How to make the best eggplant stewed in oil, how to make the eggplant stewed in oil delicious

Braised eggplant in oil 【Dish name】 Braised eggplant in oil 【Cuisine】 Zhejiang cuisine 【Features】 Eggplant is soft and rotten, salty and sweet. 【Ingredients】 400 grams of eggplant, 500 grams of vegetable oil (60 grams of actual consumption), 30 grams of soy sauce, 10 grams of cooking wine, 13 grams of sugar, 3 grams of refined salt, 2 grams of monosodium glutamate, 2 grams of chopped green onion, 2 grams of minced ginger, 100 grams of water. 【Production process】 1

Cut off the stalks of the eggplant, wash the stems, cut them into large pieces like water chestnuts, and put them on a plate. 2.Put the wok on the fire, put in the vegetable oil, burn until it is hot, pour in the eggplant and simmer and fry, fry from warm oil to boiling, see that the eggplant is soft, pour the oil into a colander and control the oil.

3.Put the wok on the fire, sprinkle in chopped green onions, minced ginger, put in water, pour in eggplant, then add cooking wine, soy sauce, sugar, refined salt, turn a few times, boil, cover the wok, turn to low heat, simmer for about 1 minute until the soup is scarce, stir-fry on the hot fire for a few seconds, add 15 grams of monosodium glutamate and vegetable oil, shake the wok a few times, and wait for the marinade to thicken. Braised eggplant in oil Ingredients:

400 grams of eggplant, 500 grams of vegetable oil (60 grams of actual consumption), 30 grams of soy sauce, 10 grams of cooking wine, 13 grams of sugar, 3 grams of refined salt, 2 grams of monosodium glutamate, 2 grams of chopped green onions, 2 grams of minced ginger, 100 grams of water. Features: Eggplant is soft and rotten, salty and sweet.

Cuisine: zhejiang Operation: 1

Cut off the stalks of the eggplant, wash the stems, cut them into large pieces like water chestnuts, and put them on a plate. 2.Put the wok on the fire, put in the vegetable oil, burn until it is hot, pour in the eggplant and simmer and fry, fry from warm oil to boiling, see that the eggplant is soft, pour the oil into a colander and control the oil.

3.Put the wok on the fire, sprinkle in chopped green onions, minced ginger, put in water, pour in eggplant, then add cooking wine, soy sauce, sugar, refined salt, turn a few times, boil, cover the wok, turn to low heat, simmer for about 1 minute until the soup is scarce, stir-fry on the hot fire for a few seconds, add 15 grams of monosodium glutamate and vegetable oil, shake the wok a few times, and wait for the marinade to thicken.

I make braised eggplant in oil is simple and fuel-efficient. Cut the eggplant (long eggplant into small pieces), cover it in a glassware, and soften it in the microwave over high heat (depending on the amount of eggplant). Put a little oil in the wok on the heat, put the eggplant in the utensil into the stir-fry, add the eggplant juice in the utensil, add soy sauce, chicken powder and sugar according to your taste, and then put some minced garlic.

Sometimes I don't put anything on it, just put some Haitian soybean sauce (you can decide whether or not to add sugar or how much sugar you want to add according to your preference) and it becomes a delicious sauce-grilled eggplant. There was no knocking on the door.

It's delicious when stuffed in a casserole.

How to make the eggplant in oil

Ingredients: 200 grams of eggplant, 20 grams of dried chili, 20 grams of minced garlic, 1 coriander, appropriate amount of minced green onion, appropriate amount of ginger, 1 tablespoon of soy sauce, 1 tablespoon of vinegar, appropriate amount of salt, appropriate amount of sugar.

Homemade recipe for stir-frying eggplant:

1. Wash the eggplant and cut it into small pieces, put it on a plate, put it in a steamer and steam it for about 10 minutes, then remove it;

2. Cut the dried chili pepper into sections and chop the coriander;

3. Add soy sauce, vinegar and an appropriate amount of salt to the bowl and make a sauce;

4. Heat oil in a hot pan, add minced green onions, minced ginger, then minced garlic and dried chili peppers and stir-fry until fragrant, pour in the sauce, add sugar and boil over medium heat until there are small bubbles;

5. Then pour in the steamed eggplant strips and fry until the eggplant strips are stained with soup, sprinkle in minced garlic, stir well, and finally sprinkle with coriander, remove from the pot, and the delicious oil stewed eggplant is ready.

Garlic is highly nutritious, containing grams of water, proteins, fats, carbohydrates, 5 mg of calcium, 44 mg of phosphorus, mg of iron, and 3 mg of vitamin C per 100 grams. In addition, it contains thiamine, riboflavin, niacin, allicin, citral, as well as trace elements such as selenium and germanium. Some ingredients in garlic have antioxidant and anti-aging properties similar to vitamin E and vitamin C.

Nutritional value of eggplant:

1.Eggplant is highly nutritious, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.

2.Eggplant contains a high level of vitamin P, containing 750 mg of vitamin P per 100 grams.

3.Eggplant also contains trace elements such as phosphorus, calcium, and potassium, and choline, fenugreek, stacyline, solanine and other alkaloids. Especially purple eggplant has a higher vitamin content.

Ingredients: 500 grams of eggplant, seasoning: vegetable oil, sesame oil, soy sauce, salt, monosodium glutamate, chopped green onion, minced ginger, sugar, minced chives, and cooking wine.

MethodCut off the stem, remove the stem, wash the eggplant, cut it into hob pieces, and put it on a plate.

Pour oil into a pot and boil until it is 50% hot, pour in the eggplant and fry until soft, remove and drain the oil.

Leave the remaining oil in the pot, add chopped green onion and minced ginger to stir until fragrant, pour in the fried eggplant, then add cooking wine, soy sauce, sugar, salt and stir-fry a few times, add a little water.

After boiling, turn to low heat, simmer for 2 minutes, then turn to high heat and stir-fry a few times, add monosodium glutamate and sesame oil to taste, remove from the pot and put on a plate, sprinkle with chopped chives to garnish.

Ingredients: eggplant, concentrated hot pot base.

Steps: Step 1: Wash and cut the eggplant into pieces, drain the water; Crush the garlic and set aside;

Step 2: Pour the cooking oil into the pot and heat it, then add the eggplant and stir-fry to absorb the oil;

Step 3: Stir-fry the eggplant until the skin is slightly wrinkled, remove it, drain the oil and set aside;

Step 4: Leave a little base oil in the pot, put in 75g of red Jiujiu hot pot base, fry the base and stir well with garlic;

Step 5: Put the oiled eggplant into the pot, add a little water, stir-fry a few times, and then you can put it on the plate.

Ingredients: 400 grams of eggplant and 2 green peppers.

Excipients: 4 cloves of garlic and 10 grams of green onions.

10 grams of ginger 2 teaspoons (10 grams) of sugar

4 teaspoons (20ml) of light soy sauce 1 teaspoon (5ml) of rice vinegar to stew eggplant in oil.

1.Prepare the materials.

2.Wash the eggplant and cut it into hob shapes, and tear the green pepper into small pieces by hand3Pour oil into a pan and stir in the eggplant until soft.

4.Finely chop the green onion, slice the ginger, crush the garlic, pour oil into the pan, pour in the green onion, ginger and garlic 5Pour in the eggplant cubes.

6.Mix the seasoning into a juice.

7.Pour into a saucepan.

8.Add the green peppers, stir-fry evenly and then remove from the pot.

The best way to make braised eggplant in oil is as follows:Ingredients: half an eggplant.

Excipients: 5 ml of edible oil; 3 grams of garlic; onion 5 grams; 5 grams of tempeh.

1.Slice the eggplant and change the flower knife.

2.Remove from the pot, pour in 5 ml of cooking oil, 3 grams of garlic slices, 5 grams of minced onion, and heat until fragrant.

3.Add 5 grams of tung bean sauce and stir-fry evenly.

4.Add the eggplant, add 8g of light soy sauce and 50ml of water, and simmer until the eggplant is soft and rotten.

5.Take it out of the pot and put it on the plate.

The best way to make braised eggplant in oil:Ingredients: Eggplant.

Excipients: garlic, dried chili, green onion, sand tea sauce, soy sauce, salt, sugar.

1. Cut the eggplant into hob pieces, soak in water for ten minutes, and then pick it up.

2. Prepare green onions, garlic and dried chilies.

3. Heat the oil in a pan and add the eggplant.

4. When frying the eggplant, add a little salt to the hood, and sprinkle some water around the pot to make the eggplant simmer soft.

5. After the eggplant is simmered until soft, add garlic and dried chilies, and add a spoonful of sand tea sauce and stir-fry until fragrant.

6. Add soy sauce and a spoonful of sugar.

7. Finally, sprinkle the green onion before cooking.

8. The fragrant eggplant is finished.

Take eggplant as raw material, add garlic, tempeh, salt, edible oil and other ingredients to fry to make delicious stewed eggplant, the specific method is as follows:

Ingredients: 400 grams of eggplant (purple skin, long).

Excipients: 30 grams of garlic, 25 grams of tempeh, 2 grams of salt, 100 grams of cooking oil, 10 grams of light soy sauce, 10 grams of sugar, 30 grams of chives.

1. Cut the eggplant into thick slices first, and then change the knife.

2. Pour oil into a frying pan, stack the eggplant when the oil is hot, and fry over medium heat.

3. Fry the eggplant until soft and golden brown on both sides.

4. Crush the garlic, cut the green onion into sections, and set aside a little tempeh.

5. Heat the oil in the wok first, and after the oil is hot, put the tempeh and green onion into the stir-fry to make it fragrant.

6. Add eggplant cubes to the pot, add light soy sauce, sugar and salt in turn and stir well, then add a little water and simmer for 1-2 minutes.

7. Finally, add salt and minced garlic and stir-fry evenly, and the eggplant can be made by simmering in oil.

Notes:

Eggplant can especially absorb juice, after the eggplant is cut thick, change the flower knife this step, if you are afraid of trouble, you can also save it, and the stewed eggplant is also very flavorful.

Ingredients preparation: eggplant, green pepper, soy sauce, dark soy sauce, cooking wine, sugar, refined salt, monosodium glutamate, chopped green onion, minced ginger, garlic, water and other seasonings and ingredients, refined salt, monosodium glutamate and sugar These seasonings can be added according to the amount you usually eat. Once we have prepared the ingredients, we first rinse the eggplant, cut off the stems and wash them, then rinse the green peppers as well, and then we start to cut them one by one to make them easy to stir-fry.

Step 1: First, cut the eggplant into large pieces, like that water chestnut style, and then put it on a plate for later use. Chop the green onions, ginger, garlic, and green peppers into a bowl in turn, and when the preparations are ready, we start frying the eggplant.

Start the pot and burn the fire, wait for the heat to burn to about the same time, pour in the oil, burn until it is 50% hot, pour all the eggplants that have just been cut into the pot and simmer, fry them from warm to boiling, fry until the eggplant is soft, and then pour the eggplant and oil into the colander to control the oil.

Step 2: The next thing we need to do is to process these ingredients, because there is a lot of oil in the eggplant just after simmering and frying, so we don't need to re-oil, just boil the pan. When the heat is about the same, put the green pepper and garlic in and stir-fry, stir-fry for 2 to 3 minutes, and then pour the eggplant into the pot and stir-fry together, at this time you will see that all the oil in the pot is absorbed by the eggplant, and we should turn the heat to medium heat before continuing to stir-fry.

Step 3: After the eggplant is stir-fried to a very soft and soft point, we can start to put cooking wine, add an appropriate amount of cooking wine, continue to stir-fry, stir-fry to a certain status, we put light soy sauce, salt, monosodium glutamate, sugar, soy sauce and a small half bowl of water all into it, please add the amount here according to your favorite. Then use the lid of the pot, simmer for a few minutes, pay attention to the heat at this time must not be too big, medium heat is the best, until the water in the pot is almost drained, you can open the pot, after the pot we put the previously cut green onion and ginger into it, and then stir-fry it slightly, you can get out of the pot.

Material. 4 eggplants, an appropriate amount of soybean paste (soybean paste) in the Northeast, 2 star anise, an appropriate amount of sugar, 1 green chili, 5-6 cloves of garlic.

Method. 1. Cut the eggplant into 2 sections. Since the eggplant absorbs oil, it is cut into 2 sections without peeling, and with that layer of skin, the eggplant will be cooked.

2. A thickened pan or pressure cooker can also be added, heat the oil, put the eggplant in it, and cover it with a lid (the pressure cooker cannot be covered tightly, just put it on top). Turn over once in the middle.

3. Wait for the eggplant to become soft, use another wok, pour in the oil of the stewed eggplant, add 2 star anise and stir-fry it into a dark color, then pour in the minced garlic and Northeast soybean sauce, sugar, fry the sauce, if the sauce is too dry, you can add less water, but pay attention to the sauce, the sauce is easy to splash out, be careful not to be scalded.

4. Pour in the chopped green chili peppers and stir-fry.

5. Finally, pour the stewed eggplant into the sauce, cut the stewed eggplant with a spatula and stir-fry evenly.

Tips. 1. Eggplant with a small amount of oil, pan, simmered, especially soft and glutinous, not greasy, not on fire.

2. It is the kind of thick non-stick pan that can be, and the pressure cooker can also be, which is thicker and not easy to paste, and the eggplant is simmered, juicy and soft and glutinous.

3. The sauce needs to be fried, so that the sauce is fragrant, and the garlic can be more appropriate.

4. Cut an eggplant into 2 sections, don't chop it, this is the key.