burneggplantsimple home cooking is very easy, a great meal accompaniment.a large spoonStir-fried Eggplantand just stewedriceMix it up, spoon by spoon, sending it to my mouth, eating it with a flavor beyond description.

Home-style stir-fried eggplant method

food ingredientsPrepare

eggplant 500 gramsdried tofu blocks2 dollarswinter bamboo shoots25 grams, cilantro, soy sauce, cooking wine, water starchsoy sauceeach 15 grams,monosodium glutamate2 grams,JiangEnd,fine saltTranslation:Sugar, 5 grams of fragrant oil, 500 grams of plant oil (actual consumption is 50 grams).

Steps to follow

1. Cut eggplant and tofu into blocks; slice winter bamboo shoot thin.

2. Put oil in a wok and heat it to eight-tenths hot. Add the eggplant pieces, fry until golden yellow; also fry the tofu dry slices briefly, then remove and set aside.

3. In the wok, leave a little bottom oil and heat it up. Add minced ginger to stir-fry, then add the soy sauce paste, cook with cooking wine and soy sauce, season with precise salt, sugar, monosodium glutamate, tofu puffs, and bamboo shoots, using strong fire.fire burningBoil, cover and braise slightly, thicken with a starch slurry, drizzle with aromatics oil, serve in a soup bowl, sprinklecorianderOk.

green beanThe method for making baked eggplant:

Food preparation

Green beans 200 grams, eggplant 200 grams, a little garlic flakes and scallion pieces, salt 3 grams, chicken powder 2 grams.soy sauce6 milliliters, cornstarch and cooking oil as needed.

Steps methodology

1. Wash and cut eggplants into cubes; in a pot, boil water and add an appropriate amount of salt and oil, then cook the green peas for about 1 minute, remove and drain.

2.fry the eggplant cubes in hot oil until slightly yellow, remove.

3. Leave some oil in the pan, add minced garlic and ginger slices to stir-fry until fragrant, then add green peas and eggplant pieces, quickly stir-fry and add a little salt and chicken powder for seasoning.

4. Add a little light soy sauce and stir-fry until the ingredients are tender. Then add an appropriate amount of water starch and continue stir-frying over high heat until the ingredients are fully cooked.

Home-style tomato and eggplant stir-fry method:

Food preparation

tomato 2 pieces, eggplant 200 grams, garlic as needed, salt and soy sauce as needed, sugar a little.

Steps

1. Wash the eggplant, cut into small pieces; wash the tomatoes, cut into chunks; peel and chop the garlic.

2. Place the pot on the stove, add oil and heat it up. Add the eggplant pieces, stir-fry until the eggplant becomes soft.

3. Add tomato chunks, then add an appropriate amount of water and stir-fry evenly. Cook until the tomatoes release their juice, then add sugar, salt, and soy sauce for seasoning. Finally, sprinkle with garlic flakes.

Tips

When making this dish, you should use more oil compared to other dishes because eggplants tend to absorb a lot of oil. However, don't use too much oil to avoid the dish from being overly greasy.

Home-style Stewed Eggplant Method

Ingredients preparation

eggplant 300 grams, garlic and coriander to taste.Doubansauce( )monosodium glutamate, salt to taste.

Steps Procedures

1. Wash the eggplants, peel them, and cut them into dice-shaped pieces; smash the garlic peels and set aside.

2. Place pot on stove, add oil, heat oil, then add eggplant pieces, lightly stir-fry, add salt, stir-fry until eggplant is golden and soft, then add doubanjiang and continue stir-frying until eggplant is evenly coated with sauce.

3. Finally, add the garlic flakes and stir-fry evenly, add chicken essence to season, and sprinkle with coriander.

Tips

Choose eggplants that are fresh, with vibrant color and a firm texture when pressed. If you prefer a milder taste, you can omit the salt.

Savings Oil Stir-fried Eggplant

Ingredients preparation

1 eggplant, 1 bunch green beans, enough spring onion, enough ginger, enough garlic, 1 tablespoon soy sauce, 1 tablespoon cooking wine, 1 teaspoon salt, 1 teaspoon sugar.

Steps involved

1. Clean and peel the eggplant, cut into cubes, mix with half a spoon of salt, and let it sit to release water.

More than ten minutes later, you can squeeze some of the water out of the eggplant by hand, but don't squeeze it too dry as that might not taste good. This method will soften the eggplant without frying in oil, making this "soft eggplant" cooking technique both fuel-efficient and oil-saving.

3. Prepare the chopped scallions and ginger, and prepare more minced garlic.

4. Heat the wok, add oil, stir-fry the garlic and ginger, then add the eggplant, stir-fry for about 5 minutes, letting the eggplant heat evenly before adding soy sauce and stir-frying until well combined, then cover and simmer for a while.

5. When the eggplant is nearly done, add the cooked green peas and stir-fry evenly.

6. Add a splash of cooking wine, and season with an appropriate amount of salt and sugar. Finish by adding minced garlic just before serving.