Steps to cook roasted eggplant

Today I will introduce to you how to make roasted eggplant. It is actually quite simple. You just need to follow the steps.

How to make roasted eggplant

Ingredients: one eggplant, one tomato, one scallion, two cloves of garlic, a piece of ginger, egg starch, salt, MSG, peanut oil, cooking wine, soy sauce, pepper, and sugar. Method: Cut the eggplant into dice, dice the tomato, cut the scallion into shreds, cut the ginger into shreds, and smash the garlic with a knife (called rotten garlic in the industry). Put the pan on the fire and add half a catty of oil to heat it up, coat the eggplant with batter (half an egg, three grams of starch to make a paste) and fry until golden. Pour out the remaining oil, leaving a little oil in the pan, add scallion, ginger, and rotten garlic to stir-fry (fry until fragrant), add the eggplant, and add salt, MSG, cooking wine, soy sauce, pepper, and a little sugar in turn, add half a bowl of water and tomato cubes. Cook it thoroughly and it will become a fragrant roasted eggplant.

【Roasted eggplant related methods】

1. How to cook tomato and eggplant

1. Cold-seasoned eggplant and tomato: 1) Cut two eggplants into several pieces of appropriate length, then cut into long strips. Put a little oil in the pot, pour in the eggplant strips, stir-fry, and simmer over medium-low heat until soft. 2) Remove the seeds from a tomato and cut into strips. 3) Take out the soft-simmered eggplant, put it in a bowl, mix it with mashed garlic, salt, vinegar, sugar, soy sauce, chopped coriander and a few drops of sesame oil. It is ready to eat. 2. Recipe for stewed eggplant with meat slices and tomatoes: Ingredients: 250 grams of lean pork, 250 grams of tomatoes, 1 kilogram of eggplant. Ingredients: 130 grams of vegetable oil, 30 grams of soy sauce, 20 grams of refined salt, 5 grams of MSG, 10 grams of chopped green onion and ginger, and 75 grams of water starch. Preparation method: 1) Cut the pork into small slices, put it in a bowl, add 25 grams of water starch and 5 grams of refined salt, mix well, use hot pan to warm oil and stir, remove and drain the oil; wash the tomatoes and cut them into small pieces; peel the eggplant and cut it into small pieces with a knife, fry it in hot oil until golden brown, remove and drain the oil. 2) Put the oil in the pot, add the chopped green onion, ginger and garlic, stir-fry the meat slices and soy sauce, add 300 grams of water, add refined salt, MSG, tomatoes, fried eggplant, thicken it after boiling. Features: The eggplant is soft and delicious. Key to production: After cutting the eggplant into pieces, put it in the sun to dry for 1 to 2 hours, so that oil can be saved when frying. Fried eggplant should be fried in hot oil over high heat, and it should be turned frequently during frying to avoid burning, but it should not be removed before it is fried and colored. 3. Roasted Eggplant and Tomato Ingredients: 3 eggplants (peeled), half a tomato, the other half eaten raw, a small bell pepper, 10 grams of good soy sauce, 20 grams of soft sugar, 5 grams of salt, a little MSG, and appropriate amounts of green onion, ginger, and fresh garlic. Method: 1. Cut eggplant, tomato, and bell pepper into dice. Chop green onion and ginger, smash garlic, add soy sauce, sugar, salt, MSG, starch, and mix with water. 2. Put oil in the wok, not too much, about the same amount as for general cooking. Because eggplants "eat" oil more at first, you must heat the oil slowly. And you must turn it frequently, almost never stop the spatula, turn it over continuously, and when the eggplant looks yellow and soft, turn it over slowly. Turn it over slowly but you still have to turn it over. The secret to making roasted eggplant delicious and not greasy is turning it over. When the eggplant becomes very soft, add tomatoes and bell peppers. Of course, if you don't like these two things, you can leave them out and only put the eggplant in. Then add the seasoning. Because there is starch in the high seasoning, you need to wait for it to absorb the soup so that it is not too thick.

2. Braised Eggplant with Dried Shrimp

Cooking category: Stir-fry Ingredients category: Vegetables Taste: Salty and fresh Suitable season: Autumn Color and aroma: Rich and fragrant, salty and delicious Main ingredients: 500 grams of eggplant, 25 grams of dried shrimp, 2 teaspoons of soy sauce, a little salt and sugar, 1 tablespoon of chopped green onion and chopped ginger; Production: 1) Cut the eggplant into dice, soak it in clean water for a while, and remove it for use; put the dried shrimp in a bowl, soak it in boiling water, remove the impurities and wash it after it is softened, and keep the water for soaking the dried shrimp; 2) Put the wok on medium heat, add 3 tablespoons of oil and heat it, add chopped green onion and ginger and stir-fry until fragrant, add eggplant cubes and soaked dried shrimp, stir-fry for about 2 minutes, add soy sauce, salt, sugar and the water soaked with dried shrimp, stir well, switch to low heat and simmer for 10 minutes;

3. How to cook braised eggplant

Method 1 According to research by nutritionists at home and abroad, eggplant contains special nutrients that have good preventive and therapeutic effects on some common diseases. Hypercholesterolemia: The saponins contained in eggplant fiber have the effect of lowering cholesterol. Internal hemorrhoids and blood in the stool: Eggplant has the effect of clearing heat and activating blood circulation, reducing swelling and relieving pain. Use 1-2 fresh eggplants every day, wash and place them in a bowl, add a little oil and salt, put them in a pot and steam them, and eat them for several days. It can treat internal hemorrhoids and blood in the stool, and it also has a certain effect on constipation. Anti-cancer: Eggplant contains solanine, which can inhibit the proliferation of digestive tract tumor cells, especially gastric cancer and rectal cancer. When some cancer patients receiving chemotherapy have a fever, they can cook the eggplant and eat it cold, which has a fever-reducing effect. Hemorrhagic diseases: Purple eggplant is rich in vitamin P, which can improve capillary fragility and prevent small blood vessel bleeding. It has a certain preventive and therapeutic effect on hypertension, arteriosclerosis, hemoptysis, purpura, etc. 400g eggplant 50g seafood sauce 3 cloves garlic 1/4 teaspoon chicken stock 1/3 teaspoon salt 1 tablespoon salad oil 1/2 stalk chopped green onion 1. Peel the eggplant and cut it into thick strips, and cut the garlic into slices. Boil water and blanch the eggplant strips. Drain and set aside. 2. Heat the oil pan, add seafood sauce and garlic slices and stir-fry until fragrant, pour in the eggplant strips and stir-fry, sprinkle with chopped green onions, season and stir well before serving. Method 2 [Features] Salty, fresh and sweet, with a strong sauce flavor. [Ingredients] 500g eggplant, 500g vegetable oil, (actual consumption 75)g sweet noodle sauce 25g, 10g sugar, 10g soy sauce, 1g refined salt, 1g MSG, 25g water starch, 50g green onion, ginger, and garlic in total. [Production process] 1. Peel the eggplant and cut it into 2 cm squares, cut the surface into cross-shaped cuts, and slice the green onion, ginger, and garlic for later use. 2. Heat the oil in a pan, add the eggplant and fry until golden brown. 3. Pour out the oil in the pan, leaving a little bottom oil, stir-fry the scallion, ginger, garlic and sweet noodle sauce together, add appropriate amount of water when the aroma comes out, add the eggplant, sugar, salt, MSG and soy sauce at any time, boil, move to low heat, wait for the eggplant to be cooked through, add water starch and boil. [Dietary Recipe] [Recipe] 5 eggplants, 70 grams of pork, 10 grams of soy sauce. [Usage] Wash the eggplant and cut it into 4 parts, soak it in water to remove the odor, remove it and drain it, heat the pan to 80% hot, add the eggplant, stir-fry to remove the water and set aside. Cut the pork into shreds and pour soy sauce starch on it, mash the garlic, heat the pan and add the garlic and stir-fry until the aroma comes out, add the pork, scallion, eggplant, etc. and stir-fry until cooked, add a little vinegar and MSG, then serve. [Effects] Tonify Qi and benefit the liver. 【Main indications】Early stage of liver cirrhosis.

4. How to cook roasted eggplant

Main ingredients: One eggplant, cut into wedges. Two tomatoes, cut into tooth-shaped pieces for later use. An appropriate amount of garlic cloves, cut into slices for later use. Light soy sauce, dark soy sauce, sugar. An appropriate amount of vegetable oil. Method: 1. Make batter: Mix flour and water into a thick paste, add a little salt and mix well. 2. Put the eggplant in the paste and coat it with batter. At the same time, put oil in the pan and heat it. 3. Start frying the eggplant: Put the eggplant pieces in the oil and turn them over with chopsticks until they are golden brown on a few sides. 4. It's like this, or it can be yellower. But the inside is already very soft, because there is batter, so the eggplant will not rot. 5. Make seasoning: Mix light soy sauce (to increase saltiness), dark soy sauce (to increase color), and 2 tablespoons of white sugar. 6. Add the garlic cloves and sauté until fragrant. 7. Add tomatoes, wait for the tomatoes to release juice, and pour in the seasoning just prepared. 8. Put the eggplant in. Turn it over a few times and it can be served.

5. Teppanyaki Eggplant

Ingredients: Eggplant, spring onion, garlic, meat filling, oil [1] Steps to make eggplant on a teppanyaki plate: 1. Cut the eggplant diagonally, on both sides. 2. Heat oil in a pan, put the eggplant in and fry until cooked, then remove. 3. After frying, put the eggplant in boiling water to remove excess oil. After frying, remove the eggplant and drain. 4. Brush a layer of oil on the iron plate, put the eggplant on it, and put it on the fire to grill. 5. Leave a little oil in the pan, sauté the garlic slices, pour in the meat filling, add soy sauce, salt, chicken powder, stir-fry evenly, then pour in a tablespoon of water. 6. Pour the fried meat filling and soup on the iron plate, then add a little oyster sauce, cook for a while, turn off the heat, and sprinkle with chopped spring onions.