The method of eggplant skin, how to make a good way to eat eggplant skin

Eggplant stew with potatoes.

Material. Potatoes, eggplant, salt, chicken essence, green, red pepper, green onion, stock.

Method. 1. Peel and cut the potatoes into pieces, cut the eggplant into hob pieces, dice the green and red peppers, and cut the green onions.

2. Pour in the lard on the fire, pour in the green onion and stir-fry the fragrance when the oil is hot, add potatoes, eggplant, salt, chicken essence and stir-fry, pour in the broth and cook over high heat for 30 minutes.

3. Boil the potatoes and eggplant until soft, press them into a puree with a spoon, add the chicken essence and sprinkle in the diced green and red peppers when they are out of the pot. Eggplant should not be eaten with anything.

Eggplant contains a variety of vitamins, proteins, sugars and minerals. In particular, eggplant is rich in vitamin P, and the most abundant part is the junction between the purple skin and the flesh, so the purple variety is the best quality. The content of vitamin P in 100 grams of purple eggplant is as high as 720 mg or more.

Vitamin P can enhance the adhesion between human cells, improve the fragility of micro-vessels, and prevent bleeding of small blood vessels. In addition, the saponins in eggplant have the effect of lowering blood cholesterol, and synergize with vitamin P to improve the elasticity of microvessels, which is conducive to the prevention and treatment of cardiovascular diseases.

Eggplant is delicious and nutritious, but who can it help better play the role of dietary therapy? And with whom is the temper not quite right?

Eggplant Crab = Diarrhea Crab meat is cold, eggplant is sweet and cold and smooth, and the food medicinal properties of both are cold. If you eat it together, the stomach will be uncomfortable, and it may lead to diarrhea in severe cases, especially for people with spleen and stomach deficiency.

Eggplant bitter gourd = an ideal vegetable for cardiovascular patients, bitter gourd has the effects of relieving fatigue, clearing the heart and eyes, invigorating qi and strengthening yang, and delaying aging. Eggplant has the effects of relieving pain and activating blood, clearing heat and reducing swelling, relieving pain and diuresis, preventing blood vessel rupture, flattening blood pressure, and relieving coughing blood. The two are eaten together, which is an ideal dish for cardiovascular patients.

Eggplant meat = stabilize blood pressure and prevent purpura Eggplant is eaten with meat, which can replenish blood and stabilize blood pressure. In addition, eggplant is rich in vitamin P, which has a good effect on preventing microvascular rupture, effectively preventing cardiovascular diseases, and is also helpful for the prevention and treatment of purpura.

Fan Zhihong, associate professor of the College of Food Science and Technology, China Agricultural University: As long as you do not fry eggplant over high heat, reduce the cooking temperature and reduce the amount of oil absorption, you can effectively maintain the nutritional and health value of eggplant, such as potato stewed eggplant. In addition, the addition of vinegar and tomato is beneficial to maintain the vitamin C and polyphenols in it.

1. Cut the long eggplant into strips, put it in a bowl, and steam it in a steamer for 10 minutes. Take out to control the moisture, add salt, vinegar, garlic, sesame paste, coriander leaves and other cold dressing. Be careful not to squeeze all the juice of the eggplant to avoid losing nutrients.

A little thicker tahini can make up for the excess moisture.

2. Stir-fried tomato and diced tomato Half of the large round eggplant is diced, and the garlic is cut into rice. Put 2 tablespoons of oil in a pan, add garlic, add eggplant and stir-fry, add 1 tablespoon of vinegar. Change the heat to low and cover and simmer for two minutes, add salt when the eggplant is soft, add a little diced tomatoes, turn it a few times, put a little monosodium glutamate or chicken essence, and put it on a plate.

Pay attention to the control of residual oil when serving vegetables.

The temperature of these two cooking methods does not exceed 120 °C, the amount of oil is less, and substances such as vitamins and flavonoids are lost relatively little.

The method of eggplant skin is actually very simple, wash the eggplant skin and eggplant clip and put them together, wrap a little noodles, and then knock an egg on it, mix it well, and then steam it in a pot, or fry it in oil, take it out and use half of it, it is very delicious.

Eggplant skin can be used for cold dressing, or to make pickles, the eggplant skin is cleaned and steamed in a steamer until medium-rare, and then put in chili oil, coriander, chopped green onion and salt to recuperate.

First of all, clean the eggplant first, cut it into pieces of the right size, put the pencil in it, and then heat the oil in the pan, and it's done.

The method of eggplant peel, the method of orange peel, I think it is very good to put that cold salad or um halal.

Angel skin can hang some dry starch on it and fry it in oil, so that the vegetables you eat are also very nutritious, and its value is also quite large.

This one is still more troublesome to make, and the nutritional content is not high, so it is recommended that you do not make it this way.

Ingredients: eggplant, 250 grams Accessories: 40 grams of eggs.

Seasoning: 3 grams of salt, 10 grams of starch (peas), 5 grams of wheat flour, 50 grams of sugar, 75 grams of vegetable oil.

1.Peel the eggplant, cut it into centimeter-thick and centimeter-long strips, and salt it to set aside.

2.Put the eggs, flour and flour in a bowl, add 1 tablespoon of water and stir into a paste.

3.Put the pot on the fire, add clear oil, heat the oil sixty percent, fry the eggplant one by one in the pot until browned and remove it, and decant the remaining oil.

4.Put the pot on the fire, put 1 and a half spoons of water into it, hook in the running water, add 25 grams of baking oil when the juice boils, add the eggplant, turn two or three out of the pot and serve on a plate.

Ingredients: 3 eggplants, 100 grams of minced meat;

Seasoning: 5 grams of garlic and 2 red peppers; A pinch of chives, an appropriate amount of oil, 2 teaspoons of soybean paste, and 1 teaspoon of dark soy sauce of straw mushrooms.

Method 1: Cut the eggplant into sections, put it in a pot and steam it, put it out to cool for later use;

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2.Heat oil in a pan and stir-fry minced meat;

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3.Add soybean paste to the fried minced meat;

Step 34Add eggplant segments, red pepper, minced garlic and stir-fry until fragrant, then add straw mushroom dark soy sauce;

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5. Serve and enjoy.

Method 21Eggplant (round or long) cut into 1 cm slices;

2.Pour an appropriate amount of oil into the pot and heat it, put in the eggplant and simmer over low heat until soft and set aside;

3.Pour a small amount of oil into the pot, add diced green onion and ginger to burst the fragrance, add the meat filling and stir-fry, and you can also put in diced green and red peppers according to your preference;

4.After stir-frying to a certain extent, add minced garlic and stir-fry until fragrant 5 minutes before cooking.

Method 31Cut the eggplant into hob pieces, put it in a basket and flush it under the faucet to remove the black water;

2.Cut the green pepper into cubes, and cut the green onion and garlic into small pieces;

3.Pour the eggplant into a wok and slowly simmer over low heat to remove the water; You can consider adding a little oil, which will be better to stir;

4.Stir-fry until the eggplant is dry, then set aside;

5.Wash the wok and put it back on the fire, pour the oil, and when the oil is warm, the minced meat will be scattered;

6.Stir-fry the dried minced meat over low heat (fry until the minced meat is slightly yellow), stir-fry the green pepper cubes, green onion and garlic granules, and pour a little light soy sauce;

7.Pour in the stir-fried eggplant, add salt, a little chicken essence, and stir-fry over high heat for 1-2 minutes.

1.Eggplant, minced meat, shallots, garlic set aside.

2.Wash the eggplant and cut into small pieces.

3.Wash and mince the shallots, wash and slice the garlic, and make florets into the tomato peels for later use.

4.Heat the garlic slices in the oil pan and stir-fry until fragrant.

5.Add the minced meat and sauté well.

6.After the minced meat is fried, add chili powder and two small pieces of tomatoes (it is said to prevent the eggplant from turning black, but the eggplant is not black, I don't know if it is the effect of the tomato).

7.Add the chopped eggplant and sauté until soft.

8.Add salt to the pan, sprinkle with chopped green onions, and put small tomatoes and lettuce leaves on a plate.

Hello dear! Step 1 Stewed eggplant skin with pork belly Preparationsteps: 1 Cut the pork belly into small pieces.

Step 2 Stewed eggplant skin with pork belly Steps: 2Blanch the pork belly and control the moisture. Step 3 Stewed eggplant skin with pork belly Steps:

3. Soak the eggplant skin in advance to soften and set aside. Step 4 Stewed eggplant skin with pork belly Directions: 4Put oil in a pot and stir-fry star anise and dried chili peppers.

Step 5 Stewed eggplant skin with pork belly PreparationStep 5: Add blanched pork belly and stir-fry. Step 6 Pork belly stewed eggplant skin Preparation steps:

6. Stir-fry until the meat is slightly yellow. Step 7 Stewed eggplant skin with pork belly PreparationStep 7: Add rock sugar, soy sauce and cooking wine to continue stir-frying and coloring.

Step 8 Stewed eggplant skin with pork belly PreparationStep 8: Add green onion and ginger. Step 9 Pork belly stewed eggplant skin Preparation steps:

9Pour into the soup pot and add boiling water to cover the meat. Step 10 Stewed eggplant skin with pork belly Steps: 10 Boil over high heat, add eggplant skin, turn to low heat and cook until the soup is viscous and add salt to taste.

The method of dried eggplant skin is to soak the dried eggplant skin in warm water, then dry the water, put in egg white, flour, salt, chicken essence into a paste, put it in the oil and fry it, and finally after the pot can be sprinkled with some green onions, pepper powder, chili noodles, and you can also put some cumin powder if you like, the taste is particularly dry and delicious.

Ingredients: 60g minced meat, 200g purple eggplant, appropriate amount of oil, appropriate amount of bean paste, appropriate amount of chopped green onion, appropriate amount of minced garlic.

1. Prepare the ingredients.

2. Cut the purple eggplant into strips and sprinkle in an appropriate amount of salt to kill the water.

3. Squeeze out the dried eggplant and fry it in a pan.

4. After frying, remove the oil control.

5. Prepare minced meat, onion and garlic.

6. Leave oil in the wok and stir-fry in the bean paste, then add minced meat and green onion and garlic and stir-fry.

7. Add a small amount of boiling water and stir-fry after adding the eggplant strips.

8. Turn off the heat after stirring well.

9. Done. <>

Sauce tomato crust. Ingredients: eggplant skin, 4 cloves of garlic, a small section of green onion, 20 Sichuan peppercorns, soy sauce.

Method: Soak the dried eggplant skin in cold water, drain the water and steam in the steamer for 20 minutes, and let the trouser hall cool.

Fry the chopped green onion in the oil pan, then pour in the soy sauce (the amount of soy sauce depends on the material, just mix it) soy sauce and boil for one minute, add 2 tablespoons of sugar, because I am afraid that the sauce will be too salty (no need to put salt in the whole process, soy sauce is salty).

After the sauce is cooled, add the steamed and cooled eggplant skin and mix well.

After the peeled garlic is crushed and mixed in, the garlic may be spicy and round (the garlic is mixed in at the end, and cannot be fried in oil).

Raw materials: 1 kg of eggplant, half a kg of pork filling. Excipients:

Appropriate amount of green pepper, yellow pepper, red pepper, and 1 egg. Seasoning: sugar, light soy sauce, pepper, rice wine, green onion, ginger, garlic.

Method: 1. Take a large eggplant, cut it into slices of about 5mm, brush the surface with a thin layer of oil, put it in a hot pan, and fry it until tiger stripes appear on both sides. 2. Make minced meat:

Half a pound of plum meat (pork loin, the meat is relatively delicate, suitable for filling), add sugar, light soy sauce, pepper, rice wine, minced green onion and ginger, and mix with an egg; In addition, dice three taels of chili peppers and mince the garlic.

Ingredients for 2 people.

1 eggplant. Half a pound of minced pork.

1 egg for excipients.

Pepper to taste.

Red pepper to taste. Yellow pepper to taste.

A pinch of sugar. Light soy sauce to taste.

A pinch of pepper. Rice wine to taste.

Half a green onion, a little ginger.

Appropriate amount of garlic excipients <>

Step 1<>

Take a large eggplant, cut it into slices of about 5mm, brush the surface with a thin layer of oil, put it in a hot pan, and fry it until tiger stripes appear on both sides.

Step 2<>

Make meat filling: plum meat (pork loin, the meat is relatively delicate, suitable for filling) half a catty, add sugar, light soy sauce, pepper, rice wine, minced green onion and ginger, and mix with an egg; In addition, dice three taels of chili peppers and mince the garlic.

Step 3<>

Heat the pan with warm oil, smooth and loose the meat filling, then add all the ingredients, stir-fry until cooked, and the meat filling is ready Step 4<>

Spread the meat filling evenly on the eggplant, and then roll it up from left to right, and one eggplant roll completes step 6<>

It's delicious and full, and it's hard to think of the poison of eggplant.

1. Ingredients: appropriate amount of eggplant skin, 1 4 onions, 1 2 cucumbers, 1 4 red peppers.

2. Seasoning: 1 4 teaspoons salt, 2 cloves of garlic, 1 tablespoon of oyster sauce, 2 drops of sesame oil, 1 coriander stick, 2 tablespoons of aged vinegar, 2 tablespoons of cold boiled water.

3. Cut the eggplant skin into thin strips (if you don't use it immediately, soak it in cold water to prevent it from turning black), put it in boiling water and cook it over high heat for 5 to 10 minutes, cook until the eggplant skin shreds are soft, then put it into cold water and set aside.

4. Mash the garlic cloves and salt together, add 2 tablespoons of aged vinegar, 1 tablespoon of oyster sauce, 2 drops of sesame oil and 2 tablespoons of cool boiling, stir well to form a garlic oyster sauce vinaigrette.

5. Shred the onion, cucumber and red pepper, and cut the coriander into sections.

6. Take out the shredded eggplant skins soaked in cold water, control the water, put them in a bowl, add shredded onion, shredded cucumber, shredded red pepper and coriander, then pour in garlic, oyster sauce and balsamic vinegar and mix well. BenQ.

The specific steps of the home-cooked method of green-skinned eggplant are as follows:Ingredients: eggplant, green pepper, starch, cooking wine.

Excipients: green onion, ginger, garlic, vinegar, soy sauce, oil, tomato paste, sesame oil, salt, sugar.

1. Pour the eggplant into the lightly salted water and soak for 15 minutes, then remove the eggplant from the lightly salted water and squeeze out the eggplant water, and then sprinkle with a thin layer of starch.

2. Cut the green pepper into cubes, slice the green onion, ginger and garlic.

3. One spoonful of cooking wine, two spoons of soy sauce, three spoons of sugar, three spoons of vinegar, sesame oil and water for later use.

4. Put oil in the pot and cook seven ripe, fry the eggplant until golden brown and remove it. Leave oil in the pot, then add the green onions, ginger and garlic until fragrant.

5. Add green pepper and tomato sauce and stir-fry for one minute, then pour the mixed juice into the pot and bring to a boil. Add the eggplant and stir-fry evenly to reduce the rotten juice, and a dish of braised eggplant is ready. Dig the hole.