How do you make garlic eggplant to make it have a rich garlic flavor?

I usually cut the garlic into minced garlic first, then steam the eggplant in a pot, take it out and pour out the excess water, and then put it in a larger container, cool thoroughly, and then prepare the very fresh sesame oil salt, you can use the pot to boil the oil, and then pour these seasonings in, pour in the cold eggplant after boiling, and then pour in the garlic puree, stir well.

First of all, you need to prepare more minced garlic, and then you need to wash the eggplant and cut it, and finally spread the minced garlic evenly on top of the eggplant, and then sprinkle the sauce evenly again, and steam it for about 40 minutes.

You can stir the minced garlic well, but also add some of your favorite seasonings, be sure to pay attention to the even proportion, and then pour these garlic purees into the eggplant, so that you can make a fragrant and rich taste.

When making delicious food, you must pay attention to the heat problem, and you must not use a high fire, but a low fire. And when making this dish, you must pay attention to the proportion of ingredients, and you must not put too much. But I think the most important thing is that when making this dish, you must pay attention to the time and never make it for too long.

Garlic eggplant belongs to Shandong cuisine, which is a home-cooked dish with garlic and eggplant as the main ingredients, with a salty and fresh taste with garlic fragrance, and is a summer time dish. Wash and peel the eggplant, cut it into pieces, put it in a steamer and steam it for about 15 minutes, then put it on a plate and let it cool for later use; Peel the garlic, chop it into puree, put it in a bowl, add soy sauce, sesame oil, refined salt, monosodium glutamate and mix well; Pour the sauce over the eggplant and mix well. Suitable for people of all tastes.

It is best to use this kind of purple long eggplant to make garlic eggplant, because such long eggplant is relatively tender, and the taste of garlic eggplant is more smooth and delicious. After washing the long eggplant, cut off the root of the long eggplant first, or break it off directly.

Then cut the long eggplant in half and vertically. You need to prepare a basin of water in advance, add a small amount of vinegar to the basin, and then put the long cut eggplant into the basin and soak for about 5 minutes. The purpose of doing this 1 step is to make the color of the steamed long eggplant not dark and dark, and it will look more beautiful.

After the water in the pot is boiling, immediately put the soaked eggplant in the steamer and steam it for 8-10 minutes on high heat. Steam the eggplant until it can be easily pierced with chopsticks, then take the eggplant out and let it cool for later use.

Next, prepare a few washed green and red peppers, and cut all the green and red peppers into small dots and put them in a bowl. When making garlic eggplant, add a little green and red pepper to it, which can not only highlight the aroma of garlic in this dish, but also highlight the spicy taste, which will be more delicious.

Next, prepare a little more garlic, put the garlic into the garlic mortar, add a teaspoon of salt to the garlic mortar, and mash it into garlic puree. To make this garlic eggplant, you must use the pounded garlic to make the garlic taste stronger. Scoop the mashed garlic into a bowl and set aside.

After that, pour oil into the pot, wait for the pot to heat up, pour the chopped green and red peppers into the pot and turn off the heat.

You can pour the choked green and red peppers directly into the garlic bowl, so that the garlic will taste better. Add salt seasoning to the bowl, add a spoonful of white sugar, a spoonful of chicken essence powder, add a little light soy sauce, a small amount of sesame oil, stir well and set aside.

After the eggplant is cooled, you can directly tear the eggplant into long strips by hand and put it into an empty bowl in the original way, so that the eggplant directly torn by hand is more flavorful than the eggplant cut with a knife. After that, pour the sauce you just seasoned into a long eggplant bowl and stir well, and you can finish eating it on a plate.

First prepare the fresh eggplant, cut the eggplant, and then sprinkle the eggplant ** with garlic, steam it in the pot for a while and eat.

Wash the eggplant and cut it into strips, soak it in water, squeeze out the water, put the eggplant on a plate, put it in a steamer and steam it over high heat for 15 minutes.

Take out the steamed eggplant and pour out the water, put it in a basin, squeeze in the minced garlic, green onions, dried chili shreds, oyster sauce, salt, chicken essence, balsamic vinegar.

Heat some rapeseed oil in a pot.

Pour the cooked rapeseed oil over the minced garlic, dried chili peppers, and green onions to bring out the aroma.

Stir well with chopsticks and serve on a plate.

Garlic eggplant is a characteristic traditional dish of Shandong, which belongs to Shandong cuisine. With eggplant and garlic as the main ingredients, the eggplant is steamed and mixed with garlic sauce, which is soft and fragrant, fresh and salty, and has a strong garlic fragrance. Garlic eggplant is an extremely home-cooked cold dish, the method is simple, refreshing and delicious, the garlic fragrance is enough to not fry, no need to stir-fry a very healthy dish.

The production method is as follows: After washing the eggplant, cut it into strips and steam it in a steamer for about 15 minutes, and then pour it into a cold vegetable bowl to cool naturally after steaming.

Use raw garlic paste to mix it cold, that is, wash and slice the garlic cloves, add an appropriate amount of salt, and then mash the garlic mortar into garlic paste, add balsamic vinegar and light soy sauce and mix well, pour it directly on the steamed eggplant, and mix well. Add red pepper and coriander to the eggplant, which is beautiful and delicious. The taste and eating habits are different, the cold eggplant I make here also adds cumin powder, a specialty of Xinjiang, this is because Xinjiang people love to eat cumin powder, and the condiments in the kitchen must not be without cumin powder, and other condiments are splashed out with hot oil, which is absolutely too tempting.

1 purple eggplant, 5 cloves of garlic, 1 coriander, 3 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of chili oil, half a tablespoon of sugar, a pinch of salt. Sesame oil, light soy sauce, salt. Then cut the eggplant into long strips with the skin, put it on a plate and put it in the pot, turn on high heat, and steam for 8 minutes.

Meanwhile, mash the garlic into a puree and chop the coriander. Finally, add the steamed eggplant, minced garlic, chopped coriander, and sesame oil.

Wash the eggplant and cut it in half, then cut it into a flower knife, which will make the filling taste better and taste better, put the eggplant on a baking sheet and use a brush to coat the eggplant with oil. [Eggplant absorbs more oil, you can brush more] one, about 400 grams. Cut into thick slices one finger wide, put an appropriate amount of cold water in the pot, pot the eggplant in cold water, and steam for about 20 minutes.

Adjust the time appropriately according to the size of the eggplant, and poke it thoroughly with chopsticks to get cooked. Remove from heat. Natural cooling.

I think you should use fresh garlic when making it, cut it into garlic puree, and then boil the oil in the pot and cook the garlic at high temperature, which is the key, if the temperature is too low, it will not come out of the fragrance at all, so after frying at high temperature, you should immediately pick it up, so that the key seasoning garlic oil is done.

Ingredients: 400g eggplant, 5g cooked white sesame seeds, 5g green pepper, 5g red pepper, 5g coriander, 50g minced garlic, 10g salt, 5g monosodium glutamate, appropriate amount of sesame oil.

Cut the washed eggplant into two pieces and steam them in a steamer.

Finely chop the green peppers. Finely chop the red pepper.

Finely chop the parsley. Mince the garlic and set aside.

Remove the steamed eggplant, cut it into small pieces with a knife and place it in a bowl.

Add minced red pepper, minced green pepper, minced garlic, minced coriander, salt, monosodium glutamate, and sesame oil into a bowl.

Stir well, put on a plate and marinate for 5 minutes.

You can choose to cut the eggplant in half first, then put it in a pot to steam, and finally add the garlic puree.

Add more peanut oil, eggplant is very absorbent, if you want eggplant to be delicious, you must add enough oil.

Garlic eggplant. Usually eat eggplant first oil, always feel greasy, today to make a hot eggplant, delicious, more refreshing.

Ingredients: eggplant, red pepper, garlic, green onion, oyster sauce, light soy sauce, salt.

Steps: <>

Step 1: Prepare the ingredients.

Step 2: Cut the bucket and eggplant in half with a knife, and then cut a few more times, and do not scratch the skin.

Step 3: Put on the steamer, cover and steam for 8-10 minutes.

Step 4: Press the water swimming pants in the eggplant with a colander, pour it out, and set it aside for later use.

Step 5: Start stir-frying: heat oil in a cold pan and stir-fry garlic until fragrant.

Step 6: Add red pepper and stir-fry, add a spoonful of oil, and stir-fry well.

Step 7: Add boiling water for grinding and grinding, add a spoonful of light soy sauce, half a spoonful of salt, cook for two minutes, and then add chopped green onions.

Step 8: Pour over the eggplant.

Step 9: Mix it when you eat it to make it more flavorful.

There are many ways to make eggplant, and no matter how you make it, it is very delicious and goes well with rice. You can braised eggplant, grilled eggplant, garlic eggplant, stir-fried eggplant, among which garlic eggplant is more popular with everyone, so how to make garlic eggplant is the best?

Eggplant with garlic is a traditional dish in Shandong Province, which belongs to the Lu cuisine, and is a home-cooked dish with eggplant and garlic as the main ingredients. The eggplant itself is soft and made with garlic and garlic, making it a dish that can be enjoyed by all ages.

The most important thing in every dish is not only the recipe, but also the quality of the ingredients. Therefore, when we choose eggplant, we try to buy purple long eggplant, choose tender eggplant that is soft to the touch, not too old, the seeds in the eggplant are already very hard, which affects the taste very much.

Then wash the eggplant with water and remove the stems from the tail. It's best not to remove the skin, and then cut the eggplant into long strips, just like the braised eggplant eaten outside.

Soak the eggplant in water for a while, the purpose is to make the eggplant look better and not so dark. Those who have practiced it will know that the water will turn black after soaking in water.

Then bring the water to a boil on high heat, put the processed eggplant in the pot and steam for about 10 minutes, until the eggplant is fully ripe and very soft.

The next step is to prepare the garlic puree, prepare a little more garlic, and peel it. Chop into garlic paste, and if you have the conditions to make the eggplant, you can use a bowl, so that the garlic paste will be more fragrant.

Then heat the pan with cold oil to boil, pour in half of the garlic paste after the oil is hot, add an appropriate amount of balsamic vinegar, edible salt, chili oil and light soy sauce when it is almost cooked, add the remaining garlic paste after stirring evenly, stir well and remove from the pot.

When the eggplant is completely cool, pour the garlic paste on top of the eggplant, stir well, and a fragrant garlic eggplant is born.

Compared to braised eggplant, garlic eggplant is still relatively simple, and it does not require as much oil. So those who like to eat eggplant should act quickly.

Chop more garlic, then mix some minced meat with the garlic, and when cooked, pour it into the cooked eggplant, and then you can eat.

Clean the eggplant and cut it into thin strips. Then put it in the pot and steam it for about 15 minutes, add garlic millet, spicy chicken essence, oyster sauce, soy sauce, peanut oil, and sesame chili oil to the eggplant, so that it is particularly delicious. Oak cheats.

Eggplant will be very delicious when made into a roast, eggplant is a very nutritious food, and the ingredients in eggplant are very good for the human body.

"The steamed garlic is fragrant and delicious, it doesn't taste greasy, it's better than the restaurant's, it can be cooked in a few minutes, and you can learn it in two minutes."

Ingredients: 2 long eggplants;

Excipients: a handful of garlic; 2 chives;

Seasoning: vegetable oil, oyster sauce, light soy sauce, salt, chicken essence, sugar;

1. We prepare two fresh eggplants and use a knife to split them from the middleNote that "the eggplant head should be kept".

2. Put the eggplants on a plate one by one, put them in a steamer and steam them over high heat for three minutes.

3. After steaming, use the picket to take it out, and use a knife to gently scratch a few knives on each piece of eggplant, the purpose of which can be better flavored and delicious;

4. Prepare garlic sauce: mince a handful of garlic, put it in a bowl after cutting, pour in a spoonful of hot oil to stimulate the aroma of garlic, add two spoons of oyster sauce, a spoonful of light soy sauce, half a spoon of salt, half a spoon of chicken essence, and half a spoon of sugar to neutralize the taste and stir well. (If you like to eat red millet peppers, you can also put them in, because I don't like spicy food.)

5. Spread the garlic sauce evenly on the surface of the eggplant and apply it like this.

6. Put the eggplant into the steamer and boil the waterSteam on high heat for five minutesAround.

7. After steaming, take out the eggplant with a picket and sprinkle a little chopped chives to garnish with flavor.

Home-cooked garlic and eggplant rotten brother is hungry and the bridge is dusty.

Garlic paste is resistant to the practice of grinding and infiltrating buckets such as eggplant bushes.

Eggplant is suitable for all seasons. It can be fried, it can be burned, it can be steamed, it can be boiled, it can be fried, it can be cooled. Although there are many ways to eat eggplant, most of them are cooked at a higher temperature for a longer time, which is not only greasy, but also has a large loss of nutrients, especially the loss of vitamins in fried eggplant can reach more than 50%.

So, out of all the ways to eat eggplant, garlic eggplant is the healthiest.

Now the summer is too hot and everyone doesn't want to stay in the kitchen for too long. It is natural that cold eggplant is popular in the summer. Today, I would like to share with my dear friends a method of eggplant.

It's no exaggeration to say that this is the healthiest and most delicious way to get eggplant, which is both delicious and calcium-replenishing. Although it doesn't have that flashy appearance, it's even ugly. But, you must give it a try, and trust me, it will make you eat once, think ten times, think a hundred times!

Material. Ingredients: 1 eggplant (round).

Attachments: 3 cloves of garlic, 2 parsley trees, 1 tablespoon tahini, 1 tablespoon balsamic vinegar and salt to taste.

Methods of work. 1.To make this dish, choose round eggplant, which has less water than long eggplant and is easy to handle.

2.Round eggplant is washed and peeled and cut into thick slices. It's a waste to throw away the jacket, but if you use the usual method, you have to throw the jacket away. Of course, there are flexible approaches, so I'll talk about it below.

3.Place the eggplant slices in a pressure cooker and add half a bowl of water.

4.Select the nutrient steaming function.

5.While steaming the eggplant, let's mix the tahini. Take 1 tablespoon of tahini, add some cold boiled water in several times, and bring the tahini to a boil with cold boiled water.

It's a good tahini. It has a certain concentration, but it can also flow. Just don't adjust it too finely.

6.Then wash the parsley and chop the garlic. Garlic is cut and oxidized in advance, which is conducive to the production of allicin, so it is healthier to eat.

7.The eggplant is steamed, let cool, and the excess water on the plate is discarded. During the cooling process, water will continue to come out and should be poured in time.

Use a spoon to press the eggplant into tomato sauce. It's hard to crush the jacket into mud without taking it off. Of course, if you use a stir-fry machine to smash the steamed eggplant with the skin, that's a different matter.

8.Then pour in the tahini, add some salt and stir well. The reason why the tahini can't be made too thin is because the eggplant has a lot of moisture. If it is too thin, then this eggplant puree is too thin.

9.Then add the balsamic vinegar. Vinegar is indispensable here. It was especially delicious. This is the reason why the eggplant must be cold, otherwise the taste of the vinegar will change, and the tomato sauce will be unpalatable.

10.Finally, add minced garlic and parsley, mix well again, and serve.

11.Delicious to eat, bad taste but great taste.