Children like to eat eggplant, how to change the variety of fried eggplant?

Many people like eggplant, and children think the appearance of eggplant is very interesting and very like, so how do we change the pattern to fry eggplant? <>

First, we're going to prepare a few eggplants, then we're going to have a bunch of ingredients, and we're ready to go. <>

1.Fried eggplant is simple, but it is a test of technology, fried well, better than meat, fried not good both greasy and watery, first wash the eggplant with water, cut into hob pieces, do not peel, the skin is the most nutritious part of the eggplant, green pepper and millet spicy cut for later use.

2.Many people use the wrong method, that is, directly fry in the pot, the eggplant is very absorbent, no matter how much oil is put will be sucked dry, and then fry dry, and then add water, so that the fried eggplant is both greasy and will turn black, here are three tips for fried eggplant without oil, the first method, cut eggplant, add a spoonful of salt with water, soak for about 10 minutes, or cut eggplant, sprinkle a little salt on it, marinate for 10 minutes, and then pinch off the water, and then fry in the pot, the eggplant will not suck the oil; The second method, cut eggplant, do not put oil first, stir-fry in a dry pan, fry until the eggplant is soft, and then pick it up for later use, put oil in another pot and start frying normally, so that frying eggplant does not cost oil or greasy; In the third method, the cut eggplant is first coated with a layer of starch and then fried.

3.Sauce: Add a spoonful of light soy sauce, a spoonful of vegetarian oyster sauce, half a spoon of sugar, and a teaspoon of salt to half a bowl of water.

4.Add green pepper and millet spicy, stir well and set aside. Tips for frying eggplant without blackening, the first method, put a little tomato in and fry it together, the eggplant will not turn black, the second method, when frying, put a little vinegar, the eggplant will not turn black, the third method, soak it in water for a while before frying, but don't put water when frying, the eggplant will not turn black.

5.Heat the oil, add the eggplant and stir-fry for a while, then add the seasoned sauce, and boil for a while to collect the juice.

Many people use the wrong method, that is, directly fry in the pot, the eggplant is very absorbent, no matter how much oil is put will be sucked dry, and then fry dry, and then add water, so that the fried eggplant is both greasy and will turn black, here are three tips for fried eggplant without oil, the first method, cut eggplant, add a spoonful of salt with water, soak for about 10 minutes, or cut eggplant, sprinkle a little salt on it, marinate for 10 minutes, and then pinch off the water, and then fry in the pot, the eggplant will not suck the oil; The second method, cut eggplant, do not put oil first, stir-fry in a dry pan, fry until the eggplant is soft, and then pick it up for later use, put oil in another pot and start frying normally, so that frying eggplant does not cost oil or greasy; In the third method, the cut eggplant is first coated with a layer of starch and then fried.

You can choose from eggplant stewed potatoes or tomatoes and eggplant. Or opt for green peppers and eggplant. It can also be made as a cold dish, and it can be made as a barbecue. There will be a lot of protein in it, and there will also be some carbohydrates, which is very healthy.

You can make the eggplant into different shapes and fry the eggplant, so that the fried eggplant will be eaten by the child, and the appearance is also very good-looking.

Eggplant meat puree.

Ingredients: 1/2 eggplant, 30g pork, a pinch of salt, a pinch of cornstarch. Practice:

Wash the eggplant, cut it in half, then put it in a pot and steam it first. After a while, you'll be able to tear it to shreds. The decision to keep the eggplant skin depends on your baby's chewing ability.

Minced meat is marinated in salt, light soy sauce, sugar, and cornstarch. Mix the minced pork with the shredded eggplant and steam in a pot until it reaches water. It can be eaten with mixed rice, or it can be used as a supplement for your baby like this.

Eggplant beef. Ingredients: a kind of eggplant, cooked beef foam, salt, olive oil and water. Method:

Wash the eggplant skin, slice it, pour the olive oil into the pan, and put the cooling oil into the eggplant. Sauté the eggplant for 3 minutes, add the cooked beef foam, add some water and cook it. Simmer it until the baby can chew it before putting it in the pot, and it is better to add a small amount of rice as a staple food.

Softly steamed eggplant. Ingredients: 1 eggplant, appropriate amount of small soy sauce. Wash and peel the eggplant. Cut in half from the middle, then cut into strips. A good eggplant plate, small soy sauce mix the eggplant with a small amount of water and steam in the pan for about 15 minutes.

Wash and peel the eggplant and cut it into pieces for later use. Cut the onion into small pieces, cut the red pepper into small pieces, and slice the green onion, ginger and garlic or set aside. Start frying the eggplant, the oil temperature is 70% hot, put the eggplant in turn, fry until the surface is browned, and then remove the main ingredient:

450 grams of long eggplant. Ingredients: Coriander segments, minced garlic.

Seasoning: oil, sugar, salt and pepper, starch. Production process:

First, cut the long eggplant from the middle, then cut it from the middle, divide one eggplant into 4 equal parts, and remove the core with a blade. Add a little oil to the wok and add peppercorns, dried chili peppers, etc. after heating. After stir-frying until fragrant, pour in the onion and stir-fry until fragrant.

Delicious flavor eggplant and old corn will also be made. The rest of the time will be left to the old corn. First of all, cut the eggplant into cubes, or cut into strips, put them in a pot and soak them in water for a while.

After scooping it up, sprinkle the dry starch on the eggplant pieces so that each piece of eggplant wraps around the starch stove head and limb.

Burn the eggplant on the fire, until the eggplant skin is burned until it is fragrant, tear off the eggplant skin, then tear the eggplant meat into long strips, mix in salt, oil, monosodium glutamate, sauce, vinegar, sesame oil, chili powder, and then add ginger, garlic, and green onions. Refrigerate for half a day. Wash the eggplant with water, squeeze out the water, and then put the starch, hang it evenly on the eggplant, and the starch should be divided into two or three times, so that the fried eggplant will form a protective film on the surface, and it will be crispy and crispy.

Put the oil until it is medium-cooked, fry him and take it out, and put the chopped, green onions, ginger and garlic in the pot. Dried chili peppers, appropriate amount of light soy sauce, add white sugar and stir-fry to make the sugar color, add water, chicken essence and salt, pour the soup on the top of the eggplant, and quickly stir-fry to taste.

The method of <> flavor eggplant is also relatively simple, that is, after the eggplant is processed and changed first, then wrapped in cornstarch, fried in oil and crispy, and then the flavor sauce is adjusted, the fried eggplant is put in, and it is quickly stir-fried evenly, and it can be a dish. Cut the eggplant into strips 5 cm long and 2 cm wide, add 6 grams of salt and 10 grams of water to marinate, and put the corn starch into the eggplant three times, so that the starch completely wraps the eggplant for later use, cut the parsley into sections, cut the green pepper into rings, pat the garlic, slice the ginger, cut the green onion into chopped green onions.

Cut the eggplant into hob pieces, put them in a basin and rinse them with water. Dry starch is sprinkled on top of the eggplant chunks so that each piece envelops the starch. Pour oil into the pot, burn eighty percent hot, fry the eggplant pieces, fry until the skin is hard and crispy, use chopsticks to pierce the orange noodles, take out, and control the oil.

After frying the eggplant, pour the oil out of the pot, leave the bottom oil, **, put in the peppercorns and stir-fry, the peppercorns need to be fried for a while, don't fry the paste, and then the spring hall group enlarges the garlic pieces, put the appropriate amount of sugar, the appropriate amount of soy sauce, put in the eggplant, stir-fry quickly, so that the eggplant is evenly stained with soup. Add shredded dried red pepper, coriander and chicken powder to the pan.

Cut the eggplant into large hob pieces, fry them in the oil pan, and be sure to make a high temperature and high heat, and the pot will pop loudly....Fry the eggplant until the hole swims soft, the surface is slightly charred, and the fried eggplant is drained and set aside. Leave the bottom oil in the pot, stir-fry the garlic slices, fry the minced meat, Ghana sells the taste and is very fresh, cooking wine, a large spoon of soybean paste and sugar add the fried eggplant, stir-fry quickly over high heat, so that the soup and the eggplant are even, add a spoonful of oyster sauce before the pot, and turn off the heat with a large handful of coriander.

To make eggplant, add light soy sauce and vinegar, but also prepare a hand liter of green onion, ginger and garlic to season, first put green onions, ginger and garlic in the oil pan, fry the fragrance, and then put the eggplant, the eggplant should be washed, let the eggplant absorb good water, fry until the eggplant is soft and step down, then add an appropriate amount of water to stew the eggplant, then put salt and light soy sauce to taste, boil for a while over low heat and touch the potato stove, and finally you can put a little vinegar if you like to be jealous.

1. Wash the eggplant, do not peel it, cut off the two ends, and then cut it into hob pieces, clean the other side dishes, chop the ginger and garlic, and cut the shallots into small pieces for later use.

2. Keep in mind that this step is the key, don't put oil first, just start the pot, burn the pot to a slight heat, pour the eggplant into the pot and stir-fry, turn on medium heat, the fire is not too big, because there is no oil, you have to keep stir-frying, and you should use a spatula to fry while pressing, the eggplant will slowly shrink and become smaller when heated, and the moisture and air inside will be stir-fried out.

3. Start the pot again, add a little less oil, put the same amount as other fried dishes, turn up the heat, heat the oil, first put the ginger and garlic in the pot and stir-fry until fragrant, and then pour the fried eggplant into the pot and stir-fry for a while.

4. Fry until the eggplant is eight ripe, put an appropriate amount of salt, soy sauce, oyster sauce and stir-fry evenly, and then fry a few times back and forth until the eggplant is fried, and finally put a little thirteen spices, then add the shallots to the pot, stir-fry evenly to get out of the pot.

5. Although there is not much oil added, the eggplant fried in this way looks oily, not only beautiful but also very fragrant to eat, and very chewy, and the rice is also quite powerful.

1. [Ingredients] eggplant, shallots, garlic, sugar, light soy sauce, rice vinegar, starch, cooking oil, salt.

2. [Steps] First of all, prepare a long eggplant, remove the head and tail of the eggplant, and cut it into long strips with a knife, and then put it into the prepared water and let it soak for about 10 minutes. (During the process of soaking the eggplant, we need to change the water of the eggplant every few minutes to prevent the eggplant from blackening due to oxidation.) After soaking, you need to drain the eggplant, remove it and put it in a bowl for later use.

3. Prepare a few shallots and cut them into minced green onions for later use, then prepare a few cloves of garlic, chop them into minced garlic for later use, and then prepare a small bowl, add a spoonful of sugar, an appropriate amount of salt, light soy sauce, rice vinegar and a spoonful of starch to it, stir it evenly to make sweet and sour sauce for later use. Then heat the oil, add more cooking oil to the pot, wait until the oil temperature is 6 hot, put the drained eggplant into the pot, turn on low heat and fry it. (When frying the eggplant, use chopsticks to stir it constantly to prevent the eggplant from burning, and when the eggplant is completely fried and soft, you need to dry the oil and set aside.)

4. Leave a little base oil in the pot, then add the prepared onion and garlic to the pot and stir-fry it to bring out the fragrance. Then add two spoons of bean paste to the pot, stir-fry it to the red oil, and finally only need to put the fried eggplant into the pot, stir-fry it evenly over medium-low heat, add the prepared seasoning sauce to the pot, continue to stir-fry it over medium-low heat, and wait until the soup is fried to thick, you can put the eggplant out of the pot and put it on a plate for eating.

1.To simmer the rice, use a little more water than usual. Soft rice, suitable for babies with few teeth.

2.Wash the long eggplant, peel it, slice it, and steam it in a pot for about 10 minutes.

3.Chop a small piece of pork belly with filling, add cooking wine, light soy sauce, a small amount of salt, and marinate for a while.

4.Wash the rape, blanch it in boiling water for a few minutes, remove it and chop it. This step is also for the baby.

5.Pour oil at the bottom of the pot, put in the marinated meat filling and stir-fry, pour in the steamed eggplant after the meat filling changes color, stir-fry, add light soy sauce, continue to stir-fry, then add water starch, reduce the juice, and turn off the heat.

6.Take a small bowl for the baby and mix together the rice, minced eggplant, and chopped rape. A bowl of fragrant eggplant rice is fine.

Braised eggplant with minced meat, cold eggplant.

Colorful tiger skin eggplant rolls.

Ingredients: 1 large eggplant, half a catty of pork, sugar, light soy sauce, pepper, rice wine, minced green onion and ginger, 1 egg, chili pepper, garlic.

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

2.Pork filling, add sugar, light soy sauce, pepper, rice wine, minced green onion and ginger, and mix with 1 egg; Dice three taels of chili peppers and mince the garlic.

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.

4.Spread the ground meat evenly on top of the eggplant and roll it up from left to right.