How to fry eggplant is more delicious

1.Peel and cut the eggplant, add a little salt, marinate for 10 minutes, then drain the water and squeeze the eggplant by hand - after this method, fry the eggplant and add oil normally.

2.Remove the stems and seeds of the green and red peppers and cut them into pieces, pour the seasoning into a small bowl, stir well and set aside3Pour olive oil into the pot, heat it over high heat until it is 7 hot, add the eggplant pieces, fry the oil and put it out for 4

Heat a little base oil in a pan over high heat, add minced green onions, and half of minced garlic and stir-fry until fragrant, then add fried eggplant and green and red pepper cubes, and stir-fry for 20 seconds.

5.Then pour the seasoning juice into the pan and stir-fry evenly; Before removing from the pan, sprinkle the other half of the minced garlic.

Fried eggplant strips Ingredients: 300 grams of tender eggplant.

Ingredients: 10 grams of chili peppers, 10 grams of carrots, half an egg, 75 grams of wet starch, 750 grams of salad oil.

Seasoning: 5 grams of iodized salt, 3 grams of monosodium glutamate, 5 grams of soy sauce, 20 grams of sugar, 10 grams of vinegar, 3 grams of green onion, ginger, garlic, 3 grams of coriander.

Preparation: 1) Remove the stems and peel the eggplant, cut into strips 4 cm long and 1 cm square, add eggs and wet starch and hang the batter well.

2) Shred green onion, ginger, garlic slices, pepper, carrot and parsley. Put soy sauce, salt, monosodium glutamate, sugar, vinegar and other juices in a bowl and set aside.

3) Put oil in the spoon, heat it for six or seven years, put the eggplant strips into the spoon one by one, fry them until golden brown, pour out and drain the oil.

4) Put the bottom oil in the spoon, put the green onion, ginger, garlic, shredded pepper, shredded carrot, then put the fried eggplant strips, coriander, quickly pour in the right juice, turn it a few times, and put it on a plate. Key: The eggplant strips should be fried firm to be crispy. When pouring in the juice and stir-frying, it should be faster and have a good taste.

Sweet and sour eggplant strips Ingredients: 300 grams of tender eggplant.

Ingredients: 2 eggs, 50 grams of flour, 10 grams of wet starch, 5 grams of carrots, 750 grams of salad oil.

Seasoning: 6 grams of iodized salt, 4 grams of monosodium glutamate, 30 grams of sugar, 10 grams of rice vinegar, 3 grams of green onion, ginger and garlic, 3 grams of coriander, 5 grams of sesame oil.

Preparation: 1) Remove the stems and peel the eggplant, cut it into strips 4 cm long and 1 cm wide, add a little salt, marinate slightly, and dip in flour.

2) Crack the eggs into a bowl, add flour and mix into a whole egg batter. Slice the green onion, ginger and garlic, shred the carrot, and cut the coriander into sections.

3) Put oil in the spoon, burn six or seven into heat, hang the eggplant strips into the whole egg batter one by one into the spoon, fry until golden brown, pour out and drain the oil and put it on a plate.

4) Put a little base oil in the spoon, heat it, put the green onion, ginger, garlic in the pot, put in the shredded carrots, coriander, a little soup, salt, monosodium glutamate, sugar, vinegar to boil, hook the starch to thicken, add sesame oil, pour on the eggplant strips.

Eggplant and garlic are a perfect match, no matter what the recipe is, you must put minced garlic to taste good.

1. Roasted eggplant.

Wash the eggplant, cut it in half and cut it in a prismatic shape with a knife. Grease the eggplant inside and out, put it in the oven or barbecue grill, roast it softly, minced garlic, millet spicy, aged vinegar, light soy sauce, oil, sugar, sesame seeds, a little cumin, put it in a bowl and stir well, and spread it on the eggplant.

2. Braised eggplant.

Cut the eggplant into a diamond shape, wrap it in starch, fry it in the oil pan until golden brown and pick it up, leave the bottom oil in the pot, add minced garlic, chili, green onion and ginger ingredients, pour the seasoned sauce into the pot (the ratio of starch and water is 1 to 4, sugar, salt and soy sauce can be increased or decreased according to your own taste), put in the fried eggplant after boiling, and turn over and color.

3. Stir-fry the meat with eggplant.

Eggplant and pork belly are cut into thumb-sized cubes, after the eggplant is cut, put it in water and add salt to soak for a while, leave the bottom oil in the pot, add minced garlic, chili, green onion and ginger ingredients, fry the pork belly in the pot to change color, put in the soaked eggplant, put in soy sauce, oil, salt, pepper, and stir-fry to taste.

Introduction: For many people nowadays, some people like to eat eggplant very much, so do you know how to fry eggplant to be delicious, what are its methods? <>

First, the method of frying eggplant.

For the food of eggplant, there are still many methods, such as braised eggplant, fish-flavored eggplant, sauce eggplant, minced meat eggplant, sweet and sour eggplant, egg fried eggplant, cold eggplant, etc., which are very delicious. For example, braised eggplant, the materials needed are light soy sauce, coriander, sugar, garlic, first of all, the garlic should be washed, chopped into minced garlic, then put sugar in the bowl, pour in an appropriate amount of light soy sauce, put in minced garlic, and then add an appropriate amount of water, make a bowl of juice and then wash the eggplant, peel and cut into pieces, put oil in the pot, fry the eggplant until golden on both sides, add a small amount of starch to the bowl juice and mix well, pour it into the eggplant, stir-fry it quickly, sprinkle in the garlic and coriander after coming out of the pot, and put it on a plate. There is also the practice of fish-flavored eggplant, the materials needed for fish-flavored eggplant are eggplant, garlic cloves, bean paste, sesame oil, sugar, ginger, dried red pepper, starch, salt, first cut the eggplant into long strips, sprinkle salt and marinate for ten minutes, cut the garlic cloves, red pepper, ginger into minced pieces, and then put oil in the pot, stir-fry the ginger and garlic, pour the pickled eggplant into the pot, add red pepper and stir-fry evenly, take half a bowl of water and pour in the watercress to reduce sugar and starch and stir evenly, so that the mixed juice is poured into the eggplant, and stir-fry for a few minutes.

2. What are the precautions for eating eggplant?

There are many ways to eat eggplant, and eggplant is suitable for meat and vegetarian, it can be fried, burned, steamed, boiled or fried, cold mixed into soup, it is best not to peel eggplant, because eggplant skin is rich in vitamins, often eat eggplant with skin, help promote the absorption of vitamin C, eggplant should not be eaten raw, so as not to be poisoned, although there are many ways to eat eggplant, most of the ways to eat cooking temperature is higher, the time is longer, not only greasy, nutrient loss is also very large, therefore, in all the ways to eat eggplant, mixed eggplant puree is the healthiest, Eggplant and crab meat are relatively cold food, if you eat them together, it will make the stomach feel uncomfortable, and in severe cases, it will cause diarrhea, eating raw eggplant will be poisoned, eggplant contains a toxin called solanine, which is toxic, so when choosing eggplant, you must choose fresh eggplant, it is best not to choose old eggplant, especially the old eggplant after autumn, which contains more solanine, which is harmful to the human body and is not easy to eat more. <>

3. Summary. Eggplant is also good for the human body, so eat more fresh eggplant to supplement the vitamins in the body, but pay attention to the healthy eating method of eggplant, and some of its counterweight foods.

Next time, it will be best to stir-fry green peppers and tomatoes; I think you should peel off the outer skin of the eggplant, coat it with flour on the surface of the eggplant, and heat the oil, but sometimes put the eggplant in it and fry it for about two minutes, and then use other wok to put the tomatoes and green peppers together, add some accessories and stir-fry until fragrant, and then put the fried eggplant in it and stir-fry for about 20 minutes.

Cut the eggplant into chunks and stir-fry it with the tomato sauce so that the fried eggplant is delicious. Stir-fried, stewed, boiled, roasted, shabu-shabu, and cold.

Be sure to fry it in oil in advance, and then the eggplant that is fried in this way will be particularly delicious and not too greasy. You can fry eggplant, you can make cold eggplant, you can make eggplant box, you can make garlic eggplant, braised eggplant, salted fish eggplant pot, and eggplant.

I think it's the best way to make the three freshness with eggplant. The methods of eggplant are, ground three fresh, braised eggplant, sweet and sour eggplant, roasted eggplant, and roasted eggplant, these methods are very good, and will make the eggplant taste very good.

1. [Ingredients] eggplant, shallots, garlic, sugar, light soy sauce, rice vinegar, starch, cooking oil, salt.

2. [Steps] First of all, prepare a long eggplant, remove the head and tail of the eggplant, and cut it into long strips with a knife, and then put it into the prepared water and let it soak for about 10 minutes. (During the process of soaking the eggplant, we need to change the water of the eggplant every few minutes to prevent the eggplant from blackening due to oxidation.) After soaking, you need to drain the eggplant, remove it and put it in a bowl for later use.

3. Prepare a few shallots and cut them into minced green onions for later use, then prepare a few cloves of garlic, chop them into minced garlic for later use, and then prepare a small bowl, add a spoonful of sugar, an appropriate amount of salt, light soy sauce, rice vinegar and a spoonful of starch to it, stir it evenly to make sweet and sour sauce for later use. Then heat the oil, add more cooking oil to the pot, wait until the oil temperature is 6 hot, put the drained eggplant into the pot, turn on low heat and fry it. (When frying the eggplant, use chopsticks to stir it constantly to prevent the eggplant from burning, and when the eggplant is completely fried and soft, you need to dry the oil and set aside.)

4. Leave a little base oil in the pot, then add the prepared onion and garlic to the pot and stir-fry it to bring out the fragrance. Then add two spoons of bean paste to the pot, stir-fry it to the red oil, and finally only need to put the fried eggplant into the pot, stir-fry it evenly over medium-low heat, add the prepared seasoning sauce to the pot, continue to stir-fry it over medium-low heat, and wait until the soup is fried to thick, you can put the eggplant out of the pot and put it on a plate for eating.

1. Wash the eggplant, do not peel it, cut off the two ends, and then cut it into hob pieces, clean the other side dishes, chop the ginger and garlic, and cut the shallots into small pieces for later use.

2. Keep in mind that this step is the key, don't put oil first, just start the pot, burn the pot to a slight heat, pour the eggplant into the pot and stir-fry, turn on medium heat, the fire is not too big, because there is no oil, you have to keep stir-frying, and you should use a spatula to fry while pressing, the eggplant will slowly shrink and become smaller when heated, and the moisture and air inside will be stir-fried out.

3. Start the pot again, add a little less oil, put the same amount as other fried dishes, turn up the heat, heat the oil, first put the ginger and garlic in the pot and stir-fry until fragrant, and then pour the fried eggplant into the pot and stir-fry for a while.

4. Fry until the eggplant is eight ripe, put an appropriate amount of salt, soy sauce, oyster sauce and stir-fry evenly, and then fry a few times back and forth until the eggplant is fried, and finally put a little thirteen spices, then add the shallots to the pot, stir-fry evenly to get out of the pot.

5. Although there is not much oil added, the eggplant fried in this way looks oily, not only beautiful but also very fragrant to eat, and very chewy, and the rice is also quite powerful.

The simple and delicious fried eggplant is made as follows:

Ingredients Tools: 2 long eggplants, 100 grams of tenderloin, 6 cloves of garlic, 2 spicy millet, a little chopped green onion, 3 spoons of light soy sauce, 2 spoons of aged vinegar, 1/2 spoon of salt, 1/2 spoon of sugar, 1 spoon of starch, cooking oil, paring knife.

1. First of all, remove the pedicle of the two prepared eggplants, and then use a paring knife to remove the outer skin, and remove the outer skin of the eggplant, so that the color is bright and not black, and the finished product is more appetizing.

2. Then divide the eggplant into three, and then cut it into thick strips, add an appropriate amount of water to the steamer and boil over high heat, after the water boils, we put the processed eggplant in the pot and steam it for 5 minutes for later use, the steaming time should not be too long, about five minutes is the best, and the eggplant just becomes soft.

3. Then take out the steamed eggplant, and after cooling, we dry the water in it by hand, and then put it aside for later use.

4. 100 grams of tenderloin, cut into thin slices first, then chop into meat puree for later use. The garlic is pat loose and chopped, and the millet spicy is cut into circles and crusted for later use.

5. Prepare the sauce: 3 spoons of light soy sauce, 2 spoons of aged vinegar, half a spoon of salt, half a spoon of sugar, 1 spoon of starch, then stir evenly and set aside.

6. Heat the wok, put it in the wide oil slide pan, pour out the wide oil after the oil is hot, leave a little bottom oil in the pot, and then put the processed minced meat into it, stir-fry on high heat for 1 minute, stir-fry the minced meat to change color, then pour in the chopped garlic and millet spicy, and stir-fry for half a minute.

7. After half a minute, we pour in the processed eggplant, then pour in the seasoned sauce, simmer on high heat for 2 minutes, and let the eggplant fully absorb the soup for two minutes, so that it can absorb the flavor.

8. Two minutes later, we sprinkle a little green onion on the surface, and it is ready to be put on the plate.

Summary. Ingredients: eggplant, green onion, ginger, garlic, green pepper, salt, sugar, sesame oil, oil. Steps:

1. Wash the eggplant and cut it into pieces, put it in a large bowl, then add an appropriate amount of salt to marinate the eggplant, after marinating for 10 minutes, the eggplant will be killed with a lot of water, and then we will dry the eggplant for later use; Remove the seeds from the green peppers and cut into cubes.

2. Heat the pot, add an appropriate amount of oil, after the oil is hot, add the green onions, ginger and garlic and fry until fragrant, then pour in the eggplant and green pepper pieces and stir-fry evenly quickly, fry for about 3 minutes and then start seasoning, add a little salt, don't add too much salt, because some salt has been added when marinating before, if you add too much when seasoning, it will be very salty; Add a little sugar to withdraw, stir well, then pour in a little sesame oil and stir-fry evenly.

How to make fried eggplant delicious, simple and delicious.

Peel the eggplant and cut it into long strips; 2.Boil water in a pot, put in the eggplant and steam for ten minutes, cut the chili pepper into pieces, mince the green onion, ginger and garlic, pour it into a bowl to adjust the juice, add oyster sauce, light soy sauce, starch and water and stir3.

Heat the pan with cold oil, put in minced garlic and ginger after boiling, add chili peppers after stir-frying, then pour in eggplant and bowl juice, add salt and sugar, stir-fry over high heat, and sprinkle chopped green onions before coming out of the pot.

Ingredients: eggplant, green onion, ginger, garlic, green pepper, salt, sugar, sesame oil, oil. Steps:

1. Wash the eggplant and cut it into pieces, put it in a large bowl, then add an appropriate amount of salt to marinate the eggplant, after marinating for 10 minutes, the eggplant will be killed with a lot of water, and then we will dry the eggplant for later use; Remove the seeds from the green peppers and cut into cubes. 2. Heat the pot, add an appropriate amount of oil, after the oil is hot, add the green onions, ginger and garlic and fry until fragrant, then pour in the eggplant and green pepper pieces and stir-fry evenly quickly, fry for about 3 minutes and then start seasoning, add a little salt, don't add too much salt, because some salt has been added when marinating before, if you add too much when seasoning, it will be very salty; Add a little sugar to withdraw, stir well, then pour in a little sesame oil and stir-fry evenly.

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