How to make eggplant the best rice? What season is the best eggplant?

Eggplant is a vegetable that you won't get tired of no matter how you eat it, and even people who don't have much cooking skills can make eggplant delicious. The simplest home-cooked eggplant is very good for rice. Let me share with you some recipes for burning eggplant.

This is the easiest and quickest way to cook eggplant at home, first we cut the eggplant into strips and soak it, and then fry it in an oil pan until browned or microwave on high heat for about 3 to 4 minutes to cook;

Then take a small bowl, add a teaspoon of sugar, two tablespoons of light soy sauce, a tablespoon of vinegar, a little salt, water starch and a little pepper and mix thoroughly;

Heat the oil in the pot, then add the onions, ginger, garlic, and millet to stir-fry until fragrant, (at this time, you can also add some minced meat to fry the fragrance) and stir-fry the eggplant to let the excess water dry some, so that the taste of the juice will go inside and better absorb the flavor;

After the eggplant is simply stir-fried, then pour in the sauce we have prepared, push and stir evenly to make it thick, wrap it on the eggplant, and cook for about 3 minutes.

No matter how you do it, you have to fry it or put more oil in it, this eggplant is delicious, if you don't put any oil in the eggplant, I personally think it is not delicious to cook at home or with food.

Of course, if you want to make cold or steamed eggplant, you don't need to put too much oil, or roast eggplant, because each ingredient is different and the taste is different.

The practice of round eggplant We all know that eggplant not only has long eggplant, but also round eggplant. Here's how to make round eggplant.

Wash and peel the round eggplant and cut it into large slices, then make a few cuts on the eggplant slices; one tomato cut into slices; Wash the green peppers and cut them into small pieces; sliced pork belly; Garlic chopped into minced garlic.

Heat the pan with cold oil, the oil is slightly more, the oil temperature does not need to be particularly hot when the eggplant is put in, the eggplant is the essence of the eggplant, so you can't be in a hurry, the eggplant is slowly fried through, the best state is the best on both sides of the slightly golden brown, the processed eggplant oil control, cut into wider strips for later use. Don't waste the oil in the pan and store it in a container.

Don't put oil in the pot, add the pork belly slices and stir-fry the oil, then add the chopped green onions, oyster sauce, stir-fry until fragrant, then add the chopped green pepper cubes and stir-fry, about two or three minutes, and then add the previously processed eggplant and tomatoes.

To prepare for seasoning, first put an appropriate amount of light soy sauce, stir-fry evenly with salt, and finally add some sugar to enhance freshness. Put in the minced garlic before cooking.

Eggplant is the best fried rice, and I think autumn eggplant is the best because it tastes sweet. When frying eggplant, first cut the eggplant into strips, pour in the hot oil, stir-fry the pepper, dried chili pepper and other ingredients until fragrant, and then add the eggplant and stir-fry for a few minutes, and the eggplant is delicious and ready to eat.

In contrast, the eggplant in summer is the most delicious, we can make the eggplant into a potato stew, sprinkle the minced garlic when it comes out of the pot, and then mix it with rice, which is especially delicious.

Eggplant in summer is the most delicious, we can make eggplant stewed potatoes, after the oil is hot, add chopped green onions and stir-fry until fragrant, add an appropriate amount of light soy sauce, put the eggplant and potatoes into it, add a little water and simmer for about 10 minutes, it is super delicious.

【Eggplant with rice】

Ingredients: 3 long purple eggplants, 1 red pepper and 1 green pepper, 50 grams of lean pork.

Seasoning: 1 teaspoon salt, 1 teaspoon cooking wine, 2 tablespoons oyster sauce, 2 tablespoons vinegar, 2 tablespoons sugar, 2 tablespoons light soy sauce, 1 teaspoon chicken essence, 2 heads of garlic, 20 grams of coriander, 5 grams of green onions, 5 grams of ginger, 13 spices, and vegetable oil.

Preparation: Chop the coriander, red pepper, green pepper and garlic into small pieces; Shredded green onions, ginger and lean pork; Cut the eggplant into slices about a centimeter thick, then cut into thick strips about 3 centimeters long.

Method: 1. Sprinkle salt on the eggplant strips, marinate for about 10 minutes, until the eggplant comes out of the water, squeeze it slightly with your hands, and pour out the water.

2. Put vinegar, sugar, oyster sauce, light soy sauce and 2 tablespoons of water in a bowl and stir well to make a sauce.

3. Remove the oil from the pan, pour in the eggplant strips when the oil is hot, fry for about 3 minutes, and remove the oil.

4. Leave a little base oil in the pot, pour in shredded green onions and ginger and stir-fry a few times, add shredded pork and stir-fry until it changes color, cook in cooking wine, and add thirteen spices.

5. Put in the fried eggplant strips, pour in the seasoned sauce, add the chicken essence, and reduce the juice over high heat.

6. Put the eggplant on a plate, sprinkle with minced coriander, minced red pepper, minced green pepper and minced garlic, and mix well when eating.

1.Eggplant in red oil.

Ingredient list] eggplant, garlic, chopped green onion, pork with red pepper, bean paste, tomato paste, 2 eggs, 1 tablespoon of flour.

Fish sauce: 2 tablespoons sugar, 1 tablespoon aged vinegar, 1 tablespoon light soy sauce, pepper and soy sauce.

Manufacturing Steps] 1.Choose a long eggplant and cut it with a knife at a 45-degree angle. Don't cut it with every knife. After cutting one side, turn it over, and cut the other side again. After cutting, the eggplant is constantly pulled apart;

2.Chop the chopped green onion, garlic, red pepper and a small piece of pork;

3.Prepare a small bowl with 2 tablespoons of bean paste and 1 tablespoon of tomato paste;

4. Then prepare a bowl to beat 2 eggs, a tablespoon of flour, add water to make a paste, and pull the paste up;

5.Roll the eggplant into the batter and wrap evenly, being careful not to break it;

6.Heat the oil. When it is hot, put the eggplant into the pan and fry it, turn on low heat, fry the eggplant thoroughly, fry it until golden brown, and take out the oil;

7.Now, mix in one serving of fish sauce: 2 tablespoons of sugar, 1 tablespoon of aged vinegar, 1 tablespoon of soy sauce, and a pinch of pepper. After mixing well, add a few drops of soy sauce to the base color, mix well and set aside;

8.After the pot is fully fried, stir-fry the minced meat, pour in chopped green onions, minced garlic, pickled pepper and stir-fry garlic, pour in bean paste, tomato paste, and stir-fry the red oil of bean paste. Pour some water along the edge of the pot, then pour in the freshly prepared fish sauce, add less cooking wine to remove the smell, stir the soup evenly, add a little water starch, stir until the soup is viscous and foamy, turn off the heat, and remove the soup from the pot.

Ingredients: 500 grams of eggplant.

Excipients: 20 grams of chopped chili pepper, a pinch of minced green onion, ginger and garlic, 2 grams of salt, half a spoon of chicken essence, 2 spoons of cooking wine, 8 grams of white sugar, 1 spoon of water starch, 500 grams of oil.

Preparation of fish-flavored eggplant.

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

2. Remove the stems of the eggplant and wash it and cut it 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 burn the oil pan until 5 percent is hot, that is, when the palm of the hand is placed on the top and there is obvious heat, put the eggplant in.

4. After frying over medium heat until the surface is golden brown, remove it and drain the oil for later use.

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 pot, add the chopped green onion, ginger and garlic, and stir-fry until fragrant.

7. Add 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. Pour in the fish-flavored sauce and stir-fry frequently.

10. Serve until evenly and the juice is thickened.

11. a finished product.

Eggplant is our favorite food in summer, whether it is braised eggplant, sauce eggplant, meat foam eggplant or roasted eggplant, etc., it is all evocative, so, do you know that eggplant can be made into eggplant in addition to being fried directly? Dried eggplant fried meat is a dish that we often eat on the table, and dried eggplant will be more chewy and taste better than fresh eggplant, so many friends want to try to dry eggplant by themselves It will be more hygienic and healthy, although drying eggplant is a very simple thing, but for friends who have not tried it, they don't understand it very well. Do you know how to make the best dried eggplant?

Let's share the secret of making dried eggplant <>

Step 1: Before drying eggplant, we need to buy some fresh and fatty round eggplant, don't buy the kind of eggplant that is older or looks leaner, otherwise the dried eggplant will taste very bad. The roots of the selected eggplant are then washed without peeling.

You can cut the eggplant into hob blades or thick strips depending on your preference, and of course, it's easier to dry the eggplant into strips. After cutting, sprinkle the eggplant strips with appropriate salt and stir so that the salt is evenly distributed on the eggplant, this is to better remove the water from the eggplant.

Step 2: Then we need to put the eggplant strips into the steamer and steam them like steaming sweet potatoes, at this time you will smell the smell of eggplant wafting outHowever, the eggplant should not be steamed very well, and when it is half-cooked, you can take out the eggplant and drain the water to remove the water from the eggplant. <>

Step 3:When we drain the water in the eggplant, we can open the dried eggplant to the sun for exposure, and when it is dry, we need to turn the eggplant overIn this way, the sun will be more evenly exposed and will not become moldy and deteriorate if left for a long time. The process of drying is the same as drying dried sweet potatoes, which can be stored by drying.

Dry until the eggplant is completely dry, and it will make a rustling sound when you pluck it. It can also be placed in a cool and ventilated place to dry for 1 night before drying. When drying dried eggplant, we should pay attention to a small detail, that is, when the sun is particularly strong, it is best to cover it with a newspaper, so that the dried eggplant will have more flavor.

Step 4:Dried eggplants can be packed into plastic bags, sealed and frozen in the refrigerator. You can also use a breathable cloth bag to pack it up, hang it in a dry and ventilated place indoors, and take it out to dry it every once in a while to prevent the dried eggplant from getting wet and deterioratingWhen the southern climate returns to the south, it is necessary to pay attention to moisture and insect prevention, and it is best to put it in the refrigerator and refrigerate it in a special climate, so that the weather will not affect the taste of the dried eggplant when returning to the south.

In this way, our dried eggplant is ready, it can be stored for a long time, and when you want to eat it, you can take some out and soak it in water and then add seasoning according to your own tasteIn winter, take this eggplant dry and then roast the meat, the taste is also a must, delicious to eat, let you return to the feeling of summer.

Are there any other good ways to make dried eggplant?

**From the web. ）

Delicious recipe for eggplant

Braised eggplant home-cooked recipe.

1. Prepare the ingredients.

To choose a large eggplant with a lot of meat, it will have a soft and glutinous rich taste. Preparing a little minced pork can add flavor to the meat, and its sauce is rich and fresh. The ingredients need soybean paste, chili peppers, garlic, etc.

You don't need complicated ingredients and workmanship to make a delicious braised eggplant.

2. Handle the eggplant.

Wash the eggplant and cut it into small pieces and soak it in lightly salted water for a while, so that the eggplant will not change color and maintain its perfect appearance.

3. Meat foam. The fat and lean pork is minced and ginger water is added to remove the fishy smell, and the starch and a small amount of salt can enhance the taste. Pork increases umami, and there is no need to put MSG to have a strong umami taste.

4. Fry eggplant.

Put the eggplant in the frying pan and fry it until soft, so that the eggplant will be softer and easier to absorb the flavor. Eggplant comes out when the surface of the eggplant changes color.

5. Stir-fry eggplant.

Put the chili pepper and ginger in the pan, stir-fry the minced meat until fragrant, and add the eggplant when it is fragrant. Stir-fry evenly and add soy sauce to taste. Add water and cook for 10 minutes to allow the meat to fully enter the eggplant.

When the soup is low, add starch water to thicken so that the soup can hang on to the eggplant. Finally, sprinkle with chives and you're ready to go.

Nutritional value of eggplant.

Eggplant is rich in protein, vitamins, trace elements and other nutrients, which can provide the nutrients needed by the human body and has certain nutritional value, but do not overeat.

Eggplant is a kind of food that we often eat in our daily life, which is rich in nutrients, including protein, carbohydrates, etc., and is also rich in vitamin E, vitamin C, vitamin B, potassium, calcium, magnesium, phosphorus and other nutrients.

Eggplant is too rice consuming to do this.

As the saying goes: eat less and think more. In the winter and spring seasons when eggplants are very rare, because they are more expensive to eat, they will feel more delicious; In summer and autumn, there are many eggplants, and when you get tired of eating them, you will feel that they are not delicious.

Any food will be like this. There is no absolute tasty and unpalatable taste.

Eggplant can be eaten in any season, rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.

Appropriate: It has the function of preventing bleeding and anti-aging, eating eggplant often can prevent the blood cholesterol level from increasing, delay human aging, clear away heat and relieve heat, and is especially suitable for people who are prone to prickly heat and boils.

Don't: But the spleen and stomach are weak and cold, asthma people should not eat more, and eggplant has a bitter taste after autumn, cold nature, spleen and stomach deficiency and cold, weak body, loose stools should not eat more Eat 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.

It is best not to peel it when eating it because most of the nutrients of eggplant are in the skin.