What do girls use eggplant for, and what can they do with eggplant

Eat above the mouth. Eat with your mouth below.

If you really want to, use this b87k: it's the fastest buffering.

Are you satisfied with the answer to cooking and eating?

Method 1: Fish-flavored eggplant.

Prepare the ingredients as follows: 2 eggplants, 1 teaspoon salt, 1 tablespoon vinegar, 1 teaspoon chicken essence, 3 grams of ginger, appropriate amount of garlic, 3 grams of starch, 1 tablespoon of bean paste, and a little sugar.

The specific method is as follows: fish-flavored eggplant, I don't add meat foam here, it's a simple eggplant method, but it's quite delicious. Wash the eggplant and remove the head, cut it into strips, and grease the pan, the eggplant should be delicious, don't be afraid of oil.

Pour in the hot oil and fry the sliced eggplant. Fry for 2 to 3 minutes and remove. Turn on the high heat to heat the oil, pour in the eggplant again, fry it for the second time, the purpose of this frying is to force the oil in the eggplant out, and the eggplant is easy to fry through, the time should not be long 30 seconds to 45 seconds, put oil in the pot, put the oil slightly hot, put in the ginger and garlic and fry until fragrant, and then put in a spoonful of bean paste, fry the red oil fragrant, add a small half bowl of water, a little sugar, add an appropriate amount of vinegar, and adjust the juice.

Pour the fried eggplant into the soup, add a little salt, chicken essence, and fry it for 1 minute on high heat.

Method 2: Garlic and eggplant.

Prepare the ingredients as follows: 1 eggplant, a little salt, a little sugar, 1 tablespoon light soy sauce, a little water, 20 grams of peanut oil, 10 grams of garlic, 1 green and red pepper.

The specific method is as follows: chop the green and red peppers, pat the garlic with the back of the knife, peel off the skin and chop it into minced garlic, cut the eggplant into strips, mix salt, white sugar, light soy sauce and an appropriate amount of water to make juice, pour it on the eggplant, and then steam the eggplant in the steamer, heat the oil in the pot, fry the garlic until fragrant, and then pour the garlic evenly on top of the eggplant while it is hot!

Method 3: Stuff the eggplant.

Prepare the ingredients as follows: 280 grams of eggplant, 100 grams of pork, 5 grams of minced ginger, 5 grams of chopped green onion, 5 grams of garlic slices, 30 grams of starch, 15 grams of XO sauce, 2 grams of salt.

The specific method is as follows: 5 grams of minced ginger, chopped green onions, and garlic slices, 280 grams of eggplant slices, 100 grams of pork slices, pour in 30 grams of chopped green onions, ginger slices, and starch, stir well, put an appropriate amount of pork filling into the eggplant, smear the starch on the outside of the eggplant, 500ml of cooking oil, burn the oil temperature to 50% hot, fry it on low heat until golden on both sides, 5ml of cooking oil, pour in garlic slices, high heat and fragrant, 300ml of water, 15 grams of XO sauce, stir well, pour in 2 grams of eggplant and salt, and collect the juice over high heat!

Method 4: Cook eggplant in a pot.

Prepare the ingredients as follows: 2 eggplants, 20 grams of pork, 15 grams of bean paste, 5 grams of garlic, 7 grams of ginger, and 15 grams of green onions.

The specific method is as follows: cut eggplant into cubes, garlic slices, ginger slices, shallots, red pepper sections, pour oil into the pot, add garlic slices, ginger slices, high heat until fragrant, pour in pork filling, stir-fry until discolored, put in bean paste, stir-fry evenly, pour in eggplant, stir-fry evenly, add light soy sauce, oyster sauce, salt, chicken powder, stir-fry evenly, add water, cook on high heat for 10 minutes, pour in red peppers, green onions, reduce the juice on high heat, heat the casserole in advance, and then transfer all the ingredients to the casserole!

Cold eggplant, braised eggplant, eggplant-stuffed buns, and barbecued eggplant are all delicious delicacies.

Ingredients: 500 grams of eggplant, appropriate amount of water starch, 1 tablespoon of Pixian bean paste, 1 tablespoon of cornstarch, 1 tablespoon of sugar, 1 tablespoon of light soy sauce

Appropriate amount of salt, 1 tablespoon vinegar (for dehydration of eggplant), 10 grams of green onion, ginger and garlic, 1 tablespoon of cooking wine, and a small bowl of minced pork.

Preparation steps Wash the eggplant and cut it into strips, or you can cut it with a hob. Pork minced into a puree. All kinds of seasoning for later use;

Sprinkle the eggplant strips with a little salt and marinate for 10 minutes to dehydrate;

Add a little cornstarch to the minced pork, cooking wine, marinate for a while;

Squeeze out the water by hand and absorb the water with kitchen paper;

Add cornstarch to the eggplant strips, mix well, and let stand for more than ten minutes;

Add more oil to the hot pot, you can put an eggplant in it to try it first, there are fine bubbles on the edge of the eggplant, you can pour all the eggplant and fry, fry it softly, drain the oil and set aside;

Leave a little oil in the pot, and simmer the chopped ginger, half of the green onion, and minced garlic over low heat;

Put the minced pork in the pot and stir-fry to change color;

Add a spoonful of Pixian bean paste to the pot and stir well;

Add a tablespoon of cooking wine to the pot;

Put the drained eggplant strips in the pan and stir over medium heat;

Add the light soy sauce and sugar mixed in advance, stir-fry evenly, and add the remaining minced garlic and green onions;

The eggplant is soft and glutinous, the soup is almost collected, pour vinegar along the edge of the pot, and hook a little water starch;

Remove from the pot, put on a plate and set up a beam, garnish with chopped green onions and enjoy.

Tips Salt, dehydrate, squeeze out the water, and then coat the eggplant with cornstarch to make the eggplant absorb less oil, and the cooking process.

It can maintain the color of eggplant;

To make this dish, choose bright eggplants, and dark eggplants are suitable for steaming;

There is no need to add salt during the cooking process, and the light soy sauce and Pixian bean paste both contain salt;

The fish flavor taste is salty, fresh and sour and spicy, there is a fish flavor but no fish, and its fish flavor is derived from seasoning, which is the classic taste of Sichuan cuisine.

Ingredients: 1 round eggplant, 1 long green pepper, 1 tomato, 1 green onion, appropriate amount of ginger, 5 cloves of garlic, 1 tablespoon of cooking wine

2 tablespoons of soy sauce, 3 tablespoons of sugar, 3 tablespoons of white vinegar, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of cornstarch.

Steps: Prepare all the ingredients and wash them well;

Cut the eggplant into hob pieces and put salt, pour in water and soak for 15 minutes, squeeze out the eggplant water, sprinkle in a thin layer of cornstarch and grasp well;

Cut the tomatoes and green peppers, slice the green onions, ginger and garlic, 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 3 tablespoons of white vinegar and sesame oil.

Add some water to mix the juice for later use;

Put oil in the pot and boil it for 7 hours, fry the eggplant until golden brown and remove it;

Leave oil in the pot and add green onions, ginger and garlic to stir until fragrant;

Add tomatoes and green peppers and stir-fry for 1 minute, put the pre-prepared juice and bring to a boil over high heat;

Add the eggplant and stir-fry evenly, reduce the juice on high heat;

Put it on a plate and serve, and a sweet and sour braised eggplant is ready.

Put some miso and stir-fry it together, preferably shy.

Eggplant ingredients: 500 grams of eggplant, 15 grams of soy sauce, 10 grams of vinegar, sugar, 10 grams, 3 grams of starch, 5 grams of cooking wine, 5 grams of onion, 3 grams of ginger, 3 grams of garlic, 4 grams of bean paste, 50 grams of oil, monosodium glutamate, l g.

Preparation: Peel the eggplant, remove the stems and cut into small pieces. Green onions, ginger, garlic are cut into minced soy sauce, vinegar, sugar, cooking wine, starch, monosodium glutamate, green onions, ginger, garlic put into a bowl, mix into juice After heating the oil in the wok and putting the eggplant slices, the bean paste spicy sauce keeps stir-frying until soft, and after pouring the juice of the cooked fried eggplant slices into the bowl, quickly stir-fry out of the pan to absorb the juice.

Very many uses.

1.90 grams of eggplant straw, decoction in water, 2 3 times a day can cure cough and asthma. 2.

30 60 grams of raw white eggplant, remove the slag after boiling, add an appropriate amount of honey, and take it twice a day to cure a long-term cough. 3.25 grams of white eggplant root, 15 grams of wood defense root, 15 grams of muscle and bone grass, decoction in water, can treat rheumatic joint pain.

4.The eggplant stalk is burned in the brazier, make a horn line tube with paper, the large mask lives on the burning eggplant stalk, and the small mouth is facing the patient's nameless swelling and sore spot, so that the eggplant butt burning in the basin is smoked, 3 or 4 times a day, the affected area is not pus, and the pus is easy to converge. 5.

Eggplant root decoction water, while hot fumigation of the affected area, can cure chilblains. 6 Cut the raw eggplant and rub the affected part to treat centipede bites and bee stings.

The eggplant is steamed first, then cut from the middle and fried slightly in a pan to increase the moisture of the eggplant, and the garlic sauce is placed on top of the eggplant.

There is nothing wrong with eating a delicious dish.

Today is the tutorial of burning eggplant, which is simple and easy to operate, and the final ingredients must be marked.

The delicious and rice-served Panlong eggplant method is super delicious.

The most delicious way to eat eggplant is a meal of five bowls of rice as the base.