The home cooked method of garlic eggplant in the Northeast, the home cooked practice of garlic eggpl

The home recipe for garlic eggplant is as follows:1. Prepare two purple eggplants, wash them and remove the stems, peel them first, cut them into hob pieces, put them on a plate, boil water in a pot, put them in the eggplant cubes and steam them over high heat for about 10 minutes.

2. When steaming eggplant, we adjust the sauce, pat the garlic and chop it into minced garlic, put it in the bowl after chopping, cut the green onion into two knives from the middle, put it in the bowl, prepare three fresh green and red peppers, cut them into circles after washing, put them in the bowl after cutting, then add half a spoon of salt, a little monosodium glutamate, a small amount of thirteen spices, and then add an appropriate amount of light soy sauce, then add a small amount of millet balsamic vinegar, a little bit is OK, and finally pour in a little sesame oil, stir well, and put it aside for later use.

3. Mash the eggplant pieces into a puree with chopsticks and put it aside to cool, pour in the seasoned juice after the eggplant is completely cool, and then stir evenly with chopsticks to get out of the pot and put it on the plate.

Eggplant contains solanine, which can inhibit the proliferation of tumors in the digestive system and has a certain effect on the prevention and treatment of gastric cancer. In addition, eggplant also has the effect of clearing cancer fever. Eggplant with garlic is a delicious home-cooked dish in the Northeast.

Do you know what are some delicious home-cooked recipes for garlic eggplant? Next, I will recommend 4 home-cooked methods of Northeast garlic eggplant.

Ingredients for garlic eggplantIngredients: 750 grams of eggplant, 1 head of garlic, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, salt, appropriate amount of monosodium glutamate.

Preparation of garlic eggplant1. Wash and peel the eggplant, cut it into pieces, put it in a steamer and steam for about 15 minutes, then put it on a plate to cool and set aside.

2. Peel the garlic, chop it into a mushroom, put it in a bowl, add soy sauce, sesame oil, salt and monosodium glutamate and mix well.

3. Pour the sauce over the eggplant.

Ingredients for garlic eggplantIngredients: 750 grams of eggplant, 1 head of garlic, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, salt, appropriate amount of monosodium glutamate.

Preparation of garlic eggplant1. Wash and peel the eggplant, cut it into pieces, put it in a steamer and steam for about 15 minutes, then put it on a plate to cool and set aside.

2. Peel the garlic, chop it into a mushroom, put it in a bowl, add soy sauce, sesame oil, salt and monosodium glutamate and mix well.

3. Pour the sauce over the eggplant.

Ingredients for garlic eggplant1 round eggplant, 2 cloves of garlic, 1 coriander, 1 2 teaspoons salt, cooking oil, Sichuan peppercorns.

Preparation of garlic eggplant1.【Cleaning and cutting of eggplant】: Rinse the eggplant with clean water.

2.Cut off the roots of the eggplant with a knife.

3.Hold the eggplant in your left hand and the knife in your right hand, turn in a circle and begin to peel the eggplant.

4.Separate the skin from the flesh.

5.Use a knife to divide the eggplant into large, evenly sized eggplant slices.

6.【Steaming and processing of eggplant】: Put water in the pot and bring to a boil.

7.Set up the steaming rack and place the sliced eggplant on the steaming rack.

8.Cover the pot with a lid and steam over high heat for about 10 minutes.

9.Until the eggplant is cooked, it can be easily penetrated with one chopstick.

10.Use chopsticks to pinch out the eggplant.

11.Take out the eggplant and gently press it with a spatula to squeeze out the water contained in the eggplant.

12.Use a rolling pin to start pounding the eggplant.

13.Mash into eggplant puree and set aside.

14.【Mixing process of eggplant puree】: Pounded eggplant puree.

15.Peel the garlic, place in a small bowl, add a pinch of salt, and mash it with a rolling pin to form a shredded garlic that can be drawn.

16.Place the mashed garlic in the eggplant puree.

17.Add 1 2 teaspoons of table salt.

18.Put an appropriate amount of cooking oil in the pot, add Sichuan pepper, and fry it over low heat until the Sichuan pepper changes color and becomes fragrant.

19.Pour the fried peppercorn oil on top of the eggplant puree.

20.Wash the parsley and finely chop it.

21.Finely chopped coriander in the eggplant puree.

22.Stir well with chopsticks.

Ingredients for garlic eggplant1 round eggplant with a little garlic.

Preparation of garlic eggplant1.Peel the eggplant and cut it into long strips and put it in the microwave oven to cook, if you don't know how long you can heat it for 2 minutes each time, the fish is heated 3 times before the eggplant is cooked, and then put the eggplant in a container and let it cool and set aside.

The home cooking of Northeast garlic eggplant is as follows:

Ingredients: Eggplant.

Excipients: garlic, salt, coriander, chili.

Tools: pots, bowls, plastic wrap, refrigerators.

1. Steam the long eggplant until it is wrinkled, and the chopsticks will break in a bucket.

2. Chop the garlic, coriander, pepper, add a few spoons of salt, stir and set aside.

3. After the eggplant is steamed, cool it, then use a knife to cut one or two long strips and stuff it with seasoning. Cover with plastic wrap, put it in the refrigerator, and you can take it out and eat it the next day.

How to choose eggplant:

1. Look at the eggplant stalk stupid.

When you go to the market to buy eggplant, it is easy to find that the eggplant stem is purple and green, compared to the eggplant stem is purple, it will taste better, of course, the price is worth the price, and the purple one will be slightly more expensive.

2. Look at the distance.

Under normal circumstances, there will be a white fruit between the eggplant pedicle and the fruit, the longer the white, the more tender the eggplant, so you should look at the time of purchase, the white part is less, it is best not to buy.

3. Hand touch.

When buying eggplant, you can gently pinch it, generally the tender eggplant will be softer than the old eggplant, the old eggplant will be hard, and the skin of the tender eggplant is not as smooth as the old eggplant.

4. Look at the shape.

The eggplant on the market is bent and straight, vertical, slightly tortuous, and twisted and turned, the eggplant head is slightly tortuous, and the eggplant that grows naturally is rarely vertical, Lu Lu generally adds some kind of drug to make the eggplant look better, and the especially curved eggplant is due to the poor growth caused by external factors. Therefore, it is recommended that everyone choose eggplants with a little twist.

The home recipe for garlic eggplant is as follows: XiluTools Ingredients: green eggplant, garlic, coriander, oil, salt.

1. Put a sufficient amount of water in the steamer, boil over high heat, put the washed eggplant into the upper layer and steam for about 15 minutes, pat Lu Xian from the pot and take it out to cool for later use.

2. Cut the cooled eggplant from the middle with a knife, and do not cut off the bottom.

3. Prepare the chopped coriander and garlic.

4. Add a spoonful of oil, appropriate amount of salt, minced coriander and minced garlic to the bowl and mix well.

5. Stuff the mixed garlic into the sliced eggplant and fill it up. Put it on a plate and refrigerate it for a few days to taste better.

Garlic eggplant] Required materials: 3 kg of eggplant, 2 taels of coriander, 1 kg of garlic, tablespoon of salt, appropriate amount of monosodium glutamate, steps: 1

Prepare eggplant keiko, eggplant should be purple-skinned long eggplant, choose smaller, tender eggplant, and the surface is smooth and black eggplant, so that the eggplant is delicious after pickling, remove the eggplant from the stem, wash.

2.Wash the coriander, drain the water, and peel off the garlic.

3.Chop the coriander into minced pieces, chop the garlic into minced pieces, or mash the garlic into minced garlic5Mix the minced garlic and coriander, salt and monosodium glutamate together for 6

Add water to the steamer and boil, put the eggplant in the steamer, steam the eggplant, as long as it is soft and steamed, don't steam it for too long, put the eggplant on the board, cut the middle, and don't cut the head and tail.

7.Fill the chopped garlic into the sliced eggplant, not too full, and it will be flush with the eggplant.

8.Put the brewed eggplant in the container, put a layer of eggplant, sprinkle some salt evenly, put a layer of eggplant, sprinkle some salt, stack the eggplant in the container, cover it with a layer of plastic wrap, put it in the refrigerator and refrigerate, you can eat it the next day, put it in the refrigerator, and take it as you eat.

The steps to make authentic garlic eggplant are as follows:Ingredients: 5 eggplants, 5 cloves of garlic, 2 tablespoons of vinegar, 3 tablespoons of light soy sauce, 2 grams of salt, 5 grams of oil, 2 shallots, 1 green pepper, 2 tablespoons of spicy peppers, appropriate amount of water, appropriate amount of oil.

Tools: pots, bowls, spoons, knives.

1. Wash the eggplant, cut it in half, put it in a pot and steam it for 8 minutes, then take it out and let it cool.

2. Tear it into strips by hand for later use.

3. Put garlic, chopped green onions, chopped green peppers, pepper powder, and salt in the bowl of hail pants.

4. Heat the oil, pour it into the seasoning bowl, add vinegar, light soy sauce and oil to pour spicy seeds.

5. Pour the juice onto the eggplant, grab and mix evenly.

2 eggplants, 5 cloves of garlic, 1 tablespoon of light soy sauce, 1 tablespoon of vinegar, half a tablespoon of sesame oil, 1 red pepper, a little sugar;

Production process: In the first step, after the eggplant is cleaned, remove the two ends of the eggplant, then cut it in half vertically, add water to the pot, put the processed eggplant through the water and start steaming, about 8 minutes;

The second step is to prepare the juice in the process of steaming the eggplant, the garlic can be prepared more, after peeling, it will be crushed with the back of a knife, and then it will be pressed into garlic paste, after the red pepper is removed from the root, it will be cleaned and diced;

Step 3: Pick and wash the chives and cut them into chopped green onions, put the processed garlic, diced chili peppers and chopped green onions into a bowl, add light soy sauce, aged vinegar, sesame oil, sugar and an appropriate amount of salt, and stir well;

Fourth, after the garlic juice is ready, the eggplant is almost steamed, after taking it out, cool it naturally, and tear the steamed eggplant into strips when it is not hot.

Step 5: Pour the garlic sauce on top of the eggplant, stir well and serve.

Ingredients: eggplant, garlic, green onion, red pepper.

Seasoning: light soy sauce, oyster sauce, salt, dark soy sauce, sugar, water. 1. Prepare the ingredients, eggplant, garlic, coriander, and chives.

2. Wash the eggplant, put it in the steamer and steam it for about seven or eight minutes, and you can easily pierce it with chopsticks.

3. Take out the steamed eggplant and let it cool.

4. When the eggplant is cooling, mix a bowl of sauce, mash the garlic into a puree, add a little salt and mix well.

5. Wash and chop the chives and coriander separately.

6. Put the chopped chives into a garlic bowl, add 2 tablespoons of light soy sauce, 3 tablespoons of balsamic vinegar and 1 tablespoon of sesame oil.

7. Finally, add a little sugar and mix well to make the juice.

8. Tear the cool eggplant into strips to control the moisture.

9. Add the chopped coriander and pour the seasoned sauce directly on top.

10. Finished eggplant with garlic and garlic.

Garlic eggplant preparation

Steamed eggplant with garlic puree.

Ingredients: 2 eggplants, 5 cloves of garlic, 1 tablespoon of light soy sauce, 1 tablespoon of vinegar, 1/2 tablespoon of sesame oil, 1 red pepper, a little sugar;

Production process: In the first step, after the eggplant is cleaned, remove the two ends of the eggplant, then cut it in half vertically, add water to the pot, put the processed eggplant through the water and start steaming, about 8 minutes;

The second step is to prepare the juice in the process of steaming the eggplant, the garlic can be prepared more, after peeling, it will be crushed with the back of a knife, and then it will be pressed into garlic paste, after the red pepper is removed from the root, it will be cleaned and diced;

Step 3: Pick and wash the chives and cut them into chopped green onions, put the processed garlic, diced chili peppers and chopped green onions into a bowl, add light soy sauce, aged vinegar, sesame oil, sugar and an appropriate amount of salt, and stir well;

Fourth, after the garlic juice is ready, the eggplant is almost steamed, after taking it out, cool it naturally, and tear the steamed eggplant into strips when it is not hot.

In the fifth step, pour the garlic juice on top of the eggplant, stir well and enjoy it, which is particularly soft and delicious.

Tips: 1. It is more convenient to cut the eggplant in half and steam it in the pot, the eggplant is easy to be steamed, pay attention to the steaming eggplant, it is recommended to put it directly in the steaming drawer, it is best not to use the plate, otherwise the plate will store stagnant water in the process, and the taste of the eggplant will be greatly affected;

2. Garlic eggplant, of course, the amount of garlic can not be less, and the garlic is best pressed into garlic puree, rather than cut into minced garlic, the taste of the two will be very different, of course, do not need to put if you don't like spicy food;

3. The time of steaming eggplant does not need to be too long, almost 8 minutes, the steamed eggplant is torn into strips by hand after cooling, it is not recommended to cut it with a knife, otherwise the taste will be affected, and the sauce can be matched according to personal preferences.

The home recipe for garlic eggplant is as follows:Ingredients: 130 grams of eggplant, 10 grams of garlic, 1 spoonful of soy sauce, 1 spoonful of vinegar, 1 spoonful of chili oil.

Steps: 1. Prepare the ingredients.

2. Wash the eggplant, remove the roots, and cut it in half.

3. Put it in the steamer, steam for about 10 minutes, steam until soft.

4. Put a spoonful of oil and stir-fry the minced garlic.

5. Put in the seasoning, there is relatively more vinegar, and the ratio of soy sauce is about 3:1, if you don't like acid, you can put less vinegar, in addition to light soy sauce, put a little salt, and you can also put half a spoon of sugar to taste. Finally, add a spoonful of chili oil and bring to a simmer to cool.

6. Tear the eggplant by hand and tear it into strips, and the width should be as uniform as possible.

7. Pour the prepared sauce on top.

Ingredients: 3 eggplants (purple skin, long). Excipients: 1 tablespoon garlic, 1 tablespoon chopped pepper, 1 tablespoon light soy sauce, 1 tablespoon cold sauce, 1 tablespoon salad oil, 1 tablespoon sugar, 1 teaspoon balsamic vinegar, 2 drops sesame oil.

1. Wash the eggplant without peeling, cut it into 3 sections, and then cut it in half into thick strips.

2. Put it in a deep bowl and steam it with cold water until it is basically cooked (I used about 25 minutes for this process, starting with cold water).

3. You can prepare seasonings in the middle and mix all the seasonings except balsamic vinegar. In addition, chop the garlic into a puree.

4. Turn on the steamer to see that the eggplant is basically steamed, put in the seasonings one by one, cover and continue to steam for about 5 minutes.

5. Take it out and mix well, wait for it to cool slightly, add balsamic vinegar and mix well again, and put it in the refrigerator for a while.