant after heating, fry it for 2 minutes on high heat, and remove it with a slight charred surface; Leave an appropriate amount of base oil in the pot, add minced meat and stir-fry, then add chopped pickled chili peppers, and stir-fry over low heat until red oil is fried; Turn the heat to high, add half of the chopped green onion, ginger and garlic, and then add the fried eggplant and stir-fry; Pour in the sauce that has been prepared before, stir-fry and grind evenly, then pour in the remaining minced green onions, ginger and garlic, and stir-fry out of the pot.

Hello, braised eggplant in oil; Ingredients: Purple eggplant, garlic, sugar, monosodium glutamate, light soy sauce, vinegar. Here's how:

Cut the eggplant into hob pieces, stir-fry in a hot pan with cold oil until the eggplant is crispy and soft, and set aside; Leave the bottom oil in the pot and stir-fry the eggplant under the garlic meat to bring out the aroma, cook rice wine, pour light soy sauce, and stir-fry the appropriate amount of sugar and limbs; You quietly drip in a little vinegar, add water to simmer on the side of the mill; Burn until the eggplant is soft and rotten, season and drizzle with sesame oil.

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.