How to make eggplant delicious?

Many people like to eat eggplant, but they dare not put it because it absorbs oil. Today, based on my many years' experience as a chef, I will share with you the method of eggplant not absorbing oil and not blackening. First of all, eggplant can't be fried directly in the pot, because eggplant is different from other vegetables. It is composed of spongy parenchyma, and there are many capillaries formed between cells, which are soft. If it is boiled directly, it will absorb a lot of oil when heated, so the second problem is the blackening of eggplant. Cut eggplant is easy to oxidize and turn black. Here, you can soak the air with water to prevent oxidation, or you can add white vinegar to inhibit oxidation.

Next, I will use a minced meat braised eggplant to explain the specific method in detail. Don't put oil in the fried eggplant yet. Learn these two tricks. Eggplant does not absorb oil and will not turn black.

Braised eggplant with minced meat does not absorb oil and is not dark.

1. First, we prepare two purple eggplants, cut off their pedicels, and then cut them into hob blocks with uniform size. After cutting, we added 5g mature vinegar to prevent eggplant from oxidation and blackening, grabbed 3g salt and marinated it evenly 15min. This step is to kill the black water in the eggplant, destroy the sponge tissue inside and prevent the oil from turning black. Of course, in addition, there is another way to further prevent eggplant from absorbing oil, that is, heat the pot and put it directly into eggplant to completely destroy the sponge oil absorber. Today, what we did was to starve eggplant and put less oil, so we omitted this step. When frying eggplant, you must add the step of dry frying.

2. Prepare a small piece of pork belly, cut it into thin slices first, and then chop it into minced meat.

3. A slice of ginger, chopped and cut into Jiang Mo; A few pieces of garlic, pat and cut into minced garlic; Two red pickled peppers, cut into rings and put together for later use. A few peppers, cut into small pieces with an oblique knife; Half a bell pepper, cut into rhombic pieces.

4./kloc-After 0/5 minutes, add a proper amount of water to the eggplant, rinse off the salt on it, and then wring out the water for later use.

5. After all the ingredients are ready, we start to cook and fry, burn the oil in the pan, fully slide the pan, pour out the hot oil, add the cold oil, pour in the minced meat, and quickly stir-fry the minced meat until fragrant.

6. Then put the prepared ingredients into the pot, stir-fry the flavor, add 5g of bean paste, stir-fry the red oil from the bean paste, pour a spoonful of clear water from the side of the pot, start seasoning after the water is boiled, add 1g chicken powder, 1g pepper, and stir well with a little sugar.

7. Pour in the prepared eggplant and simmer for 2 minutes on low heat to let the eggplant absorb the juice.

After 8.2 minutes, pour in the chopped green and red peppers, stir-fry until the green and red peppers are broken, add a little water starch to thicken the soup, then pour in a little bright oil to brighten the color, stir well and serve.

Teddy boy has something to say:

1. Salt can analyze the water in eggplant and make the sponge in eggplant shrink and collapse, so as to achieve the effect of not absorbing oil. At the same time, salt can kill black water and white vinegar in eggplant, inhibit oxidation and achieve the effect of not blackening.

2. Dry frying can completely destroy the sponge and further prevent oil absorption.

Ok, this delicious braised eggplant minced meat is ready. Like friends, try it quickly. Never fry eggplant directly in the oil pan.

Eggplant is the most common vegetable in our daily life. Eggplant contains many nutrients, such as long eggplant and round eggplant, and there are many ways to do it. Today I will share a traditional representative dish with you. "Baked eggplant" is our most common famous dish and is deeply loved by everyone. Let's not talk about the "left-handed pot and right-handed spoon" to officially cook eggplant.

braised eggplant

Materials:

Eggplant 1, tomato 1, green pepper 1, tomato sauce, sugar, salt, garlic and soy sauce.

Exercise:

1. Peel eggplant and cut into pieces. Pour the right amount of oil into the pot and heat it to 50% hot oil. Drain the eggplant, add the eggplant and fry until golden brown. Take it out and fry it again until the eggplant is out of oil. Take out the drained oil for later use.

2. Pour appropriate amount of oil into the pot, add minced garlic and stir fry, add tomato sauce and stir fry, add appropriate amount of water and salt to taste, color with soy sauce, cook eggplant and ingredients for 3 minutes, thicken and sprinkle with garlic paste, and serve.

(hint)

When cutting eggplant, change the flower knife, it is easy to fry thoroughly. Eggplant flour discharge has the function of isolation to prevent oil from invading eggplant. When frying eggplant, you must re-oil it twice, so that the oil in the eggplant can be completely released, so that the eggplant made in this way is less oily and not greasy.

Stewed catfish with eggplant (not catfish with fur beard) The northeast famous dish "Eggplant Tun Catfish, Rising to Death" says that wild catfish must be used, and eggplant must be purple eggplant. It's delicious after stewing, and you can't tell which is catfish and which is eggplant.

Hello, I'm Lao Song's home-cooked dish. It's hot now, and many people don't like greasy dishes. Today, I recommend the practice of warm mixing eggplant to my friends, which is suitable for all kinds of people.

Eggplant is mixed at home at room temperature

condiments

Wash the tender eggplant first, don't peel it, cut it into long sections and put it neatly on the plate.

Second, put it in a steamer and steam for about 20 minutes on medium fire. Eggplant can be taken out when it is soft.

Third, seasoning, garlic cloves chopped, like to eat spicy with chopped green pepper, balsamic vinegar, soy sauce, salt, monosodium glutamate, sesame oil, mixed into a bowl of juice, evenly poured on steamed eggplant to eat.

Eggplant, soy sauce, balsamic vinegar, garlic, salt, sesame oil and chicken essence.

① Clean the eggplant first, then remove the eggplant stalk, cut it into strips with a length of 3cm and a width of 1cm without peeling, and put it on a plate.

(2) Add water to the pot, heat it until it boils, and then steam the eggplant in a steamer, which takes about 10 minute.

(3) Prepare a juice, put the prepared seasoning into a bowl and stir evenly, then pat garlic into mashed garlic and put it into the juice and stir evenly.

Pour the juice on the eggplant, so a very delicious cold eggplant is ready, which is very appetizing in summer.

Eggplant is a delicious vegetable, but when making eggplant, there is often a problem that eggplant absorbs too much oil.

When frying eggplant, if you put less oil, it will not be delicious and fragrant. If you put more oil, the fried eggplant will be too greasy, and eating too much will easily increase the burden on your body.

How to deal with the problem of cooking eggplant oil at home? Below I will share with you some delicious and non-greasy eggplant practices, I hope you will like them!

1. Peel and cut eggplant, sprinkle with a spoonful of salt and stir well. After half an hour, we will find a lot of water oozing from the eggplant. Squeeze the eggplant dry by hand so that it won't absorb oil when frying in the future.

2. Mix Jiang Mo, minced garlic, vinegar, soy sauce, sugar, starch and cooking wine into fish-flavored juice for later use.

3, oil pan, the oil temperature is 50% hot, add Pixian bean paste, stir-fry the red oil with low heat, and then add Jiang Mo and chopped green onion to stir-fry the fragrance.

4. Stir-fry the eggplant in the pot for 3 minutes, add the green pepper and stir-fry until it is broken, then pour the fish-flavored juice just prepared into it and stir-fry to collect the juice.

1. Cut a long eggplant in half, soak it in salt water for 2 minutes, then take it out and drain it.

2. After the steamer is started, put the eggplant into the steamer and steam for 6 minutes. Take out and sprinkle with chopped green onion and sesame oil.

3, from the oil pan, add minced garlic and stir-fry the fragrance, and then pour some soy sauce to taste. Just pour the fried garlic sauce evenly on the surface of eggplant.

1. Wash eggplant and cut into sections. Steam in a steamer for 8 minutes until the eggplant is completely cooked and soft.

2. Mix coriander powder, garlic powder, thirteen spices and sesame seeds together, and add some hot oil to make the fragrance explode. Then add soy sauce, balsamic vinegar, oyster sauce, salt and pickled pepper to these seasonings and stir well.

3. After the eggplant is cooled to be not hot, tear it into thin strips.

4. Pour the seasoning just prepared into the eggplant and stir well.

The above three eggplant practices are fried, steamed and cold salad, each of which is particularly delicious, refreshing and not greasy, and very suitable for summer consumption!

Hello, I'm Yimeng Fan Xiao. I'm glad to answer your question. First of all, how to make eggplant delicious. Let me answer this question now. I think eggplant with garlic tastes better.

First, we need two eggplants, more garlic, a bell pepper, two millet peppers, a proper amount of coriander and a proper amount of chopped green onion. Appropriate amount of cooked oil, salt, delicious soy sauce, vinegar, chicken essence, sugar, etc.

2. Wash the eggplant and steam it in a steamer for 15 minutes. Cut the garlic into sections for later use.

Third, tear the steamed eggplant into thin strips by hand and put them in a container for later use. Add a proper amount of delicious soy sauce, vinegar, pepper, millet pepper, salt, chicken essence, sugar and cooked oil and stir well.

Fourth, finally sprinkle with coriander and shallots, and drizzle with sesame oil.

The above is my answer, I hope it will help you, thank you!

Today we will let eggplant play the leading role. Please come on stage and perform your talents for everyone. How to eat eggplant has different opinions. Frying, frying, frying, stewing and steaming are omnipotent, and it conquered the descendants of the Chinese people with its wonderful taste. In order to meet the desire of friends who love beauty to lose weight and expose their legs in summer, today we will talk about the steaming method of eggplant.

Steamed eggplant is not as shiny as other roasted eggplant, nor as strong as fried eggplant, but there is an indescribable charm in it, which is subtle and restrained, but it can't play its original fragrance. Next, let's learn about the production process of steamed eggplant and the matters needing attention in the production process.

First, the choice of ingredients

Choosing ingredients is very important. Eggplant can be roughly divided into two types: long eggplant and round eggplant. Summer is the season of counterattack. Who says "round soil and fat" is not as good as "Gao Fushuai"? Today, we choose the round eggplant that my hometown often eats in summer. Although the online evaluation of long eggplant and round eggplant tends to be one-sided, as loyal fans from snacks to round eggplant, we can't change our idols because of other people's advice, can we?

Selection of round eggplant:

1, round eggplant must be fresh, which can be determined by whether the position of eggplant handle is fresh;

2, round eggplant must choose a moderate head, round appearance, uniform skin color, black and shiny;

3. Gently press the eggplant skin with your fingers, which is very firm and will not collapse easily, ensuring that the eggplant is tender.

Summary: Eggplant must be fresh and tender. There will be many seeds in the middle of the old eggplant, which tastes hard and is not easy to steam (the round eggplant is the best in the picture).

Second, the production process of steamed eggplant

1. Treatment of eggplant

Vegetables are prone to diseases and insect pests in summer, and pesticides are essential in the growing period. It is necessary to wash them fully to remove the pesticide residues in the epidermis to the maximum extent. Some people say that eggplant can be peeled, but it is not impossible. However, eggplant skin is rich in vitamin E and vitamin P, which plays an important role in protecting the cardiovascular system and delaying human aging. Therefore, we must not lose big because of small.

Usually, the main method to remove pesticide residues is to soak in water for half an hour to more than an hour, and then clean it. When cleaning, it is best to rinse with rice washing water first, and then rinse with tap water under the faucet, so there should be basically no pesticide residues harmful to human body.

2. Material preparation

Ingredients: eggplant1-2;

Accessories: 2-3 garlic cloves;

Seasoning: edible salt, sesame oil.

3. Production process

4. Technical points

Steamed eggplant is smooth, light and delicious, original and not as greasy as roasted eggplant, which can greatly ensure the health of diners.

Hello, everyone, I'm Meng, the life record.

Eggplant I still recommend the method of cold eggplant, which is simple, easy to make and delicious.

1, cut the dried red pepper into small pieces, add sesame seeds, pepper and a little salt to fry into Chili oil, and let it cool for later use; Cut coriander and onion into small pieces, and chop red pepper.

2. Steam the washed eggplant for 25 minutes until it feels soft when picked up with chopsticks.

3. After cooling, tear it into strips by hand and put it on a plate.

4. Sprinkle coriander, chives and red pepper powder on the eggplant; Mash garlic with a little salt, add vinegar, soy sauce, sugar, monosodium glutamate and appropriate amount of Chili oil to make a sauce and pour it on eggplant.

Hello, I am an amateur foodie, and I am glad to answer this question.

How to make eggplant delicious?

Today, I recommend a tomato stew for everyone.

First, choose round eggplant to wash and peel, cut the washed eggplant into large pieces, and cut a knife in the middle of the pieces, but don't cut it off.

Furthermore, crush minced meat, chop green onions, pour into a basin, add soy sauce, oyster sauce, soy sauce, chicken essence, and add appropriate amount of salt.

Third, add the meat to the cut eggplant.

Fourth, add oil to the pot, pour the remaining meat into the pot and stir fry, add water, and put the tomato box in the water.

Fifth, after the water is boiled, change it to a small fire. When the eggplant is cooked, you can cook delicious boiled tomato boxes. The boiled tomato box is not greasy, the meat is delicious and the eggplant is delicious. This is the smell made by my mother. I hope you like it.

I am an amateur foodie, I hope I can help you.