Coleslaw is very simple, so how do you make eggplant cubes very delicious?

When I learned that our chef was going to make cold eggplant cubes, I quickly went to the kitchen to help, wanting to eat the food early. This dish is not only delicious to eat, but also has a high nutritional value, rich in vitamins and other nutrients. When our chef made this dish, he also specially paired it with delicious Taoyuan Jianmin beef and chili, and the taste was even better.

Next, we will briefly tell you about the refreshing and delicious cold eggplant cubes, which are simple and easy to make and nutritious to satisfy cravings.

Delicious cold eggplant chunks.

Ingredients: eggplant, garlic cloves, Taoyuan Jianmin beef chili, green onions, ginger, chili, coriander, sesame oil, eggs, flour, starch, sugar, vinegar, pepper, salt.

Method: 1. We need to rinse the eggplant first, remove the skin, and then use a knife to cut the eggplant into small pieces and put it in a clean basin; Spare;

2. Next, rinse the garlic cloves, remove the skin, and cut the garlic cloves into minced garlic with a knife; Rinse the ginger and cut it into shredded pieces with a knife; Spare;

3. Then rinse the chili peppers, cut them with a knife, remove the chili seeds, and then cut the chili peppers into chili flakes with a knife; Spare;

4. Then, rinse the green onions, remove the roots and other impurities, and cut them into chopped green onions with a knife; After picking and washing the coriander, cut it into chopped coriander with a knife; Spare;

5. Crack the eggs into a clean bowl, add a little salt, stir into egg liquid, add an appropriate amount of flour and starch, stir into a batter, and then put in the eggplant pieces, so that the eggplant pieces are evenly coated with batter;

6. Then you can heat the oil in a pan, wait until the oil is hot, put in the battered eggplant pieces, fry the eggplant pieces until they turn golden brown, then put them out, drain the oil, and put them in the basin;

7. Put an appropriate amount of sugar, vinegar, pepper and salt into the pot with eggplant pieces, add an appropriate amount of chili flakes, shredded ginger and chopped green onions, sprinkle with chopped coriander, pour some Taoyuan Jianmin beef chili peppers and sesame oil, and stir well; Can;

Wash and peel the eggplant and cut it into pieces, mince the garlic, cut the green and red peppers into pieces, put the minced garlic in the hot oil in the pot and stir-fry until fragrant, then put the eggplant pieces and stir-fry for two minutes, put the green pepper pieces and red pepper pieces together and stir-fry for two minutes, and add an appropriate amount of salt and monosodium glutamate to taste.

Steam the eggplant in the pot, make it puree, add garlic foam and vinegar to taste, a very delicious garlic eggplant is ready, it is a cold dish, very simple.

First of all, we steam the eggplant pieces in a pot, put them in a bowl, add an appropriate amount of sweet and sour, light soy sauce, minced garlic, chili oil and coriander foam, stir well, it is super delicious.

Yes. The preparation of this dish is very simple. Just wash the eggplant, cut it, add the corresponding condiments, and stir well. Very tasty.

For cold eggplant, we need to steam the eggplant in advance, then tear it into strips after steaming, add minced garlic, millet spicy, light soy sauce, oyster sauce, chicken essence, chili oil, sesame oil, balsamic vinegar and coriander, and stir evenly to taste.

Wash the eggplant first and put it in a steamer to steam.

While the eggplant is steaming, wash and cut the parsley into sections. Mince the garlic. Millet spicy chopped.

After the eggplant is steamed, take out the eggplant, pour out the eggplant juice, and when it cools a little, tear the eggplant into long strips with a relatively uniform shortness, and then put it in a basin.

Add an appropriate amount of light soy sauce, a little sugar, and a little vinegar to the eggplant and mix well.

Add minced garlic, peanuts and spicy oil and mix well.

Serve on a plate, add some chopped green onions and coriander, and you're done.

Wrapping buns, wrapping dumplings, steamed and mixed with garlic to eat, sugar plucked eggplant, eggplant, are all delicious, and eggplant also has the effect of lowering blood pressure and blood sugar, in short, eggplant is delicious. You can also make fish-flavored crispy eggplant strips, first create the eggplant skin, cut the eggplant into strips for later use, mix it into a paste with egg flour cornstarch, burn seventy percent of the warm oil in the pot, wrap the eggplant strips in the batter, put them in the oil pan, fry them into golden yellow, put the eggplant strips on the plate, fry them in the pot and fry them into a fish-flavored seasoning and pour them into the cut strips.

Eggplant is a common ingredient in our lives and can be used to cook many home-cooked dishes. For eggplant, braised and stir-fried vegetables are indeed more common practices. But in addition to this, eggplant can also be used for soup, barbecue, cold salad, and so on.

Minced eggplant and braised eggplant are all delicacies made from eggplant that we like to eat every day. In addition to braised and stir-fried eggplant, you can also take steamed, cold dressing, steamed eggplant, eggplant, lean pork foam two taels, a little millet pepper finely chopped, a few garlic finely chopped, light soy sauce, dark soy sauce, oyster sauce A little ready, wash the eggplant, cut it in half from the middle, but don't break it underneath, <>

Mix eggplant cold, wash the eggplant and remove the stem, cut it into four petals, put the number of keys and steam it in the dish through water, or put it on the rice pot to steam, wait until it is cool, tear it into about three minutes thick shreds by hand, put it on the plate, add soy sauce, salt, vinegar, sesame oil and mix and eat. Or put the seasoning without adding it to the eggplant, put it in a small dish and dip it in. We all know that eggplant is a very oil-absorbing vegetable, and although the method of braising eggplant in oil is delicious, it also has a fatal problem, it is too oily.

It's not delicious if you put less oil, and if you put too much oil, all of them are sucked into the eggplant, which is very unfriendly to the little fairies who love beauty.

The first is to steam the eggplant, first clean the eggplant, cut it into long strips, after the water is boiled, steam the eggplant for 10 minutes, after steaming, tear the eggplant into shreds by hand, and then put it on the plate, and then adjust a season, which contains garlic paste, light soy sauce, sesame oil, balsamic vinegar, chili oil, and a little salt

Yes, because eggplant is very nutritious and high in energy, it will definitely be made into a cold dish, which is also very delicious.

Yes, Shouqingbi peels and cuts the eggplant into strips and puts it in the steamer to steam, and after it is cooked, put on salt, vinegar, celery oil, chili, spices, coriander and other accessories, stir evenly and it is almost dry.

Absolutely. We can cut the eggplant into strips after cooking, and then pass it through cold water, and mix it with sesame oil, shallots, ginger and garlic, which is also a very good cold dish.

Eggplant is cold and delicious and easy way:Ingredients: 2 eggplants, 1 tablespoon of vinegar, 1 tablespoon of light soy sauce, 1 spicy millet, appropriate amount of minced garlic, half a green onion.

Steps: 1. Steam the eggplant in the pot and tear it into small pieces.

2. Prepare chopped green onions, minced garlic, chili rings, and white sesame seeds.

3. Drizzle with hot oil for the above ingredients.

4. Add a spoonful of soy sauce, a spoonful of vinegar, a spoonful of oil, an appropriate amount of chicken essence, and an appropriate amount of salt.

5. Stir well, sprinkle with coriander and finish.

Cold eggplant needs to be prepared by the servant: eggplant, minced garlic, coriander, celery, red pepper, oyster sauce, light soy sauce, white sugar. It is divided into 4 steps. To the cluster is the detailed operation:

Step 1: Food processing.

Remove the stems of the eggplant, cut it in half, and beat it with a flower knife. Finely chop the garlic, chop the coriander, mince the celery cabbage, and dice the red pepper.

Step 2: Steam the eggplant.

Eggplant steam over water for 20 minutes, step 3: mix the seasoning.

Pour in the chopped ingredients, add oyster sauce, light soy sauce and sugar, and stir well.

Step 4: Drizzle with spices.

Drizzle over the eggplant.

The heat of summer is unstoppable, and many people lose their appetite. At this time, a plate of cold, smooth, sour and appetizing cold eggplant is the most appropriate. If you want to know more about how to make cold eggplant, then take a look with me!

Ingredients for making cold eggplant Cold eggplant is delicious and easy steps 1Fry the dried red pepper into small pieces, add sesame seeds, Sichuan pepper and a little salt and fry it into chili oil to cool and set aside; Chives, chives cut into small pieces; mince the red peppers;

2.Cut the washed eggplant into thick slices and steam for 25 minutes.

3.Poke it with chopsticks until it feels soft.

4.After cooling, tear it into strips by hand and place it on a plate.

5.Sprinkle the eggplant with coriander, chives and minced red pepper; Mash the garlic with a little salt, add vinegar, light soy sauce, sugar, monosodium glutamate and an appropriate amount of chili oil to make a seasoning sauce, and pour it on the eggplant. It is best to refrigerate and mix well to eat, the taste is better.

Eating eggplant can prevent cardiovascular and cerebrovascular diseases 1. The saponins contained in eggplant have the effect of lowering cholesterol. Studies have found that after eating 300 500 grams of eggplant at a time, the cholesterol content in the body will drop by about 10%, which is the "credit" of saponins.

2. Eggplant - especially purple eggplant is rich in vitamin P. Vitamin P can enhance the adhesion between human cells, maintain the normal permeability of cells and capillary walls, increase the toughness and elasticity of microvessels, and have a protective effect on human microvessels.

3. Eggplant can also provide a large amount of potassium for the human body. Potassium is involved in the entire process of energy metabolism in the human body, which can maintain normal pressure in the cells of the human body and maintain the normal excitability of the human nerve muscles. Severe potassium deficiency in the body can cause cerebral blood vessels to rupture.

In addition, potassium also has the effect of balancing blood pressure.

4. Eating eggplant often can also increase the antioxidant effect of blood vessels, which can avoid some diseases caused by vascular oxidation.

How to choose eggplant

Appearance: The general fruit shape is uniform, Zhouzheng, moderate age and tenderness, shiny appearance, no cracks, rot, rusty skin, spots, thin skin, few seeds, thick meat, and tender eggplant is better.

Look at the "eyes": where the sepals of the eggplant connect to the fruit, there is a light-colored band, which is called the "eye" of the eggplant. Generally speaking, when the ring is white or lavender, centered, wide, and distinct, it indicates that the eggplant is tender.

When the ring band is less obvious and becomes smaller, it means that the eggplant has begun to age.

Feel: Tender eggplants have a sticky feeling when held, and hard eggplants are old eggplants.

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Material. Method.

Prepare the materials. Boil a pot of hot water in advance, add the white vinegar to the boiling water, and set aside. In addition, prepare a large bowl of soup with ice cubes and water for later use.

To prepare the garlic sauce: Finely chop the garlic and chili peppers, and mince the coriander or tartar. Mix all the garlic sauce ingredients well.

Cut the eggplant into sections, then cut them in half.

Blanch the eggplant until cooked (when the water is boiling, cook for about 3-5 minutes, depending on the number of eggplants). One of the secrets to preserving the beautiful purple skin of the eggplant: add a spoonful of white vinegar to the water, and use a stainless steel strainer or a large colander to press the eggplant, as long as the eggplant is completely soaked in hot water and does not come into contact with the air, the purple skin of the eggplant can be retained.

Immediately after blanching the cooked eggplant, put it in ice cube water (please use boiling water) to cool down, and drain the eggplant for about 1-2 minutes.

Experiment comparison: This plate is blanched with general hot water without adding white vinegar, and the water is not boiling when it is put into the pot, so the eggplant cannot immediately retain color (white vinegar can help retain color) and heating action, resulting in uneven color and easy to turn black.

On this plate, a spoonful of white vinegar is added to the boiling hot water, and the sliced eggplant is immediately boiled in the pot until cooked, retaining the beautiful purple skin, which is very beautiful and delicious.

The two sets are compared to one game, can you see the difference?!

Arrange the chilled eggplant on a plate and drizzle it with a special garlic sauce and you're done! Simple dishes bring out the original flavor of the ingredients. Summer is the best time to eat coleslaw, and the beautiful purple eggplant will make you hungry!

First of all, prepare the ingredients we need, there are eggplant, red pepper, garlic, chives and soy sauce, sesame oil, etc., wash the red pepper, cut the seeds into thin strips, cut the chives into green onions for later use, wash the eggplant and put it directly into the steamer to steam, about 7 minutes or so, take out the steamed eggplant, let it cool naturally, tear it into long strips by hand after the eggplant is completely cooled, and finally mix the eggplant, minced garlic, red pepper shreds and green onion together, and then add soy sauce, balsamic vinegar, white sugar and sesame oil and other condiments, Stir well and serve. It's delicious to do that.

Eggplant is a common vegetable in our life, we know it well, this is one of the few blue-purple vegetables and fruits, blue-purple eggplant is a nutritious vegetable and fruit.

Eggplant contains vitamin E, which has the effect of avoiding bleeding and delaying aging, and eating eggplant regularly can make the carbohydrate level in the blood not clear and imitate to increase, which has full practical significance for slowing down human aging. Eggplant is rich in nutrients, containing protein, body fat, sugar, vitamins and various nutrients such as calcium, phosphorus, and iron.

Whether the eggplant is steamed, stir-fried, grilled or served with cold dishes, its delicious and distinctive taste has always made people feel happy and achieved. Although this is a very common ingredient, it can make many delicious ingredients, such as Sichuan fragrant eggplant, eggplant clip, idle fish eggplant pot, and ground three fresh.

Eggplant mixed with cold vegetables, eggplant is so don't shoot smokeless pot, delicious and serve food, I would rather not eat meat and need to eat it, it is the welfare of the cooking woman at home. 【Eggplant with cold vegetables】Ingredients that must be prepared: eggplant, Chaotian pepper, garlic, and green onions must be prepared condiments:

Light soy sauce, salt oil.

First, prepare all the ingredients and condiments, cut the eggplant into strips and pour it into a sealed jar, add an appropriate amount of salt and mix well, then put the eggplant in the microwave oven to heat the medium and high heat for three to four minutes;

Then put the cooked eggplant into a bowl, add the appropriate light soy sauce, put the chopped chili pepper on the eggplant, put in the garlic paste, sprinkle the chopped shallots, and finally pour sesame oil;

It's so delicious, the eggplant is crispy and delicious, and it is very good to eat, if you like it, you can try it, if the amount of eggplant is large, it can moderately prolong the sex time, and you can cook the eggplant without microwave heating, which is simple and convenient, and it will not be too difficult at all.

The tender eggplant is dark in color, thin-skinned pork floss, light in weight, tender and sweet, the flesh is not easy to separate, and there is a greenish-white skin under the receptacle. The color of the old eggplant is bright and shiny, the skin is hard and tight, the meat is firm, the meat is very easy to separate due to lack of fiber, the seeds are yellow and hard, the net is heavy, and some have a bitter and astringent taste.