Home cooking method of stir frying eggplant Detailed steps When to put salt soy sauce

I'm talking about home-cooked methods, which are very simple and delicious.

Chop the vegetables. Eggplants are better cooked when cut into strips, and tomatoes can be cut into anything, just cut them smaller, pat some garlic cloves, and chop them. The task of chopping vegetables is over.

Cooking. 1. Eggplant is more absorbent, so you should put more than other dishes, and wait for the oil to heat a little, (you can feel the temperature with your hand on the higher oil level).

2. Put in the garlic cloves (if the oil is too hot, it will pop the oil flowers, and it will be very hot!) Pour in the eggplant when the garlic cloves are yellowed, start stir-frying, the eggplant changes color and becomes soft, and salt is put (in fact, you can put salt at any time).

3. Put the tomatoes, continue to stir-fry, feel that there is less salt, you can put some, add some water (according to personal preference, more water and vegetable soup, less water and less vegetable soup).

4. The eggplant is soft, and the tomatoes are ripe when they are not formed, and they can be taken out of the pot (I don't like to eat monosodium glutamate, thirteen spices, and chicken essence, etc.) If you like you can put some before cooking, stir and stir) and you're done

After the eggplant is cut into cubes, put it in a basin and add a tablespoon of salt to soak for half an hour to remove the bitterness. After draining the water, put oil in the pot (twice as much oil as ordinary dishes), then quickly stir-fry in the pot, add a small spoon of white sugar after evenly dipping the oil, and an appropriate amount of light soy sauce + a little dark soy sauce to color, add a little monosodium glutamate before cooking. If there are green peppers, it will be even better.

Cooking eggplant depends on what Li grinding, which stuffy bucket depends on whether to put vinegar and soy sauce, such as braised eggplant, you don't need to put vinegar, because braised eggplant is originally a sweet dish, and the taste of vinegar is large, the taste is heavy, it is easy to directly change all the taste of braised eggplant, and the braised eggplant has no meaning, and soy sauce is one of the main seasonings, and most cooking eggplants are inseparable from soy sauce.

Braised eggplant——

Ingredients: 1 eggplant, 1 tomato, 2 eggs, a small amount of flour, 1 green pepper, half a green onion, 2 slices of ginger, 2 cloves of garlic, appropriate amount of salt, a small amount of sugar, an appropriate amount of cooking oil, and an appropriate amount of five-spice powder.

Steps: 1. Cut the eggplant into cubes.

2. Mix flour and a small amount of water into a batter, beat eggs into it and stir well.

3. Cut the green onion into sections, slice the ginger and garlic, cut the tomatoes into cubes, and slice the green pepper.

4. Heat an appropriate amount of cooking oil in a pot, and fry the eggplant pieces dipped in egg wash in the oil pan.

5. Fry until golden brown and set aside.

6. In another oil pot, add green onions, ginger and garlic and stir-fry until fragrant, add tomatoes and stir-fry until soft, then add green pepper, salt, sugar and five-spice powder and stir well.

7. Finally, add the fried eggplant pieces and stir-fry for a while.

You can't put oil in the fried eggplant first, mainly based on taste considerations.

Eggplant is a common ingredient in people's daily life, and it is loved by people because of its delicious taste. However, most people will follow the previous stir-frying habits in the process of stir-frying eggplant, first add oil and then add eggplant, in fact, this is not right, it will seriously affect the taste of eggplant.

Eggplant is different from other vegetables, it is a very oil-absorbing vegetable, if we put oil in the process of frying eggplant, each piece of eggplant will inhale a lot of oil, people will have a very greasy feeling after eating, and this cooking method is also prone to the problem of eggplant blackening. It is precisely because the eggplant that is stir-fried with oil first is not good in taste, so experienced chefs do not put oil in the process of stir-frying eggplant.

In modern society, with the continuous improvement of people's health awareness, people are very concerned about eating healthily, in this case, many people are very careful about less oil and less salt in their diet. Whether it is roasted eggplant or fried eggplant, in fact, careful people will send a key to disperse the oil content of the eggplant is very high, dig the ridge, use chopsticks to pinch the eggplant, you can see a lot of oil oozing out of the eggplant. It is precisely because of this that many people are actively exploring new cooking methods for eggplant, and stir-frying eggplant according to traditional cooking methods can no longer meet the needs of modern people's healthy diet.

Based on health concerns, many chefs have started researching. As research continues, many chefs have found that eggplant tastes better when it is stir-fried in a pan without oil before cooking.

In fact, the healthy way to fry eggplant is not to put oil first, follow the following steps, which can make you fully feel the deliciousness of eggplant:

1. Choose a pot with a thick bottom, turn the heat to the minimum, do not put oil, put the eggplant cut into pieces in the pot, and slowly stir-fry over low heat.

2. In the process of frying, special attention should be paid to stirring, to ensure that the moisture on the surface of the eggplant is fried, and after the eggplant gradually softens and there is no moisture on the surface, the eggplant is presented for later use.

3. Add a small amount of cooking oil to the pot, add green onions, ginger and garlic after the oil is hot, stir-fry the eggplant quickly, and add a little stock or water during the frying process. Since the eggplant has already been stir-fried, it only needs to be stir-fried a few times after it is put into the pan to add salt and light soy sauce to taste. For ingredients such as eggplant, there is no need to add too much seasoning because the taste itself is delicious.

As long as you follow the above three steps to fry the eggplant, you can fully experience the flavor of the eggplant, and it is recommended that you actively try it in your daily life.

As a common vegetable in daily life, eggplant is no stranger to people, in the process of frying eggplant, do not cook according to the past habits, because the traditional cooking method will cause too much edible oil to be inhaled in the eggplant, and eating it often is not conducive to health. People must have a clear understanding of this point. The modern concept of health pays great attention to a light diet, and it is recommended that you stir-fry the eggplant before stir-frying, and then add cooking oil to cook it according to the normal procedure.

This is because eggplant is a very oil-absorbing vegetable, and if you put oil first when frying eggplant, it is likely to cause the eggplant to absorb all the cooking oil, and then it will also cause Eggplant Hiroko to be very greasy, and the mouth will be very irritating when eating. The method of frying eggplant is very simple, first of all, you should prepare fresh eggplant, then peel and cut it into hob pieces, and then wrap it in a layer of starch, set sail and shoot the sock pot with hot oil, when the oil is hot to 8 percent, put it in the pot and fry it until it is golden brown, and then add salt, chicken essence, oyster sauce, light soy sauce, cooking wine, sugar, pepper, five-spice powder, put in an appropriate amount of green onions, ginger and garlic, and fry it on high heat to get out of the pot.

Because the blind eggplant is very oil-absorbing, if you put the oil first, it won't take long for the eggplant to absorb the oil; You can first cut the eggplant into hob pieces, then add an appropriate amount of starch after patting, and then put it into the oil pan to fry, fry it until golden brown and take it out for later use, then heat the oil in the pot, put in the appropriate amount of green onions, ginger, garlic, and then add the appropriate amount of tomato pieces, green pepper pieces, and then put the fried eggplant in, and then add the appropriate amount of light soy sauce, oyster lead, Hekong oil and salt, and stir-fry for a while over high heat to get out of the pot.

Because when frying eggplant Shanzhou sentence, if you put oil first, the eggplant will be more oil-absorbing, and after a while, the oil may be gone, and when you fry the eggplant, you must put some bean paste, and then put some teasing oil, and then put some light soy sauce and other seasonings, so that it is the most delicious banquet.

1. Wash and slice the eggplant, blanch it in boiling water for 3-5 minutes, then remove it and set aside. Heat oil in a pot, add green onions, garlic, minced ginger and diced meat, and drip cooking wine. Stir-fry for a while, then add eggplant, salt, sugar, vinegar and stir-fry well.

2. Stir-fried eggplant is a dish made of eggplant, green pepper, shredded meat, shredded ginger, garlic, sugar, cooking wine, and vinegar as the main ingredients, and the taste is slightly sweet or salty. People with spleen and stomach deficiency and asthma should not eat more; After autumn, the taste of eggplant is bitter, cool, spleen and stomach deficiency and cold, weakness, and loose stools should not eat more; Eating eggplant before surgery, the anesthetic may not be able to be broken down normally, which will delay the patient's recovery time and affect the patient's speed.

1.Prepare all the materials.

2.Wash the eggplant and cut it into thick willow leaves, cut the peppers, mince the garlic, and chop the green onions.

3.Heat the wok, put 10g of oil, pour in the pepper cubes, stir-fry slightly and then pour in 20g of water, then put the eggplant slices, add salt, soy sauce (light soy sauce), shallots, garlic and continue to fry until soft.

4.Finally, add some MSG and sesame seeds, and you're done.

<>2.Finely chop the garlic and green onions.

3.Add oil and minced garlic to the pan and wait until the smell of garlic wafts from the pan and then add the <> the chopped eggplant

4.Sauté until eggplant.

5.Add salt and chopped shallots.

6.Add a few dots of soy sauce and stir-fry to allow the green onion and eggplant to fully blend <>

7.For! For! For! Out of the pot.

1.Wash and peel the eggplant and cut it into 1cm cubes for later useGarlic minced Pepper cut into 3 piecesPour a little oil into the pan.

Add garlic, stir-fry twice, pour in the chopped eggplant, and stir-fry over high heat for 2 minutes <>

4.Add half a spoon of salt, half a spoon of 8 sugar, stir-fry twice, pour in a little water, stir-fry the eggplant, add half a spoon of monosodium glutamate after cooking, stir-fry out of the pan.

Stir-fried eggplant is the same as other stir-fried dishes, with soy sauce and vinegar. Let me tell you a trick, it's best to put half a tomato when frying eggplant, so that the color of the fried will be better.

Don't just know how to put soy sauce in fried eggplant, replace it with it, the eggplant is not dark and more delicious.

First of all, cut the eggplant into two finger thickness, two finger length, put it in a basin and soak it with water first, one is to remove the astringency in the eggplant, but also to prevent discoloration.

Ingredients: shredded pork, ginger, garlic, chopped green onion (you can add some dried chili peppers for spicy food).

Stir-fry shredded meat in a frying pan, add salt and stir-fry for a few minutes, then set aside, pour oil into the pot, the oil is a little more than usual, stir-fry the ginger and garlic and pour it into the eggplant (you can pick up and drench the water when you start the oil pan), if you feel that the eggplant is not smooth when you fry the eggplant, you can add a little more oil, add seasoning salt, chicken essence, pour in a small amount of water (or stock), cover the lid and let it cook for a few minutes, pour in the water and pour in the green onion pan and fry a few times.

You can put a tomato, I personally like the light taste!

The chef said dish 555 - ginger tilapia.

There are many ways to introduce it in the world of food.

Hello, I usually put some soy sauce if I make fried eggplant, and the appropriate amount according to my taste is fine, and the soy sauce is mainly to improve the freshness. Because I never put MSG and chicken essence in cooking, I put some soy sauce.

Generally, it is not put because the eggplant with soy sauce will turn black.

Stir-fried eggplant can be appropriately added with soy sauce to season and color.

Eggplant, also known as "eggplant", also known as "luosu", is one of the few purple vegetables and a very common home-cooked vegetable on the table. Some areas of Jiangsu, Zhejiang and Anhui are called Luosu, and Liangguang people are called dwarf melons, which are annual herbaceous plants of the Solanaceae family, and are perennial in the tropics. The fruits are edible and are mostly purple or purple-black in color, but there are also pale green or white varieties, and there are various shapes such as round, oval, and pear-shaped.

Eggplant is a typical vegetable that can be used in a variety of ways depending on the variety. Eggplant has a fairly high value for disease, and the improvement of vitality belongs to the effective range.

Of course, what does that smell like?

I feel that the fried eggplant should be thickened, with a thick sauce, and put some chicken essence, which is good to come out.

Bean paste and garlic, garlic is flavorful.

Large paddles, garlic, and chicken essence (don't put MSG).