How to make green eggplant delicious, how to make green eggplant delicious

There may be very few people who will eat green eggplant, generally until the green beans become blue-purple after the perfection, will not be picked and cooked, but in fact, in today's everyone has become more and more harsh on the diet, not only look forward to this food, can give us delicious enjoyment, in addition to the human body can supplement a large number of trace elements, so the following is a detailed introduction to the practice of green eggplant.

Pot collapsed eggplant box. Main ingredients: 200 grams of long and tender green beans, 100 grams of dumpling filling.

Seasoning: 2 raw eggs, 25 grams of wheat flour, 75 grams of cooking oil, 5 grams of carrot slices, 5 grams of cucumber slices.

Condiments: 5 grams of sea crystal salt, 4 grams of chicken essence, 5 grams of white sugar, 3 grams of white vinegar, 3 grams of green onion, 3 grams of ginger slices, 5 grams of sesame oil.

Preparation: 1) Green beans are cleaned and peeled, and cut into a clamping knife. Carrots, loofahs cut into prismatic slices, chanla cut into strips.

2) Put salt, chicken essence and raw eggs in the dumpling filling, stir evenly, sandwich them into the eggplant clip, and dip the dough. Beat the remaining raw eggs into a bowl and stir into an egg mixture.

3) Add some oil to the spoon, burn three or four percent, drag the eggplant clip into the spoon, fry the orange on both sides, add shredded green onions, ginger slices, soup, salt, chicken essence, sugar, vinegar and collapse with a simmer, wait for the juice to be wet and drench sesame oil, and put it on the plate.

Important: When frying, use medium, simmer, avoid frying, and shake the spoon frequently when the juice is less to avoid sticking to the spoon.

Laminated glass green beans Main ingredients: 300 grams of long and tender green beans.

Seasoning: 150 grams of dried fruits, 2 raw eggs, 50 grams of wheat flour, 25 grams of starch and flour, 20 grams of green and red silk, 750 grams of cooking oil.

Condiment: 100 grams of sugar.

Preparation: 1) Green beans are cleaned and peeled, the top knife is cut and the knife head is clamped, the dried fruit is cut into chopsticks, and a small amount of sugar and water is added to the dry filling, put it into the eggplant clip, and dipped in wheat flour for reservation.

2) Crack the raw eggs into a bowl, add wheat flour, starch and flour and stir to satisfy the egg flour paste. Add some oil to the spoon, when it is hot, dip the eggplant clip in the whole egg powder paste into the spoon and fry it until orange-yellow, the surface layer has a certain strength, and drain the oil.

3) Leave a small amount of base oil in the spoon, put 50 grams of water, 100 grams of sugar to boil and melt, wait until the sugar paddle is sticky, pour the fried eggplant clip into the spoon, quickly turn it upside down, make the sugar paddle hang evenly on the eggplant clip, pour it into the square plate, separate it one by one with chopsticks, let it cool, and after the sugar paddle becomes a bright shell, it is good to put it on the plate.

Important: Grasp the doneness of the syrup, and make sure that the sugar paddle is full and hung with the main ingredients.

Everyone has mastered the preparation of green eggplant, in the ordinary daily life, mastering the practice of this ingredient, I firmly believe that you will be able to produce different unexpected surprises, because of many ordinary food, you can easily play under your hands different delicious, of course, that will also make yourself more satisfied.

Material. 2 long eggplants, 2 preserved eggs, 1 green pepper.

5 cloves of garlic, 2 tablespoons of sesame paste, 1 tablespoon of chili oil, appropriate amount of sesame oil, a pinch of salt.

Method. 1.Wash the long eggplant with clean water.

2.Steamed root with skin on the drawer. The eggplant skin is not only nutritious, but also tough enough to wrap around the prepared sauce.

3.Take two spoonfuls of sesame paste, add an appropriate amount of sesame oil, and pour out the sesame paste; Epsom tahini with sesame oil is more fragrant and easier to stir.

4.Add 1 tablespoon of chili oil to make the taste more rich and mellow, and you can leave it if you don't like spicy food.

5.Add salt to taste.

6.Mix the tahini well.

7.Cut the green pepper and preserved egg into small pieces, and mince the garlic; Pour into the stirred sesame sauce.

8.Stir the mahjong juice and ingredients well to make the eggplant delicious secret seasoning ready (stirring will feel that the seasoning is dry, no need to add water to dilute, the eggplant contains more water, after the seasoning is mixed with the eggplant, plus the harmony of the water in the eggplant, the taste is the best).

9.After preparing the secret seasoning, the eggplant is also steamed, and the eggplant skin is wilted, collapsing, and it is steamed.

10.Using a fruit knife or chopsticks, cut the eggplant in the middle, taking care not to cut the bottom of the eggplant.

11.After slicing the eggplant, you will find that there is a lot of steamed water in the eggplant, so just pour out the water in the eggplant. You don't have to pinch out the water in the eggplant by hand, you can dilute the seasoning by using the water inside the eggplant, so that the eggplant is more flavorful and the seasoning is more delicious.

12.Spoon the mixture into the eggplant core and serve. If you are not in a hurry to eat, you can put it in the refrigerator for a few hours to make it more cold and appetizing.

Change the ingredients.

Green eggplant. About 1 piece of half a catty.

Green onions, ginger, garlic.

Appropriate amount of each. Cooking oil, salt, light soy sauce.

Appropriate amount of each. Five-spice powder, Sichuan pepper, monosodium glutamate.

Appropriate amount of each. Method: Read step by step.

Wash the green eggplant, peel it and cut it into long strips. Peel and wash the green onion and garlic, cut the green onion into oblique segments, cut the garlic into small cloves, wash and cut the ginger pieces into shredded ginger.

Put an appropriate amount of cooking oil in the wok, put a few peppercorns, **, wait for the peppercorns to fry slightly yellow, put the green onions, ginger and garlic into the pot, fry the slightly yellow, and put in the eggplant strips.

Stir-fry the eggplant strips in the pot evenly, keep stir-frying for about 2 minutes, add salt, and continue to stir-fry evenly until the eggplant strips shrink.

Add the five-spice powder and stir-fry evenly, then add the light soy sauce and stir-fry evenly, then add 1 tablespoon of water, and continue to stir-fry evenly.

Wait for the soy sauce and water to be fully integrated into the eggplant, turn off the heat, cover the pot, open the lid after 2 minutes, add monosodium glutamate, stir-fry evenly, and then serve slightly cold.

Precautions. When frying green eggplant, pay attention to keep stir-frying, don't fry the paste, and the eggplant can be appropriately adjusted to medium heat after shrinking.

If you don't want to eat too soft eggplant, you can skip the last step above.

First of all, remove the green eggplant and wash it, then cut it into long strips and soak it in water for ten minutes, then cut the chili pepper into strips and cut the ginger and garlic into minced pieces, put the ginger and garlic in the pot and heat the oil, and then put in the eggplant, put the pepper after the eggplant becomes soft, put a little salt and a little water, and then fry for a while to put it on the plate.

Green eggplant: First prepare 1 green eggplant, 2 grams of salt, 1 tablespoon of light soy sauce, olive oil and sugar. Then wash and shred the green eggplant, sprinkle with salt, marinate it, then pour off the brine, rinse it well, and refrigerate it for 30 minutes. Then you will take a bowl and add light soy sauce and sugar.

Put it in a bowl and add an appropriate amount of water to make the sauce. Finally, take out the eggplant, pour in the seasoned sauce, add olive oil and mix well.

Stir-fried green eggplant: Prepare 2 green eggplants, appropriate amount of oil, appropriate amount of minced meat, 1 tablespoon of salt, 1 tablespoon of light soy sauce, 1 piece of ginger, and 1 section of green onion. Wash the green eggplant and shred it first, shred the ginger, green onion or garlic, pour oil into the pot, add the green onion, ginger and garlic, and then fry the minced meat until it changes color.

Then add the eggplant, fry until soft, add some water, cover the pot and simmer, add an appropriate amount of salt, stir-fry well.

Steamed green eggplant: Prepare 2 green eggplants, 5 cloves of garlic, 2 sharp peppers, appropriate amount of salt, 2 tablespoons of soybean paste, and lard.

1 tablespoon. First of all, remove the stems of the green eggplant, cut it into four pieces, and steam it in a pot. Chop the garlic and remove the steamed eggplant. Add garlic, 2 tablespoons soybean paste, salt and 1 tablespoon lard and mix well. Finally, put it in the steamer and steam for a while, then take it out and serve.

Braised green eggplant: Prepare 2 green eggplants, 2 cloves of garlic, 1 section of green onions, and Pixian bean paste.

1 tablespoon, 1 tablespoon light soy sauce, a little chicken bouillon, white sugar.

A little, monosodium glutamate.

1 tablespoon, thirteen spices.

5 grams, appropriate amount of white sesame seeds, 2 corianders. First of all, cut the green eggplant into cubes, add salt and marinate for 3 minutes, sprinkle with starch and mix well. Then add an appropriate amount of oil to the pot, add the green eggplant and fry until it changes color, then add the green onion, ginger and garlic, bean paste, light soy sauce, sugar, monosodium glutamate, and thirteen spices to fry together, fry and put it out, sprinkle with coriander.

Minced eggplant.

Ingredients: 1 eggplant, 50g minced pork, appropriate amount of oil, appropriate amount of salt, 30g of bean paste, 3 garlic, appropriate amount of green onion, 20ml of cooking wine, 30ml of light soy sauce, 2g of sugar, appropriate amount of starch, appropriate amount of ginger.

1) Wash the eggplant and mince the pork.

2) Cut the eggplant into small pieces and marinate with a little salt for a while.

3) Finely chop the green onion, ginger and garlic.

4) Add cooking wine, white sugar, and light soy sauce to the minced meat and mix evenly.

5) Heat oil in a wok, pour in the eggplant and stir-fry until the eggplant is soft and serves.

Ingredients: 400g eggplant, 2 garlic, 1 tablespoon white sesame seeds, 2 tablespoons soy sauce, appropriate amount of salt, 4 tablespoons peanut oil, 1 chives.

1) Wash the tender eggplant and cut it into thick strips.

2) Put the eggplant on a plate, spread a layer of plastic wrap, poke a few holes with a toothpick, and put it in a steamer to steam.

3) Chop the garlic into garlic and chop the chives into chopped green onions.

4) Remove from the pan and fry the white sesame seeds in the pan.

5) Put oil in a clean pan, fry the garlic until golden brown when the oil is hot, and then put out.

6) Take the fried garlic and some garlic oil, add soy sauce, white sesame seeds, and an appropriate amount of salt to make a sauce.

7) Put the steamed eggplant in a stone mortar, press it with a stone pestle to disperse, and add the sauce.

8) Finely mix the sauce with the eggplant meat thoroughly, and finally sprinkle with chopped green onions.

6) Add a little oil to the pan and stir-fry the bean paste until fragrant.

7) Add green onion, ginger and minced garlic and stir-fry until fragrant, add minced meat and stir-fry, add cooking wine and stir-fry until fragrant.

8) Pour in the eggplant again and continue to stir-fry.

9) Add light soy sauce, sugar, and a pinch of salt to continue stir-frying.

10) Pour in a little water starch, stir-fry the eggplant evenly, turn off the heat, put it on a plate and sprinkle with chopped green onions.

The delicious preparation of green eggplant is as follows:Ingredients: 2 eggplants, 2 green peppers.

Excipients: 40 grams of peanut oil, 2 grams of salt, 2 spoons of light soy sauce, 1 spoon of oyster sauce, 3 grams of barbecue seasoning, 6 dried chilies, half a garlic seed.

1. Wash the eggplant first, wipe off the water on the surface, and smear it with a layer of oil.

<>3. When roasting the eggplant, we first prepare the sauce, wash the chili and garlic seeds, chop the pieces, put them in a large bowl, and sprinkle in the barbecue ingredients. Ready-made barbecue ingredients are available in supermarkets, and cumin powder and pepper can also be used instead.

4. Pour in a spoonful of hot oil to stir up the fragrance, add salt, light soy sauce and oyster sauce and mix well.

5. After the eggplant is roasted, cut it in half and cut a few knives in the middle to facilitate the flavor.

6. Pour the seasoned sauce evenly on the eggplant, then bake in the oven for about 10 minutes, and then serve on the table.

1. First remove the green eggplant from the stem and wash it, then cut them into long strips, and then throw the eggplant into water and soak for 10 minutes.

2. Then cut the chili pepper into strips, and cut the ginger and garlic into minced pieces for later use.

3. Heat the oil, add the ginger and garlic, then pour the green eggplant into it and stir-fry, wait until the green eggplant is soft, put the chili pepper in, add a little salt, then add a water, and fry for a while.

4. The efficacy and function of green eggplant.

1) Treatment of stomach cancer.

Foreign research results show that its anti-cancer performance is several times that of other vegetables with the same effect, and it is a strong anti-cancer player. It can inhibit the proliferation of tumor cells in the digestive tract and has a good inhibitory effect on gastric cancer and cecal cancer.

2) Anti-aging.

Green eggplant contains vitamin E, which has the function of preventing bleeding and anti-aging, and eating eggplant often can prevent the blood cholesterol level from rising, which has a positive significance for delaying human aging.

3) Lowers cholesterol and protects the cardiovascular system.

Regular consumption of green eggplant has the effect of preventing hypertension, coronary heart disease, atherosclerosis, purpura, scurvy and promoting wound healing.