How to make purple eggplant delicious, the home cooked practice of purple eggplant

Remove the skin of the purple eggplant, then cut it into large pieces and fry it in an oil pan for half a minute. And then. Top with tomato sauce. Stir-fry for another minute. Finish with salt. A delicious dish is ready.

Braised eggplant with minced garlic in oyster sauce].

Ingredients: 5 small purple eggplants, the most common on the market.

Wash the eggplant, cut it into a finger-long strip, shred the onion, use the green onion, the amount of a quarter to half an onion can be, in order to enhance the flavor, add an appropriate amount.

2-3 cloves of garlic, peeled and finely chopped.

If you can't eat onions and garlic, you can not add it, and you can replace it with green peppers and coriander, and if you don't have it, you can't add it, except that the color is not good-looking, and you can eat the same meal

Seasoning: Add a spoonful of oyster sauce (Haitian or other brands), a spoonful of sugar, a spoonful of light soy sauce to a small bowl, add half a bowl of water (add or subtract according to the condition of eggplant), add minced garlic and stir well.

Steps: Heat a pan, add cooking oil, and stir-fry the onion for one minute.

Add the eggplant strips and stir-fry over low heat until browned, about 5 minutes.

Add a little salt during this period to help the eggplant soften.

Add the oyster sauce and garlic sauce, stir-fry evenly, cover the pot and simmer on high heat, wait until the sauce in the eggplant starts to bubble, and change the heat to low when it is boiling.

You can change the sauce to bean paste, sweet noodle sauce, and tomato sauce, and decide the choice of this sauce according to your favorite taste

Stir-fry from time to time to heat the eggplant evenly and make it easier to ripen thoroughly.

Simmer until the eggplant is basically soft and the oyster sauce juice is absorbed by the eggplant, and it is ready to cook.

Steps for the home-cooked preparation of purple eggplant:

Ingredients: 600 grams of purple eggplant, 10 grams of cooked white sesame seeds.

Excipients: appropriate amount of oil, 180 grams of onion, 55 grams of garlic, appropriate amount of barbecue sauce, 12 grams of millet pepper, 20 grams of shallots, a little black pepper, a little onion powder.

1. Cut off the root of the purple eggplant, wash it, wipe it dry, cut it in half, cut it into small grids with a knife on the surface, and put it on a baking sheet lined with tin foil.

2. Then, brush the bottom of the eggplant with oil.

3. Then, brush the surface of the eggplant with oil.

4. Then, send it to the middle layer of the oven preheated to 200 degrees.

5. Then, time for about 20 minutes.

6. Then, cut the onion into cubes.

7. Cut the garlic into cubes.

8. Cut the millet pepper into sections.

9. Put oil in the wok, wait for the oil temperature to rise, add the onion, half of the garlic and millet pepper, stir-fry until fragrant, add black pepper and onion powder, and stir-fry well.

10. Pour into a container, then add the barbecue sauce and the other half of the garlic, and mix well to make a sauce.

11. When the eggplant is roasted for 10 minutes, take it out and spread the sauce evenly, then send it to the oven and continue to bake until the end of the program.

12. After taking it out, brush some sauce on the surface, sprinkle with shallots and cooked white sesame seeds and serve.