A simple recipe for making eggplant.
Previously, there was a saying that darker-colored vegetables are more nutritious, but this statement may not be entirely accurate. However, eggplant Eggplant is indeed very nutritious. Eggplant skin is rich in vitamins E and P, so it's best not to eat eggplant with the skin on. Also, after peeling, the iron in the eggplant will quickly oxidize in the air, reducing its nutritional value.
Braised Eggplant
Braised Eggplant
Ingredients preparation
Main ingredients:Long eggplant 2 pieces. Auxiliary ingredients: oil, salt Beef 2 large spoons of sauce,Coriander 20g.
Production steps
1. Wash and deseed the eggplant. To make it more beautiful, insert a chopstick on one side of the eggplant, then cut the eggplant into thin slices, and place the chopstick underneath to prevent it from breaking. After cutting, turn it over and cut the other side as well, resulting in a visually appealing " " style.
2. Heat oil in a pot, then add the eggplant and fry until cooked, then remove and drain. Arrange on a plate.
3. Add a small amount of oil to the pot, then add the beef sauce and chopped scallions, stir-fry until the aroma is released. If you don't have beef sauce, you can use soy sauce instead.4. After stir-frying the beef, add the fried eggplant and stir-fry evenly. Then, sprinkle with coriander and serve. Cold Garlic Eggplant
Cold Garlic Eggplant
Ingredients preparation
Main ingredients: 1000g eggplant.
Auxiliary ingredients: 3 heads of garlic, 50g coriander, 2 spoons of salt,
sugarhalf a spoon.Production steps 1. Wash and deseed the eggplant, then steam
in a pot for 15-20 minutes, then remove the eggplant and let it cool.
2. Chop the coriander and garlic, then mix 2 spoons of salt and half a spoon of sugar with the minced garlic, resulting in a bowl of garlic sauce.3. Cut an opening in the completely cooled eggplant, then stuff it with the prepared garlic sauce and coriander. 4. Seal the eggplant with garlic, you can use a vacuum-sealed container or plastic wrap. Make sure to sprinkle salt on the eggplant and store it in the refrigerator for 1 day before eating.
Note: Ensure that there is no water or oil during the pickling process.
Steamed Eggplant
should not be steamed for too long. Braised Eggplant Braised Eggplant Ingredients preparation
Main ingredients: 4 eggplants.
Auxiliary ingredients: an appropriate amount of
ginger
, oil, garlic, old soy sauce, salt, chili sauce, 1 small spoon of sugar. Production steps 1. Wash and cut the eggplant into segments, cutting by hand is better, then chop the garlic and ginger. 2. Add an appropriate amount of salt to the pot, then add the eggplant and ginger, stir-fry until the eggplant changes color. If it's too dry, add a little water.
3. Add old soy sauce, minced garlic and sugar, then stir-fry. Cover and steam until 80% cooked.
4. Remove the pot, drizzle oil over the eggplant, heat over low heat until it boils, then add chili sauce and stir-fry. Cook until thickened and ready to serve.
Add an appropriate amount of salt to the pot, then add the eggplant and ginger, stir-fry until the eggplant changes color. If it's too dry, add a little water.
Add old soy sauce, minced garlic and sugar, stir and then cover and steam until 80% cooked.
Remove from heat, pour in oil over the eggplant, heat over medium heat and bring to a boil, then add chili sauce and stir-fry evenly, cook until the sauce thickens and serve.
