A simple way to make braised eggplant? Braised eggplant is the easiest way to make it

Eggplant is also a home-cooked dish that I like very much, I will share with you a braised eggplant, the production method of this braised eggplant is also very simple, the eggplant is soft and glutinous, salty and fresh, the thick soup is poured on the white rice and becomes a rice bowl in seconds, friends see how I do it! How to braised eggplant, ingredients: two eggplants, one tablespoon of minced garlic, an appropriate amount of chili pepper, an appropriate amount of dark soy sauce, two tablespoons of light soy sauce, one tablespoon of sugar, one soup of oyster sauce, an appropriate amount of salt, two tablespoons of starch, half a bowl of warm water, and an appropriate amount of chopped green onions.

Wash the eggplant, cut it into hob pieces, add a little salt and stir evenly to marinate for 10 minutes, add minced garlic, chili pepper, appropriate amount of dark soy sauce to the bowl, a tablespoon of light soy sauce, a tablespoon of oil, a tablespoon of sugar, half a bowl of warm water and stir evenly to make a sauce. Pinch the marinated eggplant dry and set aside, put in two tablespoons of starch to grasp evenly, let the starch evenly wrap on the eggplant, heat the oil, put in the eggplant and stir-fry for a while, pour in the seasoned sauce, collect the juice, and put an appropriate amount of chopped green onion before starting the pot.

Ingredients: eggplant (one large), red pepper (one), green pepper (one).

Excipients: sliced ginger (to taste), garlic slices (to taste), dried chili peppers (3-5 pcs.), shallots (to taste).

Kitchen utensils wok. Steps.

1. Wash the eggplant, first cut it into several cylindrical shapes, then cut them into 1-2 cm rectangles one by one, and place them in a large bowl with an appropriate amount of salt and a small spoon to marinate for about 10 minutes. After marinating, discard the marinated water. Squeeze the water out of the eggplant by hand.

2. In the process of pickling, prepare the ingredients, one red pepper and one green pepper cut into a 2 cm square triangle. Cut the ginger and garlic into thick slices and the dried chili into small pieces.

3. Fry the eggplant for 1-2 minutes under the oil that can drown all the eggplant, too long will make the eggplant very soft and not sell well. Scoop up the eggplant with a colander and place it on a plate. Leave a little oil in the pan.

4. After the oil cools slightly, no more than 5 into heat, low heat, add ginger, garlic, dried chili peppers and Pixian bean paste and stir-fry slightly.

5. After stir-frying the ginger and garlic chili peppers slightly, add the red peppers, green peppers, and black bean drums, add half a teaspoon of salt, and fry until 7 mature.

6. Put the eggplant in the plate, add the light soy sauce, oyster sauce, pepper, chicken essence, stir-fry slightly until the red pepper and green pepper are ripe, then remove from the pot and put on the plate.

7. Serve on a plate. Sprinkle with chopped green onions. Complete. Depending on the taste, you can add a small amount of sugar and peppercorns.

Ingredients: eggplant, light soy sauce, soy sauce, white vinegar, sugar, starch, oil, chives, ginger, garlic, salt.

Method 1Wash the eggplant, peel it and cut it into small pieces. Add a pinch of salt to remove excess water.

2.Light soy sauce, soy sauce, white vinegar and sugar make juice for later use.

3.Add a little starch to the water to make the juice.

4.Add more oil to the pan than usual for stir-frying. Once the oil is hot, sauté the chives and ginger. Pour in the eggplant and stir-fry constantly until the eggplant crusts evenly.

5.After the eggplant is soft, pour in the seasoned juice and stir-fry constantly.

6.Pour in the starch water to thicken and mix well.

7.Add minced garlic, add an appropriate amount of salt, mix well and remove from the pan.

The easiest way to make braised eggplant is to wash your shoes and cut them into cubes. Dip in a little dry flour and fry in a pan until the eggplant is soft and removed. Heat oil in a pot, stir-fry with minced onion and garlic until fragrant, adjust the juice with a little salt and starch, pour in the fried eggplant, and stir-fry evenly.

The easiest way to braised eggplant is to wash the eggplant, then put a little oil in the pot, put the eggplant in it, and then put a little light soy sauce, if the soy sauce is dipped in, it can become a delicious braised eggplant.

The simple method of braised eggplant, I think that like this braised eggplant, the taste is very simple to make, and it is also very delicious, I think the first thing to do is to choose the best eggplant, wash it, cut it and fry it in oil, and then add various seasonings, simmer it and you can get out of the pot.

To braised eggplant, you need to peel the eggplant and then cut it into pieces. Then heat the oil, put the eggplant in the stir-fry, and prepare some ginger and garlic to go to the box, and then add some cooking wine! Salt duck flavor, as well as sweet and sour and the like.

Braised eggplant is to put a little more oil at the bottom of the pot, then wash the eggplant and cut it into pieces, stir-fry the green onion until it is cut, add ten eggplant, add ten salt, simple braised eggplant.

Eggplant contains flavonoids, which have antioxidant function, can prevent cell cancer, reduce blood cholesterol levels, prevent arteriosclerosis, regulate high blood pressure, and protect the heart. Purple eggplant is of great benefit to patients with hypertension, hemoptysis, and purpura. Braised eggplant is also a common dish eaten by families.

This is just a matter of stir-frying in oil, it's very simple.

Eggplant must be fried in water and peeled to be delicious.

The easiest way to make braised eggplant is as follows:Ingredients: tomatoes, eggplant, salt, starch, sugar, braised soy sauce, corn starch, appropriate amount of water, oil, minced garlic, green and red peppers, etc.

1. Peel the tomatoes, cut them into pieces for later use, peel the eggplant, cut the hob pieces, add a little salt and mix well, marinate for 30 minutes, and pour off the pickled water.

2. After marinating the eggplant, add an appropriate amount of starch, and mix evenly until the surface of the eggplant is evenly covered with a thin layer of starch.

3. Make the seasoning sauce: white sugar, braised soy sauce, corn starch, appropriate amount of water, mix thoroughly.

4. Relax the oil in the pot, boil until it is 70% hot, put in the eggplant, fry it over medium-low heat until it is set, and remove the oil.

5. Heat another pot, heat a little oil, add minced garlic and stir-fry until fragrant, add tomatoes and stir-fry until soft, add tomato sauce and stir-fry evenly, add fried eggplant and green and red peppers and stir-fry well, pour in the sauce, and stir-fry evenly over high heat.

The easiest way to make braised eggplant is as follows:

Ingredients: round eggplant, minced meat, cooking oil, bean paste, garlic, dried chili, cooking wine, sugar, oyster sauce, chicken essence, chives, starch.

Production process: 1. First of all, clean the eggplant, and then remove its skin, so that it tastes better, (in some cases, it will taste more fragrant if you keep it, which varies from person to person), and then, cut it into hob blocks or strips, and put it in a container for later use. (If you don't put it in the pot immediately, soak it in clean water, and then dry it when you use it).

2. Heat the oil in the pot, when the oil is burned to 4-5 hot, then pour the cut eggplant into the oil, and fry it slowly over low heat at the same time, fry it until the surface is slightly yellow, and then take it out, and put the dry oil into a bowl for later use.

3. Start another pot, pour a little bottom oil into the pot, first put in an appropriate amount of minced meat to fry the fragrance, then add a little Pixian bean paste, and then add 2 spoons of minced garlic into it, it is a good partner for eggplant, and it will definitely not be fragrant if you put it less.

4. Add an appropriate amount of dried chili peppers, and after the spicy flavor is stir-fried, spray in a little cooking wine.

5. Then, add an appropriate amount of water to boil, then put in 1 spoon of light soy sauce, and a little sugar, oyster sauce, chicken essence to taste, and then pour the fried eggplant into it, turn on the high heat and cook for 5-8 minutes to absorb the flavor.

6. 1-2 minutes before the pot, pour in an appropriate amount of mixed water starch into it, if it is thin, the ratio of it to water is 1:5, and the ratio of thick root is 1:3, if the vegetables are relatively dry, put more.

Tips: The purpose of the starch wrapping is to lock the moisture of the eggplant, so as not to let the oil invade the eggplant too much, and the frying temperature should be about 50% hot. Cavity source.

Place two spoonfuls of starch into the aubergine plate and grasp it with your hands, so that each piece of the eggplant adheres to the starch. The purpose of coating eggplant with starch is to prevent the eggplant from absorbing too much oil, because the eggplant itself will be very easy to absorb oil if it is not treated, and a healthy life pays attention to less oil, so it is very important to coat the eggplant pieces with starch.

Ingredients: Prepare one and a half pounds of eggplant; fifty grams of sliced meat; 50 grams of green onions, ginger and garlic; Appropriate amount of soy sauce, salt, sugar, chicken powder; Appropriate amount of water starch.

Production steps: 1. Cut the eggplant into hob pieces; Finely chop the green onion, ginger and garlic and set aside.

2. Put half a pot of oil in the pan and wait until the oil is hot.

When 8 or 90% of the eggplant is put in, fry it until the eggplant turns from hard to soft, take it out, drain the oil and set aside.

3. Start another pot, put three tablespoons of oil in the pot, after the oil is hot, first fry the chives, ginger and garlic, fry the meat slices, cook in the soy sauce, add a small amount of water and chicken powder, put in the eggplant, salt and sugar, boil over high heat and cook over low heat until the eggplant is flavored, and finally thicken it with water starch.

When frying the eggplant, the eggplant should be soft, and the water should not be too much, so that the eggplant can be cooked, so as not to boil the eggplant pieces into eggplant puree during the cooking process; For the sake of the aesthetics of the dish, there is no need for too much soy sauce.

Features: The braised eggplant made in this way is extremely delicious, and friends who have not eaten it from burning money must give it a try.

Braised eggplant recipe two.

1. Cut the eggplant vertically into 4 strips, then cut it horizontally into segments, and cut the pork belly into shreds.

2. Slice the chili pepper and crush the garlic.

3. Heat the oil, put the eggplant in the pan and fry it immediately.

4. Put two spoons of oil in the pot, fry the chili pepper and garlic first, then add the shredded meat and fry until it changes color, then put in the fried eggplant, add soy sauce, sugar, wine and a little seasoning, and then take it out of the pot and serve it on a plate.

Features: This method of braised eggplant will make the eggplant taste very fragrant and can arouse people's appetite.

Braised eggplant recipe three.

1. Wash the eggplant and remove the head and tail, cut it into hob shapes, soak it in clean water, drain it and sprinkle a little starch and mix well. Wash the green onion from the head and tail and cut it into sections.

2. Wash and slice the pork, chop it into a puree, add 1 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, 1 2 tablespoons of oil and 1 3 tablespoons of chicken powder, mix well, marinate for 10 minutes, pour 3 tablespoons of oil into the pot and heat it, pour in the minced meat and fry until the meat turns white, then pick it up and set aside.

4. Continue to add 10 tablespoons of oil, stir-fry the chives, add the eggplant and stir-fry quickly over high heat, add 5 tablespoons of water and fry until the eggplant is soft, about 5 6 minutes.

5. Pour in the previously fried minced meat and stir-fry for 1 minute, then sprinkle 1 3 tablespoons of salt, 1 5 tablespoons of chicken broth and 1 2 tablespoons of soy sauce to taste, and then you can start the pot!

Features: The method of braised eggplant is relatively simple, and the eggplant produced is very fragrant and delicious, which can promote appetite.

First, wash the eggplant and pork and cut them into pieces, add a small spoon of salt, and marinate for about 10 minutes. Use light soy sauce, dark soy sauce, oil, sugar and a little salt, vinegar, chicken essence, starch, water, stir well and use as a sauce. Squeeze the water of the eggplant by hand, pour in the lean meat in the hot pan, stir-fry the eggplant, see that the eggplant is a little soft, you can pour in the seasoned sauce and stir-fry until cooked.

Braised eggplant is a traditional dish with a long history, and this dish is the most refined of vegetarian dishes and belongs to the popular food. Braised eggplant is made with eggplant as the main ingredient. Here are the easiest braised eggplant recipes I've collected and organized, I hope it will be helpful to you.

Step 1

Choose fresh'Round eggplant, when buying eggplant in the supermarket or vegetable market, be sure to choose the large and tender round eggplant. First, remove the stems of the eggplant, wash and clean it, then peel the eggplant and cut it into small thin pieces. Put the sliced eggplant in a container, then add a little flour, salt and an egg, stir it repeatedly with chopsticks, and marinate it anyway.

Step 2

Prepare the ingredients. Cut the cleaned green pepper into small pieces, peel the tomatoes and cut them into small pieces, and mince the green onions, ginger and garlic and put them on a plate for later use.

Step 3

Wash the pot, dry the water vapor and put it on the stove, light the hot pot, put a little oil in the pot, and then put the pickled eggplant into the pot next to each other and fry it until golden on both sides. Put the fried eggplant slices on a plate and set aside, leaving the excess oil in the pan after the eggplant is cooked.

Step 4

Then pour a little oil into the pot, turn on medium heat and wait for the oil to heat up, add green onions, ginger, garlic and green peppers and stir-fry until fragrant, add salt and sugar to taste first, then add tomatoes and stir-fry, slowly stir-fry until the juice is fried, put in the fried eggplant, let the juice fully integrate into the eggplant, and each piece is stained with juice. Once you taste the right taste, you can go straight out of the pot. The simple and delicious braised eggplant is ready.

Have you learned?