How to make vegetarian fried eggplant, fragrant, soft and glutinous, better than meat, and you won t

Eggplant is a very high protein ingredient, the meat is tender and fat, it is very easy to eat, and the whole body, from the inside out, can be eaten as a delicacy. Many people make vegetarian fried eggplant, usually after cutting the eggplant, they will choose to directly fry the eggplant, which will also cause the protein damage contained in the eggplant to disappear and the nutrients to be greatly reduced. There are also some people who immediately stir-fry the pot out of the pot, and the flavor of the vegetarian fried eggplant will be lost a lot.

In summer, I often cook this dish for my family, one eggplant can be fried at a time, it is cheap and affordable, delicious and delicious, and children can often eat a bowl of rice every time. In summer, it is served with white rice, which I love the most, it is tender and soft, better than meat, and it is not greasy 3 times a week. Now I recommend the "vegetarian fried eggplant" method to everyone, and friends who like it can make it to the recipe, give the family a delicious meal, give the family a surprise, and give the child a driving force!

Stir-fried eggplant] Food: 1 blue-purple eggplant, 2 green onions, 3 garlic, 2 spicy millet, a teaspoon of salt, 1 tablespoon of salt, 1 tablespoon of light soy sauce, a small amount of monosodium glutamate, 1 tablespoon of garlic chili sauce.

Food is prepared. Eggplant is made of round eggplant, and both long eggplant can be. Remove the stems and heads of the eggplant, rinse it clean, no need to peel it, and cut it into the shape of an end mill. Put the eggplant in a container, add a small spoon of salt, mix well and marinate for 10min.

Clean the green onions and cut them into sections, cut the millet into circles, and cut the fish slurry into garlic paste for later use. For 10 minutes, the eggplant becomes loose and the water is outflowed, squeeze the extravasive water by hand, add a spoonful of tapioca starch, stir evenly, and the eggplant will not absorb oil when stir-fried, refreshing and non-greasy.

Add an appropriate amount of oil to the pot and heat it, add the eggplant and stir-fry to become loose and yellow, and add garlic and millet to stir-fry until fragrant. Add the garlic chili sauce and the eggplant and stir-fry for 2 minutes. Add 1 tablespoon of light soy sauce, stir-fry a small amount of monosodium glutamate to taste, salt does not need to be added, and the saltiness is just right.

Add green onion segments before cooking, stir-fry evenly and then remove from the pan. The eggplant made by this method is particularly delicious, soft and tender, and the key is that it is refreshing and non-greasy, and it tastes healthy and healthy.

First clean the eggplant, then cut it into hob pieces, then let each piece of eggplant stain with an appropriate amount of starch, heat the oil, heat the oil, put the eggplant into the pot, fry it to shape, then take it out, leave the bottom oil in the pot, put in the tomato pieces, green onions, ginger and garlic, pepper, fry until fragrant, then put the eggplant in, then add light soy sauce, oyster sauce salt, chicken essence, stir-fry evenly to get out of the pot.

After peeling the eggplant, cut it into small pieces and put it in a bowl and stir with salt and water to force out the water in the eggplant, pour oil into the pot, put in the green onion and ginger, and stir-fry the garlic, then put the eggplant in and stir-fry, add salt, chicken essence, soy sauce and other seasonings to enhance the color, and when the eggplant is fried, it can be eaten out of the pot.

Vegetarian fried eggplant is very simple, first peel and cut the eggplant into shreds, then heat the oil, when the oil temperature is eighty percent hot, put in the green onion, ginger and garlic and stir-fry until fragrant, then put the eggplant in, and be sure to add coriander and minced garlic when out of the pot.

As long as the cold rice noodles are OK [hosting fee]: eggplant, chili pepper [ingredients]: large [seasoning]:

Salt, soy sauce, peanut oil, sesame oil, sugar, chicken. Wash the round branches and remove the tap. Cut into small pieces for extra.

The skin of eggplant is nutritious, and I usually don't remove the shell when I fry eggplant. Wash the peppers, remove the seeds with the tap and cut into blades. Peel a few grains of garlic, wash and cut into garlic.

It is better to fry eggplant without green onions, and eat it in a garlic pot. Put oil in the pot, fry more than usual, and put a little peanut oil to make the fried eggplant fragrant.

Once the peanut oil is heated, add three-quarters of the garlic and burn until fragrant. Underneath the eggplant, sauté well. Stir-fry for a minute, sauté the eggplant until tender and let the eggplant eat oil.

Two tablespoons of soy sauce, seasoning, continue to fry. It is too dry during the frying process and easy to coat the pan, so add some water according to the situation. Add a spoonful of salt and a spoonful of sugar to taste, add some water and cook for a while.

Cook the eggplant thoroughly, add the chili pepper and continue to sauté, then lightly sauté the chili pepper to taste. It takes about a minute. Add the remaining garlic in and sauté a few times.

After stir-frying the eggplant, add the garlic paste to eat, the taste is better, and the garlic flavor is stronger. Stir-fried eggplant with chili peppers, which is suitable for summer, is delicious without meat. As long as the rice noodles are cold, put a spoonful of chicken to taste at the end, and then sprinkle a spoonful of sesame oil to increase the fragrance and improve the bright color, stir-fry it, and fry it evenly in the pot.

Stir-fry the fragrant eggplant and you're done. Eggplant should be tender to be delicious. That's the point of sautéed eggplant.

Soft and rotten to taste. Eggplant absorbs the flavor of all the spices. It is particularly delicious, and this dish is often made in summer, and the porridge is delicious with rice.

It can also be used to eat noodles. Add more salt to the noodles.

Vegetarian fried eggplantFirst cut the eggplant into pieces, wait for the oil to heat and stir-fry for three minutes.

The eggplant should be cut into strips, and the bell pepper should be cut into strips, put oil in the pot, put the minced green onion, after the minced garlic is stir-fried, put in the eggplant and fry for a while, then add light soy sauce, salt, sugar and stir-fry evenly, then pour in the bell pepper, stir-fry for a while and you can get out of the pot.

1. Wash the eggplant first and cut it into slices, then put two spoons of salt, grab it with your hands, then wash it and dry it with your hands for later use.

2. Wash the green peppers, remove the seeds and cut them into slices, peel and chop the garlic seeds, wash and cut the chives into sections3.

4. Fry until the eggplant is soft, then put the garlic, chili pepper and green onion white, and then stir-fry evenly.

5. Finally, add a spoonful of salt, half a spoon of chicken powder, and half a spoon of soy sauce and stir-fry evenly.

The production steps of vegetarian fried eggplant are like cracks:

1. Peel and wash the eggplant, cut it into large slices with a thickness of 3 cm, and cut a knife edge 3 minutes deep on one side of each slice at intervals of 2 minutes, cut the oblique blade into 3 cm wide strips after it is full, and then cut the oblique blade into 2 cm wide pieces.

2. Remove the seeds and pulps of the persimmon pepper, wash them, and cut them into triangular pieces.

3. Put water or stock into a bowl, add soy sauce, rice wine, Weiyun essence, sugar, and wet starch and stir well to form a sauce.

4. Put the pot on the fire, pour peanut oil, wait for the oil to burn to 5 to 6 hot, put in the eggplant pieces several times, turn it with a hand spoon, fry it until the appearance is dark yellow, and pour it into a colander to control the oil.

5. Put the pot on the fire, pour in peanut oil, chopped green onion, minced ginger and minced garlic to stir-fry the fragrance, then add the persimmon pepper pieces and fungus to stir-fry slightly, pour in the fried eggplant pieces and stir-fry the sauce evenly, and stir-fry evenly.

6. After the sauce thickens, pour in sesame oil and put it on a plate.

1.Peel the eggplant, wash it, cut it into 6 cm long and centimeter square filaments, put it in a bowl, soak it in water for about five minutes, remove it, and drain the water.

2.On the pot rack, put oil and boil until it is hot, fry the peppercorns to scorch the fragrance (do not take out the peppercorns), then fry the minced green onions slightly and turn yellow, and then put in the eggplant shreds and fry for about three minutes, fry until the eggplant shreds become soft, add refined salt, soy sauce and vegetarian soup, cover after the juice boils, simmer for three minutes over low heat, when the juice is about to dry, put MSG, turn it over evenly.

Vegetarian fried eggplant is a delicacy made with eggplant, is a very common home-cooked vegetable on a table, has the characteristics of soft rotten, salty and fragrant, its purple skin is rich in vitamin E and vitamin P, which is incomparable with other vegetables, vitamin P can soften the capillaries, prevent small blood vessels from bleeding, and are beneficial to patients with hypertension, arteriosclerosis, hemoptysis, and scurvy.

Nutritional value: eggplant is one of the few purple vegetables, but also a very common home-cooked vegetable on the table, its purple skin is rich in vitamin E and vitamin P, which is incomparable to other vegetables, vitamin P can soften the capillaries, prevent small blood vessels from bleeding.

It is beneficial for patients with hypertension, arteriosclerosis, hemoptysis, and scurvy. Vitamin C and saponins contained in eggplant have cholesterol-lowering effects. In addition, the B vitamins contained in eggplant have a certain auxiliary effect on dysmenorrhea, chronic gastritis and nephritis edema.

The delicious recipe for vegetarian fried eggplant is as follows:Tools Ingredients: Eggplant, chopped coriander, chopped green onion, minced garlic, star anise, salt, light soy sauce, sugar, corn oil.

1. Wash and peel one round eggplant.

2. Cut into small cubes, put them in a basin, and then add a little salt to marinate them to kill the water. Nian Hui.

3. Chopped coriander for later use.

4. Put an appropriate amount of oil in the pot to make it hot.

5. Add diced eggplant and stir-fry, add a little salt, and sugar to taste.

First of all, prepare the necessary ingredients, prepare a few thin eggplant, an appropriate amount of dark soy sauce, green and red peppers, salt, sugar, garlic cloves, ginger, and vegetable oil. <>

The prepared eggplant is processed first, the eggplant must be cleaned, and then the head and tail of the eggplant are removed and cut into hob pieces, and the eggplant does not need to be peeled when making this delicacy. Because the liquid ammonia element in the eggplant skin is still relatively high, in addition, after removing the eggplant skin, the taste will be much worse, so soak all the cut eggplants in cold water for 5 minutes. Heat the oil, after the oil is hot, add an appropriate amount of green onions, ginger and garlic to the pot, and be sure to use low heat when frying, otherwise it is easy to fry the paste, add an appropriate amount of chili oil to the pot, if you don't eat spicy, this step can be ignored, and then add a wild pepper, after the fragrance, we put the eggplant into the pot and quickly stir-fry a few times.

Then we need to add an appropriate amount of dark soy sauce, sugar, edible salt to the pot, add an appropriate amount of Pixian tofu rack, fry over high heat, if the pot is relatively dry at this time, then you can put a little less water in an appropriate amount, about 15 grams or so, cover the pot and simmer over medium heat for 5 minutes. After 5 minutes, the eggplant in the pot has become very soft, at this time you can taste the taste, because the salt content in the bean paste itself is very high, so don't put too much salt, if it is too light, put a little salt in an appropriate amount. <>

Add the chopped green and red peppers in the pot or add some small peppers, and then stir-fry evenly, if there is more greed in the pot, turn on the high heat to collect the soup, and finally put it out of the pot, you can also sprinkle some green onions before the pot to decorate, so that a vegetarian fried eggplant is completed. The fried eggplant made according to this method has a particularly strong aroma and is also very good with rice. Usually at home you don't know what to eat, you can try to make it, I believe your family must also love to eat this food.

Prepare fresh eggplant, cooking oil, salt, starch, light soy sauce, oyster sauce, green onion, ginger, garlic, peel the eggplant, cut it into strips, wrap it in starch, put it in the oil pan and fry it until golden brown, remove it and set aside the oil from the pan, add the green onion, ginger and garlic to stir-fry, then put in the eggplant and pour in the light soy sauce, salt and oyster sauce to stir-fry.

The method of making is to cut the eggplant into pieces, then heat the oil, put the eggplant in the pot, then add the dark soy sauce salt, monosodium glutamate, and stir-fry evenly.

Cut the eggplant into strips, then stir-fry the green onions, ginger and garlic until fragrant, add the eggplant and stir-fry, after three minutes, it is ready to go.

How do you make a fried eggplant that is delicious and delicious, and it will look delicious?

Roasted eggplant method one.

Ingredients: 500 grams of eggplant, 500 grams of peanut oil (40 grams of actual consumption), 25 grams of soy sauce, 2 grams of monosodium glutamate, 3 grams of refined salt, 10 grams of water starch, a little green onion, ginger and garlic.

Method:1Peel the eggplant, wash it, and cut it into 3 cm thick pieces, cut one side of each piece into 3 cm wide strips until it is full, and turn the oblique blade into a 1 cm thick spatula, and leave it outside to dry for 1 hour for later use.

2.Mix soy sauce, monosodium glutamate, refined salt, green onion, ginger, minced garlic, water starch and 100 grams of water into a sauce.

3.Put the wok on the hot fire, put in the oil, and put the eggplant slices into the dry fry when it is hot until it is hot, turn it with a hand spoon frequently, and remove it when the dough is burnt, and control the oil.

4.Pour out the oil in the pot, leave a little base oil, heat it on the fire, put in the garlic slices to fry the yellow, wait for the fragrance, pour in the sauce and eggplant slices and burn them together, stir evenly, and the juice is thickened.

Method 2: Ingredients: one eggplant, one tomato, one green onion, two cloves of garlic, one piece of ginger, egg powder, salt, monosodium glutamate, peanut oil, cooking wine, soy sauce, pepper, sugar.

Method: Cut the eggplant into hob pieces, tomato into pieces, green onion into shreds, ginger into shreds, pat the garlic with a knife (known as rotten garlic in the industry), add half a catty of oil to the pot and heat it, and fry the eggplant paste (half an egg, and three coins of powder into a paste) and fry it until golden brown. Take out and pour out the remaining oil, leave a little oil in the pot, add the green onion and ginger shreds, rotten garlic and stir-fry the pot (fry the fragrance) and add the eggplant, then add salt, monosodium glutamate, cooking wine, soy sauce, pepper and a little sugar, put in half a bowl of water and tomato pieces, and burn it thoroughly.

Method three. Ingredients: 2 eggplants and 500g peanut oil.

Excipients: dry flour: 30g peanut oil:

20g light soy sauce : 3 tablespoons sugar : 20g green onion :

1 piece of ginger: 1 small piece of garlic: 3 cloves of Sichuan peppercorns

2 g Salt : 1 spoon Coriander : 3 sprigs Starch :

1 scoop. Detailed steps: 1. Wash the eggplant and cut it into pieces, add half a spoon of salt to marinate the water, and then use your hands to remove the water.

2. Sprinkle with a layer of dry powder so that each eggplant piece sticks to the dry powder.

3. Pour 500 grams of peanut oil into the pot and cook until it is 5 hot, then pour in the eggplant and fry it.

4. Fry and drain the oil and put it in a basin for later use.

5. Chop the green onion, ginger and garlic into minced pieces, and cut the coriander into sections.

6. Mix light soy sauce, sugar, half a spoon of salt and starch into a bowl of juice.

7. Pour 20 grams of peanut oil into the pot, heat it and pour in the peppercorns and stir-fry until fragrant.

8. Add green onions, ginger and minced garlic to stir-fry until fragrant, then pour in the bowl juice and stir-fry quickly.

9. Pour in the eggplant and coriander and mix well.