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The usual home practice of stewed eggplant

1. Materials: eggplant, ginger, garlic. Slice the ginger and garlic. Wash the eggplant and break it into pieces. Heat oil from the pot and stir-fry with sliced ginger and garlic. Put in the eggplant pieces. Stir-fry well and cook in light soy sauce. Add the right amount of water and simmer over medium heat for about 10 minutes. Season with salt and monosodium glutamate. Put it out of the pan and put it on the plate.

2. Ingredients: three long eggplants, one small tomato, one green pepper, six cloves of garlic, a little spring onion and ginger, the right amount of starch, a little sugar, a little salt, a little light soy sauce, a little soy sauce, a little vinegar. Practice: cut the eggplant into cutters, put it in a basin and wrap it with dry starch. Be careful not to put water. Wrap it up and fry it into the color in the picture. Cut the tomatoes and green peppers and set aside. Chopped onion and ginger. Chopped garlic and set aside.

3. The common practice of stewed eggplant is as follows: prepare materials: 1 eggplant, half potato, 4 Hangzhou pepper, right amount of salt, 1 slice of ginger, 3 cloves of garlic, half bowl of soup, right amount of water and starch, 2 tablespoons of peanut oil, 1 tablespoon of light soy sauce. All the main ingredients are ready. Cut eggplant into cubes, cut chili into oblique knives, and slice ginger. Cut the potatoes into cutters and rinse the starch on the surface with water.

4, the common practice of stewed eggplant: main ingredients: 1 eggplant; appropriate amount of pork. Excipients: right amount of oil, right amount of salt, right amount of soy sauce, 3 pieces of garlic. Wash the eggplant. Break it into pieces. Sliced pork and chopped garlic. Heat the oil in the pan and stir-fry the sliced meat and stir-fry the garlic. Add eggplant and stir-fry. Add some soy sauce and continue to stir-fry. Add the right amount of water to stew. Boil the juice and mix well with salt.

5, add water stew: add the right amount of water, the amount of water is probably less than eggplant. After boiling, turn to medium heat and simmer for about 10 minutes, so that the eggplant can fully absorb the soup. Seasoning sauce: add salt, sugar and chicken essence to season, adjust according to your taste. When the soup is almost dry, add shredded green peppers and chopped onions and stir well. Thicken: if you like the soup thicker, thicken it with water starch and stir-fry it well.

6. Soak in salt water first, or wrap a thin layer of corn starch before stir-frying to reduce the absorption of oil. Do not turn the eggplant frequently when stewing, lest the eggplant will be boiled and affect the taste. Adjust the type and dosage of seasoning according to personal taste, which can appropriately increase or decrease the use of soy sauce and soy sauce. In short, according to the above steps, you can make a very delicious home-cooked stewed eggplant to satisfy the taste buds of your family.

How to stew eggplant

1. Remove the eggplant from the root, wash it with clean water, cut into large pieces evenly, shred onions and chopped garlic. Put the right amount of peanut oil in the pot. After the oil is hot, put the spring onions in the pot and fragrance. Pour all the eggplant into the pan and stir-fry with a shovel. Add the right amount of soy sauce to the pot to increase the flavor of eggplant. Pour more water into the pot, cover the pan and simmer slowly.

2. Braised eggplant: this is one of the most common ways to cook eggplant. First cut the eggplant into pieces, then deep-fry until golden brown, remove and set aside. Then add the right amount of oil in the pan, add spring onions, ginger and garlic to saute until fragrant, then add fried eggplant pieces, add appropriate amount of water, soy sauce, sugar, salt and other seasonings, stir well and cover the pan, simmer over low heat until the eggplant is done. Yu-Shiang Eggplant （Sautéed with Spicy Garlic Sauce）: this is a kind of eggplant burning method with strong fish flavor.

3. Ingredients: 600 grams of eggplant, 70 grams of green pepper, 5 pieces of garlic, 2 spring onions, right amount of edible oil, light soy sauce 1 tablespoon, 2 tablespoons of oil consumption, a little salt, 1 tablespoon of 13 fragrances, 1 tablespoon of chicken essence. First, wash the eggplant and cut it into shredded eggplant for use. Then, wash the green pepper, remove the head of the pepper and cut it into strips for use. Then, peel the garlic, beat it flat and cut it into pieces. Wash the spring onions and cut them for use.

4. Stewing time: stew eggplant pieces over medium and medium heat until they are thoroughly cooked. It usually takes about 20-30 minutes to simmer. During this period, you can try to gently stick the eggplant piece with chopsticks, if it can be easily inserted into it, it means it is cooked. Seasoning: finally, according to your taste, you can add some seasonings such as soy sauce, vinegar or black pepper to improve the taste of eggplant dishes.

How to make a delicious home-cooked eggplant stew?

1. Thicken: slowly pour the water starch into the pot and stir quickly while pouring to thicken the soup, so that the eggplant surface will be covered with a layer of glossy juice, which is more attractive. Out of the pan: sprinkle chopped onions to increase flavor, stewed eggplant can be out of the pot. Put it on a plate and the steaming eggplant stew is done. Enjoy: stewed eggplant and rice together, eggplant soft waxy and soup full-bodied perfect combination, let people greatly increase appetite.

2. Thicken: if you like the soup to be thicker, thicken it with water starch and stir-fry it well. Out of the pot to load the plate: put the stewed eggplant on a plate, sprinkle with chopped onions, and a delicious home-cooked stewed eggplant is finished. In this way, the home-cooked stewed eggplant is attractive in color, the eggplant is soft and waxy, the minced meat is fresh, and the green and red pepper adds a crisp taste and color, which is very suitable for eating with rice.

3. The first step is to go to the vegetable market and choose 3-5 fresh purple eggplants (round eggplant is the second). After cleaning them, remove both sides of them directly, change them into cutters, and put them into a basin, then soak them in cold water for 5-8min (avoid fading, get rid of bitterness) and set aside.

4, stewed eggplant, directly into the pot is wrong, should first add pork stir-fry lard, and then put the head of ingredients to stir-fry fragrance, and then put the eggplant into the pot, stir-fry all the flavor of lard and head into the eggplant, this is the most correct stewed eggplant operation steps, we must keep in mind. Try not to cut the eggplant too big. If it is too big, the cooking time will be longer and the taste will not be good.

5. Braised eggplant: this is a very classic home-cooked dish, by slicing or slicing the eggplant, deep-frying it until golden on the surface, then adding soy sauce, sugar, minced garlic, minced ginger and some water, simmering until the eggplant is soft and rotten. The eggplant made in this way has both sauce flavor and sweet taste, which is very suitable for matching rice.