How to make home cooked eggplant, which is more fragrant than braised eggplant, fuel saving and rice

Eggplant is a vegetable that we can eat all year round, eggplant color is green, gray, white, purple, and purple eggplant should be the most delicious, blue-purple vegetables and fruits contain proanthocyanidins, which have the benefits of anti-arteriosclerosis. Eggplant has a comprehensive nutrition and a variety of behaviors, and the combination of meat and vegetables is suitable.

Many eggplant dishes need to be drizzled with oil, although the smell is more fragrant, but it tastes more greasy, and the daily diet advocates less oil and less salt, which is beneficial to the body. Today I will share a recipe for eggplant with rice, with meat foam, eggplant does not need to be drenched with oil, and the dish made is more fragrant than stewed eggplant, and the fuel saving is also served with rice, then you can also learn this eggplant method for rice and make it for your family to eat. Here's how to do it:

Eggplant with meat foam] Required information: 1 kg of eggplant, 1 green pepper, 100 grams of raw pork, appropriate salt and oil, 1 section of green onion, 1 slice of ginger, 3 cloves of garlic, half a tablespoon of rice wine, 1 tablespoon of light soy sauce, half a tablespoon of braised soy sauce, 1 teaspoon of monosodium glutamate, appropriate starch, and the process:

Clean the eggplant, remove the stem, then cut it into hob pieces, put the eggplant in a bowl, sprinkle a small amount of salt, stir and mix, marinate for 1-min, and marinate the eggplant to produce water, so that when the eggplant is stir-fried, it will not digest and absorb a lot of oil, and the eggplant will taste refreshing and not greasy. Raw pork minced. Remove the stems and seeds of the green peppers, cut them into diamond-shaped slices, chop the green onions, chop the ginger, and chop the garlic.

Add a small amount of oil to the pot, add the green onion, ginger foam, half of the garlic paste, and stir-fry until fragrant. Add the meat foam to the pan and stir the meat until the tone is white. Pour in rice wine, light soy sauce, and teriyaki soy sauce, and stir-fry the meat foam to color, and the rice wine can remove the fishy smell of pork.

Add the fried eggplant, stir-fry evenly, pour in a small amount of water, then pour in a small amount of salt, monosodium glutamate, bring to a boil over high heat, burn for a few minutes, burn the eggplant into flavor, and cook until it becomes loose.

Add the green peppers, stir-fry evenly, pour in an appropriate amount of water starch to thicken, heat the fire until the juice becomes more and more viscous, sprinkle the remaining half of the garlic paste, stir-fry evenly, turn off the heat, and put it on a plate. A plate of home-cooked eggplant with delicious meat foam is ready. Tips:

After the eggplant is cut, add a small amount of salt to marinate it, so that the eggplant will not digest and absorb a lot of oil when stir-frying, and it will be refreshing and not greasy. Garlic can be added to enhance the freshness of the dish.

It can be made cold, the taste is very good, very good, especially delicious.

Home-cooked eggplant, we can do it without oil, and then add a little water and minced garlic to make garlic lame, which is both fuel-efficient and delicious.

You can steam the eggplant in advance, so that the taste is better, very delicious, especially with rice.

Speaking of eggplant, I believe everyone is familiar with it. Steamed eggplant, braised eggplant, and fish-flavored eggplant are all common practices, and today we recommend the practice of braised eggplant, braised eggplant is very oil-intensive, and if you want to reduce oil, you must master some tricks. Next, let's take a closer look at how to make braised eggplant.

Preparation of braised eggplant

1. Braised eggplant home-cooked method

Ingredients: 2 long eggplants, 100 grams of pork belly, 1 chili, 5 cloves of garlic, appropriate amount of oil. 2 tablespoons of soy sauce, 1 tablespoon of sugar, 2 tablespoons of wine, 15 tablespoons of oil, 1 3 tablespoons of salt, 1 tablespoon of chicken broth mix, 1 tablespoon of corn starch, 2 star anise (seasoning), 3 green onions, chopped, 3 cloves of garlic, sliced, 2 sprigs of coriander, chopped, 1 tablespoon of watercress, 1 tablespoon of starch and water to make a sauce.

Method: 1. Cut the eggplant vertically into 4 strips, then cut it horizontally into segments, and cut the pork belly into shreds.

2. Slice the chili pepper and crush the garlic.

3. Heat the oil, put the eggplant in the pan and fry it immediately.

4. Put two spoons of oil in the pot, fry the chili pepper and garlic first, then add the shredded meat and fry until it changes color, then put in the fried eggplant, add soy sauce, sugar, wine and a little seasoning, and then take it out of the pot and serve it on a plate.

2. Braised eggplant with less oil

The eggplant is first dry fried without absorbing oil. Roasted eggplant is fried first to remove the moisture in it and add flavor. However, frying at high temperatures will cause many nutrients in the eggplant to be lost by heat, and it will also cause the eggplant to absorb too much oil.

Stir-frying the eggplant before burning it also removes the moisture from it, but greatly reduces the fat content. Be careful not to peel the roasted eggplant. Eggplant is rich in nutrients such as dietary fiber and vitamin P, which are very beneficial for anti-aging and cardiovascular protection.

Braised eggplant

Ingredients: 2 long eggplants, 50 grams of green peppers, 100 grams of tomatoes, 3 cloves of garlic. 1 2 teaspoons salt, 1 2 teaspoons chicken broth mix, 1 tablespoon water starch.

1. Clean the long eggplant and remove the skin. Break through the middle and cut with an oblique knife into pieces 1 cm thick.

2. Cut the green peppers and tomatoes into the same size as the eggplant, and slice the garlic for later use.

3. Stir-fry with 1 2 garlic slices until fragrant, then add the eggplant and stir-fry. When the surface of the eggplant starts to soften, add the green pepper, tomato slices, salt, chicken broth and other seasonings.

4. Put the remaining half of the garlic slices into the pot, stir-fry the eggplant evenly, add the soup and simmer.

Cut the eggplant into pieces, put in the garlic and stir-fry the eggplant in the pot, add the eggplant, fry for about three minutes, pour it into the pot and stir-fry it on high heat after playing, and change color slightly.

You need to cut the eggplant into small pieces, heat the oil, put the green onion, ginger and garlic in it, put in the meat slices, make a cover, and then put the eggplant in, you can add condiments, add some water, and simmer over low heat.

Prepare the eggplant and some ingredients, peel the eggplant and cut it into hob pieces, heat the oil, put the eggplant into the pot to fry and fry it out after the oil is hot, control the dry oil and then put it into the pot in the future, add the ingredients and stir-fry.

Prepare the eggplant and some ingredients, peel the eggplant and cut it into hob pieces, heat the oil, put the eggplant into the pot after the oil is hot, fry it and take it out, control the oil and then put it in the pot, add the ingredients and stir-fry.

Preparation of braised eggplant

First of all, prepare an appropriate amount of eggplant, preferably long eggplant, a little green onion and ginger, dark soy sauce, light soy sauce, salt, chicken essence, tomatoes, green peppers and other side dishes.

Then wash the prepared eggplant, cut the cut into strips, put salt, pour water and soak for about 15 minutes, squeeze out the eggplant water, and then sprinkle in some cornstarch to grasp it well, you also need to cut the tomatoes and green peppers into pieces, cut the green onions, ginger and garlic into slices, take a bowl and put in an appropriate amount of cooking wine, soy sauce, sugar, and sesame oil, and then add some water to adjust the juice for later use.

Finally, start to fry the braised eggplant, first put some oil in the pot and wait for the oil to ripen a little later, then pour in the eggplant, and when the eggplant is fried to golden brown, you can take it out, and then put the oil left in the pot into the onions, ginger, garlic and other condiments and stir-fry, put in the tomatoes and green peppers and fry for a while, then prepare to pour the seasoning just made into the pot and stir-fry it together for a while, add salt, and finally put it in a bowl. Just like that, a delicious braised eggplant dish is made.

Ingredients: 1 long eggplant.

Excipients: green onion, ginger, garlic, salt, oyster sauce, chicken essence, edible oil.

Steps to prepare braised eggplant:

1. Wash all ingredients and prepare them.

2. Soak the eggplant in salted water for 15 minutes.

3. Wash the eggplant and cut into long strips.

4Sprinkle the sliced eggplant evenly with fine salt and marinate for 20 minutes. Once marinated, squeeze the water dry by hand.

5. Heat the wok and pour in an appropriate amount of cooking oil.

6. Pour in green onions, ginger and garlic and stir-fry until fragrant.

7. Pour in the eggplant and stir-fry.

8Stir-fry for about 5 minutes and pour in the oyster sauce.

9Finally, add the chicken essence, mix well, and then put it on a plate.

How to make braised eggplant The best veal is actually braised eggplant, eggplant is very simple, mainly after the eggplant is processed for a year after 30 years old, and then hang it with a layer of paste, so that in the process of smashing it is a small path to make it very good.

Use an air fryer to be relatively oily.

In daily life, many people eat braised eggplant. When it comes to braised eggplant, friends who have only made it know that although braised eggplant is delicious, this dish is particularly greasy. Daily life focuses on less oil and less salt, so how can you make braised eggplant that is both color, flavor, and greasy?

Step 1: Take a long eggplant, clean it and remove the skin of the eggplant, then cut the eggplant into an end mill.

Step 2: After cutting the eggplant into the shape of an end mill, take a large basin, add an appropriate amount of cold water to the pot, add an appropriate amount of edible salt at the same time, and soak the eggplant cut into small pieces in salted water for 30 minutes.

Reminder: Soaking eggplant in salt water can destroy the structure of the eggplant's internal cell membrane, so that the eggplant will no longer be oily, and the eggplant will naturally not be greasy. This is also one of the key steps to make braised eggplant without being greasy, and everyone must remember this step when making braised eggplant.

Step 3: Prepare the condiments while soaking the eggplant, including tomatoes cut into small pieces, green onions, ginger, garlic, salt, light soy sauce, dark soy sauce, white sugar, oil consumption, etc.

Step 4: Remove the eggplant after soaking and wrap it in an appropriate amount of tapioca starch. Note that wrapping an appropriate amount of tapioca starch can also promote the eggplant to remove less oil, and the stewed eggplant is not greasy, which is also the second key step in making braised eggplant without being greasy.

Step 5: Out of the pot, add an appropriate amount of vegetable oil to the pot, put the prepared eggplant into the pot when the temperature is six or seven hot, fry it on medium heat until the surface of the eggplant shows golden brown, then raise the temperature in the pot, and then fry the fried eggplant again, remove it to control the dry oil, and set it aside for reservation.

Step 6: Leave a little oil in the pot, add green onions, minced garlic and stir-fry until fragrant, then add the fried eggplant to the pot, add tomatoes and chili peppers cut into small pieces, add an appropriate amount of light soy sauce, white sugar, dark soy sauce to adjust the color, stir well, add an appropriate amount of edible salt and oil-consuming seasoning, stir-fry again, and a delicious braised eggplant is completed.

How is it? Is it easy to prepare braised eggplant? Then we summarize the key steps to make braised eggplant non-greasy:

First, it is best to soak the brine once after the eggplant is cut, the brine can destroy the structure of the eggplant's cell membrane, especially the pores of the eggplant, the pores of the eggplant will not be oiled after being damaged, and the fried braised eggplant will definitely not be greasy.

Second, coating the eggplant with a layer of tapioca starch can also prevent vegetable oil from entering the eggplant, and the stewed eggplant is not greasy. Just memorize the above 2 key steps to make braised eggplant that is both colorful, flavorful and non-greasy.

After the eggplant is cut, it is best to soak it in light salt water, which can destroy the cell structure of the eggplant, especially the pores of the eggplant, after the pores of the eggplant are destroyed, it will no longer absorb oil, and the fried braised eggplant is of course not greasy.

Wrapping it with an appropriate amount of starch can also make the eggplant absorb less oil, and the braised eggplant is not greasy.

Soak the eggplant in cold water for a while in advance, don't have too much oil in the pot, put in the eggplant after the oil is hot, and fry it a little to get out of the pot.

1. Ingredients: eggplant, green and red peppers, green onions, ginger and garlic, white vinegar, bean paste, salt, light soy sauce, sugar, chicken essence, starch, edible oil.

2. Wash the eggplant with the skin first. After washing, it is best to sprinkle baking soda on the eggplant, stir it and soak for five minutes, so that the eggplant skin will become cleaner, after controlling the moisture, cut the eggplant into a hob shape, put it in a bowl, add some white vinegar and a little salt, stir well, and let it stand for ten minutes.

3. Wash and cut the green and red peppers, cut the green onions, ginger and garlic for later use, wait until the eggplant is pickled, there is already water in the bowl at this time, squeeze out the water of the eggplant by hand, and after the water of the eggplant is completely squeezed out, the eggplant will not absorb oil, and when pickling, add a little white vinegar, which is to prevent the eggplant from blackening.

4. Adjust the braised sauce, add some starch, sugar, light soy sauce, chicken essence and a little bean paste to the bowl, then add some water, stir well, stir-fry for later use.

5. After the pot is heated, pour in an appropriate amount of cooking oil, the amount of oil is not too much, first put the green onion, ginger and garlic into the stir-fry, and then pour the eggplant that squeezes out the water into the pot and stir-fry, fry until the eggplant is soft, pour in the green and red peppers, stir-fry almost, pour the braised juice into the stir-fry until it is thick and the juice can be collected, try to keep the heat when stir-frying, so that the eggplant is fried for as short as possible, the better it tastes, and the eggplant after pickling is easier to cook.

Eggplant is a delicacy that many people like to eat, many people like to use eggplant and meat food together, so that the nutrition is comprehensive, and the aroma of eggplant will be better, but eggplant is originally strong in oil absorption, is it not good to always cook it with meat?

Today I will share with you a method of eggplant without braised pork, which is a dish that we usually eat at home for a long time, that is braised eggplant, and those who love this dish should come and take a look. When braising eggplant, remember not to stir-fry, take two more steps, the eggplant is delicious and refreshing and not greasy.

Step 1: Prepare an eggplant, wash and peel it and cut it into hob pieces, cut it into hob pieces like a chili pepper, peel the garlic and chop it for storage.

Step 2: Add a spoonful of salt to the eggplant, mix them well and set aside to marinate for 10 minutes, to marinate some of the water in the eggplant.

Step 3: After throwing away the moisture in the eggplant, add an appropriate amount of cornstarch, grasp and mix well again, so that each piece of eggplant is covered with cornstarch.

Reminder: The key to the good taste of the eggplant in the braised eggplant, refreshing and non-greasy is that everyone is wrapped in a layer of cornstarch, if the oil is not wrapped in starch, it is very easy to enter the eggplant, and the eggplant will be very greasy to eat, and the taste is not good.

Step 4: Take a small plate, add sugar, monosodium glutamate, cornstarch, and half a bowl of water to the bowl, and quickly mix them with chopsticks and set them aside.

Step 5: Remove from the pan and add a little more oil to the pan until the temperature reaches 50% hot, pour the eggplant into the pan and fry it until the surface is golden brown and take out.

Step 6: Add a little oil to the pot, add tomato sauce and garlic paste after the oil is boiled, add the fried eggplant after simmering and stir-frying until fragrant, stir-fry again and then stir-fry again with chili peppers.

Step 7: Continuously add the previously fried sauce to the pot, stir-fry again until the peppers are broken, add a small amount of sesame oil, and a delicious braised eggplant is complete.

The above is about the specific method of braised eggplant shared with you today, and there are two key points to make this braised eggplant.

First, the water in the eggplant is first pickled;

Second, wrap the eggplant in flour. Duoduo These two processes do not absorb oil, and they will not be so greasy when eaten.

Many people will also put some potatoes when making roasted eggplant, and the resulting dish is called Disanxian, and its taste is also delicious. What is the method: After frying the eggplant, put the potato strips into the pan and fry them until the surface is golden brown and take them out, and then fry the eggplant, potatoes and peppers together in the case of stir-frying.