How do you cook green skinned eggplant? How to make green eggplant delicious is simple

Ask for a variety of practices

The burning method of purple eggplant is also sought -

Mark -- Green eggplant with shredded red pepper and garlic, stir-fried

Steaming is OK, the seasoning plays by itself, and it depends on the taste

The green-skinned one is called autumn eggplant, I think it's better than the purple one, haha--

Xia Yi (Actually, I'm a network administrator)2013-07-09 16:23:04Green eggplant with red pepper shreds, garlic, stir-fried Purple small eggplant can be steamed.

Wash and make a few cuts on the eggplant with a knife, then put it on a plate and steam the green-skinned eggplant with shredded red pepper and garlic, and stir-fry the small purple eggplant can be steamed. Wash and make a few cuts on the eggplant with a knife, then put it on a plate and steam it for a few minutes until the eggplant softens and turns purple-gray. Then make the seasoning, what kind of soy sauce vinegar, garlic, hot sauce and the like you like to dip and eat...

Ferrara. Eh, steamed eggplant with garlic paste was eaten once. I swear I'll never eat this stuff again in my life! -

There is a wood with a heavy taste to eat, the kind that eats. -

Fish-flavored eggplant, purple eggplant. -

It's just the next meal

You steam directly, the seasoning can be fresh or heavy, haha--

I'm talking about green skin, don't steam it for a long time, it's too cooked and not delicious, I just oversteamed it that day, I didn't study it specifically, everyone here cooks it like this

Eggplant clip or shredded stir-fry Remember to add water --

Eat the tender dipping sauce of the green-skinned eggplant!!

Cut the purple eggplant into pieces, blanch it with boiling water, and then fry it in oil, put bean paste or Lao Gan Ma, and it is fragrant and rice! -

We mostly slice the green eggplant here.

Wrapped in shrimp skin and eggs, fried in flour and fried in oil, I eat green eggplant in our school cafeteria.

Peel and cut into cubes.

It is fried with bean paste, forcing out the moisture in the eggplant, the taste is slightly heavy, it is a bowl of egg noodles, and then the eggplant diced noodles are eaten unforgettable--- your response Please log in first, or register.

Ingredients for braised eggplant:

1, a pound of eggplant, cut the hob block, mix well with a spoonful of salt and marinate for 20 minutes, 2, two spoons of cooking wine, 3, two star anise (big ingredients) two roses, 4, three green onions, chopped, 5, three cloves of garlic, sliced, 6, two coriander, chopped, 7, a spoon of watercress, a tablespoon of soy sauce, a coffee spoon of sugar, a coffee spoon of chicken essence and put in a bowl, 8, a tablespoon of starch and water to mix into a sauce.

1. Squeeze the marinated eggplant chunks out of the water.

2. Put oil in the pot and boil until it is hot, pour in the eggplant pieces and stir-fry until it is yellow.

3. Wash the pot, put a small amount of oil, and when it is hot, put the chopped green onions, garlic slices, and star anise into the stir-fry to make a fragrant fragrance, pour in the eggplant pieces and stir-fry.

4. When the eggplant pieces are fried, add cooking wine, all the seasonings in the watercress bowl, half a cup of soup or water to boil and thicken.

5. Sprinkle in the coriander. After shoveling well, remove from the pot and serve on a plate.

Green eggplant can be made into green eggplant fried minced meat, oily eggplant, mapo eggplant, etc., taking green eggplant fried minced meat as an example, there are 5 steps, the following is the detailed operation of green eggplant fried minced meat:

Steps.

Wash the eggplant and cut into cubes.

Wash the eggplant and cut it into cubes.

Stir-fry and stir-fry the eggplant.

Heat oil in a pan, add minced garlic and stir-fry until fragrant, then add the eggplant and stir-fry until the eggplant is soft.

Add the seasoning. <>

Add an appropriate amount of light soy sauce and sugar.

Stir-fry well and set aside.

Stir-fry minced meat and broth.

In another oil pot, pour in the minced meat and stir-fry, stir-fry until fragrant, add an appropriate amount of water and starch, and fry until the soup is thick.

Pour in the fried eggplant and chopped green onion.

Pour in the fried eggplant and chopped green onions, and stir-fry evenly. end

The specific steps of the home-cooked method of green-skinned eggplant are as follows:Ingredients: eggplant, green pepper, starch, cooking wine.

Excipients: green onion, ginger, garlic, vinegar, soy sauce, oil, tomato paste, sesame oil, salt, sugar.

1. Pour the eggplant into the lightly salted water and soak for 15 minutes, then remove the eggplant from the lightly salted water and squeeze out the eggplant water, and then sprinkle with a thin layer of starch.

2. Cut the green pepper into cubes, slice the green onion, ginger and garlic.

3. One spoonful of cooking wine, two spoons of soy sauce, three spoons of sugar, three spoons of vinegar, sesame oil and water for later use.

4. Put oil in the pot and cook seven ripe, fry the eggplant until golden brown and remove it. Leave oil in the pot, then add the green onions, ginger and garlic until fragrant.

5. Add green pepper and tomato sauce and stir-fry for one minute, then pour the mixed juice into the pot and bring to a boil. Add the eggplant and stir-fry evenly to reduce the rotten juice, and a dish of braised eggplant is ready. Dig the hole.

Method 1: Fish-flavored eggplant.

Prepare the ingredients as follows: 2 eggplants, 1 teaspoon salt, 1 tablespoon vinegar, 1 teaspoon chicken essence, 3 grams of ginger, appropriate amount of garlic, 3 grams of starch, 1 tablespoon of bean paste, and a little sugar.

The specific method is as follows: fish-flavored eggplant, I don't add meat foam here, it's a simple eggplant method, but it's quite delicious. Wash the eggplant and remove the head, cut it into strips, and grease the pan, the eggplant should be delicious, don't be afraid of oil.

Pour in the hot oil and fry the sliced eggplant. Fry for 2 to 3 minutes and remove. Turn on the high heat to heat the oil, pour in the eggplant again, fry it for the second time, the purpose of this frying is to force the oil in the eggplant out, and the eggplant is easy to fry through, the time should not be long 30 seconds to 45 seconds, put oil in the pot, put the oil slightly hot, put in the ginger and garlic and fry until fragrant, and then put in a spoonful of bean paste, fry the red oil fragrant, add a small half bowl of water, a little sugar, add an appropriate amount of vinegar, and adjust the juice.

Pour the fried eggplant into the soup, add a little salt, chicken essence, and fry it for 1 minute on high heat.

Method 2: Cook eggplant in a pot.

Prepare the ingredients as follows: 2 eggplants, 20 grams of pork, 15 grams of bean paste, 5 grams of garlic, 7 grams of ginger, and 15 grams of green onions.

The specific method is as follows: cut eggplant into cubes, garlic slices, ginger slices, shallots, red pepper sections, pour oil into the pot, add garlic slices, ginger slices, high heat until fragrant, pour in pork filling, stir-fry until discolored, put in bean paste, stir-fry evenly, pour in eggplant, stir-fry evenly, add light soy sauce, oyster sauce, salt, chicken powder, stir-fry evenly, add water, cook on high heat for 10 minutes, pour in red peppers, green onions, reduce the juice on high heat, heat the casserole in advance, and then transfer all the ingredients to the casserole!

Method 3: Oven-bake the eggplant.

Prepare the ingredients as follows: 2 eggplants, appropriate amount of garlic, 1 tablespoon light soy sauce, 1 tablespoon of sand tea sauce, appropriate amount of chili powder, a little cumin, and appropriate amount of shallots.

The specific method is as follows: remove the stems of the eggplant, wash and drain, cut it in half longitudinally, and then cut a knife diagonally every about 1 cm, be careful not to cut it, adjust the sand tea sauce with a little oil, preheat the oven to 200 degrees, put the eggplant on a baking tray lined with tin foil, use a small brush to evenly brush the sand tea sauce on the surface of the eggplant cut, and then send it to the oven, bake at 200 degrees for 10 minutes, peel and chop the garlic into minced pieces (it is better to mash garlic), add chili powder, light soy sauce, oil, salt, cumin powder, mix well into seasoning, Remove the eggplant that has been roasted for 10 minutes from the oven, sprinkle with seasoning, bake in the oven again for about 5 minutes, take it out, and sprinkle with chopped green onions! Hope!

1. Prepare the ingredients: green-skinned eggplant, minced meat, green onions.

2. Wash the eggplant and cut it into pieces.

3. Heat oil in a pot, add minced garlic and stir-fry until fragrant.

4. Then add the eggplant and stir-fry until the eggplant is soft.

5. Then add an appropriate amount of light soy sauce and sugar, stir-fry well, and set aside.

6. In another oil pan, pour in the meat foam and stir-fry.

7. After stir-frying until fragrant, add an appropriate amount of water and starch and stir-fry until the soup is thick.

8. Then pour in the fried eggplant and chopped green onions, and stir-fry evenly. That's it.

There are many ways to make delicious green-skinned eggplant, such as the following:

One. Small fried green-skinned eggplant, the specific method is as follows:

1. First of all, soak the green-skinned eggplant in salted water for half an hour, drain the water and set aside.

2. Fry the drained eggplant on both sides and fill the eggplant in a small bowl.

3. Introduce the clear chicken soup into the pot, pour one-third of it, and then pour it on the eggplant over high heat.

Two. The specific method is as follows.

1. First of all, peel and wash the potatoes, and wash the eggplant and green peppers separately.

2. Cut the eggplant into hob pieces, sprinkle some salt into it, knead well, and let it stand for a few minutes.

3. Cut the potatoes into hob pieces and slice the green peppers for later use.

4. Finely chop the ginger and garlic and chop the green onion for later use.

5. Put 1 tablespoon of hungry wine, 2 tablespoons of apple cider vinegar, 3 tablespoons of sugar, 4 tablespoons of soy sauce, 5 tablespoons of water and an appropriate amount of oyster sauce into a sauce.

6. Fill the pot with oil and burn it until it is hot, put in the potato pieces and fry them until the skin is golden and golden, then put the green peppers into the oil pan and fry them for a few seconds, and then remove them quickly, and finally put in the eggplant pieces and fry them until the skin is brown and soft, then remove and drain the oil.

7. Leave a little base oil in the pot, stir-fry the minced ginger and garlic until fragrant, then pour in the prepared sauce and burn until sticky.

8. Pour the fried eggplant, potatoes and green peppers into it and stir well, sprinkle with chopped green onions, add chicken powder to taste, and then get out of the pot.

1.Pan-fried green eggplant: Cut the green eggplant into slices or pieces, add a little oil to a hot pan, fry until golden brown on both sides, add garlic slices and ginger slices and stir-fry evenly, and finally add a little salt and chicken essence to taste.

2.Roast green eggplant: Cut the green eggplant into slices or pieces, line baking paper on a baking sheet, put the green eggplant, brush with a little olive oil, sprinkle with salt and black pepper on the side, and bake in a preheated oven to 200 degrees for 15-20 minutes until the green eggplant is cooked.

3.Stir-fry green eggplant mushrooms: Cut the green buried eggplant into pieces, slice the mushrooms, pour a little oil into the pot, add the green eggplant pieces and stir-fry, stir-fry for a while, then add the mushrooms, add salt and chicken essence to season properly and stir-fry until the flavor is incorporated.

4.Green eggplant chicken pot: Cut the chicken into pieces, blanch it in a pot with boiling water, remove the smell, and set aside; Cut the green eggplant into slices or pieces and set aside.

Add a little oil to another pot, add garlic and ginger slices and stir-fry until fragrant, add chicken and stir-fry, add water, add green eggplant, add salt and chicken essence to taste, and cook until the soup is thick and thick.

Eggplant is a very common vegetable, especially in summer, and various varieties of eggplant can be seen in the market, including round eggplant, long eggplant, green eggplant, and so on. The method of each type of eggplant is also different, and there are more ways to make green eggplant, and people love to eat green eggplant more. The following is to introduce you to the simplest way to make green eggplant, and the dishes on the table will be richer after you learn it.

1. Wash the eggplant and cut it with a hob (note: do not peel the eggplant, the eggplant skin is rich in vitamin P, which has a good effect on the prevention of cardiovascular and cerebrovascular diseases, and the organic green eggplant is safe and healthy, so you can eat it with confidence);

2. Put the cut eggplant in salt water for later use (note: an appropriate amount of salt water can ensure that the eggplant is not oxidized);

3. Bring the oil to a boil in a hot pan, add minced garlic, ginger and Pixian bean paste and stir-fry until fragrant;

4. Pour in the dripping water and stir-fry for one to two minutes, then add chicken essence and a little salt to stir-fry;

5. Pour half a bowl of water into the pot, cover the pot and cook for a few minutes, sprinkle with chopped green onions to get out of the pot (note: don't put too much water, otherwise there will be too much soup when it is cooked).

1. Wash the eggplant and cut it into strips, grasp it with salt and marinate it for 15 minutes, then dry it and set aside;

2. Wash the beans and cut them into sections, blanch them in salt water for 1 minute to control the water;

3.Cut the garlic into two sections, mince the ginger, slice the green onion, remove the seeds from the dried chili pepper and cut into sections, add salt, oyster sauce, light soy sauce and sugar to the appropriate amount of water to make juice for later use;

4. **, put an appropriate amount of oil in the pot, put garlic cloves, minced green onion and ginger and dried chili peppers and stir-fry until fragrant;

5. Add the eggplant strips and cowpea horns, stir-fry over medium-low heat until the cowpeas are fully cooked;

6. Put the sauce, stir-fry evenly until the beans are flavorful, then turn off the heat and put on the plate.

3. Roasted eggplant with garlic.

1. Wash the eggplant and wipe off the surface moisture, cut it vertically into two halves, steam it in a pot or heat it in the microwave oven on high heat for 3 minutes, take it out and put it on a red baking sheet;

2. Finely chop the garlic and green onions, add salt, chicken essence, chili flakes and oil and mix well to make a sauce;

3. Fill the sauce with the roasted eggplant crust;

4. Preheat the oven 190 for 4 minutes;

5. After preheating, bake for 10 minutes.

1. Wash the eggplant, put it in the steamer, steam for 10 minutes, turn off the heat and let it cool;

2. Peel the garlic, put salt, crush it into a puree, then put in a spoonful of light soy sauce, 3 tablespoons of vinegar, an appropriate amount of sesame oil, and stir well;

3. Cool eggplant, tear it into strips by hand, and cut the green onion leaves into sections;

4. Pour the garlic juice on top of the torn eggplant and sprinkle with green onion leaves.

5. Teppanyaki stuffed eggplant.

1. Cut the eggplant into one-sided coats, chop the lean meat, wash and chop the green onions, ginger and garlic respectively and set aside;

2. Put a stir-fry spoon on the heat, add 30 grams of pepper oil to heat, add minced meat, green onion, ginger and garlic and stir-fry, then add soy sauce, monosodium glutamate and white soup to fry well, and pour it into a bowl;

3. Stuff the fried meat filling into the eggplant interlayer, steam it in the pot until it is medium-cooked, take it out and put it in the iron pan, pour in the original soup, add white soup, soy sauce and monosodium glutamate, thicken it with water starch, pour it on the eggplant and heat it until it is fully cooked;

4. Put the spoon on the heat again, add the remaining pepper oil and garlic to stir-fry until fragrant, and pour it on top.

Material. Green eggplant, red bell pepper, garlic, salt, water, starch, olive oil.

Method. 2 cloves of garlic chopped + a little chopped red pepper + a pinch of salt + 2 tablespoons of cool, stir well, cover with plastic wrap and chill.

Cut a green eggplant into half round slices, lightly marinate with salt, decant the water, mix with a little starch, thin.

Fry the eggplant slices in olive oil, pile them on a plate, pour the iced garlic juice over them and mix well.