Seek a variety of practices of eggplant, several practices of eggplant

Fish-flavored eggplant, eggplant with meat foam, stir-fried eggplant, fried eggplant with tomato, eggplant with sharp pepper.

Fish-flavored eggplant method:

Ingredients: 500 grams of eggplant.

Ingredients: 15 grams of minced green onion, 20 grams of minced ginger, 20 grams of minced garlic, Shao wine, salt, sugar, 2 tablespoons of bean paste, soy sauce, vinegar, and wet starch.

Directions: 1Cut the eggplant into hob pieces; Remove the oil from the pan, 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.

2.Another pot, put three tablespoons of oil in the pot, after the oil is hot, first fry the minced chives, ginger, garlic, bean paste, put in the eggplant, add Shao wine, soy sauce and stir well, then add a bowl of water, boil over high heat and then cook over low heat until the eggplant tastes, add sugar and vinegar to taste, and finally thicken with wet starch.

Specialties: Cuisine: Sichuan cuisine. Soft and fragrant, the fish fragrance penetrates the eggplant. Fresh and salty.

Minced eggplant method:

Ingredients: 500 grams of eggplant, 100 grams of minced meat, 10 grams of green onion and ginger, 25 grams of soy sauce, 15 grams of sugar, appropriate amount of Shao wine and chicken powder.

Method: 1. Cut the eggplant into hob pieces; Finely chop the green onion and ginger and set aside.

2. Heat a pan with a little oil, add minced meat and stir-fry until white, then set aside.

3. Heat the pot and put the oil, put the eggplant when the oil is hot, stir-fry until the eggplant turns from hard to soft, add minced meat, soy sauce, minced green onion, minced ginger, Shao wine, sugar and a small amount of water, cover the pot and simmer, put in an appropriate amount of chicken powder (monosodium glutamate), stir well and then get out of the pot.

Features: soft and fragrant, fresh and salty.

Tomato fried eggplant method:

Ingredients: Tomatoes, green tender eggplant with skin or purple eggplant, dosage to your choice.

Ingredients: green onion, ginger, garlic, green pepper.

Preparation: Cut the eggplant and tomatoes into slightly thick strips of uniform thickness; Cut the green onion into sections, shred the green pepper, and chop the ginger and garlic.

Seasoning: salad oil, salt, sugar, chicken essence, Maggi umami sauce.

Preparation: Turn on the stove, heat the oil temperature and put in a little salt, stir and fry the ginger and garlic until it tastes, pour in the eggplant, put one or two teaspoons of sugar, add Maggi umami juice, fry until eight ripe, put in the tomatoes, green onions, green pepper shreds, stir-fry after one or two minutes, put in the chicken essence and start the pot.

Note: Tomatoes should not be put early, otherwise they will be rotten and unsightly.

The characteristics of this dish: sweet and sour is me! When it is served in a white porcelain plate lined with lettuce leaves, you will see the color of the soup, such as the shine of crab roe against the background of the white porcelain plate and green leaves, this dish is still the best dish for people, if you have no appetite and don't want to eat greasy, this dish is a good choice!

Pepper eggplant method:

Ingredients: Wash and slice two long eggplants, and shred three sharp peppers.

Seasoning: a pinch of garlic slices, salt, soy sauce, chicken essence.

Method: Heat the wok, do not put oil, pour in the eggplant slices and stir-fry the dry steam, which will make the bottom of the pot dirty, after stir-frying, shovel up the eggplant and wash the pot.

After the pot is washed, heat the oil, fry the garlic slices until fragrant, and stir-fry the shredded peppers until fragrant.

Stir-fry the fried eggplant together, add soy sauce, and season the chicken essence to make it, it's easy!

Sauce eggplant: choose the long eggplant, wash and dry the whole one, put it in the oil pan and fry it (the skin can not be broken), leave a little oil, add the minced green onion and meat foam to stir-fry, add yellow sauce and monosodium glutamate to stir-fry the flavor, put the eggplant on low heat, and fry it slightly on the plate.

The taste is amazing!

Preparation of cold dish purple eggplant.

Ingredients: Purple eggplant, vinegar, monosodium glutamate, soy sauce, green onion, ginger and garlic, monosodium glutamate, salt, Sichuan pepper, sugar.

1.Wash the eggplant and steam it in a pot, wait for it to cool, and then tear the strips by hand.

2.After that, mash the garlic and add a little light soy sauce and soy sauce, add edible salt, add sugar, a little monosodium glutamate, and beat it into a seasoning sauce.

3.Pour the sauce over the torn eggplant strips and sprinkle with chopped chives.

The preparation of the sauced eggplant.

Ingredients: eggplant, pork, chives, garlic, ginger, green peppers, oil, salt, light soy sauce, cooking wine, dark soy sauce, vinegar, sugar, chili oil.

1. After washing the eggplant, break it by hand, this method makes the eggplant more delicious.

2. If you want to make the eggplant not so fat, marinate the eggplant, add salt, and put it in a bowl to marinate for 10 minutes.

3. At this time, make a side dish, cut the prepared pork into minced meat, chop the green pepper, cut the white onion and green onion of the chives respectively, cut the ginger into minced ginger, and crush the garlic.

4. Remove the water from the pickled eggplant.

5. Then start to mix the sauce, add 3 spoons of light soy sauce, 2 spoons of cooking wine, 1 spoon of dark soy sauce, 1 spoon of aged vinegar and 1 spoon of sugar, and stir well.

6. Heat the pot and fry the eggplant until it is slightly yellow.

7. Crush the green onion, ginger, garlic, green and red peppers, put them in the pot and stir-fry, put the minced meat in, add 3 tablespoons of old chili oil after frying, and wait for the flavor.

8. Put the fried eggplant into the pot, pour in the prepared sauce, stir-fry, simmer over low heat for 10 minutes, and then serve.

Ingredients for 2 people.

4 eggplants. 4 cloves of garlic for accessories.

Rice vinegar to taste. Light soy sauce to taste.

A pinch of sesame oil. Step 1

Wash the eggplant, cut it into cross knives and place it on a steaming tray.

Step 2 Steam the vegetables for 10 minutes with the function of steaming vegetables.

Step 3 Mash the garlic and add light soy sauce, rice vinegar and sesame oil.

Step 4 Stir well and let stand for about 15 minutes to let the garlic flavor come out.

Step 5 Tear the steamed eggplant into long strips, put it in a large bowl, and pour in the mixed garlic juice.

There are many ways to prepare eggplant, and here is a home-cooked potato stewed eggplant. Slice the eggplant into strips, dice the potatoes, slice the pork belly, and chop some minced garlic and green onions. Heat oil in the pot, put in the meat slices and stir-fry until the meat slices change color, add minced garlic and chopped green onions and stir-fry until fragrant, then pour in eggplant and potatoes, stir-fry for a while, add a small amount of light soy sauce, then pour in an appropriate amount of water, add a little salt, cover the pot and start to simmer.

After about five minutes, you can turn off the heat, and the potato stew and eggplant are ready, and add a little MSG to taste before removing from the pan.

Eggplant is a common dish eaten at home, which can be made into: eggplant puree, meat, vegetarian roasted eggplant, eggplant box, all kinds of roasted eggplant, minced meat and dragon eggplant, fish-flavored eggplant pot, oiled eggplant and so on.