How do you make delicious eggplant melon? Drive!

Fish-flavored eggplant method.

Ingredients: 250 grams of eggplant, 50 grams of Pixian watercress.

Operation: Peel the eggplant and put the knife pattern on it, cut it into pieces and fry it in oil until soft; Stir-fry the bean paste in the bottom oil of another pot, add the minced green onion, ginger and garlic after stir-frying until fragrant, put sugar, soy sauce, vinegar and clear soup, put in the fried eggplant, drain the juice, and thicken it with water starch.

Ingredients: eggplant, 4 green onions, Sichuan spicy bean paste, sweet chili sauce, salt, unrefined, 1 head of garlic, ginger (the amount is slightly less than garlic), minced pork, water starch.

Method:1Cut the eggplant in half from top to bottom, then use a knife to cut the surface of the eggplant into scales, taking care not to cut off the eggplant.

First, cut a series of thin slits on the surface of the eggplant in one direction, then change the direction, and then cut it with a knife, so that the surface of the eggplant will become a fish scale. Divide the modified half of the eggplant into four.

2.Heat the oil in the pot, when the oil temperature is 6 hot, put in the eggplant and fry it until it becomes soft and pick it up for later use (note, not too soft, otherwise it will rot when fried) garlic, ginger cut into fine foam, green onion cut into flowers.

3.Eggplant is very oil-absorbent, so when frying, you only need to put a little oil or even no oil in the pot, and then put the oil oozing out of the eggplant into the pot, wait for the pot to burn to 5 into the hot, to the Sichuan spicy bean sauce and stir-fry, until the oil turns red, when the bean paste is about to dry up, put in the cut garlic, ginger foam, after the fragrance comes out, pour in the minced pork, pour in the sweet chili sauce after frying, pour in the fried eggplant after stir-frying, salt, stir-fry and add a little water. When the water is almost dry, add monosodium glutamate, then thicken the water starch, and finally add the chopped green onion, remove from the pot and put on a plate.

Roasted eggplant.

Ingredients: 1 eggplant, 1 tomato, 1 green onion, 2 cloves of garlic, 1 piece of ginger, egg flour, salt, monosodium glutamate, peanut oil, cooking wine, soy sauce, pepper, sugar.

Features: Suitable for serving with rice.

Cuisine: zhejiang

Operation: Cut the eggplant into hob pieces, cut the tomatoes into cubes, cut the green onion into shreds, cut the ginger into shreds, pat the garlic with a knife (known as rotten garlic in the industry), add half a catty of oil to the pot and heat it, and fry the eggplant paste (half an egg, and the powder is mixed into a paste in three or two) until golden brown. Remove and pour out the remaining oil, leave a little oil in the pot, add the green onion and ginger shreds, rotten garlic and stir-fry the pot (stir-fry the fragrance) and add the eggplant, add salt, monosodium glutamate, cooking wine, soy sauce, pepper and a little sugar, and add half a bowl of water and tomato pieces.

Burn it thoroughly.

Roasted eggplant Secret eggplant production method.

Ingredients: eggplant (purple kind), soy sauce, star anise, cooking wine, green onion, garlic, salt, sugar (depending on personal taste).

Prepare the ingredients and start making it now.

1. First of all, wash the eggplant and cut it into thin slices of about 1 cm, 2. Chop the green onion and garlic and set aside, 3. Heat the pan with cold oil, add a small amount of oil, wait for the oil to start smoking, pour in the green onion and garlic, fry until fragrant, pour in the eggplant and stir-fry until the eggplant becomes golden brown, add salt, soy sauce (slightly more), star anise (1), cooking wine (a small amount), stir-fry, add water, the last eggplant is appropriate, cover the pot, burn over low heat, and when the water is almost dry, out of the pot. A fragrant secret eggplant is ready.

I just like cold salads

Super simple and delicious.

How to do it. First, cut the eggplant in half and steam it.

Then put the seasoning, garlic. Chili pepper. Sesame oil. A pinch of vinegar, peppercorns, salt.

Mix it and you're ready to eat, well, it's delicious.

The preparation of eggplant melon is as follows:

Ingredients: 3 eggplants, 100 grams of pork, appropriate amount of salt, 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce.

Excipients: a little ginger, a little carrot, an appropriate amount of vegetable oil, a little pepper, an appropriate amount of green onions.

2. Then add the meat slices and stir well.

3. Then pour in the peeled and torn eggplant into long strips.

4. Drizzle with soy sauce and oyster sauce.

5. Add a little shredded carrots and stir-fry over high heat.

6. When the eggplant is soft and dark, add chopped green onion, salt and pepper.

7. Stir-fry again evenly, then turn off the heat and serve.

8. Put it on a plate and serve.

Precautions for stir-frying eggplant melon

1. The thickness of the slices should be uniform: when frying eggplant, the slices of eggplant melon should be kept at the same thickness as much as possible, so that the cooking time can be evenly guaranteed and the taste of eggplant melon will be better.

2. Drain fully: Eggplant melon contains a lot of water, so you need to drain the eggplant slices fully before cooking, so as to avoid too much stir-fried vegetable juice and affect the taste.

3. Stir-fry first and then add seasonings: When frying eggplant melon, you can first put the eggplant slices into the pot and stir-fry, and then add seasoning after the eggplant melon becomes soft, so that the first residue can better retain the nutrition and taste of eggplant.

4. The heat should be moderate: boiling the eggplant will affect the taste, and over-frying will destroy the nutrition of the eggplant, so the heat should be mastered, and the moderate heat can ensure that the eggplant is ripe without losing the taste.

5. Add an appropriate amount of salt: eggplant melon has a certain astringency, adding an appropriate amount of salt can remove the astringency, and at the same time can also improve the taste of the dish.

Ingredients: eggplant, minced meat, minced garlic. Excipients:

Peanut oil, salt, sugar, soy sauce, corn starch. Season the minced meat with peanut oil, salt, sugar, pepper and cornstarch. Pour water into the pot and boil the eggplant melon and serve.

Pour oil into a pan, add minced garlic and minced meat and stir-fry. Place the fried minced meat on top of the eggplant. <

1. Ingredients: eggplant, minced meat, minced garlic. Excipients: peanut oil, salt, sugar, soy sauce, corn starch.

2. Season the minced meat with peanut oil, salt, sugar, pepper and cornstarch.

3. Pour water into the pot and boil the eggplant melon and put it out. Pour oil into a pan, add minced garlic and minced meat and stir-fry.

4. Put the fried minced meat on top of the eggplant.

Preparation of eggplant gourd beef.

Ingredients for eggplant beef:

Ingredients: 250 grams of beef (fat and lean).

Excipients: 200 grams of eggplant (purple skin, long).

Seasoning: 4 grams of ginger juice, 10 grams of cooking wine, 5 grams of green onions, 5 grams of garlic (white skin), 50 grams of vegetable oil, 10 grams of starch (peas), 10 grams of bean paste, 4 grams of sugar, 4 grams of salt, 5 grams of sesame oil, 1 gram of pepper.

1.Cut each eggplant into 4 pieces, drain the water, and cut the green onion into long sections;

2.Cut the beef top knife into thin slices of 3 cm long, wide cm and thick cm, marinate well with ginger juice and wine, add a little starch and mix well;

3.Heat the wok on the heat, add an appropriate amount of peanut oil, and when it is 70% hot, fry the eggplant melon, remove the oil;

4.When the oil is heated to 70% hot, switch to medium heat and add the beef to soak in tender oil, and pour it up;

5.Put garlic, green onions, eggplant melon, and beef into the hot pan, mix the rest of the seasonings, fry quickly for a while, and finally adjust the water with starch.

Tips for making eggplant beef:

Because it needs to be fried, prepare 750 grams of oil.

The preparation of ham and fried eggplant.

Ingredients for stir-fried eggplant melon with ham:

Ingredients: 50 grams of sandwich ham, 150 grams of eggplant, 1 green and 1 red pepper, 1 piece of ginger.

Seasoning: 30 grams of lard, 10 grams of salt, 8 grams of monosodium glutamate, 2 grams of sugar, 5 grams of oyster sauce, 5 grams of light soy sauce, appropriate amount of wet cornstarch.

1. Slice the ham, peel and cut the eggplant into strips, slice the green and red peppers, and slice the ginger.

2. Boil the lard in the pot, add ginger, green, red pepper, salt, and ham slices and fry until the flavor is broken.

3. Add eggplant, monosodium glutamate, oyster sauce and light soy sauce, stir-fry over high heat, then beat with wet cornstarch, pour in sesame oil, and stir-fry a few times.

Remove from the pan and serve on a plate.

1. Douban eggplant melon.

Raw eggplant melon 500 grams Pixian bean paste hot sauce, green chili, garlic, salt, five-spice powder, method 1, eggplant melon washed and cut into thin slices;

2. Put oil in the pot, heat it, first fry the green chili pepper and garlic in the Pixian bean paste hot sauce 3, add the eggplant melon, continue to stir-fry, and put salt and five-spice powder out of the pot.

2. Stir-fried eggplant melon with tomatoes.

1. Slice the eggplant melon, cut the tomatoes into small cubes, cut the green onions, ginger and garlic and set aside 2. Pour in the eggplant melon, stir-fry evenly, add diced tomatoes, a small spoon of salt, a small spoon of light soy sauce, cook on high heat for 3-5 minutes, add an appropriate amount of monosodium glutamate after the eggplant melon is ripe, and you can get out of the pot.

Eggplant, also known as ginseng fruit, melon eggplant, can also be called fairy fruit, fragrant pear, and bright fruit. The shape of the eggplant fruit is mostly like the heart stove yard dirty and oval, the peel is golden yellow when ripe, some have purple stripes, there is a light and elegant fragrance, the flesh is refreshing and juicy, and the flavor is unique. It is high in protein, low in sugar, low in fat, and rich in vitamin C, as well as a variety of trace elements that the human body must need, especially the content of selenium and calcium is much higher than that of other fruits and vegetables.

Therefore, eggplant melon has anti-cancer, anti-aging, blood pressure, blood sugar, anti-inflammatory, calcium supplementation, beauty and other functions; It can also be processed into juices, beverages, oral liquids, canned food and other products, which has great development value. China widely implements the cultivation of a plant fruit native to the northern foothills of the Andes Mountains in South America, its original name is "eggplant", and now it is commonly known as "eggplant" in various parts of China.

Stuffed eggplant melon and eggplant melon cut into sections, dig holes, stuff into the meat filling, smear with oil, and put in the oven for 15 minutes.

There are many methods of scientific edible and deep processing of eggplant melon, which are briefly introduced as follows:

Stir-fried pork slices with eggplant melon: 250 grams of eggplant melon, 100 grams of pork, refined salt, monosodium glutamate, vegetable oil, cooking wine, chopped green onion, minced ginger, and soy sauce. First, remove the stem, wash and slice the eggplant melon, and then wash and slice the pork; Stir-fry the meat slices under the heat of the oil pan, add the eggplant slices and condiments when they are seven or eight ripe, and then fry and put them on a plate.

Eat fresh fruit. Raw eggplant melon must be fully ripe to have an elegant aroma, light yellow flesh, refreshing and juicy, and unique flavor.

Cold eggplant: Wash and slice the fully ripe eggplant melon on a plate Add an appropriate amount of refined salt to marinate for a while, pour out the oozing water, then add an appropriate amount of garlic paste, monosodium glutamate, rice vinegar and sesame oil, mix well and eat.

Steamed eggplant melon: Wash the eggplant melon and cut it longitudinally to 2 3 places Let a part of the peel and the pulp be connected, dig out the fruit pulp, and then fill the meat filling into it Steam, take it out and wait for warming, cut it horizontally into slices with a clean knife and then eat it. In addition, as a vegetable, it can also be fried, stewed, stewed, etc.; Deep processing can also be made into eggplant juice, canned food, preserved fruit, ice cream, cheese, jam, fruit wine, candied fruit, etc.

Ingredients: 2 eggplant melons.

Half a chead of garlic.

Coriander to taste.

Green onion to taste. Aged vinegar to taste.

Sesame oil to taste.

Salt to taste. Preparation of cold eggplant melon.

Wash and remove the stems of the eggplant.

Put the whole into boiling water and steam for 10-15 minutes.

Take it out and let it cool and tear it into small strips.

Chop the garlic and mash it with salt.

Chop the coriander and green onion into small grains, add aged vinegar, garlic and sesame oil and mix well (you can put more sesame oil and less vinegar).

Finally, mix the shredded eggplant melon and the sauce well and serve.

Tang Seng led his apprentice Sun Xinzhi Wukong, Zhu Bajie, and Sha Monk to the West Heaven to learn scriptures, passing through the Wuzhuang Temple of Wanshou Mountain. The main Zhenyuan Daxian went to heaven to listen to the sermon, and the boy was instructed to slide in the near closure, and the Tang monks passed through here, and they could take eggplant melons and be entertained. This eggplant melon is the treasure of the fairy family, and the food can live forever.

The master and apprentice came to Wuzhuang Temple, and the children in the view only entertained Tang Seng with eggplant melons. Wukong was unwilling to be left out in the cold, and the greedy Bajie instigated him by the slippery shed, so he sneaked into the orchard to steal ginseng fairy fruits.