How to cook eggplant easily and deliciously, how to burn eggplant to be delicious?

Steamed, tossed with egg sauce, and potatoes can also be eaten like this. The way of eating of Northeast people fully retains the original taste of food, and the nutritional value is also very high.

Is this brother from Hunan? After all, we pay attention to roasting eggplant here, first put the eggplant on the charcoal fire and roast, remember, when roasting, you must keep turning it, bake until the skin is opened, then cut it, and then coat it with sauce, sprinkle with salt, brush with oil, and bake it for another minute.

Eggplant is a good and inexpensive vegetable. It is rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. Eating eggplant often can reduce blood cholesterol, enhance immunity, and delay aging.

Eggplant is a regular on my dinner table every summer. Mom would cook eggplant for us in different ways, fried eggplant clips, steamed eggplant puree, stewed eggplant, roasted eggplant, vegetarian eggplant, and so on. When I made roasted eggplant, I kept thinking, an eggplant is so troublesome, when my mother burned and stewed every now and then, and made so much, the weather was hot, (eggplant is a seasonal dish in summer) when there was no natural gas, I had to stand by the coal stove, it was hot and tired, but I never saw my mother annoyed, and there was no complaint.

The eggplant I burned was much worse than my mother's, but I still presented it to express my admiration and nostalgia for my mother.

Ingredients: 500g eggplant, 100g pork;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of sweet noodle sauce, appropriate amount of soy sauce, appropriate amount of sugar, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of ingredients, appropriate amount of coriander, appropriate amount of lettuce, appropriate amount of starch.

Roast eggplant and prepare eggplant and pork.

Please click Enter a description.

Pork slices and stir in starch. Starchy meat has a smoother and tender texture.

Please click Enter a description.

Cut the eggplant into slices.

Please click Enter a description.

Heat the oil in a wok and fry the eggplants in the pan.

Please click Enter a description.

Fried eggplant. The eggplant is not ripe, so a **, after frying, it is a little bit.

Please click Enter a description.

Put oil in the wok and heat it, and put the green onions, ginger, garlic, and ingredients into the pot to stir out the fragrance.

Please click Enter a description.

Put the meat slices into the pan and stir-fry.

Please click Enter a description.

Add the noodle sauce and soy sauce and stir-fry.

Please click Enter a description.

Fry the eggplants in the pan. Add salt and sugar and stir-fry. The slightly sweet roasted eggplant is delicious.

Please click Enter a description.

Stir-fry evenly, remove from pan and serve. Lettuce mat with a sprinkle of coriander on top not just for garnish, but also for flavor.

Please click Enter a description.

Roasted eggplant is a famous local dish, 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, coriander, etc.

Step 1: Wash the eggplant and cut into cubes.

Step 2: Add a little salt powder and grasp it well (this step is very important), then let it stand for 15 minutesStep 3: Chop the garlic head and put it in a bowl, a spoonful of soy sauce + a spoonful of oyster sauce + a teaspoon of sugar + a little starch + water, stir and mix well.

Step 4: Squeeze out the excess water with your hands on the pickled eggplant.

Step 5: Add a spoonful of starch and grasp it well with your hands.

Step 6: Heat oil and stir-fry.

Step 7: Pour in the sauce that has just been prepared, stir-fry Then cover the pot and simmer over low heat for a whileStep 8: Add green onions and stir-fry until the juice is reduced.

Step 9: Put on a plate, and the braised eggplant is ready.

.Peel the eggplant, wash it, and cut it into 3 cm thick pieces, cut one side of each piece into 3 cm wide strips until it is full, and turn the oblique blade into a 1 cm thick spatula, and leave it outside to dry for 1 hour for later use.

2.Mix soy sauce, monosodium glutamate, refined salt, green onion, ginger, minced garlic, water starch and 100 grams of water into a sauce.

3.Put the wok on the hot fire, put in the oil, and put the eggplant slices into the dry fry when it is hot until it is hot, turn it with a hand spoon frequently, and remove it when the dough is burnt, and control the oil.

4.Pour out the oil in the pot, leave a little base oil, heat it on the fire, put in the garlic slices to fry the yellow, wait for the fragrance, pour in the sauce and eggplant slices and burn them together, stir evenly, and the juice is thickened.

Ingredients: 2 eggplants (purple skin, round).

Accessories: 1 section of green onion, 20 grams of soy sauce, 5 grams of salt, appropriate amount of water, 5 cloves of garlic, 50 grams of peanut oil, two spoons of oil (depending on the number of dishes), two teaspoons of monosodium glutamate, appropriate amount of starch (you can prepare more).

A complete list of methods for burning eggplant:

Step 1: Peel and cut the eggplant into cubes and wet with water.

Step 2: Finely chop the green onion and mince the garlic.

Step 3: Wrap the starch evenly on the surface of the eggplant.

Step 4: Pour cooking oil into the pan and add the starched eggplant when the oil is hot at 8 hours.

Step 5: Fry until golden brown and remove.

Step 6: Dilute the remaining starch with water and make a paste.

Step 7: Heat the oil, pour in the chopped green onion, add the soy sauce, water, and starch that was adjusted before, add the oil and monosodium glutamate, mix the juice into a paste and put the fried eggplant and stir-fry, sprinkle with minced garlic before cooking.

Cooking skills: Pay attention to the heat.

In this case, it must be grilled over charcoal, then slowly roasted over low heat, and then when it is about the same, it is divided into two halves and then added with meat sauce. It is also very delicious to cook it with seasonings, or just eat it cold.

Eggplant is a vegetarian dish that many people like to eat very much, eating some eggplant properly will have a lot of benefits for health, the cost of eggplant is also very low, everyone only needs to spend a few dollars to buy eggplant in the vegetable market to buy a large eggplant, you can make a delicious roasted eggplant, but what should eggplant do to be really delicious? Many people may find that the eggplant made is not delicious at all, not very flavorful, no one wants to move chopsticks, it is because we have not mastered the correct way to make eggplant, did not understand some skills, the following will introduce to you the key steps of making eggplant, do these steps can make the burned eggplant particularly delicious.

The first step is the choice of eggplant, when making the dish of roasted eggplant, the choice of eggplant is also very important, you must choose a better eggplant, generally use a strip eggplant or a round eggplant, the round eggplant can remove the skin, if it is a strip eggplant, there is no need to remove the eggplant skin, leaving the eggplant skin is more delicious. If you are worried that there may be pesticide residues on the surface of the eggplant skin, it is recommended that you soak the eggplant in clean water, add some edible salt, or soak it directly with rice washing water, you can remove the residual pesticides on the surface of the eggplant, so that everyone can eat more assured.

The second step is to marinate the eggplant. When making the dish of roasted eggplant, you can't directly put the eggplant into the pot and fry, you should first use salt to pickle the eggplant, cut the eggplant into hob pieces, put it in a bowl and sprinkle some edible salt, stir evenly, about ten minutes or so of pickling the eggplant, the main purpose of pickling the eggplant is to marinate the water in the eggplant, if time permits, you can marinate for a longer time, about half an hour or so, which will make the roasted eggplant more delicious.

After the eggplant is pickled, not only should the water from the eggplant be poured out, but also the water of the eggplant should be squeezed, but not too dry, otherwise it will make the fried eggplant not delicious.

The third step is to prepare the sauce, when making roasted eggplant, if you want to make delicious roasted eggplant, mixing sauce is also a more critical step, take out a clean bowl, add an appropriate amount of water, starch, light soy sauce, dark soy sauce, sugar, salt, cooking wine, sesame oil, thirteen spice powder, chicken essence, oyster sauce, mix and stir well, so that the sauce will make the roasted eggplant very delicious.

Step 4: Fry the eggplant. After the eggplant is squeezed dry, pour a little more oil into the pot, fry the eggplant over high heat, the eggplant can be fished out on the soft surface, and only need to fry for dozens of seconds when frying, and then sprinkle with chives to directly put it out of the pot.

The eggplant is steamed first, then cut from the middle and fried slightly in a pan to increase the moisture of the eggplant, and the garlic sauce is placed on top of the eggplant.

The delicious roasted eggplant is made as follows:Tools Ingredients: pots, bowls, kitchen knives, cutting boards, pots, spatulas, steamers, spoons, plates, 2 eggplants, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of salt, half a tablespoon of sugar, appropriate amount of water, a little oil, 1 chives, appropriate amount of cooked sesame seeds, and large pie to clear and close water.

1. Wash the chives first, cut the green onions and set aside.

2. Adjust the sauce: 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of salt, half a tablespoon of sugar, appropriate amount of water, stir well and set aside.

3. Wash the eggplant and cut into 2-3 sections.

4. Steam in a steamer over high heat.

5. Cut the steamed eggplant in half and cut it with a cross knife, and the skin will not be cut.

6. Then heat the oil and fry the eggplant until golden brown on both sides.

7. Then pour in the sauce.

8. Bring to a boil over high heat to taste and reduce the juice.

9. Finished products. <>

1. Peel the eggplant, cut it into 2 cm squares, and slice the cross-shaped knife, green onion, ginger and garlic on the surface and set aside;

2. Heat the oil in the pot, fry the eggplant until golden brown and remove it;

3. Pour out the oil in the pot, leave a little bottom oil, stir-fry the green onion and ginger, garlic and sweet noodle sauce together, put in an appropriate amount of water when the fragrance comes out, put the eggplant, sugar, refined salt, monosodium glutamate and soy sauce together at any time, bring to a boil, move to low heat, wait for the eggplant to burn through, hook in the water starch and boil.

Features: salty, fresh and sweet, rich sauce aroma.

Let me tell you so! After peeling the eggplant. Cut into strips.

Fry it in a pan again. At this time, pour out the excess oil. Place the green onions in the pan.

Sliced ginger. Stir-fry the chili sauce in a pan. After stir-frying until fragrant.

Put the fried box in and stir-fry a few times. Add salt. MSG is ready to come out of the pot.

Cut the eggplant into cubes and squeeze out the water, add minced garlic, sugar, and light soy sauce, stir well, stir the eggplant under hot oil, stir-fry evenly, remove from the pan and put on a plate.

Fry the eggplant in a pan, pour in the sauce and stir-fry.

Eggplant that is not fried is very delicious.

Eggplant