How to make eggplant delicious

Eggplant is one of the most common vegetable foods in life, and has a long history of consumption in China, and a variety of ways to eat, so how to make this eggplant delicious?

Roasted eggplant with tomatoes

Ingredients: 1 eggplant, 1 tomato, 1 green pepper, 3 grams of sugar, 3 garlic cloves, 5 grams of cooking wine, 15 grams of soy sauce, 5 grams of cooking wine, a small amount of chicken essence, sesame oil, salt and water starch. Method. 1. clean all the ingredients, cut the sub-cut into hobnail pieces, tomatoes cut into small pieces. 2. Heat the frying pan, put oil, when the oil is hot, put the cut eggplant pieces stir-fry, stir-fry until the eggplant skin is wrinkled, become soft and slightly yellow. 3. Add onion, ginger and garlic and stir fry, then add tomatoes and stir fry. 4. Add wine, soy sauce, sugar and appropriate amount of salt and stir-fry evenly. 5. Add the right amount of water to cook, boil until the soup block dry, add green pepper and stir-fry evenly. 6. Drizzle into the appropriate amount of water starch thickening, and then add a little chicken seasoning drizzle sesame oil stir-fry evenly to turn off the heat. Tips: eggplant must be fried until the skin is wrinkled and soft slightly yellow, so that the taste of burned eggplant is good, but also tasty.

East slope eggplant

Ingredients: 1 eggplant, 50g minced pork, 1 clove garlic, 1 slice ginger, 1 tablespoon soy sauce, ½ teaspoon sugar, ½ teaspoon salt, 1 tablespoon chili oil, ½ teaspoon cornstarch, 1 small green onion, cooking oil to taste. Directions. 1. Clean the eggplant and remove the tip. Using a knife, slice the eggplant into evenly thick and thin eggplant piercings along the length of the eggplant. 2. Use the blade of a knife to make three horizontal and three vertical cuts on the cut side of the eggplant pier, so that the cut surface has 9 small cells to form a net-like structure. 3. Heat a pan, pour a small amount of cooking oil into the pan, and when the oil is 30-40% hot, add the cut eggplant pier and fry over low heat. 4. Fry until both sides of the eggplant flesh turns green and the surface appears burnt yellow, fish out the eggplant with oil control. 5. Continue to heat the oil in the pot, add the minced meat, stir-fry until it changes color, add the chopped onion, ginger and garlic to stir out the fragrance. 6. Add 1 tablespoon of soy sauce, salt, sugar, chili oil, and 1 tablespoon of water to the pot and heat while stirring with a spatula until the aroma comes out. 7. Place the fried minced meat in a cross shape on the bottom of the plate, place the fried eggplant on top of the minced meat, and pour the soup from the stir-fry onto the plate. 8. Place in a steamer and steam for about 10 minutes on high heat. Put the steamed eggplant on another plate, put the minced meat on the surface of the eggplant, put the soup in a pot, heat the soup on high heat to boil, appropriate amount of water starch, put it into the pot, stir in one direction with a spatula until the soup thickens, turn off the heat. 9. Just drizzle the finished gravy over each eggplant.

Eggplant with Garlic Puree

Ingredients: eggplant, garlic paste, red pepper, soy sauce, sesame oil, chicken essence, salt, balsamic vinegar. Method. 1. Wash the eggplant in lightly salted water and then tear it into long strips. 2. Tear the eggplant and steam it on the cage drawer until you can pierce it with chopsticks. 3. Cool and pluck with ice cubes in a separate bowl. Cut garlic into garlic paste, prepare a clean bowl, put garlic paste, salt, soy sauce, chicken essence, sesame oil, balsamic vinegar and mix well. 4. Put the finished dressing sauce on the cooled eggplant and put on the pepper rings cut into circles to garnish.

Roasted eggplant with sauce

Ingredients: 500g eggplant, 2 green onions, 1 small piece of ginger, 10 cloves of garlic, corn starch, 500g cooking oil (75g), 1 tbsp sweet noodle sauce, 3 tsp soy sauce, 1/2 tsp refined salt, 3 tsp sugar, 1/2 tsp monosodium glutamate. Directions. 1. Peel the skin of eggplant, cut into 2 cm square pieces, cut crosses on the surface, and slice green onion, ginger and garlic for use. 2. Heat oil in a pan and fry eggplant until golden brown. 3. Leave the oil in the pan, put the onion, ginger, garlic and sweet noodle sauce into the pan and stir-fry, add the right amount of water when the aroma comes out. 4. Then put the eggplant, sugar, salt, monosodium glutamate and soy sauce into the pot and bring to a boil, change the heat to low, wait for the eggplant to boil through, hook into the water starch and boil.

Cold eggplant

Ingredients: Ingredients: 2 long eggplants, 1 red pepper, 3 cloves of garlic, a little chopped green onion, 20 grams of soy sauce, vinegar, sugar and sesame oil. Method. 1. Wash the eggplant, peel off the skin and cut into long sections; pat the garlic and chop it into mince. 2. Wash the red pepper, remove the tip and seeds, and cut small grains; put the minced garlic, pepper grains and green onion into a bowl, add the rest of the seasoning, and make the flavor sauce. Put the eggplant into the steamer and steam it, put the eggplant into a plate, pour the sauce over it and mix well.

Eggplant with fish sauce

Ingredients: 3 eggplants, 4 cloves of garlic, 2 red peppers, green onion, 2 teaspoons of soy sauce, 1 teaspoon of straw mushroom soy sauce, oil to taste. Directions. 1. Cut the eggplant into sections and steam them in a pot, then set aside to cool. 2. Mince the garlic, cut the red pepper and green onion into pieces and set aside. 3. Heat the oil in a pot and add the soybean paste, stir-fry, then add the steamed eggplant and stir-fry together. 4. After the eggplant is tasty, add the minced garlic, red pepper and straw mushroom soy sauce and stir fry.

Braised eggplant

Ingredients: 3 eggplants, 100g minced pork, 4 cloves of garlic, 2 red peppers, green onion, 2 teaspoons of soy sauce, 1 teaspoon of straw mushroom seasoning, oil. Directions. 1. Cut the eggplant into sections and steam them in a pot, then set aside to cool. 2. Mince the garlic, cut the red pepper and green onion into pieces and set aside. 3. Heat the oil in a wok and stir-fry the minced meat, then mix the soy sauce and pepper into the minced meat and stir-fry the steamed eggplant. 4. After the eggplant is tasty, add garlic, red pepper and straw mushroom seasoning to the pot, and finally sprinkle with scallions and cilantro.

Eggplant in ground pot

Ingredients: Eggplant 600g, wide vermicelli 100g. 400g of flour Ingredients: 20g of fragrant onion florets, 5 0g each of sliced garlic, ginger and green onion. 30g of pickled chili pepper, 5g each of soy sauce, MSG and soy sauce 2g each of salt and sesame oil; 10g each of sugar, cooking wine and oyster sauce, 50g of thin egg paste, 1kg of salad oil 1 egg; 500g of stock. Method. 1. Peel the eggplant, cut from the middle; interjection on one side of the eggplant about 2/3 of the depth of the cross, and then cut 4 cm long hobble block; hanging thin whole egg batter, into the salad oil heated to 50% for 3 minutes on low heat fry until golden brown, take out and control the oil; vermicelli into cold water soak for 30 minutes until softened. 2. Heat 40g of oil in a pot, add onion, ginger and garlic when it reaches 70% heat, add pickled pepper, soy sauce, sugar, monosodium glutamate, soy sauce, cooking wine and oyster sauce, stir well, add stock and cover the pot with a lid. 3. Knead the flour with water, salt and egg to form a walnut-sized dough; roll it into a small dough cake 05 cm thick, stick it on the side of the pot, reduce the sauce over slow fire, add sesame oil, sprinkle fragrant green onion and cook slowly for 5 minutes. Serve with the pot, with a plate underneath, to taste.