How to make vegetarian eggplant delicious and simple, how to make vegetarian roasted eggplant?

Ingredients. Eggplant : To taste.

Bell pepper : to taste.

Accessories. Coriander : To taste.

Garlic : to taste.

Green onions: to taste.

Sweet noodle sauce : to taste.

Ginger : To taste.

Ingredients: Appropriate amount.

Salt: to taste.

Sugar : to taste.

Light soy sauce: Appropriate amount.

Dark soy sauce: Appropriate amount.

Vinegar : to taste.

Specific steps: Step 1.

1.Cut the eggplant into small cubes (this one can be cut casually, depending on your mood), cut the bell pepper into small cubes, cut the ginger into strips, and mince the green onions, coriander, and garlic.

Step 2. 2.Pour oil and stir-fry the eggplant, stir-fry until soft and discolored, and serve.

Step 3. 3.Pour the oil again, add the ingredients and ginger, and after the ginger changes color, remove it.

Step 4. 4.Add the green onions, then add the dark soy sauce, wait a while, and then add the appropriate amount of noodle sauce (this depends on the number of eggplants you have).

Step 5. 5.Pour in the eggplant and stir-fry for a while, then add sugar, salt, light soy sauce, and then pour in the bell pepper and stir-fry.

Step 6. 6.Finally, add garlic, coriander, and a little vinegar, stir-fry a few times to get out of the pot.

Eggplant is a very common vegetable in our daily life. Generally, you have to fry the eggplant once before burning it, and it is really delicious, but you still want to be healthy first when you make it yourself, so I will share with you today the non-fried vegetarian roasted eggplant with less oil. It's very simple and easy to learn.

Materials:2 eggplants, 2 cloves of minced garlic, 1/4 onion, 4 or 5 spicy millet, 3 or 4 stalks of two vitex.

Methods and Steps:

Step 1: Cut the eggplant into sections, then cut into strips, and steam in the pot for seven or eight minutes.

Step 2: Prepare the ingredients: chop the onion, slice the garlic, dice the millet spicy, and cut the two wattle strips into sections.

Step 3: Drain the steamed eggplant, and squeeze it off with your hands after it has cooled, taking care not to burn it.

Step 4: Stir-fry garlic, onion and millet in a hot pan with cold oil. Add a spoonful of Pixian bean paste and stir-fry the red oil. Pay attention to low heat, the bean paste is easy to paste.

Step 5: Add the steamed and drained eggplant and stir-fry.

Step 6: Seasoning: Add an appropriate amount of light soy sauce, pepper, sugar and oil. Because the bean paste and light soy sauce have a salt taste, there is no need to add Wang Wei salt.

Step 7: Add two wattle chili peppers and fry until they are broken.

Step 8, make and finish.

Tips:If you can't eat spicy, you can not put millet spicy, Erjing has no spicy taste, the first trick is mainly used for seasoning, you can add an appropriate amount, or use green pepper shreds instead.

Braised eggplant. Braised eggplant is a very common and classic home-cooked dish made from ingredients such as eggplant and green peppers.

materials for crafting; 5 eggplants, 3 green onions, 10 grams of coriander, 5 cloves of garlic, 1 piece of ginger, 1 spoonful of oil, 1 spoonful of bean paste, 1 cup of salad oil, 1 spoonful of soy sauce.

Production steps; 1.Wash and peel the eggplant and slice it with an oblique knife and cut it into pieces of about the same size, and put them in a basin after cutting.

2.Put it on a plate, then prepare an appropriate amount of green onions and cut them into chopped green onions, cut the coriander into segments, and chop the garlic with a knife and chop them into garlic paste.

3.Place the coriander, garlic and chopped green onion and ginger in a small bowl and set aside.

4.All the ingredients are ready and start the wok to start the fire.

5.Pour cooking oil into the pan. Heat the oil in a pan and fry the eggplant cubes until lightly browned. The oil temperature should be higher, and the shape can be set when you put it in the pot.

6.Fry the surface of the eggplant until it is slightly yellow, then remove the oil from the pan and stir-fry the water.

7.First put in half of the garlic and chopped green onion in two parts, put it in the pot when Xunyuan put it in and out of the pot, and then put in the color and flavor tomato sauce, sauce garlic slightly fried, feel put in the appropriate amount of oil consumption and tomato sauce to fry the color. The sauce can be beautiful in color but not black, and the sauce can be used to enhance freshness.

8.After stir-frying, pour starch water, and a small amount of sugar can be added to the starch water. Cook until thick, then pour in the eggplant and stir-fry.

9.Cook for a few minutes, then add the remaining minced garlic to taste, Changchang replied that it was better.

10.Finished product diagram of Naihui plate.

Ingredients:1 eggplant, 1 tomato.

Ingredients:4 cloves of garlic, 20 ml of light soy sauce, 1 tablespoon of salt, 30 ml of canola oil, 1 green onion, 5 ml of vinegar, 5 grams of sugar, 2 large ingredients.

Step Method1. Cut the eggplant into slices with an oblique knife. Hungry dates and tomatoes cut into hob pieces. Finely chop the garlic. Chop the green onion.

2. Pour canola oil into the pot.

3. Add the ingredients and chopped green onions and stir-fry until fragrant.

4. Pour in the eggplant.

5. Slowly simmer the eggplant over low heat. When it is completely soft, add vinegar and light soy sauce and stir-fry.

6. Add tomato cubes and stir-fry.

7. Add minced garlic and stir-fry.

8. Add sugar and salt and stir-fry before you can remove from the pot.

Answer: 1. Ingredients needed to make vegetarian roasted eggplant:

2 round eggplants, 2 green peppers, 1 tomato, 250 grams of chopped coriander, 250 grams of minced garlic, 250 grams of shallots, 250 grams of ginger, 250 grams of garlic, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of tomato paste, 2 tablespoons of sugar, 2 tablespoons of salt, 250 grams of dry starch.

Second, the practice of vegetarian roasted eggplant:

1. Peel and cut the eggplant into cubes.

2. Wrap a thin layer of dry starch on the surface of the eggplant for later use.

3. Cut the tomatoes into cubes.

4. Cut the green pepper into cubes.

5. Cut the shallots into chopped green onions.

6. Shred the ginger.

7. Slice the garlic.

8. Heat the oil, add the eggplant and fry for 5 minutes.

9. Fry the eggplant until the surface is slightly brown, and put it on a plate for later use.

10. Put the green onion, ginger and garlic into the pot and stir for 2 minutes. The banquet is <>

11. Add tomatoes and green peppers and stir-fry for 6 minutes.

12. Add eggplant, light soy sauce, oyster sauce, tomato paste, salt and sugar and stir-fry for 3 minutes.

13. Sprinkle with minced coriander and garlic, stir-fry for 2 minutes.

14. Finally, put the braised eggplant on a plate.

I learned this dish with my mother-in-law, in Tianjin, this dish is also called boiling "vegetarian fish", when a bowl of sauce is cooked, the aroma of the fish rises, it is really like stewing fish. This method does not use much oil, and the eggplant that can be made is not only soft and glutinous, but also has some sweet and sour fish taste, which may be the origin of Tianjin people calling it milkfish.

The ingredients and production methods of vegetarian roasted eggplant are as follows:Ingredients:

Eggplant, egg, green onions, garlic.

Production steps; Step 1: Beat the eggs into a bowl and beat them. Finely chop the green onions and garlic separately.

Step 2: Mix a bowl of sauce for later use, put minced green onion and minced garlic into a bowl, add a spoonful of cooking wine, 1 tablespoon of sugar, 2 tablespoons of vinegar, 3 tablespoons of soy sauce, and a little starch with dan, stir well, add an appropriate amount of water to make a bowl of sauce.

The first three steps: peel the eggplant and cut it into centimeter-square strips.

<>Step 5: Put the same amount of oil as the usual scrambled eggs in the wok, and fry the eggplant strips dipped in the egg liquid over medium heat.

Step 6: Fry until the eggplant strips are golden brown and soft, then quickly pour in the seasoned sauce. Bring to a boil and simmer for a few minutes.

Step 7: Finally, the soup is drained and served.

Tips:Try to use round eggplant for eggplant, which is more delicious to eat.

1.First of all, prepare two purple eggplants, peel the skin and then cut it into diamond-shaped pieces, brew and clean them with water as soon as possible after cutting, so as to avoid oxidation and blackening, cut a little red pepper and green pepper, mainly used for color matching; Prepare a tomato, cut into small pieces; Chop another little minced garlic and set aside.

2.Remove the soaked eggplant and sprinkle with a layer of starch.

Mix well, and hang the eggplant in advance to prevent discoloration and make the eggplant more crispy and avoid inhaling too much oil.

You don't need to hang too much and wrap it evenly, after hanging the powder.

Sprinkle some water on top of the eggplant to prevent it from falling into powder and muddy oil when frying.

3.Fry the eggplant: Heat the oil in the pan and heat the oil to 50% hot.

Put the eggplant in the pot, do not turn the eggplant just after the pot, stir and break up the sticky ones after setting, and fry them for about 1 minute.

Remove the eggplant after it is fried on the surface.

Put the oil warm. Elevated to 60% heat.

Put in the eggplant again.

Re-fried. Don't take too long.

30 seconds is enough.

When the eggplant is fried to golden brown, take it out to control the oil, and re-frying can make the eggplant more crispy, not easy to soften and spit out excess oil, so as to prevent it from getting greasy.

4.Leave the bottom oil in the pot, add the minced garlic and stir-fry until fragrant, pour in the tomatoes and fry the red juice, the tomatoes here are mainly used for coloring, along the edge of the pot.

Add a spoonful of water.

Add an appropriate amount of oyster sauce, salt, sugar and chicken powder.

Again. Drizzle in a little aged vinegar.

A little dark soy sauce. Chromatically.

Boil the juice on high heat until fragrant, pour in the green and red peppers and fry quickly until they are broken, and pour in a little oil.

Brighten the color, pour in the eggplant and stir-fry it quickly and evenly, and then you can get out of the pan, and the eggplant should not be stir-fried for more than 10 seconds, so as not to soften the eggplant.

A dish of roasted eggplant that is crispy on the outside and tender on the inside is ready.

Ingredients: 1 round eggplant, appropriate amount of sweet noodle sauce, light soy sauce, appropriate amount of sugar, appropriate amount of chicken essence.

Ingredients (star anise) 2 minced green onions, appropriate amount, minced garlic, more than half a head of coriander, appropriate amount of water starch.

The preparation of vegetarian roasted eggplant.

1. Cut the round eggplant into cubes!

2. Put more oil in the pot, put the eggplant in 6-7 (180 degrees to 210 degrees) when it is hot, burn it until golden brown and remove it, and use oil-absorbing paper to absorb the fat of the eggplant!

3. Put a little oil in the pot and put in the big ingredients, low heat until the big ingredients are a little black, the following sauce, minced green onions are fried over low heat until the noodle sauce is fragrant, then add water, light soy sauce, sugar, chicken essence, turn to medium heat, put eggplant after the pot is boiled, put in minced garlic when the soup is less, 10 seconds later, the water starch is thickened and put on the plate, and the coriander can be enjoyed!

Tips:There is no special attention to this dish, and one thing is that when it is almost out of the pot, add minced garlic to bring out the comprehensive flavor of eggplant!

A dish that I have liked very much since I was a child, of course, there are different ways to do it in different places, so today I will teach you a super vegetarian roasted eggplant.

Materials:Round eggplant a.

Pasta sauce. Soybean paste.

A pinch of sugar. Soy sauce. Aniseed. Garlic.

Coriander. Peanut oil or soybean oil.

Steps. Slice the eggplant as thin as possible, then put the oil in the pot, put the eggplant in the hot oil, be sure to fry thoroughly, the eggplant becomes soft and take it out, and control the oil.

Then pour in a little oil, add star anise, minced garlic and stir-fry until fragrant, then pour in the noodle sauce and soybean paste over low heat and stir-fry, put in the fried eggplant, then add sugar, soy sauce, a little salt, stir-fry and you can get out of the pot!

In the last step, sprinkle minced garlic and coriander on top of the fried eggplant and serve!

Peel and remove the stems of the eggplant, wash it, and cut it into diamond-shaped pieces, which are better cooked.

Pour oil into the pan A little more than usual stir-fry is enough, after the oil is hot, put the eggplant and stir-fry over medium heat for about 15 minutes, stir-fry until the eggplant is completely dehydrated, and then put it out for later use.

Put less oil in the pot over medium heat, put star anise and fry paste, put eggplant, dark soy sauce, light soy sauce, sweet noodle sauce, white sugar, salt, chicken essence, stir-fry well, then put minced garlic, stir-fry well, stir-fry until fragrant, and finally put coriander, turn off the heat and remove from the pot.

Vegetarian eggplant is the best to make fish-flavored eggplant, and the specific method is as follows:

Ingredients: 500 grams of eggplant.

Excipients: 20 grams of chopped chili pepper; a pinch of chopped green onion, ginger and garlic; salt 2 g; 1/2 teaspoon of chicken bouillon; 2 tablespoons cooking wine; eight grams of white sugar; 1 tablespoon of water starch; 500 grams of oil.

1.When the ingredients are ready, mince the green onion, ginger and garlic, chop the chili pepper slightly, and if there is no chopped chili, you can replace it with pickled chili.

2.Remove the stems of the eggplant and wash them and cut them into long strips 7 cm long and 1 cm thick.

3.Remove the stems and seeds of the green peppers, rinse them, cut them into the same strips as the eggplant, and boil the oil pan until 5 percent is hot, that is, when the palm of your hand is placed on the top and it is obviously hot, put the eggplant in it.

4.Fry over medium heat until the surface is golden brown, then drain and set aside.

5.Mix salt, chicken essence, light soy sauce, white vinegar, cooking wine, white sugar and water starch into a fish-flavored sauce.

6.Leave a little oil in the pan, add the chopped green onion, ginger and garlic, and stir-fry until fragrant.

7.Add the chopped chili peppers and stir-fry a few times.

8.Add the green peppers and eggplant and stir-fry over medium heat for about 2 minutes.

9.Drizzle in the fish sauce and stir-fry frequently.

10.Serve until evenly and the sauce is thickened. The delicious vegetarian eggplant is ready!

The best way to eat vegetarian roasted eggplant is as follows:

Tools Ingredients: eggplant, cucumber, bell pepper, green onion, ginger, flour, soy sauce, garlic, sesame oil, sugar, wet starch, cooking oil, chicken essence, water, salt, rice vinegar, knife, pot, plate.

1. Cut the long eggplant into hob pieces without peeling. If it is a round eggplant, peel and cut into 2 cm pieces. Soak in water for 5 minutes.

2. Cucumbers are cut into slices and cut into diamond-shaped slices for the sake of beauty. Cut the bell pepper into diamond-shaped slices.

3. After pouring out the water for soaking the eggplant pieces, sprinkle flour on the eggplant, so that each piece of eggplant has a thin layer of flour.

4. Pour oil into the pot, heat until the oil temperature is 8 hot, put the eggplant spring traces into the pot and fry until golden brown and the surface becomes hard. Remove and set aside. Pour out the remaining oil.

5. Add 1 tael of oil, chopped green onion and ginger to the pot. Pour in 3 taels of water, 2 tablespoons of soy sauce, 2 tablespoons of sugar, 1 tablespoon of salt, and a pinch of chicken essence. Add wet starch and stir, add the eggplant pieces to stir-fry quickly after the soup thickens, and when the eggplant pieces are covered with the soup, quickly add the cucumber and persimmon pepper slices.

6. Pour in two spoons of rice vinegar, stir-fry for another 10 seconds, pour in sesame oil and put on a plate.