What does eggplant juice taste like and how to make it the best to drink

Well, I haven't drunk it, but I personally think that adding carrots or tomatoes or both together with the juice should taste good.

1. Put salt, sugar, light soy sauce, white vinegar and water into a bowl and stir well.

2. Peel the eggplant and cut it into strips.

3. Evenly coat the eggplant strips with starch.

4. Heat the oil, heat the eggplant, fry until golden brown, and remove it.

5. Leave the bottom oil in the pot, add the garlic slices, and stir-fry until fragrant. Pour in the eggplant sauce and bring to a boil.

6. Pour in the eggplant, stir-fry evenly, add coriander and mix well.

Botany divides eggplant into three varieties: 1. Round eggplant: the plant is tall, the fruit is large, round ball, flat ball or oval spherical, and the skin color is purple, black purple, red purple or greenish white.

It is not tolerant to humidity and heat, and is cultivated more in the north of China. Most of the varieties are medium and late maturing, and the main varieties are Beijing Dahongpao, Six-leaf Eggplant, Nine-leaf Eggplant, Shandong Dahongpao and Tianjin Ermin Eggplant.

2. Long eggplant: the plant grows medium, the fruit is slender and stick-shaped, the long-term brother is more than 30 cm, and the skin color is purple, green or light green. It is tolerant to humidity and heat, and is widely cultivated in southern China, and most varieties are medium and early maturing.

There are varieties such as Nanjing Purple Eggplant, Beijing String Eggplant, Guangdong Purple Eggplant and Chengdu Black Eggplant.

3. Dwarf eggplant: the plant is short, the fruit is small, and the egg or long ovate. There are many seeds, poor quality, and most of them are early-maturing varieties, such as a nest of monkeys in Jinan, small round eggplant in Beijing, etc.

The nutrition of eggplant juice is as follows:

1. Eggplant juice contains thiamine, which has the effect of enhancing the function of the brain and nervous system, enhancing memory and slowing down brain fatigue;

2. Purple eggplant contains solanine, which has the effect of regulating the stomach and strengthening the spleen and stomach;

3. Eggplant juice is rich in vitamin E, which can be anti-aging and prolong life with Wuzao;

4. Eggplant juice is rich in vitamin P, which can reduce the brittleness and permeability of capillaries.

Ingredients: Eggplant Nayucha: 3 roots.

Beef: 150 grams.

Green onions, ginger and garlic: to taste.

Cayenne pepper: to taste.

Cooking wine: to taste.

Light soy sauce: to taste.

Dark soy sauce: To taste.

Salt: to taste. Sugar: To taste.

Starch: to taste.

Essence of chicken: to taste.

Sichuan pepper: to taste.

Coriander: to taste.

Cooking oil: to taste.

Steps: Peel the eggplant, cut it into strips, soak it in water for 20 minutes, then drain and set aside.

Cut the beef into thin strips, mince the green onion, ginger and garlic, and remove the seeds of the chili pepper and set aside.

Heat the oil in a pan and stir-fry the beef until it changes color, add green onions, ginger, garlic and minced chili peppers and continue to stir-fry.

Add cooking wine, light soy sauce, dark soy sauce, salt, sugar, Sichuan pepper and an appropriate amount of water, add the eggplant after boiling, and cook over medium heat until the eggplant is soft and rotten.

Mix the starch water in a separate small bowl, pour it into the pot and stir quickly to thicken the eggplant with beef juice.

Sprinkle with some chicken bouillon, stir-fry well and turn off the heat.

Sprinkle with some coriander at the end.

Eggplant with beef sauce is simple to make, delicious in taste, and suitable for eating with rice.

The nutritional value of eggplant is due to its rich nutrient content. Eggplant is rich in protein, vitamins, fats, carbohydrates, and trace elements such as calcium, phosphorus, and iron. After research, every 100 grams of eggplant contains grams of protein, grams of fat, and so on.

Eggplant has a high content of vitamin P, which has the function of enhancing the elasticity of the tube wall and preventing hardening and rupture of arteries. Eggplant fiber contains saponin, which can lower cholesterol levels when consumed regularly.

Each 100 grams of eggplant contains 95 grams of water, grams of protein, grams of fat, grams of carbohydrates, milligrams of crude fiber, 23 milligrams of calcium, 23 milligrams of calcium, 26 milligrams of phosphorus, milligrams of iron, milligrams of carotene, milligrams of vitamins, milligrams of vitamins, milligrams of niacin, 17 milligrams of vitamin C, and 17 kilocalories available. In particular, eggplant is rich in vitamin P, and the most abundant part is the combination of purple skin and pulp, so the purple variety is the best quality of eggplant.

In people's daily life diet, vegetable food is indispensable on the table, and eggplant is a very popular vegetable food, eggplant is not only rich in a lot of nutritional value that is beneficial to the body, but also has a lot of practices, the most famous of which is the dish of braised eggplant, the most important thing in this dish is soup. So, how do you mix the juice of roasted eggplant?

First, how to mix the juice of roasted eggplant? Chubby, eggplant with purple skin. The smooth ** makes people want to eat it when they see it.

Among the many vegetables, most of them are green, but eggplant has a special purple color, which is enough to prove that it is extremely rich in nutritional value, which is different from other vegetables. Eggplant, rich in vitamin P can protect our cardiovascular ascorbic acid. The elderly in the family can cook more food.

In addition, eggplant is also rich in trace elements such as phosphorus, calcium, potassium, etc. Eating more eggplant can inhibit the proliferation of tumor cells in the digestive tract.

Second, first of all, we process the eggplant, which can be cut into rolling pieces or straight strips according to your preference. Soak in a basin with lightly salted water for 20 minutes, then drain. Put it in light salt water to prevent oxidation; Eggplant soaked in lightly salted water, which does not absorb oil.

The second step is to prepare the sauce, a spoonful of light soy sauce, a spoonful of cooking wine, a spoonful of aged vinegar, half a spoonful of sugar, a small amount of salt, and mix it into a bowl of juice for later use. Step 3: Heat oil to a hot pan.

How do you mix the juice of roasted eggplant? Add the drained eggplant and fry it. Remove the eggplant when it is fried until it is golden brown, this is to create a crispy texture.

Step 4: Pour out all the oil for frying the eggplant, leave a little oil, and stir-fry the garlic, ginger, and green onions. Add the seasoned sauce and bring to a boil over high heat. In the fifth step, pour the fried eggplant into the soup and stir-fry it quickly.

Add the water starch to reduce the juice and turn off the heat. Eggplant can resist the proliferation of tumor cells, which is as powerful as garlic. Many people eat eggplant and remove the skin, but it is recommended that everyone eat and cut it, and never peel it at this time.

Because eggplant skin is rich in vitamin B, it is very beneficial to the human body. Let's take a look at the king of vegetable bases, what are the edible effects of eggplant? It can be anti-aging, clear away heat and relieve heat, protect cardiovascular, prevent and treat stomach cancer, and it seems that it is also a good choice as a therapeutic ingredient.

Today I will share another fish-flavored eggplant, which is delicious, soft and fragrant, and makes people have an endless aftertaste.

1. Cut the tender eggplant into hob pieces, add salt and mix well, let stand for 20 minutes to kill the water.

2. Take advantage of this time, let's prepare other ingredients, mince green and red peppers, mince 2 cloves of garlic for later use, and choose 2 fat and 8 lean minced pork.

3. Prepare fish sauce: green and red chili powder, add 5 teaspoons of sugar, 4 tablespoons of aged vinegar or rice vinegar, 3 tablespoons of light soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of sesame oil, half a tablespoon of chicken essence, appropriate amount of salt, 6-8 tablespoons of water.

4. Kill the eggplant twice with clean water, wash off the excess salt, and dry the water.

5. With a little more oil, fry the eggplant until soft, and set aside. Due to the previous step of killing water, the oil absorption rate of eggplant is greatly reduced, and only a little more oil is needed than usual for stir-frying.

6. No need to wash the pot, after the oil at the bottom of the pot is fried with minced garlic, add minced meat and fry until it changes color.

7. Add the eggplant and stir-fry evenly, pour in the sauce and simmer for 1 minute.

8. Finally, pour in half a bowl of water starch and reduce the juice over high heat.

Eggplant is a vegetable that is still very good in life, because the yield of eggplant is high and it is also rich in nutrients, so people can eat more in order to maintain good health. What's more, there are many ways to make eggplant, not only braised but also stewed with potatoes and other ingredients. So, what kind of seasoning do you need to put when stir-frying eggplant?

Roasted eggplant is a famous dish of the Han nationality, which belongs to Zhejiang cuisine or Northeast cuisine. Salty and fresh sweet, rich sauce aroma. Home-cooked dishes with eggplant as the main ingredient are rich in nutritional value, salty and fresh, and easy to use.

It is made with eggplant, vegetable oil, sweet paste, sugar, soy sauce, refined salt, monosodium glutamate, water starch, green onion, ginger, garlic, etc.

1. Eggplant, green chili pepper and garlic for later use.

2. Shred the green and dried chili peppers, slice the garlic, and chop the green onions.

3. Wash the eggplant and cut into cubes.

4. Add corn starch and stir well.

5. Heat the oil in a pan, add the eggplant and stir-fry evenly.

6. Fry the eggplant until it is cooked in five layers, and set aside.

7. Add dried chili peppers and garlic slices to the oil pan and stir-fry until fragrant.

8. Add the fried eggplant cubes and a small amount of water.

9. Add shredded green chili peppers and an appropriate amount of salt, and remove from the pot.

10. Sprinkle with chopped green onions.

A common practice of burning eggplant.

Ingredients: eggplant, green pepper, tomatoes, garlic, oil, salt, sugar.

Method: 1. Wash the eggplant and cut the hob pieces, evenly sprinkle some salt and marinate for 10-20 minutes; Green peppers and tomatoes are cleaned and cut into cubes; Slice some parts of garlic and mince some parts.

2. Shake the marinated eggplant hard to make the eggplant eat less oil.

3. Heat peanut oil in a frying pan, add garlic cloves and stir-fry until fragrant, put eggplant, stir-fry over medium heat until the eggplant changes color and becomes soft, put green peppers and tomatoes, add a spoonful of sugar and an appropriate amount of salt to taste, and stir-fry evenly over high heat.

4. You can add a little less hot water to fry the tomatoes until they become soft and appear red, and sprinkle the chopped garlic before coming out of the pot.

The home-cooked method of cold eggplant, simple and delicious, refreshing and appetizing and greasy, a must-have in summer!

How to make the juice of steamed eggplant delicious.

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.

The chef teaches you braised eggplant, which does not absorb oil and does not change color, and usually makes mistakes, no wonder it is too oily and not delicious.

As a northerner, although the staple food is noodles and steamed buns, I will inevitably get tired of the taste when I eat it often, so my family occasionally eats a little rice.

There are many ways to eat eggplant, steaming, boiling, frying, frying, and stir-frying, but the most wonderful way is of course braised eggplant.

This braised eggplant dish is not only an excellent representative of home-cooked dishes, but also one of the top dishes on the restaurant menu, and it is a must-order dish for me every time I go to the restaurant.

The braised eggplant just out of the pot, the fresh fragrance is overflowing, the color is ruddy, it is very attractive, the taste is fresh and salty and slightly sweet, crispy and delicious, although there is no meat, but the entrance is particularly fragrant, it is a delicious dish that is appetizing and eating.

Today I will share with you this appetizing braised eggplant method, which is simple and delicious and not greasy, this dish is eaten with rice, a proper rice killer.

Here's how we do it:

Prepare a green eggplant, first remove the roots, peel off the skin, then cut it in half, cut it into hob pieces, and put it in a pot.

Add white vinegar to the basin and mix well with your hands to avoid the eggplant oxidizing and turning black; Add an appropriate amount of cornstarch, grasp and mix evenly, and add starch to lock in the moisture inside the eggplant.

Cut one green pepper into hob pieces; Half of the red pepper is also cut into chunks; a small handful of soaked fungus; Cut the tomatoes in half into small pieces and put them together in a pot.

Pat a few garlic seeds flat and put them in a basin; Cut half of the green onion into oblique slices and put them together on a plate for later use. At this point, the ingredients are ready.

Pour cooking oil into the pot, when the oil temperature is 4 hot, put in the mixed eggplant, turn it a few times with a spoon to heat the eggplant evenly, fry it on low heat for 2 minutes, fry until the eggplant skin is slightly yellow, pour out the oil.

Leave a little base oil in the pot, add green onion and garlic and stir-fry until fragrant, add 3 grams of bean paste and stir-fry to dissolve, pour in tomatoes and stir-fry a few times, then pour in green peppers and fungus, stir-fry quickly for a while, add a spoonful of water, add 1 gram of salt, 2 grams of sugar, 2 grams of chicken powder, 1 gram of pepper, 5 grams of light soy sauce, stir-fry to dissolve the seasoning.

Add a few drops of dark soy sauce to mix the color, hook in a little water starch to make the soup sticky, pour in the fried eggplant, quickly stir-fry evenly, then turn off the heat and put on the plate.

Well, this super braised eggplant is ready, the taste is moderately sweet and salty, smooth and soft, and it is very delicious. Braised eggplant is an authentic home-cooked dish, as long as you master the ratio of fried eggplant heat and braised sauce seasoning, you can easily make a chef's level, with steamed buns, with rice are a proper weapon for rice.

Here are the ingredients and seasonings used:

Ingredients: green eggplant, tomatoes, fungus, garlic, green onions, starch.

Seasoning: salt, pepper, bean paste, sugar, chicken broth mix, light soy sauce, dark soy sauce, bean paste.